Infused with fresh green chilies, tangy lime, and fragrant lemongrass, this Green Curry Sauce delivers a bold, vibrant flavor that will take your meals to the next level.
You can use this versatile Green Curry sauce on various dishes, and one of my favorites is Thai Green Curry with Eggplant. Its rich flavors pair perfectly with the tender eggplant for a delicious meal.
Table of Contents
What is Green Curry?
Green curry is a popular Thai dish known for its vibrant green color and bold flavors. It gets its signature hue from fresh green chilies, which are blended with herbs like cilantro, Thai basil, lemongrass, and sometimes kaffir lime leaves to create the curry paste. The curry paste also often includes white peppercorns, cumin seeds, and sometimes coriander seeds, which add earthy and aromatic depth to the dish.
Green curry is usually spicier than other Thai curries like red or Thai yellow curry, and you can make it with various proteins such as chicken, shrimp, tofu, or even vegetables.
Why I Love This Curry Sauce
- Made from fresh, whole ingredients, it’s free from additives and preservatives.
- Despite its creaminess, the sauce has a light taste that’s full of flavor!
- The sauce can be made in advance and stored.
Recipe Ingredients
Curry Powder – I used Frontier Organic Curry Powder to infuse the sauce with a warming depth of flavor.
Green Chilies – These chili peppers bring a vibrant heat to the sauce.
Coconut Milk – Opt for full-fat coconut milk if you prefer a creamy, rich texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Green Curry Paste – If you prefer a ready-made option, you can substitute the curry powder with Thai green curry paste. It’s packed with essential Thai flavors like lemongrass, galangal, and kaffir lime leaves.
Vegetable Broth – For a lighter or vegetarian twist, you can replace some of the coconut milk with vegetable broth to reduce richness.
How to Make Green Curry Sauce
Step #1: Heat oil or ghee in a medium-sized pan.
Step #2: Sauté the mashed garlic, ginger, lemongrass, diced shallots or green onions, and green chilies in oil or ghee until the mixture is tender.
Step #3: Sprinkle in the curry powder, lime zest, and juice.
Step #4: Stir in the coconut milk.
Step #5: Purée with an immersion blender or in a food processor until the sauce is smooth.
Expert Tips
Greener Curry Sauce – To intensify the green color of your curry, use fresh green chillies, cilantro, Thai basil, or blend in spinach. Avoid overcooking, as it can dull the color.
Use a Mortar and Pestle – For a more authentic texture and flavor, grind the ingredients with a mortar and pestle to release their essential oils.
FAQs
Absolutely! This sauce pairs well with chicken, shrimp, tofu, or even vegetables. Chicken thighs are ideal for their juiciness, but chicken breasts also work well for a leaner option.
Serve the Green Curry Sauce over steamed jasmine rice or with rice noodles for a complete meal. You can also top it with fresh herbs like Thai basil leaves or cilantro, and a wedge of lime for an extra citrusy burst.
Storage Information
Store the Green Curry Sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months.
When reheating, thaw it in the fridge overnight, then gently warm it on the stovetop over medium-high heat, stirring occasionally until hot. If the sauce thickens too much when reheating, add a little coconut milk or broth to adjust the consistency.
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Green Curry Sauce Recipe
Ingredients
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons Frontier Organic Curry Powder
- 2-3 cloves garlic
- 1 tablespoon fresh ginger
- 2 shallots
- 3-5 fresh green chilies
- 1 stalk fresh lemon grass
- Juice and zest of 1 lime
- 2 cups coconut milk
Instructions
- Heat oil or ghee in a medium-sized pan.
- Sauté the mashed garlic, ginger, lemongrass, diced shallots or green onions, and green chilies in oil or ghee until the mixture is tender.
- Sprinkle in the curry powder, lime zest, and juice.
- Stir in the coconut milk.
- Purée with an immersion blender or in a food processor until the sauce is smooth.
NOTES
Nutrition
