Thai Green Curry

Homemade Thai Green Chicken Curry packed with flavour, fresh herbs, and a creamy coconut sauce. This quick curry recipe is healthier, cheaper and faster than takeaway.

By @johngs

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 mild green chillies
• 2 hot green chillies
• 4 garlic cloves
• 4 Thai shallots
• 4 kafir lime leaves
• 2 stalks lemongrass
• 1 tsp shrimp paste
• 0.5 inch galangal
• 1 handful coriander leaves and stalks
• 1 large handful Thai basil leaves
• 1 tbsp neutral oil
• 600 g chicken thighs
• 4 Thai aubergines
• 400 g coconut milk
• 1 tbsp fish sauce
• 1 lime lime juice
• 1 tsp caster sugar
• 4 kafir leaves
• 220 g Bamboo shoots
• 1 handful Thai Basil leaves
• 1 red chilli

Instructions

1. To make the curry paste, chuck everything into a mini chopper and blitz until you have a fine paste.
2. Heat the oil in a pan over a medium heat and add the curry paste. Mix well and cook, stirring occasionally, for 1-2 minutes until fragrant. Add the chicken and aubergines and mix well.
3. Pour in the coconut milk and add the fish sauce, lime juice, sugar and kafir leaves. Stir together and bring to the boil. Reduce the heat a little and cook, stirring occasionally, for 18-20 minutes or until the chicken is cooked through.
4. Add the bamboo shoots to the curry. Mix well and cook for 2 minutes to heat through. Add the Thai basil and red chilli and stir together. Check the seasoning adding fish sauce to taste. Serve immediately with plenty of rice.