Here is the recipe I learned in Thailand during my cooking lesson. I made an image with the ingredients you will need in order of the list, some are quite difficult to find, but you can always buy the green curry paste itself.
Green Curry Paste Recipe
(For 5 people approx.)
- 7 green chili spur pepper
- 5 green bird’s eye chili
- 3 shallots, sliced
- 3 garlic cloves with the skin
- 2 lemongrass, sliced
- 1 tbsp galangal, sliced
- 1 tsp kaffir lime, the outside skin
- 1 tsp coriander root, sliced
- 1 tsp coriander seed, roasted
- 1 tsp cumin, roasted
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp shrimp paste
- 7 black peppers
- 1/2 tsp turmeric powder (curcuma)
Place mixture in mortar or electric mixer, and pound.
Green Curry Chicken Recipe
(For 2 persons)
- 200 grams of chicken
- 2 cups of coconut cream
- 100 grams eggplants
- 5 kaffir lime leaves
- 2 cup chicken stock
- 1/2 cup basil leaf
- 1 tbsp fish sauce
- 1/2 tbsp palm sugar (or brown or white)
- 5 red and green chili slices
- 2 tbsp green curry paste
- 2 tbsp cooking oil (sunflower, soya, palm)
- Fry the green curry paste with oil until fragrant, reduce heat, add 1/4 coconut cream, little at a time. Cook while stirring until the cream begins to have oily sheen.
- Add the chicken and cook for a short time, add the rest of the coconut cream and chicken stock.
- Add the rest of the ingredients, allow to cook for a few minutes. Season with fish sauce and sugar.
- Bring to boil, turn off fire, and add the sweet basil leaves.