Easy Thai Green Curry in Quarantine Recipe

Last year, I went to Chiang Mai Thailand and took a cooking class at https://www.thaiakhakitchen.com/ , since were now effectively in quarantine, I decided to take a stab at Thai Green Curry. With Coronavirus I had to substitute some ingredients and adjust my process a bit, I couldn’t get a mortar and pestle for example, but I’m glad to say the Curry came out very well! I Present : an Easy Thai Green Curry in Quarantine Recipe

Ingredient Prep Work : 20-30 Mins

Finished Prep 🙂

First, you will need to cut up your Chicken, Veggies, and make your Curry Paste. Follow the Table below.

Ingredients How to PrepNotes
50g ChickenChop into 1 Inch PiecesIf you have don’t like bones use Chicken Breast and Slice
1 Cup WaterFilteredNot Cold. (We add while cooking)
1/3 Cup Coconut MilkFresh or CannedNot Sweet
Not Cold
1/8 Cup Coconut Cream or OilLiquidYou can Sub Olive Oil or Canola Oil
1 Cup Green Curry PasteGrind/Puree You can find this in Asian Grocery, or make your own (see below)
1 Cup Red and Green Bell PeppersSlicedSliced in 3 inch slivers
1/2 Cup CarrotsSlicedSliced in 3 inch slivers
2 Thai EggplantDiced 1/2 InchYou can use skinny chinese long eggplant if you cannot get Thai.
2 Branches KaleChopped(Optional)
1/2 Small OnionDiced(Optional)
Note : I cooked for a family, so i used the ingredients above but x6 quantity to adjust servings so my photos and timing show much more. Follow the same proportions if you have to scale up or down.

Curry Paste Prep (1-15 Mins)

Here you have two options, you can use a packaged Thai Green Curry paste from an Asian Supermarket, or use a Mortar and Pestle to grind your own. I had a packaged paste and fresh ingredients I got in Thailand so i made my paste and combined.

SpiceHow to PrepNotes
1-3 Thai Green Chilli’sFinely Chopped Whole. Mortar.Adjust the quantity to desired heat level
1 Garlic, 1 Shallot, 6″ Strip LemonGrass, 1 Galangal, 1/2” Skin Kaffir LimeMortar into a fine thick paste. You can find at Asian/Thai Grocery
1/4 Teaspoon Black Pepper, Cumin, and CorianderAdd to Mortar and Mix into PasteTo
4-5 Coriander Stalks or Basil LeavesAdd to Mortar and Mix into PasteFresh if Possible
1/4 Teaspoon Shrimp Paste Add to Mortar and Mix into PasteYou can find at Asian/Thai Grocery
1 Large Garlic Clove Chop then add to Mortar and Mix into PasteFresh if Possible

Unfortunately, I did not have a Mortar and Pestle as we did in the class. However I ran the ingredients under very high speed in a blender to break them up, then added some water to help funnel the bits to the blade and crush into a paste, then I combined with a packaged paste since I was cooking a large quantity.

You can also just use a Packaged Curry paste, however doing it fresh tastes much better!

Cooking (15-30 Mins)

  1. Pour Oil into a deep Wok or Pot. Heat till hot on High Flame.
  2. Add Curry Paste and Stir continuously until it’s fragrant and bubbling like below :

3. Now add the coconut milk and stir well so it mixes with the sauce. Be sure the Milk is NOT cold or chilled as it will cool down and curd.

4. Now once this Mixture is Boiling, add your Chicken First if it is Whole/Boned because it will need more time to cook. Let it simmer for 10 mins.

5. Once the mixture is boiled down a bit and darkens, you should add the hardest veggies first (Kale, Carrots etc). Lower Heat to Medium, Let it simmer for 5-10 mins.

Tip : You can use a pot cover to quickly steam them on top before mixing.

6. Now let it simmer for about 20 Minutes, until the green/red peppers are soft. Then plate and serve!

Green Color Should return as the Milk reduces, you can also add a teaspoon of Soy Sauce to Darken.

If its too Salty/Spicy add a teaspoon of sugar, don’t forget to stir and turn.
Finished Plate!

If you liked this Easy Thai Green Curry in Quarantine Recipe, please share!

For some of my Travels in Asia, Including the Chiang Mai where I learned to Cook this, please check out the Travel Section of my Blog!