Ginger and Garlic- These two ingredients marry together to give a delicious base. If you want a hotter curry add in a chopped red or green chilli to the mix. Spicy– it’s meant to be! Green Curry is spicier than most popular Thai curries, such as Thai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry– maybe even a wee bit spicier! It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!” Very fragrant– from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry.

The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste. Thai Green Curry is…. Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi xThe colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for.

Lime- This is an important ingredient to the curry, it gives it zest and so much flavour. You need the acidity to slice against the richness of the sauce.Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all

Thai Green Curry Paste- You can make this by hand if you want to, there’s loads of authentic recipes online that will give you a much better flavour than shop bought. But for todays recipe we’re keeping it simple and using a veggie friendly paste from Blue Dragon. Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste. Thai Green Curry Paste - Thai green curry paste is a mixture of aromatic herbs and spices commonly green chillies, lemongrass, galangal, garlic, shallots, kaffir lime leaves, cilantro roots, shrimp paste, and cumin. You can find ready-made Thai green curry paste in most supermarkets, or you can make it from scratch for a more authentic flavour. I like the Blue Dragon Thai Green curry paste.

Thin Rice Noodles

One: Heat the oil in a large frying pan or wok and cook the onion on a medium heat for 3 minutes until starting to soften. Fibrous and tough aromatics. Once the chiles are pounded quite fine, add lemongrass, galangal, makrut lime zest, ginger, grachai, etc. Fibrous ingredients should be sliced quite thinly before being added to the mortar; the finer they are to start, the less pounding you’ll have to do. With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry. In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry. Softer aromatics with higher moisture content. Once the tough ingredients have been broken down, add softer aromatics like garlic and shallots, which should also be sliced. If you added these first, pounding them would release a fair amount of liquid, which will decrease the amount of friction between the ingredients and the mortar and pestle, which in turn makes it more difficult to break down the hardier ingredients.