Thai Green Curry

A ton of flavors ! Use as many vegetables as you have or wish. The dish is extremely flexible and so complex in flavors.
One of the key to a well balanced Thai Curry is to cut the vegetables the same size, so everything cooks rapidly and at the same time. Spicy, Sweet, Salty & Sour… a perfect balance.

2 Cups coconut milk
1/2 Cup water
2 Large Tablespoons Curry paste (store bought is fine…)
375 Gr. Skinless chicken breast thinly sliced – Optional
2 Tablespoons of Palm Sugar – I often use brown sugar
2 Fresh Kaffir Lime leaves
1 Tablespoon Fish Sauce
1 Fresh red chilli cut in think slices
200 Gr. Mushrooms cut in quarters
150 Gr. Chop Suey
1 Medium size potato cut in bite size cubes
1 Small size sweet potato cut in bite size cubes

Prepare and cut all your vegetables.
Let the coconut milk stand, allowing the thick coconut milk to rise to the top. Spoon the thick coconut milk and pour it into a large saucepan or wok. Heat the coconut milk over medium-high heat, stirring constantly, until it separates, 3-5 minutes. Add the green curry paste and fry, stirring constantly, until fragrant, about 2 minutes. Add the fish sauce, kaffir leaves and sugar. If the sauce is too thick, add 1/2 cup water.
Add the potatoes, sweet potatoes and mushrooms along with the remaining thin coconut liquid/milk and boil for about 4-5 minutes, until the vegetables are cooked, but still crunchy. You can also add a small aubergine cut in cubes, the same size as the potatoes.
Add the red chilli slices and chop suey and cook for a minute or so.

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