Thai Green Curry

Thai Green Curry

Recipe Type: Entree

Cuisine: Thai

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4

It's very easy to make your own Thai green curry paste, it just has a lot of ingredients to it. I recommended making double this batch or a huge batch and then freezing it to use as you want.

Ingredients

• Dry:

• 2 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp white pepper

• 1 tsp sea salt

• Fresh:

• 1 x small handful fresh coriander (approx. 3 tbsp chopped)

• 2 tbsp of Thai basil

• 4 kaffir lime leaves

• 1 inch piece ginger

• 4 cloves garlic

• 1 onion / or 3 small shallots

• 5 large green chillies, tops off, seeds in! (You can also use small green birds chillies too but warning they’re blow your head off hot)

• ¼ cup water

• Other Ingredients:

• 400g chicken thighs fillets sliced into pieces

• 1 ½ tin of coconut milk

• ½ tin water

• 1 dessert spoon brown sugar

• 1 tbsp fish sauce

Instructions

Step 1

1. Make spice paste

2. Heat the coriander and cumin seeds in a saucepan for 30 seconds to release the flavor

3. Add to a pestle and mortar with the turmeric and white peppers and pound until you have a fine powder Or use a spice or coffee grinder

4. Using a food processor blend all fresh ingredients together until smooth

5. Add the dry spices to the fresh and blend everything together

Step 2

1. Heat a large sauce pan or wok

2. Add half the tin of coconut milk and simmer for 2 – 3 minutes until it has reduced and you can start to see it change in colour and even a little oil separating out of it

3. Add the curry paste and cook together for another 2 – 3 minutes to get the flavours cooking

4. Add the chicken, sugar and fish sauce, and remaining coconut milk and simmer for 20 minutes

5. If the sauce becomes too thick you can always add a few spoons of water while it cooks

6. Serve this with steamed jasmine rice and remember curries always taste so good the next day too!