This green curry is one of the most famous and warming Thai dishes. It’s green colour is derived from green chillies, introduced to Thailand by early Portuguese traders, coriander, turmeric and makrut (kaffir lime) leaves. The dish is said to be from the early 20th century but could be much older.
AuthorHungry PandaCategoryMeatDifficultyAdvancedMake the paste by combining the paste ingredients using a hand blender (or stone mortar and pestle, if you want a workout).
Fry the makrut leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes).
Pour in half of the coconut milk and keep stirring so it doesn’t burn.
Reduce the sauce by one third and when the oil forms on top, turn up to a high heat.
Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.
Add the chicken and cook for 5 minutes before adding the rest of the vegetables.
Cook for a 4-5 more minutes then add fish sauce and garnish with basil leaves and red chillies.
Serve with jasmine rice cooked in your rice cooker.
Ingredients
Directions
Make the paste by combining the paste ingredients using a hand blender (or stone mortar and pestle, if you want a workout).
Fry the makrut leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes).
Pour in half of the coconut milk and keep stirring so it doesn’t burn.
Reduce the sauce by one third and when the oil forms on top, turn up to a high heat.
Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.
Add the chicken and cook for 5 minutes before adding the rest of the vegetables.
Cook for a 4-5 more minutes then add fish sauce and garnish with basil leaves and red chillies.
Serve with jasmine rice cooked in your rice cooker.
Make the curry paste in advance to save time. Make in a well ventilated kitchen as it can be very potent. Use rice to balance
the heat!