Authentic Thai Green Curry


Here’s a fun fact for you. I’ve travelled around what feels like every corner of Thailand for 3 whole months. The plan was to go to Cambodia and Laos as well, but because of trouble between the good folks of Thailand we couldn’t risk leaving the country as the borders could potentially close.

Therefore one of my oldest friends and I decided to play safe and stayed in Thailand (with a small trip to Malaysia) but that then meant we had to come up with new plans as we were now looking at 3 months in the same country instead of 2. We both love cooked and my friend is the one I call if I’m having questions regarding sourdough, how to store pickled food etc. She’s a superstar in a kitchen as well. It didn’t take us long to sign up for a cooking class (or in fact, we attended 2. Haha) to learn how to master the Sticky rice with mango, Pad Kra Pow etc. We, of course, also learned how to do a proper curry.

A few days ago I was back home to visit friends and family and whilst staying at my mum’s I decided it was about time to go through all of my childhood-stuff in true Marie Kondo style. I came across my cooking notes from the Thai cooking classes and craved this green curry so much I decided to make it first thing back in London. Here I’m sharing it with you <3

Flavour-packed and super healthy

You’ll need:
400-500 g skinless free-range chicken breasts
coconut oil
1 pack mixed oriental mushrooms
1 pack mini corn
1 x 400 g tin of light coconut milk
1 x box of coconut cream
1 organic chicken stock cube
3-4 kaffir lime leaves
200 g mangetout
½ a bunch fresh Thai basil 2 limes

Curry Paste
4 cloves of garlic
2 shallots
5 cm piece of ginger
2 lemongrass stalks
2-3 green Bird’s eye chillies
1 teaspoon ground cumin
½ a bunch of fresh coriander
2 tablespoons fish OR soya sauce

Serving suggestion:
Basmati rice
Cauliflavor rice

How to:
Curry paste,
peel, roughly chop and place the garlic, shallots and ginger into a food processor. Or like we did in Thailand, finely chop everything and ground it in a pestle and mortor.

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the mix. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz or mash until finely chopped, add the sauce and blitz/mash again.

Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a wok on high heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.

Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and mini corn and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.

Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.

Pour in the coconut milk and 200 ml of boiling water, add the stock cube, roughly chopped lime leaves and the mini corn. Turn the heat up and bring gently to the boil, then simmer for 15 minutes, or until reduced slightly.

Stir in the chicken, mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final minute.

Season with lime and the basil leaves.
Serve with lime wedges and steamed rice topped with coriander leaves and Thai basil.



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