Green Curry Paste Recipe พริกแกงเขียวหวาน Hot Thai Kitchen!
Video taken from the channel: Pailin’s Kitchen
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Ingredients. 2 tablespoons coriander seeds. 1 tablespoon cumin seeds. 1 tablespoon white peppercorns. 8 ounces green Thai chiles (or serranos or jalapenos) seeded and chopped (remove all the seeds for a mild curry; remove only some for a spicier curry) 1 bunch scallions, green parts.
Place the Thai curry paste ingredients into a small food processor bowl and blend to a smooth paste Heat the oil in a large pan and fry the curry paste on a medium heat for a minute or two then add the chicken breast, Add the sliced pepper, carrot, bamboo shoots and.Prepare your chilli paste by adding lemongrass, chillies, ginger, coriander, garlic-infused oil, ground cumin and the juice of 1 lime to a food processor. Blend into a smooth paste. Add a little oil to a large pan and add the chicken.
Fry for a few minutes before adding the Thai green curry paste, chicken stock and coconut milk.Ingredients. 2 stalks of lemongrass. 4 spring onion stalks (the green bit of the spring onion) 2 fresh green chillies.
1 tablespoon garlic infused oil. A teaspoon size piece of fresh root ginger. A large bunch of fresh coriander. 8 fresh or dried lime leaves.
3 tablespoons tamarind sauce.Thai green curry GF DF LFM. Serves 4. Curry paste:-1 red and 1 green chilli deseeded (more if you want it spicy!)-2 tbsp lemongrass paste-1 tbsp garlic oil-6 kaffir lime leaves or zest of 1 lime-2 tsp ground coriander-6 spring onions (green part only)-1 tbsp fish sauce-1 tbsp golden/demerara sugar.Serve with cooked quinoa, brown rice or steamed low FODMAP vegetables.
To make curry paste: Roughly chop all the ingredients (except oil) and blitz them in a food processor. Slowly pour in oil until a smooth paste.Instructions. In a heavy base fry pan or wok add the vegetable oil over a medium heat. Brown meat strips for 3-4 minutes. start timer.
Reduce heat to low, add carrot and capsicum and saute for 2-3 minutes. start timer. Add beans and broccoli, pour in 200g FODMAPPED Green Curry Simmer Sauce.9 cloves garlic, crushed. 1 tsp dried galangal rehydrated in 1/4 cup hot water (see note) 1 stalk lemon grass (white part only), chopped.
1 tsp lime zest (dark green part only) 2 Tbsp lime juice (about 1 lime–even better if you can get a kaffir lime) 1 tsp salt. 1 tsp shrimp paste. 1 Tbsp fish sauce.When chicken is almost cooked through, add garlic oil, ginger, carrots and zucchini until veggies are al dente.
While noodles and chicken are cooking, prepare sauce by combining remaining 1 teaspoon sesame oil, peanut butter, soy sauce, red curry paste, brown sugar and vinegar. Add cooked and drained noodles to chicken and vegetables.Add the salt, coconut milk, lime juice, red peppers and green beans (if using). Bring to a simmer and cook until the liquid has reduced slightly and the broth is.1. In a heavy base fry pan or wok add the vegetable oil over a medium heat.
2. Brown meat strips for 3-4 minutes. 3. Reduce heat to low, add carrot and capsicum and saute for 2-3 minutes. 4. Add beans and broccoli, pour in 200g Fodmapped Green Curry Simmer Sauce and stir through, cooking for a.
The red curry paste recipe here will much more than you need for most dishes. I would suggest keeping any extra in an airtight pot and storing in the fridge or freezer. Ingredients For the red curry paste: 4 dried red chillies 3 green tops of spring onions chopped 3 tsp garlic infused oil 1 Read more.In a food processor, with chopping blade, blend the spice & oil mix, the chillies, the flavoured oils, grated ginger and tumeric, the coriander and tomato paste, until it forms a paste (it may not be completely smooth) Freeze in glass containers, 6 tablespoons per container (about 1/4 cup). This will make into a serving of curry for 4 to 6 people.
Thinly slice the lemon grass stalks before adding it to a food processor with the remaining curry paste ingredients. Whiz everything together until you end up with a thick, green paste. Add the curry paste to a large pan and warm on a low heat for 2-3 minutes until extremely fragrant.
Add the lentils to pan and stir, coating it in the curry paste.Add Thai curry powder and stir around for 30 seconds, then add tomatoes and green beans and toss to coat, then coconut milk and stir everything around together well.
List of related literature:
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes |
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| from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques |
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| from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make |
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| from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy |
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| from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less |
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| from AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living |
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| from Vegan Under Pressure |
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| from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything |
181 comments
Love this! I usually add straw mushrooms and roughly chopped tomatoes instead of the red chilis but I agree chicken thighs taste better!
How much of each ingredient please for the Thai green curry paste
Hi! Is it okay to use ginger or turmeric as an alternative to galangal? Thank you
I’m Thai and this is not very much a Thai green curry but I don’t see why some Thai people have to be angry. Half of our country eat carbonara with loads of cream and ham. It’s called adaptation.
Chicken thighs are life, more flavour, more tender! Can cook them quick or slow winning every time!
That doesn’t look even close to thai curry. Looks kinda like mixed random salad or something
Already made this twice and I already feel like I’m on Masterchef presenting my dish to Gordon Ramsay �� thank you so much! Xoxo ��
You are so beautiful and talented. You made Thai ladies proud ❤️
Just two comments the chicken takes more than 15 min to be fully cook and tender also be careful if you are using brown sugar two table spoon is too much. I added 1 table spoon and it was too sweet. Next time I will not add any sugar.
Hey Karen:-) Back at you again! (just watched your video on the Thai Green Curried Chicken). Always amazed at how much WORK and how many spices actually go into something seemingly as simple as a “paste”:-0 Wow. I guess I’m more of an “armchair chef” than you are! 😉 Thanks so much for your interesting videos and thumbs up as always, Norfolk Joe xoxxx
Once you used spoon to taste food, please do not use again to taste cooking food.:):)
I made it yesterday and it turned out to be really yummy����thankyou for the wonderful recipe
Hi Pai. I love your channel. Can I start with coconut oil instead of reducing coconut milk?
This was an epic fail for me. I didn’t get any of the heat or the richness of that coconut milk. I used shrimp instead of chicken. But every step I had to keep adding more trying to find the right flavor profile and I never got it. So now it’s sitting on my counter inedible. I’m going to order from my favorite Thai restaurant.now. ������
Very good.But, I want to suggest that before start cooking you should show include assets name. Because, I don’t know what kine of assets you use. Thanks
Just buy coconut cream instead of wasting your time with reducing milk……
Loveeeee Thai food.thai curry and rice is comfort food for me.im an Indian from the coastal areas of Maharashtra and we use a lot of coconut in our cooking.
wow! i love this video! this is a so good video and thanks for posting! very attractive food! this inspired me so much!that is why i also upload a video for cooking curry:) next time, i will try your recipe for green curry!
How long will it last in room temperature? The curry paste I bought in store last 2 years. Thanks
Hi! This one is my fave thai food
https://youtu.be/13h9VYNeSRs
Yesterday, my sister made this Curry. She gave me some. I thought she was cooking strange recipe. So, now I know that it is Thai Green Curry from this channel. It was so good that today I went out to shop for the ingredients to make Thai Green Curry. OMG! The Kaffir Lime Leaves & Thai Basils are the the two flavor full ingredients that made the Curry smells & tastes so good. Chicken Breast is best for this recipe. I am going to add jumbo Shrimps & a type of Fish that goes well with Green Curry. I loves Curry recipes. My sister added slices of Cucumbers for more veggies to eat.
Hii…
Delicious
Can I have the ingredients list please ������
Thank you for share this recipe,miss.. Im your Youtube fans since 2013.
Greetings from����Indonesia..
قهر مافيه ترجمه عربية ، بالموت لقيت هذي الوصفه ، العربي اللي يدخل هذا المقطع ويعرف ترجمة يتواصل معي بالانستقرام ويترجم لي الوصفه @nuora_shams
For Veggies what can you use to switch out the chicken for a veg? Sweet Pot? Aubergine?
The หวาน (Sweet) in the name does not stand for the flavour but is more a description for the light green colour haha
เขียวหวานไม่ได้หมายถึงรสชาติของแกงแต่เป็นการพรรณนาถึงสีเขียวอ่อนหวานของแกงจึงเรียกว่าแกงเขียวหวานครับ ��
Hello Pailin, i Love thai food specially vegetarian dishes and one of them is thai green curry, I will try this recipe without meat. Thank you.
I have some beautiful Rau Ram (Vietnamese coriander) growing lusciously in my garden. I don’t have Thai mint though. I was wondering what you might thinking about using the Rau Ram instead? Be honest haha ♥️
Hi, is the thai basil you are referring to a holy basil (gaprao?) Or thai basil (horapa?)
This recipe was not a great success, even though I followed it very closely. Frying the paste would have released more flavour.
This dish should marked as “Thai Green Curry *Inspire*” It looks delicious but you misleading your audiences. Sorry bro, but I have to tell you that this is not Thai Green Curry.
Wonderful recipe and instruction. This was my first solo Thai Green Curry, so I was a little hesitant, but I got there in the end. Thanks, for the encouragement ☺️
My husband loved this dish! Thai Green Curry has always been one of my favorites in Thai restaurants and it is so nice cook a restaurant quality dish at home.
I made the paste today, but I tripled the amount, as I intend to use it in several batches. I tested the paste by cooking a tablespoon with about 400 grams of firm tofu and it turned out great. Thanks for the recipe.
…mmmm…when using tofu instead of chicken I throw some peeled/de-seeded lychees in too…
I’m all Thai, since I was born I never see Thai green curry like this and you are a chef. Please make sure with your recipe before shows to anyone.
I have been making this for years, but never reduced the coconut milk. I did it, and wow it tastes like I went to a restaurant. Thanks your tips are so great!
Looks fantastic! Thanks for video! But I don’t really trust today’s chicken quality, is that ok if I boil the chicken in advance, throw the stock and add it chopped for same process you did? Thanks
Errr sorry to burst your bubble but this ain’t Thai Green Curry, might be your version but the Authentic Thai Green Curry doesn’t remotely look like that.
Nice,tasty and healthy. Thanks for making such a useful video
It looked quite lovely until you chucked mushrooms in it! ��
Thai green curry paste contains these ingredients:
All that curry must contain these key ingredients:
Lemongrass, galangal, Thai shallots, garlic and shrimp paste. If vegetarian you can use soy bean or miso paste.
The other ingredients in a green curry include:
Coriander roots, kaffir lime peel, green chillies (Birdseye) white peppercorns and cumin and coriander seeds lightly toasted.
All beaten together in a pestle and mortar.
P S. southern regions of Thailand also use turmeric in their green curry paste.
You’re welcome.
Rare Thai Style: Green Curry Paste
1 tablespoon coriander seeds, roasted
1 teaspoon roasted cumin
Pepper 5 tablets, tablets
Large green pepper tablets 15 tablets.
1 teaspoon salt
Galingale chopped 1 tsp.
Soi 1 tablespoon lemon grass
½ teaspoon finely shredded lime.
1 teaspoon chopped coriander
9 cloves of garlic
3 heads red onions
1 tsp shrimp paste
How to do each step
Pounded coriander, cumin and pepper together thoroughly. Put the cup
Pounded green chillies and salt together thoroughly, add galangal, lemongrass, lime and coriander root, garlic, shallots, pounded, pounded to a detailed profile. Add the spice paste and pounded Pounded together
Hi Pailin where can I buy all these ingredients especially the lime leaves.I love Thai food can you recommend a good Thai Restaurant in London.Thank You so much.
Can I substitute white peppercorns with white? And can I use normal basil like Italian?
Indian stores sell Thai green chilis/birds eye, but I havent had a problem finding them in asian or grocery stores here in KCMO.
Going to try this over the weekend. Do you eat the lime leaves? I thought in one of your other videos you said they were used for flavor and typically you would take them out before serving…like bay leaves.
I’ve made your pad thai and Kaprow…and they were wonderful. Your videos about the types of different sauces you need for Thai cooking was so helpful
I disagree with the mushrooms. They add nothing to the dish their flavour is completely lost against all that lime, ginger and chilli. Shiitake and enokitake have such delicate flavours much better used in less powerful dishes like ramen. All you’ve got here is something with a slightly spongy texture, which isn’t pleasant here. I think you’re better off using aubergine. Green beans, courgette and spring onion work well too. The curry paste here is nice less involved and fussy than other recipes! I do like a little bit of palm sugar mixed in bit indulgent, but so nice.
Hi! I live in Toronto, could you please tell me which green curry paste did you use here? Thank you!!! I can’t wait to try this and wow my husband!
2:15 ” don’t confuse this with the other kind of shrimp paste which is orange and oily, that shrimp paste is tamale” but if you confuse it with tamales then just eat the tamales. tamales are awesome
Would it be a big difference if I skip galangal and lemongrass?
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Looks great, but I’ve never had Thai curry without any sugar in it before.
“now i need to spank it” smacks lemongrass on table while staring at the screen to assert dominance
You are a super cook. Feast to eyes watching you cook. God bless you
The lemon grass Leaves a fibrous residue in the curry. Kindly suggest a remedy for the same.
Don’t look anywhere else if you want authentic thai green curry. This recipe tastes amazing
Should have marinated the chicken in the paste. Forgot to add oil to the paste. Forgot fenugreek. Forgot curry leaves. Forgot loads and loads more… This must a blizzard curry version
Oy ye feckin twit whattaya mean what’s “blanching”, you’re a sad excuse for a son, ya little shit. Now bring me the lamb sauce!
I imagined that this would be how he spoke to his family ��
Please don’t call it Thai Green Curry. Thai green curry not use lime.
could you please write down the recipe, how much quantity we should use
How do you find kaffir lime leaves or lemongrass or thai basil?
This is my Favorite Thai Food!!! I eat this a lot in Khaosan Road.
Khun Pai, can you also freeze the green curry paste from the can? If so, how long will it last?
Ramsay damn near backhanded the kid. I was praying the salt came out or kid was gonna get beat down
Nice, wow, nice wow, nice wow, nice wow nice wow nice wow……..
I love how you cook with your son. It will truly make him a memory to look back!
whats the first thing he puts into the peanut butter to soften it? I can’t see
Hello there my little magician this is by far the best recipe for a thai curry i have ever tasted even from thailand. The only little change i made was for the green colour was peas blended with the coconut creme as my wife has not a so spicy tounge than me. Really great i will follow you for more recipes
poor old ego driven fool has no idea even on the basics of making a curry paste and the beans? this guy is a British opportunistic charlatan
Jamie you’re a hero! Love your cooking. But PLEASE take the entire top of a can OFF.
Thousands on dogs around the world lose their tongues in landfills because cans still have their tops attached and pushed in…
What the hell is this? Basmati rice with Thai food? That’s not even green curry…. y’all looking for green curry recipes please ignore this video.
Huge follower: thanks.
But please never open a can 98% of the way. Take the entire lid off and please teach your followers. This will save thousands of dogs’ tongues each year…
This is a good adaptation I guess. If you want to make the curry in this video then I believe it’s going to turn out delicious. I want to try it myself. But if you’re in a mood to make an authentic thai green curry then I suggest you search for other videos.
Nice!|
If you don’t have kaffir limes and you replace it by leaves, should you use fresh leaves or you can get away with the dry ones?
Also, if you don’t have cilantro roots, how many stems do you need to substitute the roots
?
Thanks!
Thank you Pailin for these recipes! I just made green curry and made my own paste. It tastes wonderful even though I didn’t find shrimp paste and substituted galangal with ginger. Amazing with sweet green peas, tofu and brocolli! I will definitely try your hot thai chicken:) as well! Amazing cooking and thank you for all these delicious recipes!
Hi Pai, thanks a lot, I love to cook your dishes. question instead of cumin and coriander seeds, can I use cumin and coriander powder instead? once again, thanks for sharing! Ciku
This isn’t “Thai” Green curry. You should not call it curry at all. It just a mushroom soup.
If you ever saw real “Thai green curry” you will see very few vegetables in the pot because it will add water to the curry and remove all smells from the dish.
If you want to eat vegetables with Thai foods, You have to eat it separately, Don’t mix it in the pot like that.
Jamie said it right first “Asian” and then the text corrected him to “Oriental” which is very western-centric. We don’t use that term in Canada anymore. Jamie, please feel good about saying “Asian” no matter what your shops call them.
Ahmmm, Ginger? Could be used GALANGAL better. Because I’m Thai, I really know how difference between ginger and galangal.
What that food?
It not green cury.
hamburger with ginger apples and chicken.
You can’t call it hamburger right?
I really wanna know how Hols/Holly felt about the beans and it’s killing me.
he annoys me so much. i dont care so much about tradition but he’s got such poor technique
Thank you! Huge Green curry fan for 15 years, finally had the courage to make it myself. Look forward to actually having ALL the ingredients some day (kaffir lime leaves).
Thank u so much for sharing your recipes. I’m from Philippines but i just loooove thai food. It’s super yummy. Specially this green curry paste. ����
Very wrong recipe lol and nobody use mushrooms in green curry
Love the recipe and knowledge of blenders!! Love you pai ❤️❤️����
As a thai, I think that’s kinda weird green curry. But it’s okay since it’s look delicious.
What a gimp no wonder ur restaurant are all closed you look like a 9 year old boy you Food nazi
Hi Pailin. Just discovered your channel. Really enjoy your cooking and instruction. Love Thai food. Keep up the good work!
I would love to try this substituting the chicken for shrimp.
How is this green curry chicken if he didnt even add curry???
hi) I will be glad if you visit my CULINARY channel) I will delight you with new and interesting RECIPES =) thanks
300gr rice in 450ml water 10 mins max lid on perfect for 2 if you like a nice helping!
Looks good, but that is NOT a Thai green curry. (Ginger? snow peas? what)
Love you Thai cooking demos well explained. Thanks for sharing your knowledge
Hi! Would substituting Galangal with Ginger change the taste drastically? Also can I use Kaffir lime leaves instead of the peel?
One cup of rice, enough for 4 people.
Damn! I make 2 cups of rice enough for 1 person and that is me!
If many of you out there simply don’t have the time to make the green curry, or have difficulty in finding Kafir lime leaves. Try to get Mae Ploy brand curry paste( they also make red and yellow curry paste). Just be careful in adding fish sauce because Thai curry pastes can be salty. Also, if you want the very best in fish sauce try to find Red Boat 40° N. It does not smell fishy like other fish sauce may, and it’s only made with two ingredients black anchovies and sea salt. The anchovies are found only around a small island off of Vietnam. It is highly recommended by the best Asian Chefs in the world it cost a little bit more but it is well worth it and you don’t have to use as much.
Good cooking everyone!
Pailin no Krachai or lesser ginger? Isn’t it one of the differetiators of greeen paste??
My mom would’ve whooped me if I only cooked 1 cup of rice for 4 people lollll
LOL when you coughed I looked at the date of the video. 2014. You’re safe. I hv to laugh at myself.
Just made this last night for my husband, we licked our plates clean.
Need help! I tried this but i accidently put too much green chilies and forgot to throw out the seeds. Now its too spicy. How can i balance out the spiciness?
Thank you very much. Made chicken + veggies green Thai curry with rice. Turned out very tasty. I don’t know how to send you the photo of it. Shall forward you asap. ������
You can find the green curry paste everywhere but it won’t be vegetarian in Thai versions because it will be a shrimp paste in there. Make sure to check the ingredients before buy it if you are vegetarian.
Thanks a lot for showing the world Thai green curry ☘��
A long time fan from Thailand����
Thai green curry? Basmati rice? I think he needs a geography lesson. But still looks good.
really appreciate the simple way of making your own paste store bought is usually either pricey or a little bland.
Tip for vegetarians or even vegans: substitute chicken with chick peas (if you buy canned clean them from the juice first, or even better, make some mousse au chocolat with the chick pea water). I find the mushrooms give enough meaty texture and umami flavour.
Also, try putting turmeric in your rice too. people will be confused and think you’re a cooking genius. Or at least this is what happened to me.
Ok guys I get it this is not traditional thai green curry but why don’t you try it and judge afterwards? A chef’s job is to make delicious food, and yeeeees maybe it’s ‘only’ thai curry inspired, but then who cares if it’s tasty? Wouldn’t it be incredibly sad if chefs were restricted by recipes and couldn’t take the freedom to creating their own meals? There wouldn’t be any new creations and the chefs job would basically be perfect copying, a job that would be fitted for a machine.
For all food critics out there who haven’t tried the recipe and judge the look and ingredients, watch Food Wars on Netflix.
I know for sure that’s not what a Thai green curry is. If you wanna cook ethnic food look for a recipe by a cook from that country. This is more his own Thaiinspired version of it.
i don’t know about this curry taste….but he shoudn’t call Thai green curry…It ‘s Horrible
It looks like you used a lot more coconut milk than you said in the recipe. That looks like 4 cups of coconut milk but you said it was 1 3/4 cups. Please clarify, I really want to make this recipe. Thank you.
I don’t understand why some thai’s comments think this is not thai green curry while he actually made thai green curry. And he claimed to made it in his own style. The only thing isn’t so thai in this video is the way he ate rice with fork ��.
This looks great, we can’t eat seafood here, what could I add instead of shrimp paste please?
Well, I am Thai and your video is very well made and I believe this dish must be really delicious but it is not Thai green curry.
the best thai green curry I ever made. Big THANKS to you Pai!
Thank you for this! I’m going to give it a shot today fingers crossed it turns out good!! Best wishes from a fellow Vancouverite ��
Just a tip, rice grains has to be washed thoroughly, before cooking.that is what in Indian, Thai cooking
Just found out you are a fellow Vancouverite!:) Wondering if you can give some recommendations on where to buy all these ingredients? Any specific Thai supermarket in the city?
As an iranian guy I must say you make delicious food, awesome job keep it up please!! Gevarges
What can I use instead of fish sauce to make it vegetarian friendly?
God bless the food processor. Can you omit chilli, garlic and onion
What do you recommend to make a mild curry? I want all the flavor without the heat. Is the chili still hot if you take out all the seeds?
Your video is straight forward and easy to follow. I would just like to know what type of shrimp paste you are using and can you freeze i5.
The lemon grass Leaves a fibrous residue in the curry. Kindly suggest a remedy.
Great video! I’m wondering what kind of food processor you use? I normally use blenders and they don’t get such a smooth consistency without a lot of work!
Sawadi Kha, Krup khun Kha, Now i can make better Green Curry with the fresh curry paste
New subbie here. Which color (red or green) do you recommend for sea food? Love from Germany
Hey this is awesome. I m from India, it’s request if u could post some of Thai dishes which we can make vegetarian.We too use motor pestle as u used n it gives better result than any electrical appliance.
ahhhhhhhhh omg 0:15 2 cups of water on 1 cup of rice thats a further evidence that european cooks can’t cook rice, thats the perfect way to mess it up:-) (perfect ratio is 1:1.5 with unrinsed rice or 1:1.25 or a bit more with rinsed rice) volume:volume or gramm:gramm it’s the same. f.e take 1 cup of rice, rinse it and take 1 and 1/4 cup of water.
Made this vegan style with tofu instead of chicken and soy sauce instead of fish sauce. Used broccoli, red bell peppers, and cane sugar instead of palm sugar. It still turned out so good with your recipe �� that my husband and I ate atleast 3 servings each. Thank You!
What do you guys do about all the extra moisture in the paste? Mine is really wet, and it thinned out the curry a bit. Should I cook off the water before adding any other ingredients? Thanks.
Hi Jamie and everybody else in the world �� of Jamie Oliver a cup of rice �� and half a cup of water a pinch of salt medium heat paste ginger into the food processor lemon �� grass cumin chillis shallots bunch of coriander tablespoon of groundnut oil chicken �� fry it off mushrooms �� it’s Thai green curry �� lovely �� colour paste coconut �� milk water �� fish sauce basil Thai green curry �� is delicious �� like fluffy ☁️ rice �� herbs more chilli �� its delicious �� and it tastes like Thailand ����
Hi I love all your recipes, and you are such a good cook! Your explanations and information are very helpful and clear! Question, which stove do you use because that seems very handy, I don’t have gaz in the home but this seems to be the solution? A portable gas stove with a gaz bottle? And what power does the flame have? How much kwH? Good enough to wok? Thanks!
I think I’d put tofu and prawns as well as chicken and pak choy instead of mangetout and also use coconut rice instead, but it looks great!
I need to try this. I had an incredible green curry at a restaurant called Long Grain in Camden, Maine. It was far superior to any other restaurant curry I’ve tasted, very fresh and unique with tender pieces of braised lamb. I’m not sure that it contained any coconut milk. It was vibrantly colored and intensely flavored without the expected creaminess, but instead contained much more oil than normal.
I made this paste exactly as is then made a green curry with potatoes. Couldn’t be better. OMG. Soooooo nice. Much better than one from thai restaurants. You should try it.
sawaadeekhap pailin:-) tx4share Gaeng Khae Wan receipt it’s awesome
I never seen a frozen chilli in entire my life. Westerners are so weird lol.
Hi just got back from a trip to Thailand and we really enjoyed all the vegan food. Now, that we are back to India we would love to make this for our family and friends but the thing is that we follow Jainism, so we cant eat any rooted veggies (no meat, fish, egg also), can you suggest a recipe for that?
Thanks,
Yesh
I love cooking with my kids it can be funny but they learn as well
With my respect, but this is NOT THAI green curry tho’ REAL Thai green curry needs more galangal, NOT ginger, and you also need shrimp paste for the Green curry paste. Also, you don’t have to put a bunch of coriander but, instead, just use its root. Mix all ingredients well. No mushroom and peas but EGGPLANTS!
While you’re cooking, remember this…
1. The thick coconut milk go first until it boils
2. Then Green Curry paste and mix it with coconut milk well
3. Then, meat
4. Then, add the softer coconut milk with some fish sauce and sugar
5. Eggplants go last ONLY when the coconut milk boils otherwise eggphants will turn too brown
PLEASE… It’s not even that close to Thai Green Curry
I am so frustrated right now, I just want to eat that dish. So good looking. I’m going to have to give it a try, but run into the issue that my wife and son are not very fond of spicy foods. Thanks for the video, was fun to watch and very informative.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
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Thank you for watching!
Thank you for the recipe. I tried this and had to substitute some with dried ingredients but they still tasted quite good.
Thanks for this recipe. I eat curry really often and would rather know my paste is fresh and free from additives like msg and food color:))
I would recommend Korean miso called “dwaenjang” or another Korean soybean paste called “cheong guk jang”. Both have a much deeper, briny flavor than Japanese miso, but also have that musky/funky aroma that gapi is known for.
Hi Jamie. I am a very fan of you. My wife a new youtuber and have a chennel named Cooking & Family Blog By Mithela. If possible pls help her to progress her chennel
Is it the shrimp paste in soya oil that’s used for pad Thai. It’s got a yellow lid. With a small picture of a mans face. PanThai? I love that stuff. So it’s not a blachan
This is not Thai green curry it’s not this style it’s Jamie green curry style.
Note from Korea�� Your explanation is so clear and easy to follow. Youtube recommanded me your video and eventually made me spend more than 60000won(1700 baht) to buy thai ingredients �� I used to live in thailand 5 yrs ago and always have been missing the “real thai food” and today i’m finally satisfied. Thank youuu (i made 5 dishes from ur channel today..��)
That was really sweet watching them cook together for the family.
So, is this for 1portion of cooking? How much of that paste is used for a chicken? Thanks.
Hi, I want to make a very very mild paste so my 3 and 6 years kids can be introduced to thai food. Can I just omit the green chilis? Also, the only shrimp pas I can find is the Filipino one. Could I sub by anchovy paste? Thanks for all your videos.
Is it true some Thai green curries have turmeric in the paste? If so why? And is it traditional and authentic to add it?
I am trying out your green curry paste for the first time. I am excited. ��
I am lucky to live in a big city with a big Thai population didn’t take long to find all these ingredients at an Asian grocery store. And WOW WOW WOW this is the only green curry paste I’ll ever use! Used for the best green curry chicken I’ve ever had. Can’t wait to try it with other Thai dishes.
Thanks!!
For this and the red curry, do you need to use cumin and coriander seeds, or can you use powder? I have both powders already for making your curries. Thanks
Hi Pai. Do i need to remove the white part of the kefir lime skin? I understand the white pith gives a bitter taste.
Well Done, thanks for sharing……I have been working on my green curry with chicken for 15 years and have finally nailed it to the way I love it. Would have been sooner if I knew of your channel 10 years ago.
I’ve been following your channel for months now and as an asian dishes lover I tried a lot of your recipes. I really appreciate your work. I have a question for you: how may I use galangal root?
She is very beautiful and talented. I just don’t how her and Mark can stay skinny and in good shapes with all the food they ate. Especially Mark. ��❤️
Any reason you couldn’t use a milder chili, like a jalapeno?
I watched this one, and I’m going to make the old one this weekend. Why do you keep pretending that coconut oil isn’t a thing we can buy lol. Just add coconut oil, and it won’t matter if your milk wont break right???? Buy coconut oil….add it……mission accomplished. Thanks for doing these vids, I freaking love Thai food.
I love Thai food and i usually have at least one Thai dishe when i get to travel. But i recently found garlic and onions makes tummy boated. Can i exclude if i make green curry using ginger for this recipe. Im sorry i know it sound weird.
I would love to see a video without a flavor added from store bought curry paste and, even worse, store bought chicken stock. There is no originality in this sort of cooking. I, as a layman, cook this way because it’s easy, but when I look for a recipe from a chef it’s nice to see the real magic of cooking, without 90% of the flavor coming from the shelves of the grocery store.
You are a delight to watch and listen to! I learn so much and am excited to discover your wonderful channel. Thanks so much!
Hi.. since i m retired and i move to California, i like to make all the sauce and paste specially thai and indonesian food by my self, thank you for sharring the video.. super.
i love spicy but my kid’s doesn’t like spicy, can i change with green chili with someyhing else? like paprika or bell pepper?
I’ve just made this today! Its just so wow brings me back to Bangkok memories! Thanks, love yr channel & keep cooking!
Thanks for this recipe. Most of your recipes I’ve tried to cook are delectable. I’m planning to add some of your ingredients with our typical Filipino Chicken curry, kind of experiment. Can I substitute the lemongrass paste (Thai Choice brand)?
In Burmese shrimp paste is called ngapi so it’s similar to Thai
I can’t believe this video is five years because I just made this today for lunch and I can’t wait to eat it for dinner! Soooooo good! Thank you!
Please tell me if u can refreez frozen ingredients
I was told it is not safe
WhAt brand of Thai rice do u recommend
I bought jasmine rice went all gummy
I live in Vancouver
Thanx
They’re also called Green Bird’s Eye Chilli. They’re not indigenous nor native to Thailand, though I suppose in the States it’s just easier to call them ‘Thai’ Chillies.
Hello. Thanks you for sharing your recipe. I’m trying to make it today. I’ve managed to get ALL the ingredients! But, I’ve never used cilantro roots before and I have no idea how to chop it? Do you need to cut off any parts? I’m unable to find any information online. I’d be grateful for help. Thanks
The chicken and then mushrooms wasn’t even seasoned and he calls himself a chef
Outstanding recipe. Froze well and was fantastic despite having to use jalapenos, culantro and ginger-and I know how the chef feels about subbing ginger for galangal. Made big enough batch that food processor worked quite well.
My Thai friend was shocked when I told her that I make my own curry pastes as according to her, most Thais buy ready made curry pastes! To be honest I was shocked; I was always under the impression that Thais slaved over their pestle and mortars hehe. I like the addition of basil to intensify the greenness. Is that common or just your own creativity at work?
This was AMAZING! I’m wondering if anyone knows how I can make it just a little thicker though?
Wow. Amazing
I am going to give this a try.
Thank you for sharing this!!
Hopefully my local asian super market will have all the ingredients.
Wish me luck!!!!