You can make the perfect spicy Thai green curry without having to dial out to the little restaurant down the street. This page will show you both the specific ingredients and steps necessary to make this delicious dish in your own home.

One of the standouts in Thai cuisine is its variety of unique curries. Not to be confused with varieties of Indian curry, Thai curry comes in a few flavors, including red, yellow, green and massaman, each with a distinct taste.Temple of Thai: What is Thai Curry? This page will walk you through everything you need to know about making one of the more popular variations, Thai green curry.

• - A mixing bowl

• - A whisk or a spoon

• - A large frying pan

• - A knife

• - A cutting board

• - Food processor (optional)

• - Grater or citrus zester (optional)

• - Citrus juicer (optional)

• - 3 tablespoons of sesame seed oil (or clarified butter)

• - 2 tablespoons of green curry paste

• - 1 tablespoon of palm sugar (or brown sugar)

• - 1 lime

• - 1 1/2 tablespoons of yogurt or unsweetened coconut cream

• - 2 skinless chicken breasts

• - Light soy sauce

• - 1 or 2 stalks of Thai lemongrass

• - 1 cup of holy basil (also known as holy Thai basil or tulsi)

• - Coriander leaves

• The ingredients for traditional Thai curry paste can be somewhat hard to come by, so it is often be easier to simply use a store-bought paste. Luckily, the hardest part about making your own green curry paste is assembling all of the general ingredients, many of which you'll be using (in different proportions) in the main dish.Delicious Magazine: Homemade Thai green curry paste recipe You'll need:

• • - Salt
  • - Garlic
  • - Ginger
  • - Whole green chiles
  • - Cumin seeds
  • - Coriander seeds
  • - Lemongrass
  • - Shrimp paste

1. Without adding any oil, put the cumin and coriander seeds in a non-stick frying pan.Delicious Magazine: Homemade Thai green curry paste recipe
   • - This process is called dry-frying, and will roast the seeds to release their flavor.Asian Online Recipes: What exactly is dry-frying?
2. Over a low heat, stir the seeds until they begin to release a noticeable aroma.Asian Online Recipes: What exactly is dry-frying?
3. Lower the heat and set them aside; the seeds are dry-roasted and ready to use.
4. Now, combine the roasted seeds with the rest of your ingredients and work them into a coarse paste.Delia Online: Thai Green Curry with Chicken
   • - The herbs are traditionally ground in a mortar-and-pestle.ImportFood.com: How Thai Curry Paste is Made
   • - You can just as easily run them through a food processor.Delia Online: Thai Green Curry With Chicken

• • Note: Despite similar names, curry paste and curry powder are popularly considered two distinct mixtures of spices.Chef Talk Cooking Forums: Curry Paste vs. Curry Powder (April 8, 2005)
    • Make sure to check out Mahalo's complete guide on How to Make Curry Powder if you're making the wrong mixture!

1. Cut up the holy basil and coriander leaves, but don't cut them up too finely.
2. Zest the lime using your knife, or a grater if you have one.
3. Also using the knife, juice the lime. Use your citrus juicer if you have one.
   • - In all, you should extract about 1 1/2 to 2 tbsp of juice.RecipeTips.com: All About Limes - Tips
4. Dice the chicken breast into roughly bite-sized chunks.

1. Add the oil (or butter) into a frying pan over medium to high heat.

2. Stir in the curry paste and palm sugar (or brown sugar).

3. Add the lemongrass sticks and cook for approximately 1 minute, stirring the contents gently.

4. Reduce the heat to low.

5. Add the diced chicken.

6. Add the lime zest (but not the juice yet) and mix everything evenly, until the pieces of chicken are coated with sauce.

7. Add the yogurt (or coconut cream) and soy sauce.

8. Bring the contents to a simmer.

9. Let it cook for 25-30 minutes, or until the texture is noticeably thicker.

10. Now add the lime juice and chopped coriander, then stir the contents for about 2-3 minutes.

11. Turn off the heat and let it settle for a few minutes. This will allow the consistency and flavors to settle.

• Cooks.com: Thai green chicken curry

• Delia Online: Thai green chicken curry

• Delicious Magazine: Green chicken curry

• Thai Food Online: Thai green curry

• Thai Table: Jasmine Rice

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