Thai Green Curry

This homemade curry is easy to make and tastes delicious.

Thai Green Curry
PREP TIME 30 mins COOK TIME 30 mins MAKES 4 to 6

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

Preparation method

  1. Put the garlic, shallots, ginger, lemongrass, chillies, coriander, cumin and fish sauce into a processor and whizz everything together to a paste.
  2. Heat 1 tablespoon of oil in a large pan.
  3. 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.
  4. 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.
  5. Add the asparagus or mangetout, reduce the heat to low and cook for a further 2 minutes.
  6. Roughly chop the coriander leaves, add them and season the sauce to taste.
  7. Serve with lime wedges and rice.