Green Curry - Thai Green Curry Recipe - Rasa Malaysia (2024)

FAQs

What thickens Thai green curry? ›

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

You probably need to add a little more Red/Green Thai Curry Paste and maybe less Coconut milk, if you want less heat but more colour add some mild paprika powder to give you a nice vibrant red colour or for a deep green colour add some fresh spinach, just wizz up some spinach in a food processor and add to your Green ...

Light coconut milk or coconut water will be too watery and throw off the consistency of the curry. Too low of a cooking temperature: A curry must simmer to cook off any excess liquid and reach the desired thickness. If you cook the sauce on very low heat, the liquid will never have the chance to evaporate.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.

Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut oil, palm oil, peanut oil, or soybean oil; traditionally, lard was also used in Thai cooking. These types of oil are low-smoke, as is desirable for frying or grilling, and they do not break down quickly.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Coconut milk is a key ingredient in Thai cooking. It's used as the base in many dishes, like soups and curries. The brand of coconut milk you use can chance the consistency, texture and taste of your dish.

Why is my Thai green curry brown? ›

Adding the basil leaves will make your curry paste more green and give more flavor but during the cooking process, the leaves will oxidize, resulting in a more brown-green gravy than emerald green gravy, nothing wrong with either color. Traditionally, green curry actually is more khaki green than the vivid green.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

Green Curry Spices

Green curry is mostly about the intense fresh aromatics so there's not much dried spices in it. If you Dom't have white pepper, switch it with finely ground black pepper. Don't skip the tumeric – as well as adding flavour, it is the ingredient that gives the green curry paste a beautiful warm glow!

The spice profiles are quite different. Indian curries tend to be much more warm and spicy, featuring spices like chili powder, cumin, coriander, turmeric, and garam masala. Thai curries are usually more aromatic and include spices like lemongrass, garlic, ginger, and chili peppers.

Thai red curry gets its colour from the red chillies used in the paste. They can be hot, but the spice factor in this Thai curry is toned down a little by the inclusion of coconut milk. If you're making this Thai curry from scratch at home, you can always remove the seeds from your chillies to make it less spicy, too.

Cornstarch slurry:

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer.

A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids. Authentic curries never contain any type of starch (flour). So, buy coconut milk (or cream) with the highest percentage of solids that you can find. Next, use more paste.

Coconut Milk/ Cream

Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.

Coconut Cream and Milk:

One of the most beloved and versatile ingredients in Thai cuisine, coconut cream and milk not only add rich flavour but also provide a natural thickening effect. Simmering your curry with coconut milk can gradually reduce it to a thicker consistency, intensifying the flavour along the way.