Thai green curry tteokbokki

Main Dish
8 servings
15 min
30 min
Very Easy


Number of serving: 8


4-6 medium green chillies, seeds removed and roughly chopped

2 shallots, roughly chopped

2 teaspoons ginger juice

2 garlic cloves, crushed

small bunch of fresh cilantro, stalks and roots attached if possible

2 lemongrass stalks, chopped (or 2 tablespoons of dried lemongrass)

2 limes, grated zest and juice

1 tablespoon ground coriander seeds

1 teaspoon ground cumin

1 teaspoon black peppercorns, crushed

2 teaspoons fish sauce or light soy sauce

3 tablespoons olive oil


3 teaspoon Thai green curry paste

1 pound tteok noodles (soaked for an hour in warm/hot water)

2.5 cups coconut milk

1.5 tablespoon fish sauce

1.5 teaspoon palm sugar (or brown sugar)

1 tablespoon grapeseed oil


  • A:
    Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
  • B:
    Saute the green curry paste in oil over medium heat until fragrant. Reduce the heat. Gradually add 2.5 cups of the coconut milk a little at a time. Stir until a film of green oil surfaces.
  • Add the fish sauce and palm sugar and let it heat until they are dissolved. Then add the tteok and continue to cook on medium high heat for about 5-10 minutes or until the tteok are soft and the broth has reduced and thickened slightly.


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