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.
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 Curry Top Tip!
If you want more authenticity, replace the anchovy fillet with a teaspoon of shrimp paste,
The paste is freezable, once you have blended the ingredients together, you can freeze it. Try making a larger batch x 3 and add the entire can of coconut milk to the paste. Split into 3, seal in a freezer bag and store for up to 3 months in the freezer.
Thai Green Curry
- 1 Stalk of Lemongrass
- 1 tbsp Coriander Seeds
- 1 tbsp Fish Sauce
- 1 Anchovy Fillet
- 1 tsp Sugar
- 1 Green Birdseye Chill deseeded
- 3 Cloves of Garlic
- Thumb size piece of Fresh Ginger
- 4 Kaffir Lime Leaves
- 1 tsp Dark Soy Sauce
- 1 Cup Fresh Coriander (including stalks)
- 1 Can Coconut Milk
- 3 Chicken Breasts
- 100 g Frozen Peas
- 100 g Mange Tout
- 100 g Baby Corn
- Peel the ginger and garlic and along with them, place all of 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.
- 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.
You can freeze the paste. Once you have added a 1/3 of the coconut milk and blended the ingredients together, you can freeze the paste for future meals for up to 3 months.
Yes, simply add more chillis to the paste, but don’t go overboard. Birdseye chillis are about 50,000-1000,000 on the Scoville scale, making them very hot.
All types of green beans work great with this dish, but you could also try adding aubergine, courgette or broccoli.
This curry pairs well with jasmine or sticky rice. You could also try it with noodles or treat it more like a soup and have it with naan or bread.
You can use turkey steak or a white unsmoked fish such as cod.
Looking for more curry recipes?
Try this easy to make chicken korma recipe now