Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
35 Mins
Total Time:
55 Mins
Indulge your taste buds with the vibrant and aromatic flavours of this Thai green curry. This mouthwatering recipe combines fragrant herbs, creamy coconut milk, and a medley of vegetables, creating a harmonious blend of spicy and savoury notes.
Whether you’re a Thai cuisine enthusiast or a curious food lover looking to explore new flavours, this green curry recipe is sure to impress and transport your senses to the bustling streets of Thailand.
It is so easy to make and tastes amazing.
Ingredients
Adjust Servings
-
for the Thai green curry paste
- for the curry
- to serve
Instructions
- For the curry paste, place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).
- Heat the oil in a wok or large frying pan. Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously. Reduce the heat and stir in the chicken and lime leaves until coated in the paste. Add the coconut milk, fish sauce and bring to a simmer. Cook for 25-30 minutes until thickened slightly.
- Stir in the coriander and lime juice. For the last 3-4 minutes add the beans until tender. Taste for seasoning - add more fish sauce if needed.
- Leave the curry to rest for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice. Enjoy!
Notes
If you are unable to find kaffir lime leaves use the grated zest of an extra lime. If your curry tastes too spicy add some more sugar. If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.