Thai Green Curry

Up until now, I have usually used a curry paste when making a Thai green curry. There’s nothing wrong with that at all, but it is actually really easy to cook a Thai curry from scratch and the taste is amazing! Who knew it could be so easy!

My first experience of Thai food was back in 2001 and in Thailand. My mum, sister and I went there on a girly trip and fell in love with it. Green curry became a firm favourite of mine and I felt determined to recreate it when we arrived back home. I have since travelled to Thailand twice more and can’t wait to take the boys there, when they are a little older and we can handle the flight.

Make your own Thai green curry from scratch




I like to pack this curry with vegetables and keep it on the mild side so the children can enjoy it too. But if you like it spicier, you can leave the chilli seeds in or use an extra one.

Thai green curry recipe

 

Peel the ginger and garlic and along with them, place all the ingredients except, the coconut milk, chicken and vegetables into a food processor.

 

Add 1/3 of the coconut milk and mix until smooth.




Place the mixture into a pan and heat until aromatic.

 

Chop the chicken into chunks and add to the pan, coating it in the sauce. Continue to cook until chicken is almost cooked through.

Thai green curry recipe

Add the rest of the coconut milk and then vegetables and mix through. Continue to cook over a medium heat until the curry has thickened slightly. Serve with rice.

Thai green curry recipeThai green curry recipe




Looking for more curry recipes?

Try this easy to make chicken korma recipe now

Thai green curry recipe

Thai green curry recipeThai green curry recipe

Thai Green Curry

Ingredients:

  • 1 Stalk of Lemongrass
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Fish Sauce
  • 1 Anchovy Fillet
  • 1 Tsp Sugar
  • 1 Green Birdseye Chilli
  • 3 Garlic Cloves
  • Thumb Size Piece of Fresh Ginger
  • 4 Kaffir Lime Leaves (or 1 tsp of lime zest)
  • 1 Tsp Dark Soy Sauce
  • 1 Cup of Fresh Coriander (including stalks)
  • 1 Can Coconut Milk
  • 2 Chicken Breasts
  • 100g Frozen Peas
  • 100g Mange Tout
  • 100g Baby Corn

Directions:

  1. Peel the ginger and garlic and along with them, place all the ingredients except, the coconut milk, chicken and vegetables into a food processor.
  2. Add 1/3 of the coconut milk and mix until smooth.
  3. Place the mixture into a pan and heat until aromatic.
  4. Chop the chicken into chunks and add to the pan, coating it in the sauce. Continue to cook until chicken is almost cooked through.
  5. Add the rest of the coconut milk and then vegetables and mix through. Continue to cook over a medium heat until the curry has thickened slightly and chicken is completely cooked through. Serve with rice.

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