Name: The Best Thai Green Curry Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp olive oil; 5 green chilli; 2 shallots, roughly chopped; 1 knob ginger, peeled and grated; 2 garlic cloves, crushed; 2 tbsp dried lemon grass; 8 wedges lime, grated zest of 1 lime and juice of another; 1 tbsp coriander seeds, crushed; 1/2 tbsp fish sauce; 1 tsp ground cumin; 1 tsp black peppercorns, crushed; 1 tbsp olive oil; 15 g brown sugar, 1 tbsp; 2 lemongrass, fat ends bashed with a rolling pin; 750 g chicken breast, cut into chunks; 8 wedges lime, grated zest of 1 lime and juice of another; 400 ml coconut milk; 1/2 tbsp fish sauce; small bunch coriander, roughly chopped; small bunch coriander, roughly chopped; 300 g jasmine rice, to serve

Method

The Green Curry Paste
1

Put all of the ingredients into a food processor and make into a paste. Use half with the meal and store the other half in a jar in the fridge for up to 3 weeks.
The Green Curry
2

Heat oil in a large frying pan. Add the green curry paste you made and the sugar. Cook over a fairly high heat for around 1 minute using the lemongrass to stir the mixture.
3

Stir in the chicken pieces and lime zest, turn the heat down until coated in the paste.
4

Add the coconut milk and fish sauce then bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce if needed.
5

Remember to put on the rice.
6

The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
7

Serve with rice and prawn crackers.

Method

The Green Curry Paste

The Green Curry