Thai Coconut Curry
Serves 4 | Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins
On a trip to Southern Thailand a number of years ago, our founder experienced a seafood coconut curry that would set the bar for all Thai food he would have going forward. Packed with fresh shrimp, squid, fish, and herbs, it was fragrant and spicy (great for eating in 90 degree humid heat).
While making Thai dishes at home can seem daunting, not least because of the lack of access to exotic ingredients, most supermarkets now carry enough of the essentials to cook tasty Thai dishes without too much hassle. This recipe delivers the right amount of heat, a beautiful coconut aroma, and a subtly delicious lemongrass flavor. Our Thai Curry spice blend incorporates exotic ingredients like galangal and lemongrass so you can quickly make a Thai green curry paste – the backbone of this dish. Add in your choice of fresh seafood and you have a quick, authentically delicious meal!
Green Curry Paste:
- 4 cloves of garlic, minced
- 1 large (or 2 small) shallot, diced
- 1 tbsp cilantro stems, chopped
- 1 tbsp freshly squeezed lime juice (~1/2 lime)
- 2 green jalapeño peppers, seeded & chopped
- 2 serrano peppers, seeded & chopped (optional)
- 1/2 cup of low-salt chicken broth
- 3 tbsp Piquant Post Thai Curry spice blend
- 1 tsp Piquant Post Kaffir Lime powder
- 1 tbsp fish sauce
- 1/4 can coconut milk
- 1 tbsp coconut oil (or vegetable oil)
- 1/2 lb of any flaky, white fish, cut into 1″ cubes
- 1/2 lb of tail-on, shell-off shrimp (thawed, if frozen)
- 3/4 can coconut milk
- 2 cups of low-salt chicken broth
- Fresh lemongrass stalk (bottom half), cut into 1″ pieces
- 1/2 red bell pepper, seeded and thinly sliced
- handful of small mushrooms (canned or fresh)
- handful of cilantro leaves, roughly chopped
- handful of Thai basil (or regular basil)
- fish sauce (1 tsp – optional)
- 1 tbsp brown sugar (optional)
- This recipe starts by having you make a green curry paste using a processor or blender. If you don’t have an appliance, you can finely chop all the fresh ingredients using a knife and mix in a bowl with the remaining paste ingredients.
- Authentic green curry paste gets its color from the green chili peppers (not the herbs) and is the least spicy of the Thai curry pastes. Make sure you remove seeds from the chili peppers before making the paste, otherwise your dish will be twice as spicy.
- You should end up with enough green curry paste to make at least 2 complete recipes. Freeze any leftover paste for up to 6 months.
- Also, you can find fish sauce in most supermarket chains in the ethnic food aisle(s). Fish sauce is very salty so measure the amount you put in the dish.
- Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
2 Heat a large pan on Med. Add coconut oil and melt. Add half (~1/4 cup) of the curry paste (freeze the remaining paste for future use!) & lemongrass to pan & stir-fry for 2 mins. Add bell pepper, mushrooms, sugar, coconut milk, broth & fish sauce.
Alternatives & Substitutions
- You can substitute in a can of light coconut milk if you’re watching your calories.
- Feel free to substitute in any veggies you like to the curry. Sliced carrots, cauliflower florets and fresh green peas would be great.
- If you don’t eat seafood, diced / shredded cooked chicken breast is a lovely substitute in this dish.
- Vegetarians / Vegans can use tofu, vegan fish balls, vegan crab in place of seafood as well as vegetable broth for the chicken stock.
- If you don’t have coconut oil, feel free to use any vegetable oil.
- Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
- Post pictures of your masterpiece meal on social media and tag us. We repost!