Green Curry - Thai Green Curry Recipe - Rasa Malaysia (2024)

FAQs

Why is my Thai Green Curry not green? ›

You probably need to add a little more Red/Green Thai Curry Paste and maybe less Coconut milk, if you want less heat but more colour add some mild paprika powder to give you a nice vibrant red colour or for a deep green colour add some fresh spinach, just wizz up some spinach in a food processor and add to your Green ...

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

I blend spinach or kale with fresh coriander into the paste which adds a lovely flavour and colour.

Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.

Sauté the curry paste in oil for a few minutes, to bring out the flavour and fragrance. Choose full-fat coconut milk for richness and maximum creaminess. A good Thai curry should deliver punchy flavours of spice (hot), salty, sour and sweet flavours.

Green Curry Spices

Green curry is mostly about the intense fresh aromatics so there's not much dried spices in it. If you Dom't have white pepper, switch it with finely ground black pepper. Don't skip the tumeric – as well as adding flavour, it is the ingredient that gives the green curry paste a beautiful warm glow!

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better!

Is green curry healthy? ›

Curry, in general, is thought to be a healthy dish due to its natural anti-inflammatory properties. Although green curry dishes can be high in fat, they're high in beneficial nutrients, minerals, and protein intake. As long as you don't overindulge, curry is a healthy and tasteful dish no matter your taste preference.

Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors. One cup of the creamy milk packs in 400 calories. It also has 36 grams of saturated fat -- more than three times the recommended daily amount. For a healthier dish, order the grilled or barbecued curry chicken.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

In Thailand, coriander leaves are never used in green curry (although coriander root or, at a push, a few finely chopped stalks should feature in the paste). The leaves don't just taste wrong, they also float in the broth and oxidise to an unpleasant brown within hours of being ground to a paste.

Typically, it is added to curry near the end of cooking. It prevents curry from curdling. Add the yogurt slowly and whisk it into the curry till it is fully incorporated. You should not let the curry boil once you have added it.

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.

Adding more vegetables to the curry can help dilute the spice. Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry.

Do you need any special ingredients to make Thai-Style Green Curry? Thai curries are quite runny by tradition, so don't be alarmed if this recipe ends up runnier than expected. We do like to thicken ours, and we do so by using something called Xanthan Gum.