Can I Make the Perfect Thai Green Curry?

Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )

2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves

Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste

INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.

Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.

To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.

Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.

Serve with steamed rice.

NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.

Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.

Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.

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[Marionskitchen]

Andy you’re such a good sport and I’m so bossy when it comes to Thai green curry 😂. Thanks for having me chef! So fun! 🎉

[richyboy]

What an aweosme and wholesome interaction with two accomplished chefs sharing their craft. No egos involved, just pure love for what they do. This is how it should be done.

[jeffcooper]

It’s wonderful to see someone with so much skill in the kitchen be so humble about learning the finer points of different regional dishes.

[jimmyclement]

I’m recently new to Andy. I’ve watched Marion for a long time.
I love Andy’s humility and desire to learn.
No doubt Marion will learn from Andy as he is just as accomplished.
Fantastic video.

[soovincho]

Chef Andy/Uncle Andy and his humility and willingness to learn will always be inspiring to me in all things I do in life. Appreciate you, Chef

[melanielotos]

Andy is a great sport!
His personality is fantastic. Wishing him and his team the greatest success.

[naimramlee]

No wonder Andy is so good in so many dishes from different countries and culture, he listen so well. It's at his place, but he just listen and absorb everything.

Cheers Andy
you're inspirational

[RobynChattopadhyay-ngeh]

Andy we all love your cooking but it is something about you as a person that really shines in your content. I hope you never change.

[olabsy]

These guys are amazing, Andy is so humble, he has such a teachable spirit. I don’t just learn food from these guys, I learn much more. What a delight to watch❤

[mazza]

I love Marion. Thanks Andy. This pairing is out of this world for me.
Andy and Marion. My 2 faves.

[mildcavedaddy]

i respect andy so much he isnt fake he admits he doesnt nail every meal and thats what we need, so much respect

[dee_dee_place]

I love your combined cooking videos. Andy & Marion, you both know how to make the flavors come out of aromatics & give a dish its full, unique taste. I've made a number of your recipes, which were very easy to follow, & they turned out perfectly. I so enjoy eating foods from around the world, & the two of you have helped me to make dishes that I didn't even know existed. Thank you, both.

[RtotheA]

I really appreciate and love when passionate, creative, cultures and people can come together on a platform and share their thoughts, experiences and knowledge. My man Andy and Marion will hopefully carry on such a great and dynamic team collaboration moving forward. Peace ✌

[delacroix]

What a great collaboration. Thanks Marian and Andy.this is why cooking is incredible

[BetsySchiller-sjsm]

My two favorites together in one video has started the new year off perfectly 🥰 Wonderful to know that you understand the importance of always learning new things. ❤

[ohfifi]

I love this genuine chemistry and fun between these two!

[ilovemangobingsu]

That's a beautiful curry dish. Thank you for making this video. It's good to see you and Marion do this collaboration video. I also follow her because I love her recipes and Mama Noi.

[BackyardChef]

Great Vid popped up on my feed love you both - That coconut in the can - should have used a little in the pan first (yes its not going to split like fresh but it does still contain coconut oils) then the paste etc etc - Hey after living in Thailand 20 years and married to a Thai ive learnt so much about Thai cooking. Loved it. Best, Rik

[tinu]

It is great to see these 2 great chefs collaborate. I love both Andy & Marion!

[bartsprigg]

Absolute legends. Her sauces and dressings sold in supermarkets are bloody amazing. 😊😊😊❤