I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.

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  • Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.

Nutrition Facts

532.4 calories; 21.8 g protein; 19.1 g carbohydrates; 129.4 mg cholesterol; 391.3 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2010
Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you. Read More
(12)

Most helpful critical review

Rating: 3 stars
04/30/2014
The sauce seemed really unbalanced. First it was too sour; I added a teaspoon of brown sugar. Then I added salt but there was still something missing. We were halfway through dinner before I jumped up saying "FISH SAUCE. I knew it was missing something! No 'umami'"! That made it much better. I added red bell pepper and some sliced zucchini and yellow squash instead of baby corn. Leftovers were delicious. Read More
(3)
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/25/2010
Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you. Read More
(12)
Rating: 5 stars
06/25/2010
Delicious! Delicious! Delicious! Followed the recipe accurately except for the quantities can't weigh out grams of this and grams of that... next time it'll come out a bit different - that's the joy of cooking. I used frozen beans and corn and served on basmati rice. Saved and on my list to make again very soon. Thank you. Read More
(12)
Rating: 5 stars
07/26/2010
We've made this many times now and it's always a mind-blower! Always best when the green beans are nice and fresh and tender. Made it once with sub-par coconut milk...that was a mistake. Omitted the lemon grass otherwise followed the recipe. The sauce is soupy buy we just add an arrowroot slurry at the end and it thickens it right up. Will make this again and again and again... Read More
(11)
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Rating: 4 stars
07/05/2010
The texture of this curry is really thin so only use a necessary amount of coconut milk DO NOT use the whole can. I also thought that the taste was a bit too sour. Otherwise this would make a good green curry. Read More
(9)
Rating: 4 stars
11/03/2009
I had to omit the lemon grass as it was way too woody to put through the food processor. The only other changes I made were to add more soy sauce (low-sodium) and a splash of fish sauce. I'm not a big fan of canned baby corn but they worked great in this recipe. Served it over wide rice noodles as that's what I had on hand. Good stuff! Thanks Lee! Read More
(8)
Rating: 5 stars
12/04/2011
I've made this several times and love it. I usually use pan fried tofu instead of prawns and change up the veggies. I also cut down the lime juice a bit maybe use only one lime instead of two. I've also made the mistake of using low fat coconut milk which was awful - the regular coconut milk really helps cut the heat and thicken the sauce. I agree with other reviews that you can cut down the amount of milk however. Read More
(7)
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Rating: 5 stars
12/21/2009
Very tasty curry but the texture was too soupy. I used only 3/4 can coconut milk and I couldn t thick it. I used more soy sauce too. I think you can use chicken (or maybe beef) in this recipe and make it without green beans and corn (or add later). It will be a great dish. Read More
(7)
Rating: 4 stars
11/03/2010
4 stars with my addition of 2 tsp fish sauce and about 1/2 of the coconut milk. I felt it was a good base recipe but wasn't at it's best without the fish sauce. Read More
(7)
Rating: 4 stars
06/22/2011
Delicious and very fragrant! I used 1 lime instead of 2 because it seemed like a lot yet it still turned out a little on the sour side so I added some sugar and chopped cashews to soften it. As others mentioned the consistency was watery. Don't skim on the coconut milk because that's what balances out the lime I used flour to thicken it and it turned out great. Stir in a teaspoon of fish sauce at the end for perfection! Read More
(7)
Rating: 3 stars
04/30/2014
The sauce seemed really unbalanced. First it was too sour; I added a teaspoon of brown sugar. Then I added salt but there was still something missing. We were halfway through dinner before I jumped up saying "FISH SAUCE. I knew it was missing something! No 'umami'"! That made it much better. I added red bell pepper and some sliced zucchini and yellow squash instead of baby corn. Leftovers were delicious. Read More
(3)