Green Thai Curry


An aromatic curry is a great dinner option and the make for the best leftover office lunch. This is a very easy take on a Green Thai Curry, the good thing? You can make it super healthy with light coconut milk and as many vegetables as you want.

You can feed 4 people with this and you will need:

  • A fresh chilli,¬†without the seeds
  • 4 cloves of garlic
  • A stalk of lemongrass
  • A 5 cm piece of ginger, peeled
  • A generous teaspoon of ground cumin
  • 1 red onion or a small white onion
  • 2 tbsp of fish sauce
  • A bunch of coriander, stalks and all
  • 1 tin of coconut milk, light or full fat
  • 1 cube of chicken or vegetal stock (optional)
  • 2 big chicken breasts or 4 small ones
  • Veggies to taste, we used baby corn, mangetout beans and a handful of leftover spinach
  • Your favourite rice, we used Jasmin
  • Thai roti bread, find our foolproof recipe here

Green Thai Curry Paste ingredients

Start with the curry paste, you can make it in a food processor or using a stick blender. Place all the ingredients in the container, roughly chopped, that is the onion, coriander, de-seeded chilli, peeled ginger and garlic, lemongrass and 1 tbsp of the fish sauce. Blend together until you have a slightly runny paste. It will be very aromatic and intense!

Cut the chicken in strips or cubes, season with salt and pepper and brown in the pan where you are going to cook the curry with just a little oil then take off the pan and set aside. Don’t overcook the chicken as it’s going to finish cooking in the sauce later.

Reduce the heat of the pan and add the curry paste, moving it so it doesn’t stick and making sure it doesn’t burn. After 3 minutes or so add the coconut milk and around 200ml of water, bring to the boil and then leave to simmer. If you are using the stock cube, now’s the time to add.

Place the raw rice (washed) in a pan and cover with cold water, you should have a¬†little under 0.5 cm of water over the rice. Bring to the boil then immediately cover and down to a slow simmer until the water is gone. Remember to season the rice with sauce while it cooks, otherwise it won’t take the flavour. You can also boil with the juice of half a lemon or lime for flavour, keep the squeezed fruit in there too!

Once the sauce starts to thicken add the chicken and vegetables. If you are using spinach, keep these until just before serving as they just need a minute. Taste the sauce and add the second tbsp of fish sauce plus salt and pepper to taste. Add the spinach and stir in until wilted. Serve with coriander leaves and sliced chillies, the rice and our lovely Thai roti bread.






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