Thai Green Curry
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • Green Curry Paste
  • 3 slices of red chilli, cut ¼ inch thick
  • 2 garlic cloves
  • 3 slices galangal, cut ¼ inch thick (can use ginger instead)
  • 2 kaffir lime leaves, finely chopped
  • 1 shallot
  • 10 peppercorns
  • ½ tablespoon coriander root (can use celery instead)
  • 4 slices lemon grass, cut ½ inch thick
  • ½ teaspoon shrimp paste
  • Good pinch of salt
  • Green Curry
  • 1 tablespoons green curry paste
  • 250ml coconut milk
  • 250ml water
  • 3 kaffir lime leaves, thinly sliced with stem removed
  • 1 tablespoon lemon grass, sliced
  • 1 tablespoon galangal, sliced
  • ½ teaspoon palm sugar
  • 1 tablespoon fish sauce
  • ½ zucchini, cut into thin strips
  • ½ cup green beans, chopped into pieces
  • ½ cup carrot, chopped into thin strips
  • 30g chicken, thinly sliced
  • 8 baby spinach leaves
  • 3 pieces red chilli, to garnish
  • ¼ cup thai basil, to garnish
Directions
  1. Add all ingredients for the curry paste to mortar and pestle and pound until it forms a paste
  2. Add coconut milk and water to a pot on a high heat until boiling
  3. Add the curry paste, kaffir lime leaf, lemon grass and galangal and leave boiling for several minutes for the flavours to infuse
  4. Add sugar and fish sauce to pot
  5. Add chicken and vegetables to the pot and leave to cook without stiring for approx 7 minutes
  6. Add spinach leaves to mortar and pestle with half cup of water and gently pound until liquid turns green. Strain and add green liquid to curry
  7. Add thai basil and chili and serve hot with rice
Recipe by at https://www.caseyjade.com/thai-green-curry/