Serves 4.


  • 1 small onion, sliced thinly from root to tipgolden boy fish sauce
  • 1 tablespoon peanut or other vegetable oil
  • Sea salt
  • 1 15-ounce can of coconut milk
  • 3 Kaffir lime leaves (optional)
  • 3 tablespoons fish sauce (Red Boat brand available on Amazon is the best tasting, otherwise Three Crabs is better than Golden Boy which are both widely available)
  • 4 tablespoons green curry paste (jarred from the store or recipe below)
  • 1 pound skinless pheasant breasts, cut into bite-sized pieces (you can also substitute chicken)
  • 4 serrano or jalapeno chiles, sliced thin
  • 1 pound snow peas
  • 1/2 cup chopped Thai basil or cilantro

Heat the oil over high heat in a wok or large frying pan. Sear the onion over high heat, stirring it often, until it browns on the edges. Salt the onion as it cooks.
Pour in the coconut milk and then fill the coconut milk can with water and pour that in, too. If you are not using stock, fill the can all the way up and pour the whole can into the pan. Add the lime leaves if you’re using them, as well as the fish sauce and the curry paste. Bring this to a boil, then simmer it for 15 minutes.
Add the pheasant breast and simmer gently 5 minutes, then add the chiles and snow peas and simmer another 5 minutes. Garnish with the basil or cilantro and serve.

For the bible of cooking Thai curries, visit

Thai Green Curry Paste Recipe (Nam Prik Gaeng Khiaw Waan)
You can store the curry paste in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

Curry paste is traditionally prepared using a heavy granite stone mortar and pestle and it is essential to use fresh Thai ingredients to give a balanced, aromatic paste.



Green Curry Ingredients
15 large fresh green hot chilies (We recommend a combination of about 4 dark green jalapeño peppers plus 15 fresh hot Thai chili peppers for a beautiful green color paste)
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
1/2 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root (or substitute coriander stems if unavailable)
5 white peppercorns
1 tbsp roasted coriander seeds
1 tsp roasted cumin seeds
1 tsp sea salt
1 tsp shrimp paste

  1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
  2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
  3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
  4. Use only the lower part of the lemongrass. For the kaffir lime rind use only the green part as the white part is bitter. If available use all part of the coriander from root to leaves or substitute with just the tops.