The ultimate Thai green curry

The ultimate Thai green curry
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min

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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Make the curry paste up to 48 hours ahead; keep, sealed, in the fridge.

  2. Creamed coconut needs to be chopped or grated before being dissolved.

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