Thai Green Curry

Name: Thai Green Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 4 tbsp homemade Thai green curry paste (see below) or 2-4 tbsp shop-bought (tends to be hotter!); 2 tsp brown sugar; 1 tbsp soy sauce; 400 ml coconut milk; 400 g sweet potato + 2 aubergines or 700 g chicken breasts, cut into strips or 600 g raw prawns; 400 g sweet potato + 2 aubergines or 700 g chicken breasts, cut into strips or 600 g raw prawns; 400 g sweet potato + 2 aubergines or 700 g chicken breasts, cut into strips or 600 g raw prawns; 400 g sweet potato + 2 aubergines or 700 g chicken breasts, cut into strips or 600 g raw prawns; 250 g raw vegetables (baby corn, green beans, sugar snaps and mangetout work well); 250 g raw vegetables (baby corn, green beans, sugar snaps and mangetout work well); 250 g raw vegetables (baby corn, green beans, sugar snaps and mangetout work well); 250 g raw vegetables (baby corn, green beans, sugar snaps and mangetout work well); 250 g raw vegetables (baby corn, green beans, sugar snaps and mangetout work well); Fresh Thai basil or coriander to serve; Fresh Thai basil or coriander to serve; 30 g fresh coriander; 10 cm fresh ginger, peeled and chopped; 8 kaffir lime leaves, torn into pieces; 3-4 green chillies, deseeded; 2 lemongrass stalks, chopped; 2 cloves of garlic, peeled; 1 shallot or ½ small onion, roughly chopped; 1 shallot or ½ small onion, roughly chopped; 1 tbsp groundnut oil; 1 tbsp ground coriander; 1 tsp ground cumin; 2 tsp fish sauce (or use lime juice); 2 tsp fish sauce (or use lime juice)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

I have long felt that Thai cooking is wonderfully contradictory; it has a complexity of flavour which contrasts with the simplicity and speed with which it is created. This fragrant curry is knocked up in 20 minutes and that includes making your own paste, which is definitely the star of the show.

Ingredients

1 tbsp groundnut oil
4 tbsp homemade Thai green curry paste (see below) or 2-4

Asia
Thailand
Main course
South East Asia

Method

Whizz the paste ingredients together in a blender. Heat the oil in a pan and add the paste. Let it sizzle for a couple of minutes, making sure it doesn’t burn, then add the sugar, soy and coconut milk. Stir and bring to a simmer. The sauce can be refrigerated or frozen at this stage.

For the vegetarian option, cube the sweet potato and aubergine, spread on a baking tray, drizzle with a