Best 5 Thai Green Curry Pasta Recipes

THAI GREEN CURRY PASTE

Thai green curry paste image

Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves

Provided by Anna Glover

Time 10m

Yield Makes 100g (approx)

Number Of Ingredients 11

Ingredients

1 lemongrass stalk, tough outer leaves discarded, finely chopped
1 lime, juiced
1 tsp ground coriander
4-6 green chillies , deseeded if you prefer less heat, chopped
4 garlic cloves , chopped
thumb-sized piece of galangal , peeled and chopped
3 small shallots , peeled and chopped
3 lime leaves, finely shredded
½ small bunch of coriander , finely chopped
1 tsp shrimp paste
3 tbsp vegetable oil

Steps:

Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.

Nutrition Facts : Calories 25 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.07 milligram of sodium

AUTHENTIC THAI GREEN CURRY

Authentic Thai Green Curry image

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Provided by Toi

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Steps:

Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g

THAI GREEN CURRY PASTE

Thai Green Curry Paste image

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, "If you get it from a can, I don't feel like it's green curry. It doesn't have the same aromas." This is the recipe he makes in big batches for his restaurant every day.

Provided by Sopon Kosalanan

Categories Lemongrass Shallot Garlic Curry

Yield About 1 cup

Number Of Ingredients 9

Ingredients

12 small green Thai chiles, stems removed
2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced
2 shallots, coarsely chopped
8 small or 6 large garlic cloves
1 (4") piece galangal, peeled, thinly sliced
Zest of 1 makrut (Thai) lime (optional)
1 cup Thai basil leaves
1 Tbsp. chopped fingerroot (kra chai) in brine (optional)
2½ tsp. shrimp paste

Steps:

Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

THAI GREEN CURRY PASTA RECIPE

Thai Green Curry Pasta Recipe image

Provided by veggiebelly

Number Of Ingredients 14

Ingredients

Pasta Shells - 1/2 box
Coconut Milk - 1 can
Thai Green Curry Paste - 3-4 tbsp, I use Thai Kitchen Green Curry paste.
Peanut Butter - 1 tbsp
Soy Sauce - 2 tbsp
Sriracha or chili paste - 1 tbsp, optional
Onion - 1 small, diced
Garlic - 3 cloves, chopped
Ginger - 1 tsp minced
Mushroom - 1 box, sliced
Carrot - 1/2 large carrot chopped
Cilantro - chopped, for garnish
Oil
Salt

Steps:

Boil the pasta till al dente. In the last 1 minute of cooking, add the carrots to the pasta water and boil. Reserve 1/4 cup of the pasta water. Drain the shells and carrots. To the coconut milk, add the green curry paste, peanut butter, soy sauce and sriracha. Mix well. Heat a pan and add some oil. To the oil, add the onion, garlic and ginger, saute till onions are translucent. Then add the mushrooms and saute on high for 3 minutes. Pour the coconut milk-green curry mixture over the mushrooms. Then add the reserved pasta water. Let it come to a boil. Then reduce heat and simmer 5 minutes. Taste and adjust salt. To serve, pour the green curry over pasta and carrots. Garnish with chopped cilantro or scallions. Peas, baby corn, broccoli or bamboo shoots will also work very well in this recipe.

THAI GREEN CURRY PASTE GONE GREENER!

Thai Green Curry Paste Gone Greener! image

This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.

Provided by Girl from India

Categories Thai

Time 15m

Yield 1 cup

Number Of Ingredients 16

Ingredients

10 -12 hot green chili peppers (small and hot)
1/2 onion, chopped
1 tablespoon garlic, chopped
1/2 inch ginger
2 stalks lemongrass (only the lower part and not the grass like leaves)
2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
1/2 teaspoon fresh lemon rind
4 tablespoons coriander leaves
3 tablespoons fresh spinach leaves (optional)
2 tablespoons fresh fenugreek leaves (optional)
1 tablespoon mint leaf (optional)
1/2 teaspoon salt
1 tablespoon vinegar
15 black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed

Steps:

In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
Do not allow to brown.
Cool and grind with the rest of the ingredients in a blender.
Store refrigerated for a week.