Thai Green Curry

Thai Green Curry

  • Servings: 4-6
  • Difficulty: medium
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For the paste

  • 20 green chillies
  • 3 tbsp chopped lemongrass
  • 3-4 lime leaves
  • 10 tsp chopped coriander stems
  • 1 tsp chopped fresh turmeric
  • 2 tbsp chopped shallots
  • 2 tbsp chopped garlic
  • 1 tsp shrimp paste
  • Salt

 NOTE : Or use the Blue Elephant Thai Green Curry Meal Kit or 4 tbsp Thai Green                               Curry Paste) For the curry

  • Coconut oil
  • 2 fresh green chillies (finely sliced lengthwise)
  • 3 fresh red chillies (finely sliced lengthwise)
  • 1 tin coconut cream
  • 1-2 tsp fish sauce
  • ½ tsp coconut sugar
  • 1 tbsp Fresh ginger and garlic
  • 1 whole chicken (chopped into pieces)
  • 300g broccoli and courgettes mix chopped into chunks
  • Handful of Thai lime leaves


For the Paste

  1. Add all the ingredients into a food processor and blend together.

NOTE: Using a mortar and pestle will however produce better results.

  1. Work with one ingredient at a time before adding the next.
  2. Add some rough salt and 2 tablespoons of coconut oil to aid the process.
  3. Work through all ingredients until one properly combined paste results

For the Curry

  1. Cut the chicken into pieces then set aside.
  2. Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
  3. Add the fresh chillies, ginger and garlic.  Cook for 1 to 2 minutes then add the chicken pieces and fry for approximately 10 minutes, or until just chicken starts to brown.
  4. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and add the Thai lime leaves. Turn the heat up and bring to the boil, then simmer until slightly reduced.
  6. Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  7. Add the fish sauce and coconut sugar to taste and bring back to the boil, then stir in the lime leaves, red chilli and basil leaves.
  8. Season carefully to taste with sea salt and freshly ground black pepper.
  9. Serve with jasmine rice and garnish with lime wedges and dhania (coriander).


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