Here is a great thai green curry recipe that I have been making for years.  It doesn't take that much effort to make it taste good but does take a variety of ingredients.  Most curry pastes have dried shrimp in them but you can find some pastes without them if you have allergies with shell fish.  You can also opt to make your own curry paste if you want to go that route, I did not for this recipe.  Galanga root is an ingredient often used in thai cooking but something that is normally hard to find.  If you can find it, use it, but ginger is a great substitute if you can't since they are closely related.  Normally you have curry with rice but I had some rice noodles so I use that for this dish.  I also had quail which I grilled for the protein.


Thai Curry

1/2 onion sliced

5 garlic cloves chopped

1 lemon grass stalk chopped

1 finger of ginger sliced plus 1 finger of galanga if you can find it

1 cinnamon stick

1 tsp of whole all spice 

2 pc of star anise

3 kaffir lime leaves

1/4 cup of palm sugar or regular sugar

1/4 cup of green curry paste

2 cans of coconut milk

2 tsp of fish sauce

1 bunch of cilantro 

1 bunch of mint

1 bunch of thai basil

2 tbsp of sesame oil


8 quail deboned

2 tbsp of soy sauce

1 lime juiced

1/4 cup of green curry sauce

2 garlic cloves chopped


1 package of vermicelli rice noodles 

5 baby carrots blanched and oblique cut 

8 oz of shitake mushrooms sliced

1/2 onion sliced

2 tbsp of sesame oil

1 cup of cilantro leaves, thai basil, and mint mixed

For the Sauce

In medium sauce pot on medium heat add sesame oil, onions, garlic, ginger(galanga), lemongrass, kaffir lime, cinnamon, allspice, and star anise.  Cook for 5 on medium to low heat.  You do not want to brown the vegetables but you do want them to release all of their flavor.  Once you have sweat the vegetables then add your sugar and green curry paste.  Cook for 2 minutes and then add the 2 cans of coconut milk.  Bring to a boil and then turn off.  Finish the sauce with fish sauce and 1 tbsp of each cilantro, mint, and thai basil.  Let the herbs steep for 5 minutes.  Then strain off into a blend and add the rest of the mint, basil, and cilantro.  Blend until smooth and bright green.  Then set aside to cool to room temperature.  

To marinate the quail,

Place quail in a zip lock bag with soy sauce, 1/4 cup of the cooled green curry sauce, garlic, and lime.  Let the quail marinate for 1-2 hours in the refrigerator.

Meanwhile take a pot of boiling salted water and cook your rice vermicelli for 3-4 minutes or until tender and cooked through.  Strain off and place in an ice bath to stop the cooking.

Preheat grill,

To finish take the quail out of the refrigerator 30 minutes early to come to room temperature. Then in large saute pan high heat add the sliced shitake mushrooms.  Cook for 3 minutes until they start to brown, then add your onions.  Cook for 2 minutes and then add your carrots and noodles. Add 1 cup of the green curry sauce and cook for 3 minutes until all is incorporated and hot.  Then take the quail out to the grill and season lightly with salt.  Grill the quail for 2-3 minutes on high heat on each side.  Take off  the quail and let it rest for 5 minutes.  Finish the noodles with the cup of mixed herbs and a pinch of salt if needed.  Place a spoonful down in the bowl.  Cut a portion of the quail leg and breast.  Finish with a spoonful of sauce and serve