Thai Green Curry with Chicken

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Introduction: More Than Just a Meal

My first taste of Thai green curry was a revelation. It happened in a small, bustling restaurant during a trip abroad. The aroma alone was captivating: a blend of fragrant herbs and spices. The taste was even more remarkable. It was a balance of creamy, spicy, and savory flavors unlike anything I had ever experienced. This wasn’t just food; it was an adventure for my senses.

Thai cuisine has many curries. Green curry is one of the most popular. It stands out for its bright color and fresh flavors. This post is about my personal journey into making this dish. It’s more than just a recipe; it’s a dive into the heart of green curry.

The Essence of Green Curry: What Makes It Unique

Green curry has a flavor profile that is both complex and delicate. Unlike Indian curries which rely heavily on dry spices, Thai green curry gets its distinct taste from fresh herbs. This makes it lighter and more aromatic.

Key ingredients:

• Thai basil: It adds a unique, slightly anise-like flavor.
• Lemongrass, galangal, and makrut lime leaves: These aromatic herbs contribute to the curry’s fragrance and flavor.
• Green chilies: They provide the heat.
• Coconut milk: It creates the creamy base.
• Fish sauce: It adds a salty and savory depth.
• Palm sugar: It balances the other flavors with sweetness.

It’s important to know that not all Thai curries taste alike. The ingredients, cooking methods and spice levels can vary greatly. This is something I learned through my experience and exploration.

Green Curry Paste

Making green curry paste is an art. I started with store-bought options. They were convenient when I was short on time. But eventually I wanted to try making my own.

Store-bought pastes are helpful when you need a quick solution. The brand you choose matters greatly. I recommend Maeploy, Aroy-D or Maesri brands. Avoid Thai Kitchen brand as it is very weak. If you must use it, you’ll need to double the amount.

Making your own paste is an experience. You work with fresh ingredients, grinding them by hand. You control the heat and flavor. It’s also important to know that homemade pastes are often less concentrated. This means you may need to use more.

The ingredients in curry paste are important:

• Galangal, lemongrass and makrut lime zest: These provide the base flavors.
• Green chilies: They add the spice.
• Shrimp paste (gapi): It provides a salty, umami flavor. You can omit this or find kosher alternatives.

When handling fresh chilies, be careful. You can remove seeds to control the heat.

The Art of Making Green Curry: Beyond the Recipe

Making green curry is more than just following steps. My process starts with reducing the coconut milk. I cook it until it thickens and the oil starts to separate. If the oil doesn’t separate, that’s okay and you can just continue with the recipe.

Then I sauté the curry paste. This brings out the aroma and flavor. There are different ways to add chicken. If using chicken thighs I add them with the paste. If using chicken breasts I add them after 5 minutes of simmering the sauce. Timing is key to get the chicken cooked just right.

I add bamboo shoots, Thai basil and bell peppers at the end. Makrut lime leaves are twisted before adding to release their aroma. These leaves are not eaten. You should adjust the curry with fish sauce and sugar to your taste. Remember, Thai curry is supposed to be soupy not thick.

You can substitute when needed:

• Lime zest or juice: These can be used instead of lime leaves.
• Regular basil or holy basil: These can be used instead of Thai basil. You can also use tarragon, use half the amount.
• Winter melon or Thai eggplant: Can be used instead of bamboo shoots.
• Granulated or light brown sugar: Can be used instead of palm sugar.
• Ginger can be used instead of galangal
• Soy sauce or vegan fish sauce for fish sauce.

To boost the flavor:

• Add more curry paste: More flavor and heat.
• Add more fresh herbs: More flavor.
• Sauté extra curry paste in oil before adding to the curry for more flavor.

If your curry is too watery, don’t use light coconut milk. If it’s too spicy, use a different brand of curry paste. Some store-bought pastes are flavorless so you need to find the right brand. You can adjust the sweetness to your taste.