It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”Popular in central Thailand, green curry is a dish combining a paste made with ingredients such as green chilis, ginger, lemongrass, fish sauce, and coconut milk with vegetables and often a protein.
Ingredients of Thai Green Curry Paste
- 3-6 green chillies
- 6 spring onions roughly chopped
- 2 lemongrass stalks
- 1 thumb-sized piece ginger – peeled and roughly chopped
- 4 cloves garlic – peeled and roughly chopped
- 6 lime leaves
- zest and juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tbsp cumin
- 1 tbsp ground coriander
- 1 tsp shrimp paste
- 2 tsp fish sauce
- 1 large bunch coriander
- 2 tbsp olive oil
- 4 chicken breasts – cut into bite-size chunks
- 4 tbsp homemade Thai Green Curry Paste
- 1 chicken stock cube – , crumbled
- 400ml coconut milk
- 1 bunch of broccoli – broken into small florets
- 1 cup sugar snowpeas
- 1/2 cup bamboo shoots
- 1 tsp light brown sugar
INSTRUCTIONS of Thai green chicken curry
Making the curry paste
- In a high power blender, add the green peppers, spring onions, lemongrass, ginger, garlic, lime leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce.
- Pulse until complete combination. Add the large bunch of fresh coriander (stems too) and beat again until smooth.
- You may need to scrape the sides several times to make sure it is perfectly combined. Set aside.
- Heat the oil in a large pan over medium-high heat. Add chicken and fry for 5-6 minutes until cooked through. Add the curry pasta you made earlier – you need about 4 whole tablespoons.
- Stir and cook for 2-3 minutes. Sprinkle on the broth, stir and pour the coconut milk. Heat until the coconut milk is very hot but does not boil.
- Add in the broccoli, snow peas and bamboo shoots and stir together. Heat through for a few more minute, stirring often until the vegetables are lightly cooked, but still crisp.
- Stir in the sugar.
- Serve over rice topped with Thai basil and freshly chopped red chillies.