Thai green curry

Thai green curry: most attractive dishes in Thai cuisine

Thai green curry derives from the color of the dish. Usually it comes from green chillies but the chillies are sweet.

 Thai green  curry based on coconut milk and fresh green chillies and dishes of  the color comes out creamy mild green.

Thai green curry is not necessarily sweeter than other Thai curries. Although the spiciness varies, it tends to be more pungent than the milder red curries.

Thai green curry might be the signature dish of Thai cuisine. It’s spicy, sweet, aromatic, and packs a punch. In this episode of “The Source,” we head to Bangkok to see how Thai green curry is made by locals — and how its recipe has been passed down from generation to generation.

Historically known Green curry was invented during the reign of King Rama 6 or 7, between the years 1908-1926.

According to Wikipedia,

Thai green curry  is traditionally made by pounding in a mortar green chillies, shallots, garlic, galangal, lemongrass, Kaffir lime peel, cilantro  roots (coriander) and cumin seeds, white peppercorns,shrimp paste and salt.

According to good food magazine

green curry paste recipe


50g coriander seed

25g cumin seed
1 whole blade mace
1 tsp freshly grated nutmeg

9 garlic cloves chopped
9 shallots chopped
About 15 coriander roots chopped
plus a handful of coriander leaves
19 green chillies (deseeded and chopped)
250g galangal (chopped)
5 lemongrass stalks
(outer leaves removed, inner stalk chopped)

5 lime leaves stalks removed and leaves chopped
100g shrimp paste
Handful basil leaves


Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.

  Recipe from bbcgoodfood


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