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THAI GREEN CURRY

THAI GREEN CURRY

I've always wanted to learn how to cook with Thai spices and this is the perfect entry level dish to try! You can find all these ingredients in any Asian shop or even in most supermarkets these days. The flavours are so good and absolutely addictive! It's fresh and green, tangy with a bit of spice that will heat up any cold night.

Here's what you'll need

  • 2 chicken breasts (diced up)
  • 1 tbsp ground coriander
  • 2 inch peice of ginger (roughly chopped)
  • 4 green chillies (roughly chopped)
  • 6 cloves garlic (roughly chopped)
  • 3 spring onions (roughly chopped)
  • 3 tbsp cilantro (roughly chopped)
  • 2 lemongrass sticks (roughly chopped)
  • 2 tbsp vegetable oil
  • 400g can coconut milk
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 2 tbsp peanuts (roasted)
  • 1 lime (cut into wedges)
  • salt and pepper
  1. pop the first 8 ingredients (except the chicken) into a food processor and blitz until you get a smooth paste with no big lumps

  2. fry the paste for about 5 minutes, toss in the coconut milk, lime leaves and fish sauce

  3. once gently simmering, add the chicken and cook about 10 minutes or so or until the chicken is cooked through

  4. in the meantime, bash up the peanuts a bit leaving some bigger and some smaller

  5. taste the curry before serving and season as needed with more fish sauce

  6. serve up with some basmati rice and garnish with the peanuts and lime wedges and sprinkle on some fresh cilantro

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