Thai Green Curry
Serves: 3 to 4
Make this easy Thai green curry paste and turn it into a delicious Thai Green Curry with Chicken or make it vegetarian with your favourite vegetables and tofu. The choices are endless!
Ingredients
For the Thai green curry paste
- 3-4 lemongrass stalks, roughly sliced
- 2-3 red or green chillies, depending on how spicy you like your curries
- 3 garlic cloves
- 3 cm (1 inch) ginger, or galangal, peeled and roughly chopped
- 2 small shallots, or 1 small red onion
- 2 sprigs coriander, (cilantro) leaves, stems and roots
- 1 lime, zested and juiced
- 1 tablespoon fish sauce, or ½ teaspoon shrimp paste
For a Chicken & Vegetable Curry
- 1-2 tablespoons vegetable oil
- 2 small chicken breast fillets, largely diced
- 1 brown onion, largely diced
- 400 ml (oz) coconut milk
- 500 ml (2 cups) chicken stock, or vegetable stock
- 1 teaspoon sugar
- 5-6 makrut lime leaves
- 1 courgette, (zucchini) largely diced
- 1 aubergine, (eggplant) largely diced
- 6-8 fresh baby corn, halved lengthwise
- 1 green capsicum, (bell pepper) largely diced
- 1 red capsicum, (bell pepper) largely diced
- fish sauce, to taste
- coriander, (cilantro) for garnish
Instructions
To Make the Thai Green Curry Paste
- To make the curry paste, place all of the ingredients into the bowl of a food processor, and blitz until you have a fine paste.
To Make a Chicken & Vegetable Curry
- Heat the oil in a large saucepan over medium-high heat.
- Cook the chicken until it is brown all over.
- Add the onion and cook for 1-2 minutes until the onions have softened slightly.
- Use slotted spoon to remove the chicken and onion mixture to a bowl.
- Add 4 tablespoons of the curry paste to the saucepan.
- Cook for a few minutes to release the spices.
- Scoop the cream from the coconut milk into the saucepan, and mix into the curry paste.
- Add the rest of the coconut milk (the liquid), chicken or vegetable stock, and sugar.
- Add the makrut lime leaves.
- Simmer gently for a few minutes.
- Return the chicken and onion mixture to the pan.
- Add the remaining vegetables to the pan and cook until they are tender. Depending on what type of vegetables you use, you might have to add them at different times. For example, carrots and potatoes take longer to cook and should be added first, whilst capsicums (bell peppers) only need a few minutes.
- Taste for seasoning. You might need to add some fish sauce, lime juice, or perhaps more water or stock. If the curry needs more flavour, you could stir through more curry paste and simmer for a few more minutes.
- Serve with Steamed Jasmine Rice.
Kitchen Notes
- VARIATIONS
* Please use this recipe as a guide, and substitute with your favourite protein and vegetables.
* To make a vegetarian version of the curry paste, substitute the fish sauce for soy sauce. - FEEDING CHILDREN
If feeding young children, I always leave out the chillies and serve freshly chopped chillies on the side. It's not the same, but it's a good way for the family to enjoy the meal together and for young palates to develop. - STORAGE
Any leftover Thai green curry paste can be kept in the fridge in a sterilised jar for a week or two. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.