Fusion Green Curry & Paste

This recipe contains my fresh green curry paste as well as how I use the paste to make green curry with coconut milk. Please look at all of the options you have in terms of proteins, veggies and grains so you can adjust this recipe to your preferences. Also - if you don’t have the time/ingredients to create the fresh curry paste, you can use the second portion of this recipe to use a store-bought curry paste in the same type of coconut curry.

A couple years ago, I stumbled upon a delicious Burmese dish called Khao Suey, and got extremely curious as to how so much flavor could be packed into one soup. I experimented a little bit and came up with a great Khao Suey Paste recipe filled with garlic, ginger, chilis, and so many whole spices that I had at home. This recipe almost felt like a fusion of Thai and Indian food! After making this recipe so many times, I decided to infuse the curry paste with my favorite Thai dish - Green Curry! This recipe has a ton of wonderful aromas and spices that make coconut curry super flavorful and spicy. Best part: it’s extremely versatile. You can make it with meats, veggies, seafood, or simply noodles/rice.

Just a Note Before you start

• If you don’t want to make your own curry paste, you can use your favorite red, green, or yellow curry paste instead! Here is the brand I usually use! This one is pretty strong so I recommend 2-3 Tbsp instead of 4.

• For vegans, use coconut aminos or soy sauce in place of fish sauce.

• You can use lemongrass, Thai Basil or Holy Basil instead of lime leaves since those might be easier to find.

• If you don’t want to add your protein into the dish itself, I highly recommend grilling it and adding it on top of the dish. It’s delicious that way!

• You can make freshly steamed jasmine rice or noodles on the side if you don’t want to put them directly in the curry for longer term meal prep/storage so the grains don’t go soggy.

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INGREDIENTS for Green Curry Paste

Makes Enough for 3 Coconut Milk Cans & Can Easily Be Stored in Sealed Mason Jar!

• 1/2 Tsp Peppercorns*

• 1 Tsp Cumin Seeds*

• 1/2 Tsp Coriander Seeds*

• 1/2 Tsp Salt

• 1 Tbsp Sugar

• 1 Tbsp Turmeric

• 1 Bunch Cilantro

• 5 Spring Onions

• 1 Inch Peeled Ginger

• 4-5 Thai Green Chilis

• 4 Garlic Cloves

• 3 Lime Leaves

• 2 Tbsp Fish Sauce or Coconut Aminos (vegan)

• 2.5 Tbsp Vinegar

*If you don’t have whole versions of these spices, you can use the powdered versions

INSTRUCTIONS for Green Curry Paste

1. Toast the peppercorn, cumin, and coriander on medium heat in a pan for 4-5 minutes until they become fragrant. Blend them in a spice blender until they turn into a fine powder. If you don’t have whole spices, skip this step! You can just use powdered spices directly in the following steps of this recipe.

2. Add all of the other ingredients into a high power blender or food processor along with the spice mix from step 1. Blend until the mixture turn into a paste texture. Add a little bit of vinegar or fish sauce if the mixture is too clumpy.

3. Keep in the fridge up to 2 weeks or freeze to use when needed. Enjoy!

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INGREDIENTS for Green Curry in Coconut Milk

Serves 3-4

Ingredients for Green Curry in Coconut Milk

• 2 Tbsp Coconut Oil

• 1-2 Thai Chili

• 1/4 Red Onion Sliced

• 1 Tbsp Ginger Garlic Paste

• 1 Can Full Fat Coconut Milk - 13.5 Fl Oz

• 2 Tbsp Fish Sauce

• Optional Assorted Veggies Such as:

  • 1 Roma Tomato

  • 1/2 Zucchini

  • 3-4 Button Mushrooms

  • 1/2 Baby Eggplant

  • 1/2 Bell Pepper

  • 1/2 Head of Broccoli

• Optional Assorted Proteins Such as:

  • Tofu

  • Chicken Thighs

  • Shrimp

  • Salmon

• Optional Assorted Grains to Serve With:

  • Steamed Jasmine Rice

  • 7 oz Rice Noodles (These Can Be Served on the Side or You Can Add Them Directly into the Curry - Recipe Will Show You Both)

• 4 Tbsp of Freshly Made Green Curry Paste (if you’re using your own curry paste - adjust!)

INSTRUCTIONS for Green Curry with Veggies & Protein

1. Heat coconut oil over medium-high heat until melted. Add in chili, garlic/ginger paste, and onions. Saute for 3-4 minutes until softened and aromatic.

2. Add in curry paste along with your diced vegetables of choice and fish sauce. If using mushrooms or broccoli - save those for later so they don’t overcook! Saute for about 2-3 minutes until your vegetables are nicely coated.

   1. If you are adding a protein - this would be a good time to add in your diced up chicken thighs or tofu. If you are using seafood, save that till the end so they don’t overcook.

3. Add in your coconut milk (+1 can of water if you plan on adding rice noddles directly into the curry). Give it a good store so everything is well combined.

4. At this point if you are not using rice noodles, you can cover the curry and let it simmer for 10-12 minutes (please note below if you are using rice noodles, broccoli, mushrooms, shrimp or fish)

   1. If you are using rice noodles directly in this dish to make a noodle soup, add your 7 oz of rice noodles along with the 1 can of water mentioned above to the pot with the coconut milk. Cover and let this sit for 8-10 minutes until the rice noodles have absorbed the broth and have cooked through.

   2. If you are using broccoli, mushrooms, fish or shrimp - once the cooking time is 8 minutes into the process, add in your fish, shrimp, broccoli or mushrooms. Let the mixture simmer for the remainder 4 minutes (slightly longer for the seafood) until the veggies/protein are cooked through. This happens fast, so keep an eye on it!

5. Last but not least, enjoy! The options are endless with this. You can serve the curry with steamed rices, noodles (if you didn’t already put the noodles in the curry), or grilled protein.