Making Thai green curry from scratch is a project and requires the right ingredients. Too many substitutions and the authentic flavor is lost.
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Estimated reading time: 2 minutes
Tony made Thai green curry from scratch, toasting and then grinding all the spices with a mortar and pestle. We even grew the Makrut lime ourselves for the leaves and zest. The sticky rice was steamed in an authentic Thai basket used for just this purpose. The flavors were so bright the curry was unlike anything we have had in a restaurant.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.