About this recipe: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.
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Method Prep:10min › Cook:25min › Ready in:35min
In a spice grinder grind the lime leaves, galangal, lemon grass, coriander seeds and cumin seeds into a fine powder.
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.
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.
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.