It's easy to transform our Thai Curry blend into a delicious homemade green curry paste using fresh cilantro and basil. You can play around with adding other ingredients, such as fresh lemongrass, chiles, makrut lime leaves and shallots.
The resulting paste is a great condiment to keep in the fridge for whipping up a quick dinner. Fry it up and add coconut milk plus your favorite meat or veggie. Adding a touch of sugar to the curry balances the flavor and gets it closer to the traditional version, but it isn't necessary.
One note about this curry: while the paste is definitively green, the curry tends to cook up a reddish or yellowish color because of the ground spices in the blend. Hence, these are Thai "Green" (not Green) Curry Meatballs!
I love this recipe because it's perfect for making little Thai Curry bowls with rice and toppings, such as toasted coconut or nuts.
Green curry paste:
4 tablespoons Thai Curry3 tablespoons fish sauceJuice of one lime2 tablespoons Makrut Lime Leaves1 shallot, minced3 green chiles, deseeded and minced (I used jalapenos)¼ cup chopped cilantro (leaves and stems)¼ cup chopped basilMeatballs:1 lb ground pork2 heaping tablespoons green curry paste½ cup panko bread crumbs1 egg2 green onions, white and light green parts minced1 tsp saltpepperCurry:2 teaspoons olive oil1 white onion, diced1 tablespoon finely chopped or grated fresh ginger2 cloves garlic, finely choppedsalt3 carrots, peeled and sliced to ¼” rounds2 heaping tablespoons of green curry paste1 can coconut milk½ cup water1-2 teaspoons coconut or brown sugar1-2 teaspoons rice vinegarExtra basil and cilantro for garnishMake the paste: Combine ingredients and blend in a blender until smooth. You'll get about a cup of runny paste.
Make the meatballs: Preheat broiler and set oven rack to upper position. Line a rimmed baking sheet with foil and spray with oil. In a large bowl, combine 2 tablespoons paste with ground pork, panko, egg, green onion and salt and pepper. Using your hands, roll into golf-sized balls. Broil until brown on top, rotating the baking sheet once if necessary, about 5-7 minutes total. Set aside meatballs.
While the meatballs are browning, warm a large skillet over medium heat. Add the olive oil. Cook onion, ginger, garlic and salt for about 5 minutes, stirring frequently. Add carrots and curry paste and cook, stirring, 2 minutes more.
Pour coconut milk, water and sugar into the skillet. Bring to a boil. Add meatballs, reduce heat to maintain a gentle simmer and cook until meatballs are cooked through, about 15-20 minutes.
Remove from heat and add rice vinegar. Add salt to taste.
May 26, 2021
This is wicked good – I’ll probably never buy commercial green curry paste again. Since I like green stuff in almost everything, I threw in bok choy & fava beans. Spinach or asparagus would be good, too. M
March 11, 2021
This recipe is so delicious! It’s also quite easy to make.
Thank you, Oaktown for another great suggestion for your spices!
October 25, 2017
I have always loved curries, and lately I’ve been experimenting with them at home. I was introduced to your site by a fellow food-lover! I look forward to using some of your unique spices, as I continue to experiment in my kitchen!
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