The most popular curries in Thailand are simply called yellow, red and green curries – based on what colour the sauce is.
Yellow curry sauces are probably the mellowest with a sweet and slightly spicy flavour. Red curry does have a kick, but not a ‘Yowza’ one. The hot totty of the colourful curries is green curry which some claim to be the hottest of Thailand’s curries.
Despite green curry’s triple chilli rating, the sauce isn’t bullied by the piquancy. It is beautifully fragrant with an artist’s palette of flavours which makes it the sizzling jewel of Thai curries.
Ingredients for Thai Green Curry Paste
- 10 small hot, green chillies with stalks removed (sadist chefs imposing a truly authentic Thai green curry experience should add 5 more chillies… and laugh manically).
- 3 garlic cloves
- 2 lemon grass stalks, roughly chopped
- 2 shallots, chopped
- 1 bunch of fresh coriander
- 2 inch piece of fresh ginger (if galangal is unavailable), peeled
- 2 tsp dried coriander
- 1 tsp black peppercorns
- ½ tsp of lime rind
- ½ tsp salt
- 2 tbsp groundnut oil
Preparing Thai Green Curry Paste
1. Put all the ingredients into a food processor and blend until all the ingredients combine fuse into a chunky, deep jade paste.
2. Place the paste in a sealed container and keep in the refrigerator for up to 4/5 weeks.
Try our ‘yum, yum… pass the water’ Thai green curry with fish recipe for the perfect foil for this curry paste with attitude.