Brooklyn Cooking Food New York City Out and About Recipes

Thai Green Curry

Last week we took a trip via our taste buds to Italy with this really yummy Homemade Ricotta Ravioli recipe and today we’re going over 5,000 miles east to a place near and dear to my heart, Thailand, with a recipe for Thai Green Curry!

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During my cooking lesson in Thailand

When I visited Thailand last year, Thai green curry was a dish that could be found on almost every menu in every restaurant. Prior to traveling there, I don’t believe that I’d ever even tried it, but when I did I couldn’t get enough! What I loved about it was the slight heat provided by the chilies, the subtle sweetness added by the coconut milk, and the textural elements provided by the plethora of vegetables included.

Since returning, I’ve attempted to recreate some of the dishes that I got to try like Pad Thai and Spring Rolls, but it can often be difficult to find all of the necessary ingredients needed to complete an entire Thai dish unless I visited a specialty market that carries exactly what I’m looking for.

Luckily, living in New York City does have its perks, and with a quick Google search I came across a Thai grocery store in the heart of Manhattan’s Chinatown known as Bangkok Center Grocery on 104 Mosco St that had everything I needed and more! From Thai basil and fresh chilies to lemongrass and green papaya, I was truly in Thai food heaven. I even got my first mortar and pestle so that I could make my own green curry paste at home.

The store, itself was smaller than I anticipated, but don’t let that fool you because it is still very well stocked. The employees were also unbelievably kind and willing to answer any questions I had and being that I had such a pleasant experience, I’ll definitely be sure to return.

Thai Eggplant!

I was excited to finally get started and had so much fun pounding all of the ingredients together, with my arm definitely getting a good workout.

Nevertheless, in the end, while the flavors were definitely there, I wasn’t too thrilled with the consistency, because no matter how much I mashed those ingredients, they never fully reached that paste-like texture that I was looking for. The lemongrass, in particular, was the most difficult ingredient of all to work with and in the end I was left with little pieces of it in my curry, so any suggestions are gladly appreciated!

Overall I was pretty satisfied with how my curry turned out being that it was the first time making it on my own, but I definitely know that there is some room for improvement. Now that I know where I can get all of the ingredients I need, as well as my very own mortar and pestle, bringing the flavors of Thailand home is only a short train ride away!

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Thai Green Curry

Ingredients

Green Curry Paste

Recipe adapted from Baan Hongnual Cookery School Cookbook

  • 10-15 fresh green chilies
  • 1 tablespoon chopped galangal
  • 1 tablespoon chopped lemongrass
  • 1/2 teaspoon kaffir lime peel
  • 1 teaspoon chopped coriander roots
  • 1 teaspoon coriander seeds, toasted
  • 1/2 teaspoon cumin seeds, toasted
  • 2 teaspoons garlic, chopped
  • 2 teaspoons shallots, chopped
  • 10-15 Thai basil leaves
  • 1/4 teaspoon salt
  • 1 teaspoon shrimp paste, optional

Green Curry

  • 1 pound sliced chicken (or pork, beef, or fish)
  • 2 15 ounce cans of coconut milk
  • 1 tablespoon green curry paste
  • 4 medium Thai eggplants, cut into quarters
  • 1/2 cup green bell peppers, optional
  • 1/2 cup chopped cauliflower, optional
  • 1 tablespoon fish sauce
  • 2 teaspoons palm sugar
  • 2 kaffir lime leaves, chopped and with stem removed
  • 10-15 leaves Thai basil
  • 1 red chili, seeded and sliced lengthwise, optional

Preparation

Green Curry Paste

  1. Lightly toast the cumin and coriander seeds until aromatic, remove and allow to cool.
  2. Place toasted seeds into a mortar and pestle and crush until a powder is formed.
  3. Add the rest of the ingredients and continue to pound until you’ve achieved a smooth texture.
  4. Remove and store in an airtight container in the refrigerator for up to 3 weeks.

Green Curry

  1. Place a 1/4 cup of the coconut milk into a pot and allow to start bubbling around the edges before adding the green curry paste (you can also used canned curry paste if you’d like).
  2. Once the curry paste is fully incorporated, added the chicken and kaffir lime leaves and stir until fully coated.
  3. Add the rest of the coconut milk and the chopped vegetables, stirring to make sure nothing sticks to the bottom of the pot.
  4. Bring to a boil and add the fish sauce and sugar, to taste.
  5. When chicken and eggplants are cooked, pour curry into a bowl and garnish with red chili and Thai basil.
  6. Serve with rice.

I’ll be bringing this spicy little bowl of goodness over to Fiesta Friday #59 over at The Novice Gardener and co-hosted by Jhuls at The Not So Creative Cook and Mila at milkandbun.

Fiesta Friday Badge Button I party @

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33 Comments

  • Reply
    pernypotts
    March 13, 2015 at 11:58 am

    Love your take on this!

  • Reply
    Natalie Browne
    March 13, 2015 at 1:33 pm

    I love thai curry. I’ll have to try this recipe out ๐Ÿ™‚

  • Reply
    Nancy
    March 13, 2015 at 2:59 pm

    Looks like I’ll be taking a trip to the international market…I MUST find those thai eggplant! Delicious looking curry, Justine!

  • Reply
    Loretta
    March 13, 2015 at 4:27 pm

    Gorgeous Justine, love the ingredients – we do have an International food market here in lil Delaware, I’ve seen lemongrass and kaffir lime leaves, essential ingredients for a good Thai dinner. Now don’t tell me you’ve been cooking with a summery outfit on? Just looking at you, makes me shiver :). Still, spring is around the corner.

    • Reply
      Justine @ Born and Bred in Brooklyn
      March 14, 2015 at 9:30 am

      Haha, thanks, Loretta! That’s awesome that you’ve also got those ingredients at hand, as well. That photo of me is when I was in Thailand last year! So it was well above 90 degrees when I was cooking. No worries ๐Ÿ˜‰

  • Reply
    FrugalHausfrau
    March 14, 2015 at 4:31 am

    What a lovely recipe! Thanks for sharing what you’ve learned here! ๐Ÿ™‚

  • Reply
    Jhuls
    March 14, 2015 at 5:34 am

    I have never seen Thai eggplants before – they look so cute. ๐Ÿ˜€ I love curries, but what I had and always have is the one in yellow color. Do they have the same taste? This dish looks so good, Justine. Enjoy the party and have a great weekend. xx

    • Reply
      Justine @ Born and Bred in Brooklyn
      March 14, 2015 at 9:34 am

      Thank you!! I think that green and yellow curries are fairly similar (if they’re both Thai) but may just vary in spice level because of the type of chilies used. If it’s West Indian or even Indian curry, it’s a completely different flavor profile and may not even be spicy at all. I like a little spice in my food every now and again haha ๐Ÿ˜‰

  • Reply
    Fae's Twist & Tango
    March 14, 2015 at 1:16 pm

    Gorgeous Young Lady, you post delicious after delicious! I am not much into Thai food (not much of a seafood enthusiast), but I do love their green curry. Here you have made the paste from scratch, which is quite impressive. Those green round eggplants are so cute. ๐Ÿ™‚

    • Reply
      Justine @ Born and Bred in Brooklyn
      March 15, 2015 at 1:03 pm

      Thanks so much, Fae! Green curry is really a great dish that anyone can enjoy exactly as they’d like. The eggplants are just the cute final touch ๐Ÿ˜‰

  • Reply
    cashmereofcourse
    March 15, 2015 at 12:39 pm

    Love your blog, everything looks so yummy! I have nominated you for the Liebster Award! Check out my blog for more details โ€“ https://cashmereofcourse.wordpress.com

  • Reply
    Michelle @ Giraffes Can Bake
    March 15, 2015 at 1:41 pm

    This looks awesome, I love thai green curry! I’ve never seen thai eggplants before, they’re so cute!

  • Reply
    indusinternationalkitchen
    March 15, 2015 at 4:37 pm

    Ooh Bookmarking this! Looks fabulous – I absolutely love thai food! This curry sounds so good!

  • Reply
    Traditionally Modern Food
    March 16, 2015 at 11:03 pm

    I love Thai curry.. Your version looks delicious

  • Reply
    For The Love of Ghee
    March 16, 2015 at 11:43 pm

    Love your recipe! Just stumbled across your blog just now. And I’m glad I did. I so miss Chinatown in Manhattan! Do you get to buy fresh Tofu and rice noodles from the noodle store on Baxter and Bayard?

    • Reply
      Justine @ Born and Bred in Brooklyn
      March 17, 2015 at 9:26 pm

      Thank you so much, that means a lot ๐Ÿ˜€ I’ve never been to that store, but that sounds amazing! I’ll have to check it out.

  • Reply
    petra08
    March 17, 2015 at 9:14 am

    You are so lucky to find Thai green eggplant, they are so delicious! Your curry looks just perfect! ๐Ÿ™‚

  • Reply
    Hari Qhuang
    March 17, 2015 at 8:03 pm

    Oh I love Green Curry!
    The one you make is much much much better-looking than the one I made!
    LOL!
    http://scontent.cdninstagram.com/hphotos-xaf1/t51.2885-15/e15/10899378_1013048312058451_87519986_n.jpg

  • Reply
    milkandbun
    March 18, 2015 at 4:25 pm

    I think I’ve seen those eggplants here, next time I’ll be them! The curry looks so good, wonderful color, Justine! Hope you’ve had fun at FF! ๐Ÿ™‚
    Have a lovely day!
    Mila

    • Reply
      Justine @ Born and Bred in Brooklyn
      March 18, 2015 at 8:20 pm

      Absolutely! They taste almost like regular eggplant, but not as mushy, so I definitely prefer them. Thanks for stopping by! ๐Ÿ™‚

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