Thai green curry⁠

Thai green curry⁠, with home-made curry paste. Punchy, fresh and vibrant, and seriously easy to make 💚⁠ Try to get hold of the fresh lime leaves (they are often sold in packs containing the fresh ingredients for a green curry, but do try to get hold of some extra Thai basil too).⁠⁠

Green curry paste⁠

3 green jalapeño chillies, tops removed⁠

2 lemongrass sticks⁠

3 cloves of garlic⁠

1 tbsp galangal paste⁠ (I used @thaitasteuk)⁠

2 cm fresh ginger, grated⁠

Leaves from 4 stems Thai basil⁠

10 g coriander (leaves and stems)⁠

1 tbsp fish sauce⁠

Grind of black pepper⁠

6 kaffir lime leaves (or 1 tsp lime zest)⁠

3/4 tsp cumin seeds⁠

1/2 tsp turmeric⁠

2 tbsp vegetable oil⁠


Blitz all the ingredients + 2-4 tbsp water in a blender until smooth. ⁠Add a little more water if necessary, to form a thick paste.⁠

Green curry⁠ (chicken or veggie)⁠

400 g can coconut milk ⁠

2 free-range skinned chicken breasts, thinly sliced (optional)⁠

Handful of veg: green beans, mange tout, sliced courgette⁠

Thai basil⁠

1-2 lime leaves, shredded⁠

Lime, quartered⁠


🌱Heat a saucepan on a medium/high heat and add a tablespoon of veg oil. Fry the curry paste for 3-4 mins, adding a little more oil if it sticks.⁠

🌱Add the coconut milk + 100 g water, stirring to dissolve the creamy coconut. Check the seasoning and add a little fish sauce if necessary. ⁠

🌱When starting to simmer, add the chicken and vegetables, and simmer gently for 5 minutes until cooked.⁠

🌱Ladle into bowls, sprinkle with Thai basil and lime leaves, add a slice of lime and serve with steamed rice. ⁠

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