Thai Green Curry

Marion Grasby
Cook time 20 minutes
Servings 2-4


1 tbs vegetable oil
2 tbs green curry paste
200ml coconut mil
4 dried kaffir lime leaves
1 tbs dried Thai basil leave
2 dried red chillies
2 tbs fish sauce
1 cup bamboo shoots, thinly sliced
300g chicken thighs, thinly sliced

Green Curry Paste:
1/2 tsp coriander seeds
1/4 tsp cumin seeds
4 coriander roots, roughly chopped
1 tbs freshly grated galangal or ginger
1 tsp salt
2 lemongrass stems (pale part only), roughly chopped
4 kaffir lime leaves, spine removed, roughly chopped
2 Asian red eschalots, roughly chopped
4 garlic cloves, roughly chopped
2 long green chilli, roughly chopped
4 small green chillies, roughly chopped
1 tsp shrimp paste
1/4 tsp ground turmeric

Thai Green Curry


For the curry paste: roast coriander and cumin seeds in a dry frying pan until fragrant.  Grind to a fine powder in a mortar and pestle.  Empty into a bowl and set aside.  Pound coriander root, galangal and salt.  Then pound each ingredient separately – lemongrass, kaffir lime leaves, red eschalots, garlic and chillies.  When you have a smooth paste, stir through ground spices, shrimp paste and turmeric.

To make the curry: heat vegetable oil in a saucepan and fry ½ cup green curry paste for 2-3 minutes or until fragrant.  Add coconut milk and 1 cup of water and bring to a simmer.  Add dried kaffir lime leaves, basil, chillies and fish sauce.  Bring back to a simmer and add bamboo shoots and chicken.  Simmer for about 5 minutes or until chicken is cooked.  Served with steamed rice.