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The ultimate Thai green curry

Name: The ultimate Thai green curry
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: For the curry paste; 1 tsp cumin seeds; 1 tsp Thai shrimp paste (available from larger supermarkets); 4 garlic cloves, chopped; 5cm piece fresh galangal (from larger supermarkets), peeled and chopped – or use fresh ginger; 1 tbsp palm sugar (from larger supermarkets) – or use soft, brown sugar; 1 lemongrass stalk, trimmed, tough outer layer discarded and stem finely chopped; 5 medium green chillies, deseeded and chopped (use fewer if you don’t like your curries too hot); Bunch fresh coriander stalks (use the chopped leaves in the curry); For the curry; 2 tbsp vegetable oil; 500g boneless, skinless free-range chicken thighs, cut into chunks; Large knob fresh ginger, finely chopped; 100g creamed coconut, dissolved in 450ml boiling water; 2 tsp soy sauce; 2 tsp fish sauce; Finely grated zest and juice 1 lime, plus wedges to serve; 100g beansprouts; 4 baby pak choi, halved lengthways; 100g frozen green beans; Fresh coriander leaves (see above); Thai sticky rice to serve

Published: 8 Mar 17
Updated: 18 Mar 24

Making your own paste drastically improves the flavour of a home-made curry. Sara Barton, founder of Brewster’s Brewery, likes to serve her Thai green curry recipe alongside a light hoppy beer to complement the heat and flavour.

Easy
February 2017

Test kitchen approved

Serves 4
Hands-on time 40 min

Nutrition: per serving

Calories: 338kcals
Fat: 17.5g (8.7g saturated)
Protein: 32.8g
Carbohydrates: 10.1g (8.3g sugars)
Fibre: 4g
Salt: 1.6g

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Ingredients

For the curry paste

1 tsp cumin seeds
1 tsp Thai shrimp paste (available from larger supermarkets)
4 garlic cloves, chopped
5cm piece fresh galangal (from larger supermarkets), peeled and chopped – or use fresh ginger
1 tbsp palm sugar (from larger supermarkets) – or use soft, brown sugar
1 lemongrass stalk, trimmed, tough outer layer discarded and stem finely chopped
5 medium green chillies, deseeded and chopped (use fewer if you don’t like your curries too hot)
Bunch fresh coriander stalks (use the chopped leaves in the curry)

For the curry

2 tbsp vegetable oil
500g boneless, skinless free-range chicken thighs, cut into chunks
Large knob fresh ginger, finely chopped
100g creamed coconut, dissolved in 450ml boiling water
2 tsp soy sauce
2 tsp fish sauce
Finely grated zest and juice 1 lime, plus wedges to serve
100g beansprouts
4 baby pak choi, halved lengthways
100g frozen green beans
Fresh coriander leaves (see above)
Thai sticky rice to serve

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Method

For the curry paste, toast the cumin seeds in a nonstick frying pan until aromatic. Tip into a food processor with the shrimp paste, a pinch of salt, the garlic, galangal, palm sugar, lemongrass, chillies and coriander stalks, then whizz to a paste.
Heat the oil in a large sauté pan or frying pan over a medium-high heat and fry the chicken for 5 minutes to colour. Add the ginger and fry for 1 minute. Add the curry paste and cook for 2 minutes. Pour in 200ml cold water and the creamed coconut mix; simmer for 7-8 minutes until the chicken is cooked completely.
Add the soy, fish sauce, lime zest and juice; taste and add more if needed. Add the vegetables and cook for 3-4 minutes. Stir in the coriander. Serve with rice and lime wedges.