Thai Cuisine – Green Curry Recipe

Elvis Elvis

This is a classic Thai curry that is as aromatic as it is fiery. It’s great with chicken or try it with King Prawns. It is ideally serve with Jasmine rice.

Difficulty rating: Moderate

Serves: 4

4 Chicken breasts, diced
1 Onion, chopped
1 tbsp Groundnut oil
1 Garlic Clove, crushed
300 ml Coconut milk
2 Kaffir lime leaves
3 tbsp Green curry paste (see below)
1 tbsp Fish sauce
4 tbsp Fresh Coriander

Thai Cuisine   Green Curry Recipe

Green Curry Paste:
1 tsp Salt
1 tbsp Coriander seeds, crushed
1 tbsp Cumin seeds, crushed
1 tsp Black peppercorns. Crushed
1 tsp Shrimp paste
6 Fresh green birds eye chillies, chopped
2 Shallots, chopped
4 Garlic cloves, chopped
1 inch piece of galangal, peeled and grated
2 pieces of lemon grass, outer layers stripped and chopped
3 Limes, zest and juice
6 Kaffir lime leaves
2 oz Fresh coriander, chopped

Put all the paste ingredients in a food processor and blend to a smooth paste. Heat the oil in a pan, add the onions and cook for 2-3 minutes until soft. Add the green curry paste and cook for a further 2 minutes. Add the coconut then add the lime leaves and the chicken. Simmer for 15-20 minutes until the chicken is tender. Add the remaining ingredients (except the coriander) and stir through; cook for a further 3 minutes. Place in a serving bowl and stir in the coriander. Store the remaining curry paste in the fried for next time!