Green Curry Recipe

[Anonymous]

I miss Shophouse's Green Curry. Does anyone have a good green curry recipe - preferably one with a short list of ingredients?

[Anonymous]

Here's a simple recipe I've used. It's not restaurant-quality, that's for sure, but it's easy and tasty.

https://www.skinnytaste.com/thai-green-coconut-curry-shrimp-with/

[Anonymous]

Whatever you make, get the curry paste from an Asian market. The Thai kitchen brand at supermarkets is bland.

[Anonymous]

Maesri curry paste is good. The best is Nittaya but it is expensive and you have to buy it online.
I lightly fry the curry paste till it is fragrant, add coconut milk (Chaokoh), the add protein and veg and throw in a handful of Thai basil at the end. Adjust salt and sugar to taste.

[Anonymous]

I don't follow a recipe but saute veggies (onions, mushrooms, bell peppers, broccoli, green beans) in a bit of coconut oil until they are crisp-tender, and add thai basil and green curry paste, saute for a couple mins, add coconut milk and simmer on low for 5 -6 mins. I like Maesri brand from my Asian/International grocery store.

[Anonymous]

Anonymous wrote:I don't follow a recipe but saute veggies (onions, mushrooms, bell peppers, broccoli, green beans) in a bit of coconut oil until they are crisp-tender, and add thai basil and green curry paste, saute for a couple mins, add coconut milk and simmer on low for 5 -6 mins. I like Maesri brand from my Asian/International grocery store.

This is my method too! But green curry must include eggplant, unless you don't like it.

[Anonymous]

Does anyone know if the Maesri curry paste is vegan/vegetarian?

[Anonymous]

Anonymous wrote:Maesri curry paste is good. The best is Nittaya but it is expensive and you have to buy it online.
I lightly fry the curry paste till it is fragrant, add coconut milk (Chaokoh), the add protein and veg and throw in a handful of Thai basil at the end. Adjust salt and sugar to taste.

I basically do this too although for "adjust salt and sugar" at the end I use fish sauce and sugar. About a tablespoon of each I find really kicks the flavor up.

I use Mae Ploy paste but after this thread I'll look for Maesri!

[Anonymous]

Anonymous wrote:Does anyone know if the Maesri curry paste is vegan/vegetarian?

It is definitely vegetarian: has no shrimp paste, which is why I buy it. The other common brand, Mae Ploy has shrimp.

[Anonymous]

I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I don't follow a recipe but saute veggies (onions, mushrooms, bell peppers, broccoli, green beans) in a bit of coconut oil until they are crisp-tender, and add thai basil and green curry paste, saute for a couple mins, add coconut milk and simmer on low for 5 -6 mins. I like Maesri brand from my Asian/International grocery store.

This is my method too! But green curry must include eggplant, unless you don't like it.

Thank you! I didn't know that.

[Anonymous]

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

This sounds just fine to me. Thank you.

[Anonymous]

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

I’m also Thai and a very key ingredient in green curry is kaffir lime leaves. You can usually get it at Asian markets in the refrigerated or freezer section.

[Anonymous]

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

cauliflower? peas?

Sure you're Thai?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm thai. If you want real green curry you have to make the paste. But I don't do that, and neither do my parents. Take the store bought paste, I use Mae Ploy, throw it in a warm pan with coconut oil, add more oil if the paste sucks it up. After a minute or two, throw in some chopped up thai peppers to add real spice. Then plop in some chicken thighs until mostly cooked through. Put in some cauliflower and a can of coconut milk. Lid the pot until the cauliflower is cooked. Dump in some frozen peas at the end. 7 ingredients, maybe 20 minutes.

I’m also Thai and a very key ingredient in green curry is kaffir lime leaves. You can usually get it at Asian markets in the refrigerated or freezer section.

You can get fresh or dried kaffir lime leaves from Amazon too (along with fresh galangal--I've been obsessed with tom yum soup lately).