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Food by Fiat's Classic Green Curry Paste

Fiat @ Food by Fiat - Wednesday, March 15, 2017

Food by Fiat’s Classic Green Curry Paste

If we are talking about Thai curries, we can almost guarantee that the most talked about curry would have to be the Thai green curry!

Many of our customers have asked us that which one of our curry paste are actually the hotter and spicier ones? Is it the red or the green? From our signature curry pastes range, I have to say that our classical green curry paste is probably the hottest. Please don’t be alarmed by this. I am always giving it around 7-8 out of 10 ratio in terms of heat and spiciness.

However if we look in depths in term of Thai Curries, you will find that there are many types of Thai curries from several green curries, many of the red counterparts, number of lesser-known yellow curries to boiled curries, steamed curries, etc.

Each region of Thailand will have its own specialty curries reflecting its geology, people, culture and most of the time showcasing the well-known regional produce. Unfortunately the colour of the curry alone cannot be used to dictate the degree of heat or spiciness of that curry. If you cannot have too spicy food, it is best to ask!

Our classic green curry is of the central plain style green curry; the recipe for this curry however has been in my family for generations. It is the curry that we eat the most. When I was young almost every weekend members of my family who lived far away from my grandparents would go to visit them and stayed over at their place, my family included. More than often my grandmother would cook a big pot of this lovely green curry for the monk offerings in the morning as well as to feed the huge hungry family.

I still remember that on early Saturday mornings she would try to wake us up (all the children) with difficulties of course! And told us to get ready and prepare to go to our family temple nearby for the morning offerings. This practice has become a ritual for our family for most weekends, I gather since even before I was born.

Just before sunrise I could hear these repetitive banging noises of what I thought at a time were very annoying but prompting me, in fact forcing me to get up! I soon learnt that it was the sound of the mortar and pestle. My grandmother, my mother and my aunties were preparing the curry pastes as well as other dishes for the offering that morning.

My grandmother would favour to use whole free-range chickens and cut into small pieces (reserved some de-boned fillets of the same chicken for the monks) instead of skinless chicken fillet.  She would make sure that I remember that “bone means flavour” For the vegetables; she was a bit more relaxed about. She told me to use whatever best on that day as long as you put in 2-4 different types that will compliment each other well in terms of flavours, textures and appearance. Then almost without fail she would say “Always use the best ingredients available as you would generally get out what you put in. The quality of the ingredients is vital in our family cooking” I would just nod and smile.  For this green curry my favourite vegetables would have to be Thai green apple eggplant, pea eggplant, and heart of coconut and baby corn.

When the curry was almost finished, we would have to check the steamed rice, skimmed the top part of the cooked rice and put aside for the monk offerings. She would also cook some stir-fries, relishes, or salad and desserts (like sweetened sticky rice, banana poached in coconut cream, etc.) plus the best seasonal fruits.

After the offerings, the rest of the lovely curry and food would become our lunch. My grandmother has always cooked enough to feed the whole army if you know what I mean! We somehow never run out of food, which I did not mind at all as they were delicious! She loved to serve the curry with few coils of cooked rice noodle (Kanom-jin), as it would be around lunchtime. I often added lots of the fragrant Thai basil leaves, as I loved it so much as well as lime juice. Don’t ask me why, it was not in anyway traditional but I just loved the sourness of the lime. After lunch all of us children would just go crazy playing and running around the house. My nan would then retire to rest for a couple of hours in the afternoon before she would plan to prepare for our weekly family feast which everyone in the whole big family would dine together and catch up.

Thank you Nana for introducing me to Buddhist way of life, a sense of care in our Thai family and of course the love & respect to food and ingredients. I cannot do it without you.


For this Classic Green Curry Paste we use fragrant Thai scud chilli which has a spicy flavour with a floral aftertaste, so it will be a bit spicy (in a good way) use a little less curry paste if you prefer. The whole jar should be able to make a pot of curry enough for 6 to 8 people. 

1 jar of Food by Fiat's classic green curry paste will require around 4 cups of fresh coconut cream and a little bit of stock. You can adjust the thickness and thinness of the curry to your liking by varying the amount of the stock

For fresh coconut cream - we have snap frozen fresh organic coconut cream available at Food by Fiat Stall @ Carriageworks Farmers Market on every Saturday.

This curry paste is great with king prawns, free range chicken, white fish like Cod fillet (if used, make the curry sauce first then add the gently cooked the fish fillet in later). You can also use beef, I preferred scotch fillet, as there are some fat on, this will prevent the beef from being too tough after cooking. I will slice the beef thinly and add it to the cooked curry towards the end. 

Other Suggestions

Green curry fried rice with Sweet and salty beef

Stir fried green curry of prawns and vegetables

How to

  • Heat about 2-4 tablespoon of oil (best with coconut oil or vegetable oil) over medium heat in the pot. Add the classic green curry paste (the whole jar is enough for 6-8 people) and fry until releases the aroma
  • Add about 2-4 cups of coconut cream (fresh is best*) depending on the number of  people you cook for
  • Add stock, you can adjust the thickness and thinness of your curry sauce by altering the amount of stock you put in. However for this curry the amount of stock should not be more than the coconut cream or the curry will be to thin. Then bring it to boil
  • Add torn kaffir lime leaf, season with fish sauce (small amount at first, taste and add more if require)
  • Add your choice of meat/seafood  to the curry and continue cooking until the protein is almost cooked
  • Then add the vegetables, simmer for a further 3-5 minutes until the vegetables are cooked. Taste once more, adjust the seasoning if require. Add the Thai basil and  long red chillies. Serve with steamed jasmine rice or rice noodle


Green Chillies, Shallots, Lemongrass, Coriander, Garlic, Galangal, Turmeric, Canola Oil, Kaffir Lime, Sea Salt, Shrimp Paste, Spices

Contains: Crustacean

Keep refrigerated, at all times.


Food by Fiat Stall at Carriageworks Farmers Market on every Saturday except the Saturdays of the long weekend.

All Hudson Meats Stores (Rose Bay, Cammeray, Mosman, Lane Cove, Drummoyne & Toorak VIC)

Or email us at and we can arrange for it to be sent by Australia Post. P & H maybe applied.