Easy Thai green curry
Blend authentic ingredients into a quick homemade paste or use shop bought for a Thai green curry easy enough to pull together on weeknights. Jo uses chicken in her Thai curry, but prawns and extra firm tofu also work.
Ingredients
- Vegetable oil15 ml
- Lime leaves3 pieces
- Coconut milk400 ml
- Fish sauce60 ml
- Lime juice15 ml
- Lemongrass1 stalk
Instructions
4 steps- 1
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
- 2
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
- 3
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
- 4
The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Nutrition
1 serving ≈ 456 g
Nutrition values are estimates. - means data is unavailable.
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