Thai Green Curry

I am going to show you my version of the classic homemade Thai Green Curry. This recipe is made with chicken and green mixed vegetables. You can use prawns, pork, beef or just use vegetables if you are a vegetarian. I have used coconut milk, Thai basil leaves, Kaffir leaves, fresh coriander leaves and fresh green chillies making my Thai curry creamy, spicy and aromatic. This is one of the most popular curries in Thailand and in restaurants around the world. Now you can make it in the comfort of your home. I have served my Thai curry with jasmine rice and pickled carrot and cucumber. You could, of course, serve it with rice noodles too. If you don’t want your chicken looking green, then my tip is to cook your chicken first and add the chicken curry before serving it on your plate. Your chicken will look white. I have used a lot of green chillies, basil and coriander making my chicken look light pastel green. The chicken was absolutely delicious and so moist. This is a must try recipe.

Thai Green Curry

Ingredients

Serves 4-5

5-6 chicken breast meat

400ml coconut milk

400ml chicken stock

4 onions

1 tablespoon fish sauce

Mixed green vegetables

Mushrooms

Aubergine (can also use courgette)

3 spring onions

1 tablespoon Palm sugar

1 teaspoon chilli powder

Kaffir leaves

Juice of 1/2 of lime

Garnish

Red fresh chillies

Fresh coriander leaves

Fresh Thai basil leaves

1/2 of lime sliced

For the green curry paste:

Fresh coriander leaves

1 teaspoon lemongrass paste

Thai Basil leaves

Fresh green chillies

4 garlic cloves

3 shallots

1/2 teaspoon white pepper

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

Method

1. We are going to pound our Thai green paste in a pestle and mortar. Pound all the ingredients until it forms paste. Then set aside until you need it later.

2. In a wok pour some oil and add the onion and fry well until translucent. Once the onions are golden add your green mixed vegetables. Stir fry leaving it slightly crunchy. Then set aside.

3. In a pan pour some oil and add the chicken and aubergine with the coconut milk let it boil, after the chicken has cooked through take out the chicken and set aside to avoid the chicken turning green.

4. Add the spices and stir well and let it simmer for about 15 minutes.

5. Add the vegetables and add the chicken at the end, stir well.

6. Garnish and serve with jasmine rice and salad.