Thai Green Curry Recipe

Random SpicesIngredients

  • A large bunch of asparagus
  • 1/2 a fresh red chile
  • 1 tbsp. peanut or vegetable oil
  • 1 tbsp. sesame oil
  • 1 lb. large shrimp, raw, peeled
  • (1) 14 oz. can of coconut milk
  • A handful of snow peas
  • 1 lime

Ingredients for Green Curry Paste

  • 2 stalks lemongrass
  • 4 scallions
  • 3 fresh green chiles
  • 4 cloves of garlic
  • A thumb-sized piece of fresh ginger root
  • A large bunch of fresh cilantro
  • 1 tsp. coriander seeds
  • 3 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • Optional: 8 fresh or dried kaffir lime leaves


Trim the lemongrass stalks, peel back and discard the outer leaves. Crush the stalks by bashing them a few times with a rolling pin or the heel of your hand. Trim the scallions as well. Halve and seed the green chilies. Next, peel and roughly chop the garlic and ginger. Set aside a few sprigs of the cilantro. Add the remaining cilantro as well as the lemongrass stalks, scallions, chiles, garlic, ginger, coriander seeds, and the lime leaves to a food processor and process them around until they are finely chopped. Add the soy and fish sauce to the food processor and process again until the mixture is a smooth paste.

Discard the woody ends of the asparagus. Run the stalks through a string bean slicer or finely slice them lengthways with a knife. Finely chop the red chile and put to one side. Place a large frying pan or wok over high heat. Once hot, add the peanut and sesame oils, swirl them around, and then carefully drop in the shrimp. Add the asparagus and the green curry paste. Stir fry for about 30 seconds. Pour in the coconut milk and add the snow peas. Stir well, bring to a boil, and cook for a few minutes. Taste and add a bit more soy sauce if needed. Push down on the lime and roll it around to get the juices going. Cut the lime in half and squeeze the juice into the pan.

Pick the leaves off the remaining cilantro sprigs. Serve the curry sprinkled with the cilantro leaves, chopped red chile, and rice.

Serves: 4

Adapted from