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Thai Green Curry
This homemade curry is easy to make and tastes delicious.
4 to 6 Portions
Recipe for Thai Green Curry
For the paste:
2 cloves garlic, peeled
2 shallots, peeled
thumb sized piece ginger, peeled
2 lemongrass stalks, trimmed and chopped
2 green chillies, trimmed and de-seeded
1 teaspoon ground cumin
half a bunch fresh coriander
2 tablespoons fish sauce
For the curry:
1 tablespoon groundnut oil
4 large skinless chicken breasts (about 700-750g)
2 x 400g tins coconut milk
4 kaffir lime leaves (optional)
a handful of asparagus or mangetout peas (about 200 to 400g)
half a bunch of fresh coriander
2 limes, cut into wedges
Put the garlic, shallots, ginger, lemongrass, chillies, coriander, cumin and fish sauce into a processor and whizz everything together to a paste.
Heat 1 tablespoon of oil in a large pan.
Cut each chicken breast into about 5 or 6 into pieces and fry over a high heat for about 2 minutes. Turn the heat down to medium, add the curry paste and cook for another 5 to 10 minutes, stirring occasionally.
Add the coconut milk and lime leaves, bring to the boil and simmer for a further 10 to 15 minutes, or until the chicken is cooked and the sauce has thickened a little.
Add the asparagus or mangetout, reduce the heat to low and cook for a further 2 minutes.
Roughly chop the coriander leaves, add them and season the sauce to taste.