Green curry is misunderstood in many places outside of Thailand. Often perceived as a mild curry that you would give most chilli phobics (certainly in the UK and Ireland), it is often bland and dull, full of green peppers and mushrooms and to my mind, unless you are somewhere very good, not very interesting.
In Thailand, green curry is hot. Very hot and aromatic. Packed with flavour (which is the signature for most Thai food in my experience), you can choose the heat level you want if you make it yourself, so when we made this at the cooking school at the Khlong Lat Mayom floating market, we went for a compromise medium heat which was just perfect and not medium for our palates at all. Hot, so fresh and really delicious.
Seafood Thai Green Curry ingredients
Several things make this recipe flavourful: fresh homemade coconut milk and cream, fresh pounded curry paste (you must – so much better than shop bought), the wonderful herbs and aromatics, the fish pounded to a paste with fish sauce (which Thais use instead of salt on the table) and lots of chilli.
It won’t be possible to replicate this entirely outside of Thailand but I will suggest where you can make substitutions as you go. As long as you make the paste from scratch – this is key – you will have a great dish. Everything else is a bonus.
Enjoy – it is a fantastic curry. I have adapted this recipe, but it comes from Siri, so thank you, Siri!
Note: if I don’t suggest an alternative, the ingredient is relatively easy to source via Asian supermarkets – some are online too.
Recipe: Siri’s Thai Seafood Green Curry
- 1 tbsp palm sugar (or brown sugar)
- 4 tbsp good fish sauce
- 250g small green aubergines, quartered (or one aubergine, diced)
- 4 kaffir lime leaves, leaf removed from the central stem
- 2 handfuls of Thai sweet basil when leaves are removed from the stems (difficult to substitute, but a combination of spinach, Italian basil and a little ground star anise would approximate it crudely)
- 50g pea aubergines
- 2 stems lemongrass, outer layers removed and topped and tailed
- 5 small shallots, peeled and topped and tailed
- 5 birds eye chillies
- 3 green finger chillies (he actually used 5 but I think 3 is good!)
- 5 cloves garlic
- 1kg fresh coconut meat from the inside of a young coconut, 1 liter of water