A complex green curry built on a hand-pounded paste of green chilies, lemongrass, galangal and shrimp paste, simmered with chicken thighs and Thai eggplant.
⭐Inspired by David Thompson · 🇹🇭 ThailandThis recipe is inspired by Chef David Thompson's career-long dedication to Royal Thai cuisine — the refined palace tradition documented in his definitive book 'Thai Food.' His Nahm London was the first Thai restaurant in the world to earn a Michelin star. Royal Thai green curry differs from the supermarket version in three ways: the paste is hand-pounded (never blended), it uses fresh holy basil (not Thai sweet basil), and it is finished on the brink of separating, not smoothly emulsified. This is our home interpretation of the palace tradition Thompson has championed.
Serves 4
In a large mortar, pound the chilies and salt to a paste. Add lemongrass, galangal, lime leaves and coriander roots — pound 5 minutes until smooth. Add the dry spices, garlic, shallots and shrimp paste. Pound another 5 minutes until you have a smooth, fragrant paste. (Blender works but lacks fragrance.)
In a wide pan, simmer the coconut cream over medium heat for 6–8 minutes, stirring, until the oil splits and you can see green-tinged coconut oil pooling at the edges. This is essential — it carries the curry's aroma.
Add 4 tablespoons of the curry paste to the cracked cream. Fry for 3 minutes, stirring constantly, until intensely aromatic. Reserve the rest of the paste for future curries.
Add the chicken and toss to coat. Pour in the coconut milk. Bring to a gentle simmer (never a vigorous boil) and cook 12 minutes until the chicken is just cooked.
Add the eggplants. Season with fish sauce and palm sugar. Simmer 5 minutes more. Taste — it should be salty, slightly sweet, deeply aromatic. Adjust.
Off the heat, stir in the holy basil and red chilies. Serve immediately in shallow bowls with steamed jasmine rice. The curry should look slightly broken — that's correct.
Hand-pounded paste >> blended — the bruising of cells releases more aroma.
Don't 'fix' a curry that splits — Thai curries are meant to look slightly broken.
Holy basil (bai krapao) is the authentic herb; Thai sweet basil is the substitute.
Vegetarian Version: substitute extra-firm tofu and pumpkin for chicken; use light soy sauce instead of fish sauce.
Beef Version: substitute thinly sliced beef and cook only 5 minutes.
Massaman Curry: switch to a massaman paste and add slow-cooked beef + potato + peanuts.
Refrigerate up to 3 days. Improves overnight.
Green curry (gaeng kiao wan) is one of Thailand's most internationally famous dishes, but the supermarket version is far removed from the palace tradition. David Thompson's Nahm in London was the first Thai restaurant globally to earn a Michelin star. His 700-page book 'Thai Food' is the definitive English-language reference on the cuisine.
A mortar bruises plant cells slowly, releasing essential oils gradually into the paste. A blender shears them quickly, oxidising aromatic compounds. Hand-pounded pastes have noticeably more fragrance — Thompson considers it non-negotiable for great curries.
Gapi is Thai shrimp paste — a thick, intensely fermented paste of shrimp and salt. Foundational to almost all Thai curry pastes; impossible to substitute exactly. Sold in plastic tubs at Asian groceries.
The refined palace tradition that emerged in the Siamese royal court over centuries. It is distinct from peasant or street Thai cooking — more elaborate techniques, more ingredients per dish, more precise balance. David Thompson's Nahm London was the first restaurant in the world to apply this tradition to fine dining and earn a Michelin star for it.
A mortar bruises plant cells slowly, releasing essential oils gradually. A blender shears them quickly, oxidising aromatic compounds. Hand-pounded pastes have noticeably more fragrance — Thompson considers it non-negotiable. He has demonstrated this with side-by-side tastings on multiple TV appearances.
Authentic Thai curries are NOT smoothly emulsified. The coconut cream is meant to crack and split — that's how the green-tinged oil rises and carries the curry's aroma. A perfectly smooth curry is a sign of over-thickening, often using flour or starch — neither of which belongs in Thai cooking.
Per serving (380g / 13.4 oz) · 4 servings total
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