Really freaking good Seafood Green Curry.
When traveling in Thailand I fell in love with their curries. Sweet, spicy, rich; so, so satisfying. By the time I got back to Canada I was fully addicted to Thai curries and felt the ones I was getting back home just weren’t cutting it for me. So in an effort to cure my withdrawals, I set out on a quest to learn to make my own. After lots of practice, and much feedback, I feel like I am at a place where I am ready to share my current version!
With this recipe, be sure to adjust to your taste. If you want it more spicy, amp up the Thai chilli.
- 5 cloves garlic
- 4 inch knob chopped ginger
- 1 stalk lemon grass, beaten well then chopped
- 3 lime leaves
- 1 handful basil
- 1 handful cilantro
- 1 tbsp soy sauce (Low sodium if possible)
- 1 tbsp rice wine
- 1/4 cup green curry paste
- 2-3 cans high fat coconut milk
- 2 tbsp canola oil
- In a food processor blitz garlic, ginger, lemongrass, lime leaves, basil and cilantro until it forms a coarse paste.
- Add canola oil in a deep pot over medium heat. Add coarse curry paste and sauté for 2-5 minutes, or until the scent of curry has filled the room. To be safe, keep an eye on the pot as this process can go quickly.
- Add curry paste and all remaining liquids. Let simmer on low heat for 2 hours. Pass through a fine mesh strainer to remove chunks. Continue to reduce until desired thickness. You should be able to swipe your finger across a spoon covered in curry and have it leave a "swoosh".
If your curry reduces too much, simply add more coconut milk bit by bit until the desired thickness. If the curry is too thin, continue to reduce.
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