I love all kinds of curry but green curry has a light and fresh flavor that makes it the curry of choice nine times out of ten for me. I always order green curry at my favorite Thai restaurant and have finally perfected my own; no longer having to use store bought curry paste. This is so easy to make; just coarsely chop everything up and put it in the blender to make the most vibrant and amazing green curry. You can adjust the level of spice by reducing the number of chilis. I like a medium heat which you will get with three Sereno chilis. I suggest starting with two and then adding more until you reach your preferred level of heat! I like to serve this with vegetables and either mung bean noodles or my coconut rice. You could also use rice noodles in place of the mung bean, but if you have never tried these delicate noodles; I highly recommend giving them a try.
Green Curry Sauce Ingredients:
- 1 shallot; chopped
- 3 small Sereno chiles, chopped
- 1 stalk of lemongrass; minced
- 3 cloves garlic; minced
- 2 tablespoons ginger; minced
- 1 cup cilantro; chopped
- 1/2 cup basil; chopped
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 2 tablespoons Tamari sauce
- 2 tablespoons coconut sugar
- 1 can full fat coconut milk
- In a blender, add all ingredients and blend on medium speed for approximately 30 seconds to a minute until well blended. You can make this ahead of time and store in the refrigerator for 2 to 3 days.
- When you are ready to use the green curry, transfer to a large sauté pan and bring to a simmer. I usually add another can of coconut milk at this stage because I like mine creamy. You can start by adding a half of a can, taste and then add more if you like. You can also adjust the flavor of the sauce at this stage. If you like a little more saltiness, add more Tamari; if you like it a little sweeter you can add more coconut sugar..
- If you are using the mung bean noodles, prepare them according to the package.
- I like to use a variety of chopped vegetables that usually include zucchini, red or yellow bell pepper, baby bok choy and snow peas; but you can use whatever veggies appeal to you.
- Add the vegetable to the simmering green curry and cook for a few minutes until tender but not over-cooked. Add the noodles and serve topped with fresh cilantro and chili sauce. Alternatively, you can serve this with plain rice or my coconut rice recipe.