Thai Green Curry

Fact: green curry is elite. So when it came time for the MasterChef elevated head-to-head takeout challenge, I had to go for it. I held nothing back, and somehow, it actually paid off. The judges looked mildly alarmed watching a girl from Toronto sear scallops and top her curry with pickled mushrooms and citrus segments… but miraculously, they loved it, and I walked away with the win.

For me, the real magic of green curry is that silky, aromatic coconut broth. One spoonful and I’m right back to backpacking through Thailand with my sister — broke, overheated, and basically living off green curry from roadside stalls while sweating out every questionable decision… including choosing the Thai-spicy option like a couple of heroes. Something about the burn just hurts so good.

This version is my weeknight-friendly take on the dish I made on the show: bright, punchy, and full of fun little pops. I’ve included the recipe for my curry paste too — it’s easy, I promise, but be warned: there are a lot of ingredients. Thai food is complex, balanced, and blow-your-top-off flavourful, and it turns out that takes more ingredients than you might think. If you’re going the jarred-paste route, that’s totally fine! I recommend adding a few fresh aromatics to help bring it to life.

Thai Green Curry

Serves: 2 | Total Time: ~45 minutes

Ingredients

Green Curry Paste — makes more than needed for one curry; freeze the rest

• 6 medium garlic cloves, peeled and roughly chopped
• 2 medium shallots, peeled and roughly chopped
• 6 Thai chilies
• 2–3 large long green chilies, seeds removed for less heat
• 2 lemongrass stalks — remove woody outer layers, trim off the top ~⅓, dice the tender inner core
• 2 tbsp fresh ginger or galangal, roughly chopped
• ½ cup loosely packed cilantro leaves
• 3–4 cilantro roots if available, or 2 tbsp chopped stems
• ¼ cup parsley, loosely packed (for colour)
• Green tops from 2 green onions
• 1 teaspoon whole coriander seeds*
• 1 teaspoon cumin seeds*
• ½ teaspoon turmeric
• 2 teaspoons belacan / shrimp paste
• 2–3 tablespoons water (plus more if needed)
• 2 ice cubes (to keep the paste green while blending)
• *Toast the coriander and cumin seeds before blending. Ground spices are okay if whole unavailable.
• Using Jarred Curry Paste? Use 4–5 tbsp jarred paste and add fresh aromatics: 2 cloves garlic (grated), 1 tbsp fresh grated ginger. Bloom as in Step 2, then continue.

For the Curry

• 1 can full-fat coconut milk
• ½–¾ cup chicken broth (start with ½ cup)
• 2 boneless skinless chicken thighs, sliced into thin strips
• 1 Japanese eggplant (or Thai eggplants), sliced
• A handful of green beans, trimmed
• 6–8 makrut lime leaves, torn
• 1 lemongrass stalk, bruised and cut into 3
• A few large slices of fresh ginger
• 1–2 tsp sugar (to taste)
• Additional fish sauce (to taste — start with 1 tbsp)
• Juice of 1 lime
• Zest of 1 lime (added at the end)
• Big handful of Thai basil

Optional Toppings

• Quick pickled beech mushrooms (recipe below)
• Pomelo or grapefruit segments

Quick Pickled Beech Mushrooms (Optional but amazing)

• 1 small package beech mushrooms, base trimmed and clusters separated
• ½ cup rice vinegar
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt
• A pinch of chili flakes

Method

1. Make the Curry Paste: Toast coriander and cumin seeds in a dry pan until fragrant (~1 min). Add toasted spices to a blender with garlic, shallots, Thai chilies, long green chilies, cilantro leaves/roots, parsley, green onion tops, diced lemongrass core, ginger/galangal, turmeric, shrimp paste, water, and 2 ice cubes. Blend until very smooth, scraping as needed. Add tiny splashes of water only if required. Set aside.
2. Start the Curry: In a medium pot over medium heat, warm 2 tbsp neutral oil. Add 4–5 tbsp curry paste (more if you like punchy). If using jarred paste, add the extra garlic and ginger here. Cook 3–5 minutes, stirring constantly, until fragrant and slightly darkened. Add coconut milk and stir to dissolve paste. Add ½ cup broth (add more later if needed), bruised lemongrass stalk, ginger slices, and torn lime leaves. Simmer 5 minutes to infuse.
3. Add Chicken + Vegetables: Add chicken and eggplant. Simmer 5–7 min until chicken nearly cooked. Add green beans and simmer 3–5 min until veggies tender and chicken cooked. Remove bruised lemongrass and ginger if desired.
4. Season + Finish: Off heat or very low heat, add fish sauce (start with 1 tbsp, adjust), sugar (1–2 tsp), lime juice (from 1 lime, more if needed), lime zest, and Thai basil. Taste and adjust. Top with pickled mushrooms and pomelo/grapefruit if using.
5. Pickled Mushrooms: Combine vinegar, water, sugar, salt, chili flakes in a small pot. Bring to gentle simmer, stirring until sugar dissolves. Add mushrooms, simmer 30–45 sec. Remove from heat, let sit in warm brine at least 10 min. Drain before serving.

Shopping List

Homemade Curry Paste

⬜ Garlic cloves
⬜ Shallots
⬜ Thai chilies
⬜ Long green chilies
⬜ Lemongrass stalks
⬜ Fresh ginger or galangal
⬜ Fresh cilantro leaves
⬜ Cilantro roots or stems (if available)
⬜ Parsley (for colour)
⬜ Green onion tops
⬜ Coriander seeds
⬜ Cumin seeds
⬜ Turmeric
⬜ Belacan / shrimp paste
⬜ Water (for blending)

Optional: Use jarred green curry paste instead — 4–6 tbsp, and add 2 cloves garlic, and 1 tbsp fresh ginger to brighten it.

For the Curry & Toppings

⬜ Full-fat coconut milk
⬜ Chicken broth
⬜ Boneless skinless chicken thighs
⬜ Japanese or Thai eggplant
⬜ Green beans
⬜ Makrut lime leaves
⬜ Lemongrass stalk
⬜ Fresh ginger slices
⬜ Fish sauce
⬜ Lime (juice and zest)
⬜ Thai basil
⬜ Beech mushrooms
⬜ Rice vinegar
⬜ Sugar
⬜ Salt
⬜ Chili flakes
⬜ Optional: pomelo or grapefruit segments
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