Video Recipes: Let's Prepare the Ultimate Green Curry and Aromatic Asian Rice!

Davis Jones, Let's Have Fun Learning Together!

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4 Lessons (11m)
    • 1. The Ultimate Green Curry (Course Trailer)

    • 2. How Can Curry Paste Smell this Amazing?

    • 3. Let's Make Some Aromatic Asian Rice!

    • 4. Finishing Your Delicious Green Curry


About This Class


Hi and welcome to the Ultimate Green Curry course! Get ready to experience #flavoroverload. Here's the recipe we'll be preparing:

The Ultimate Green Curry (Serves 4-5 People)

Green Curry Paste Ingredients

  • 2 teaspoons (tsp) ground coriander
  • 1/2 teaspoon (tsp) ground cumin
  • 1 teaspoon (tsp) ground pepper
  • 1 cup coarsely chopped fresh cilantro 
  • 1 jalapeño pepper (seeds and core removed)
  • 4 cloves garlic
  • 2 green onions, coarsely chopped (including the white stem but not the roots)
  • 1-inch piece of ginger, coarsely chopped
  • 1/2 teaspoon (tsp) salt
  • 2 tablespoons (tbsp) olive or vegetable oil

Aromatic Rice Ingredients

  • 1 cup long-grain white rice (rinsed thoroughly)
  • 2 cups water
  • Pinch of salt
  • 2 bay leaves (optional)
  • 1 star anise pod (optional)
  • 1/2 teaspoon (tsp) ground cardamom (optional)

Green Curry Ingredients

  • 2 teaspoons coconut oil or vegetable oil
  • One 14-ounce can of coconut milk (note: avoid any coconut milk or cream with added sweetners)
  • 1 1/2 cups vegetable or chicken broth 
  • Juice from 1/2 lime
  • 1/4 teaspoon (tsp) minced lime peel
  • 2 teaspoons (tsp) brown sugar
  • 1 tablespoon soy sauce
  • 3 sprigs of fresh basil, chopped
  • Your Choice of Vegetables and/or Protein*

*Some vegetable options (all coarsely chopped):

  • 3 zucchinis + 1 1/2 red bell pepper
  • 1 head of broccoli + 1 tomato + 1 yellow pepper
  • 6 thai apple eggplants + 1 red bell pepper
  • 2 cups green beans + 2 carrots + 1 tomato

Equipment you'll need: Some kind of food processor (a small one works well) or blender

Cooking Instructions

Step 1: Prepare the Curry Paste

Combine all the ingredients into a food processor and blend until you have a thick, smooth paste. You might have to stop the processor and push the fresh herbs down towards the blades once or twice to get them to blend.

Step 2: Prepare the Rice

Start by adding your rice to a small pot. Then, add water to cover the rice and, with your hands, wash the rice. You’ll see the starch make the water cloudy. Strain the water with your fingers, keeping the rice. Wash a second time. Now, measure out your two cups of water, add it to the rice, and add your aromatic ingredients. Cook the rice, covered, on medium heat until you see steam escaping the lid (~5-7 minutes). Then, turn your heat down to low and cook for an additional 15 minutes. Next, turn off the heat and let the rice continue to cook with the heat inside the pot for at least another 15 minutes. Giving the rice additional time is fine—it will remain warm for at least 45 minutes (especially if you do not remove the lid). When you’re ready to serve the rice, remove the lid and scrape the rice apart until it’s nice and fluffy. 

Step 3: Prepare Your Curry

After the rice has finished cooking on low for 15 minutes and it is resting, start your curry. In a large sauté pan, add your oil and let it melt for 2 minutes on medium-high heat. Now, add your curry paste to the pan, stirring with a spoon occasionally, for 3 minutes. Next, stir in the coconut milk, broth, lime juice, brown sugar, and soy sauce. Once simmering (you should see little bubbles in your curry), let the curry simmer for 5 minutes, then reduce the heat to medium-low. Add in your vegetables, minced basil leaves, minced lime rind, and cook them in the curry for about 8-10 minutes (until they’re soft but not mushy). If you’re using eggplants, they’ll only need to cook for about 3 minutes.


Ingredient notes: None of these ingredients are expensive and you can usually find all of them at a supermarket. The only things you might have a hard time finding are the anise pods, cardamom pods, and ground coriander. If you can’t find those at your local market, you can definitely get them at your local Asian food market.

This recipe is a modified version of the Easy Being Green Curry which you can find in Vegan Eats World, one of the most flavorful cookbooks ever printed.