Hi i need a great authentic recipe for thai green curry. please?

not the milky one i normally taste but the green color and very authentic flavour as i ate in bankok.Hi i need a great authentic recipe for thai green curry. please?
600 gms boneless chicken cut into bite size pieces

1 serving spoon veg oil (preferably peanut oil)

1 cup coconut milk

salt to taste



For green curry paste

1 large onion roughly chopped

1 cup fresh coriander leaves

1 tbs chopped fresh mint leaves

1 4/5 inch piece of fresh lemon grass (chopped)

2 fresh green chillies (chopped)

3/4 Kafir lime leaves finely cut

grated rind of one lime as well as juice

1 inch ginger

1 small piece of galangal

7/8 flakes of garlic

1 tbs coriander seeds (lightly roasted)

1 tsp cumin seeds (lightly roasted)

1 tbs light soya sauce

1 tbs fish sauce

1 tbs rice wine



put all curry paste items in a blender and make fine paste. Use water if needed.

In a hot wok add veg oil and heat till oil is hot.

Add chicken and stir fry till chicken changes colour.

Add curry paste and mix well.

Add 2 cup water and bring to boil.

Cover and cook till chicken is just done. (15 minutes)

Add coconut milk and cook it further for 5 minutes

Adjust salt to taste

Serve hot with steamed Thai jasmin rice or basmati riceHi i need a great authentic recipe for thai green curry. please?
I used to make my own from scratch until I found Mae Ploy Brand paste. It tastes like the real thing. Apparently it is widely used in Thailand by locals and is available at most supermarkets. You just fry it in oil, add the chicken then add coconut milk.Hi i need a great authentic recipe for thai green curry. please?
Thai Green Curry with Pineapple



chicken breasts, sliced into strips

1 clove garlic, minced

3 shallots, minced

100 g green beans, trimmed and cut in half

1 (225 g) can bamboo shoots

1 red chili, trimmed and sliced

250 g fresh pineapple, sliced

1 tablespoon vegetable oil

2 tablespoons green curry paste

1 (400 ml) can coconut milk

1 stalk lemongrass, bruised

1 tablespoon fish sauce

1 lime

250 g basmati rice

coarsely chopped coriander, to garnish



Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.

Stir-fry for a couple minutes, then add the garlic, chilli and shallots.

Fry another 2-3 minutes then add the meat and cook until it is coloured on all sides.

Add the bruised lemon grass to the pan along with the beans, fish sauce and the rest of the coconut milk.

Lower the heat and simmer gently for 25 minutes or until the meat is tender.

Add a squeeze of lime juice at the end.

While the curry is simmering, wash the rice and place it in a pot with three times as much water (about 750ml).

Boil, then take the heat down to low, cover and leave to cook for 10 minutes.

Remove the pan from the heat and leave the rice without taking off the lid for another 10 minutes.

Just before serving, stir in the bamboo shoots, a bit of coriander and pineapple.

Heat through and serve over rice, garnished with another sprinkle of coriander.