Thai Green Curry Recipe

Thai green curry is a light, fragrant curry that truly thrives when you use fresh ingredients. This recipe is by no means traditional or authentic, it's just my take on it. You can absolutely amend this recipe to your preferences - adjust the amount of chilli, switch up the vegetables you put in, or omit the chicken to make it vegetarian. Think of this recipe as a model rather than an exact blueprint.

Ingredients

2-3 Shallots (depending on size - add another if you would like your curry to be thicker)

Ginger

3 sticks of Fresh

Lemongrass

5 Kaffir Lime Leaves

Fresh Mint

Fresh Coriander

Green Chillies (depending on your preference - I use 5)

2 LimesGround Cumin

1 can of Coconut Milk

1 Chicken Breasts

1/2 an Aubergine

1/2 a Courgette (Zucchini)

Spinach

Thai Basil

Method

• In a food processor, add a peeled thumb of fresh ginger, shallots, fresh lemongrass (making sure to snap off and discard the woody ends), kaffir lime leaves, and your preferred amount of green chillies.

• Add a large bunch of fresh coriander and a few sprigs of fresh mint and pulse. Squeeze in the juice of one lime to help obtain a smoother, paste-like texture. If you have one, use a pestle and mortar to grind down this mixture even further - but this is by no means essential.

• Chop your vegetables and chicken into small, bitesize chunks.

• (optional) On a high heat, cook your chopped aubergines and courgettes without oil in a griddle pan until you see some charring on either side. This charring will add some colour, texture and an extra dimension of flavour to the curry.

• In a pan, add a few drops of sesame oil to lubricate and flavour the pan. Add two teaspoons of ground cumin and cook off your freshly made curry paste for 3-4 minutes.

• Add your chicken pieces and seal them off before adding in your vegetables (if you have skipped the step above, else add the vegetables after you add the coconut milk).

• Once this has cooked, add in the coconut milk and stir. Allow to simmer for 5 minutes - this will soften the chicken further.

• Add in the juice of one more lime and stir in your thai basil, spinach, and more fresh coriander to finish.

• Serve with rice and garnish with sliced red chilli and fresh coriander.

And there you have it - Thai green curry. One great thing about this recipe is you can truly work with your preferred vegetables or the vegetables you have in your fridge. You can add sugarsnap peas, baby corn, mushrooms and they will still work perfectly in this dish. Also, whilst fresh ingredients make for the perfect green curry, you can get dried lemongrass and lime leaves which has a longer shelf life. This is perfect if you want to make this recipe without having to constantly buy fresh ingredients.

Check the 'Cook with me' moment on my Instagram page if you want to see me making this recipe. And be sure to let me know what you think if you try this out yourself!