Green curry, known as “Gaeng Khiao Wan” in Thai, is a popular dish that originated in Central Thailand. It is believed to have been influenced by Indian curry dishes brought to Thailand by Indian immigrants. Over time, it evolved into a distinct Thai dish with its own unique flavors and ingredients. Green curry paste is made with green chilies, which give the curry its vibrant color and spicy kick. The curry is typically made with coconut milk, protein (such as fish or chicken), and vegetables, creating a creamy and aromatic dish that is enjoyed worldwide. This is Thai Fish Green Curry and here’s how you make it!

Green Curry Paste:

5-10 Thai green chilies, chopped

1 shallot, chopped

3 cloves garlic, chopped

1 stalk lemongrass, chopped

1 thumb-sized piece of galangal or ginger, chopped

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground white pepper

1/4 tsp shrimp paste (optional)

1/4 cup fresh cilantro leaves and stems, chopped

1/4 cup fresh basil leaves

1/2 tsp salt

1/2 tsp sugar

Fish Green Curry:

1 lb white fish fillets, cut into chunks

2 cups coconut milk

2-3 tbsp green curry paste

1 tbsp fish sauce

1 tbsp palm sugar (or brown sugar)

1 cup Thai eggplant, quartered

1 red bell pepper, sliced

1 cup bamboo shoots

1-2 kaffir lime leaves, torn

Thai basil leaves, for garnish

Sliced red chili, for garnish

HERE’S HOW YOU MAKE IT!

1. Using a mortar and pestle, grind the chilies, shallot, garlic, lemongrass, galangal (or ginger), coriander, cumin, white pepper, and shrimp paste (if using) into a smooth paste.
2. Add the cilantro, basil, salt, and sugar, and continue to grind until well combined.
3. In a large skillet or wok, heat a bit of coconut milk over medium-high heat. Add 2-3 tablespoons of the green curry paste and cook for 1-2 minutes, stirring constantly.
4. Add the fish sauce and palm sugar, stirring until the sugar is dissolved.
5. Add the remaining coconut milk, eggplant, bell pepper, bamboo shoots, and kaffir lime leaves. Bring to a simmer and cook for about 5 minutes, until the vegetables are tender.
6. Add the fish to the curry and cook for another 5-7 minutes, or until the fish is cooked through.
7. Serve the curry hot, garnished with Thai basil leaves and sliced red chili. Enjoy with steamed rice.

This recipe might take some time and effort, but the homemade green curry paste will truly elevate the flavors of your dish.

Variations:

Vegetarian/Vegan: Substitute fish with tofu or vegetables like eggplant, bell peppers, and bamboo shoots.

Spiciness: Adjust the amount of green chilies or use a milder variety for a less spicy curry.

Protein: Use shrimp, chicken, or beef instead of fish.

Herbs: Add Thai basil, makrut lime leaves, or cilantro for extra flavor.

Coconut Cream: For a richer curry, use coconut cream instead of coconut milk.

Tips and Tricks:

Toast the Spices: Toasting coriander and cumin seeds before grinding can enhance their flavor.

Fresh Ingredients: Use fresh ingredients like lemongrass, galangal, and Thai basil for the best flavor.

Balance Flavors: Adjust the sweetness, saltiness, and spiciness to suit your taste.

Simmer Gently: Simmer the curry gently to prevent the coconut milk from curdling.

Let it Rest: Let the curry rest for a few minutes after cooking to allow the flavors to meld together.

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