Avocado Green Curry | The key ingredients to make the best curry

Let me ask, how do you like your green curry from your favorite restaurant?

Is it too good to be true or is it all right, I-can-do-that stuff?

You might think it’s a mission impossible to cook it yourself and beat the restaurant-like taste.

It is difficult to do as my mom cooks but for the restaurant quality, you’ll definitely nail it.

Before we deep dive, let me ask another question; what kind of curry do you often get from your favorite Thai restaurant?

If you’re a fan of Thai curry, you probably know about the top 5: Red, Green, Panang, Yellow, and Massaman curry.

Each has different characteristic on types and amount of herbs and spices were blended.

• Red, Green, and Panang curry pastes are made of fresh bird’s eye chili, coriander seeds, cumin, white peppercorns, galangal, lemongrass, kaffir lime peel, coriander root, garlic, shallot, and shrimp paste.
• Yellow and massaman have some different spices such as turmeric, cinnamon, anise seeds, etc.

Check it out here: Chicken Yellow Curry With Kabocha Squash

However, my top of the list is Green curry and today I want to share with you the best green curry recipe I’ve ever had in my life!

It’s the spiciest, flavorful and most redolent. The grassy color also looks healthy and appetite. Plus, you can enjoy this rich green curry with either vermicelli noodle or steamed rice.

Yet, I personally love avocado so why shouldn’t I combine them?

How does a restaurant cook the green curry to you?

“One order of avocado green curry with chicken, spicy of four” I made a clear voice to a line cook.

She then measured 5 oz of sliced steamed chicken breast, grabbed a handful of bell pepper, cut into chunks of half piece of avocado, and scooped up 12 oz of pre-made green curry sauce.

Then, she only waited for it to boil and drip some basil leaves.

How easy, right?

I want to mention that in most restaurants they cook up your curry using pre-made curry sauce which means they mix the paste, coconut milk, and seasoning in advance.

Same here when cooking at home, we’re using pre-made ingredients to prepare ANY Thai curries. In addition, you can beat the restaurant quality by making it fresh, since the ingredients are already premade.

So the question is; what type of curry paste and coconut milk do they use?

Let’s talk about it so you can cook it yourself as the restaurants do.

The key ingredients to be the best green curry are the paste and the coconut milk

The key ingredient #1: Green curry paste

To pound up your own paste, follow the instructions

Direction:

• Pound green fresh bird’s eye chili, Jalapeño,  Kosher salt, coriander seeds, cumin, and white peppercorns in a ceramic mortar.
• Add galangal, minced lemongrass, kaffir lime peel, and pound
• Add garlic, shallot, and shrimp paste and keep pounding until it’s okay.

I know you see this and say what!? It is such an overwhelming accumulation of ingredient list, right? Me too! Let’s skip that and see what pre-made brands I use.

These are the top 5 I’m using and I think you can call it a day on making curry.

1. Mae Ploy
2. Aroy-D
3. Mae-Anong
4. MaeSri
5. Thai Kitchen

In general, these brands aren’t differing much from each other but they might vary on the amount of the herbs and spices they put into.

In the past 10 years of Thai restaurants, I have used no.1-3, and some restaurants used different brands for different types of curries.

But for my home cooking, I chose Mae Anong (affiliated) and Aroy-D(affiliated) and I’ve been staying with these for 3 years now.

Even though the curry pastes are an essential part of making a curry but, who knows? the secret of deliciousness is in the coconut milk.

The key ingredient #2: Coconut milk

What brand do you always use for making a curry? Please tell me at the comment section below.

My mom loves curry. I grew up surrounded by coconut farm, coconut milk factory, coconut product, and the world of curry.

She even squeezed coconut milk herself. At that time I was a teenager and I was energetic to be her assistant.

The process is:

1. She needs an aged coconut shell. Then, we shredded the solid coconut meat with a special tool called, “Kra Tai” in Thai.
2. She added about 2 cups of warm water and squeezed using her palm(and mine). We Kept squeezing in the big bowl until milk came out.
3. I prepared a strainer, clean cotton cloth, and another bowl for her, next she put the cloth over the strainer and grabbed a handful of shredded coconut meat and squeezed over the cloth.
4. She separated the squeezed coconut meat to another container and kept doing this until we transferred all coconut meat.
5. Also, she emptied the rest in the first bowl through the strainer. Now, we had the head coconut cream and the leftover.
6. She set the head coconut cream aside, and then we repeated the no.2 step with the leftover coconut meat so we would get body/tail coconut milk.

*Thai Coconut Grater Wood Stool for Shredding Coconut | กระต่ายขูดมะพร้าว(affiliated image)

Can you imagine the super fresh coconut milk squeezed right from the shell?

You couldn’t smell that from any ready-to-cook coconut milk in a can.

But I found one closest to that, it is Aroy-D coconut cream and milk(affiliated)

I have tried so many brands out there for my job and personal use, this is the second best from my mom’s cook-it-herself coconut milk.

Needless to say, I encourage you to try it with a link below(this is an affiliate link which means if you click and make a purchase to my link, I get a small amount to keep this blog alive)

Link: 100% Coconut Milk – 8.5 Oz (6-pack) by Aroy-D(affiliated)

How to make avocado green curry in 37 minutes

First, let’s see the video [2.22 mins]

Conclusion

Avocado green curry has a thick smooth texture from the coconut milk cracked to an aroma layer. This separation increases the smell and flavor of chili paste and coconut to the max.

If you’re a fan of Thai curry like me and my mom, you can make it yourself and the result is equal or higher from the restaurant.

I can’t emphasize it enough that Thai food is easy to make.

That’s because almost all aspect of Thai ingredients is premade and ready to use.

Only you know the right one to buy.

And for the avocado green curry, choosing a right green curry paste and perfect coconut milk is a key.

Again, if you have any recommendations on how to choose coconut milk and green curry paste, please let us know by commenting below.