This is the Thai Green Curry recipe we learned by watching The Chef Show. It is featured in the episode titled Remembering Jonathan Gold in Season 1 – Volume 1. We mostly follow the way they did it in the show, with slight variations in what we learned in our cooking class in Chiang Mai. There aren’t any real measurements for the ingredients, we pretty much just take a handful of everything and put it in the blender to make the curry paste.

Curry Paste

In a blender, combine the following:

• chopped lemongrass
• onion
• lime leaves
• serrano peppers
• garlic
• galangal
• thai chiles
• shrimp paste (just a spoonful)
• salt
• green bell pepper
• thai basil
• cilantro
• a splash of water
• add black pepper on top after blending

Chicken Curry

• 1 can of Coconut milk (13.5oz)
• curry paste (made from previous step)
• chicken
• fish sauce
• green bell pepper
• red bell pepper
• thai basil
• sugar

Heat a large wok or frying pan and start boiling a small pot of water. Add the coconut milk and curry paste to the wok and let cook. The trick is to let this cook until it starts to brown just a little bit. The next steps happen fast.

Boil the chicken in water for a short amount of time before adding to the wok. You will also do this for any vegetables added to the dish.

Add the fish sauce.

Boil the bell peppers and add to the wok (along with any other vegetables you wish)

Add some sugar. If the curry is too spicy, you can add a little more coconut milk.

Add the Thai basil.

Remove from the heat and decorate with Thai basil and slices of red bell pepper. Serve with rice.