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
Method
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
Method
🌱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.
The Corner Plot 