Tasty Thai green curry

    35 min

    I was fed up of trying to find Thai green curry recipes that didn't just say "add Thai green curry paste", which I didn't really consider very satisfying to cook, so I decided to try and make my own paste. It's probably not very authentic but tastes great.


    Wiltshire, England, UK
    3 people made this

    Serves: 2 

    • 4 kaffir lime leaves
    • 1 piece dried galangal
    • 1 stick dried lemon grass
    • 1/2 teaspoon coriander seeds
    • 1/2 teaspoon cumin seeds
    • 1/2 large onion
    • 2 teaspoons garlic puree
    • 1 teaspoon chilli paste
    • 1 tablespoon lime juice
    • 2 tablespoons vegetable oil
    • 2 chicken breast fillets, diced
    • 200ml chicken stock
    • 1 tablespoon Thai fish sauce
    • 1 tablespoon caster sugar
    • 50g creamed coconut
    • various vegetables

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a spice grinder grind the lime leaves, galangal, lemon grass, coriander seeds and cumin seeds into a fine powder.
    2. In a blender add the onion, garlic puree, chili paste, lime juice and spice powder. Blend into a paste. Add the oil to a pan and heat the paste until the onion has softened and reduced. Add the chicken and cook until sealed.
    3. Add the chicken stock, fish sauce and sugar. Bring to the boil then reduce to simmer for 10 minutes. Add the creamed coconut, any vegetables and simmer for a further 5 minutes.
    4. Ensure the chicken is no longer pink at the centre and serve with fragrant jasmine rice.


    Recommended vegetables:- sugar snap peas, baby corn, new potatoes and peppers.

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    Reviews in English (1)


    Not bad, but replace chilli paste with fresh green chillis, onion with shallots and coriander seed with fresh coriander roots. And add a small dollop of shrimp paste.  -  18 Apr 2014