Thai Green Curry doesn’t have to be complex, difficult or time consuming. Yes, there are many different ingredients and flavours but essentially once you have got the Thai Green Curry paste blended up, you can store or freeze and use again and again! Using a blender will save you a lot of time.
The secret is making the paste really tasty as this provides the base of the dish which you stir in to all the other meat and/or vegetables you are using, along with some coconut milk.
The sweet, sticky rice is a great addition as you can put spoonfuls into your bowl of Thai Green Curry and it soaks up all the delicious sauce!
This recipe serves 3-4 people and takes about 45 minutes, the majority of which is the paste preparation and cooking time approx 15-20 mins.
Top Tip: make extra Thai Green Curry paste so you can store or freeze and use again and again saving time next time around!
Thai Green Curry with Sticky Rice – what you need:
For the Thai Green Curry Paste:
Coconut oil x1 tablespoon.
Fish sauce – 1/2 tablespoon
Fresh Coriander – about a large handful.
Fresh Green Chillies x2 (you can leave the seeds for extra heat if you like!).
Fresh Ginger – approx. 2 inch piece peeled and roughly cut into smaller pieces.
Fresh Garlic x2 whole cloves.
Fresh lime juice of 1/2 lime.
Fresh lemongrass x1 stalk – hard outer layer removed and rest roughly chopped into smaller pieces.
Galangal paste x3 teaspoons (you can buy this ready made in small jars).
Toasted sesame oil – 1/2 tablespoon.
Shallots x2.
Optional – fresh lime leaves – about a handful (don’t worry if you can’t get them as they are often only available in fresh markets or Asian stores).
Optional – fresh Thai Basil or Fresh Basil – about a handful (again, don’t worry if you can’t get Thai Basil as it’s quite hard to find in regular shops).
Coriander seeds x1 teaspoon – ground into a powder using a pestle and mortar or you can use already ground Coriander.
Cumin seeds x1 teaspoon – ground into a powder using a pestle and mortar or you can use already ground Cumin.
Ground nutmeg – 1/4 teaspoon.
Sea salt x1 teaspoon (always check seasoning and season to taste as certain ingredients such as stock and fish sauce have high salt content).
A blender.
For the rest of the Thai Green Curry dish:
Meat or fish of your choice, cut into pieces no less than 1 inch – here I’ve used chicken breast.
Vegetables of your choice, chopped/sliced – here I’ve used mushrooms, broccoli, baby corn, spring onion, fresh baby leaf spinach.
Vegetable stock x 1/2 pint.
Coconut oil x1 tablespoon.
Coconut milk x1 tin.
Fresh red chilli – chopped for the garnish.
Fresh coriander – chopped for the garnish.
Wedges of lime – for the garnish.
Large Wok.
For the Sticky Rice:
Basmati rice – 1/2 cup per person.
Runny honey x1/4 tablespoon per person.
Pinch of sea salt.
Boiling water – 1 cup per person.
Medium sized saucepan.
Thai Green Curry with Sticky Rice – what you need to do:
1. Place all of the ingredients for the Thai Green Curry paste into a blender and blend until a thick green paste has been formed.
2. Put the rice in the medium saucepan together with the honey and salt and add the boiling water. Simmer gently over low heat for 10-15 minutes until the water has been absorbed and the rice is starting to turn sticky and slightly mushy. Drain any excess water and leave in the saucepan to one side covered with a lid, ready to serve later.
3. Whist the rice is cooking, heat the wok over a medium heat and add the coconut oil. Add the chicken and and cook just until the outside of the chicken is white – remove the chicken from the wok and place on a plate to one side, leaving some coconut oil in the wok.
4. Turn the wok up to high heat and add all of the vegetables – stir fry for 2 minutes then add the Thai Green Curry paste you made earlier. Stir thoroughly then add the coconut milk and vegetable stock followed by the part cooked chicken so it can poach in the liquid and stay tender. Simmer for 5 minutes until the chicken is cooked through and the curry is bubbling.
5. Serve the Thai Green Curry in a bowl and garnish with the fresh chopped red chilli, coriander and a wedge of lime. That’s it!
The Thai Green Curry should be fragrant and aromatic with medium spice and the flavours of coconut, lemongrass and fresh coriander really coming through.
If you’ve made extra Thai Green Curry paste, store in the fridge in an airtight container for up to 3 days or freeze in batches and use for a quick meal again and again!
