THAI GREEN CURRY

Elevate Your Senses, One Sip at a Time

THAI GREEN CURRY

  • Jeremy Pang
  • Serves 2 | Easy
  • Prep: 20 mins | Cook: 25 mins
  • Gluten-free
    • Thai green curry

    • 1 tbsp vegetable oil
    • 2–3 tbsp green curry paste
    • 200g chicken thighs, chopped
    • 400g can coconut milk
    • 2 Thai aubergines
    • 50g pea aubergines
    • 2 baby corn, sliced
    • 50g sugar snap peas
    • 2–4 tbsp fish sauce
    • 2–4 tsp sugar or palm sugar
    • 2 lime leaves
    • ¼ bunch Thai basil
    • 1 red chilli, sliced


      • Curry Paste

      • 2 garlic cloves
      • 8 green chillies
      • 5g turmeric root
      • 1 lemongrass stalk
      • 25g galangal
      • 2 coriander roots
      • 2 lime leaves
      • 4 Thai shallots
      • 10g ginger (optional)
      • ½ tsp shrimp paste


        • Curry Paste

        • Make paste by pounding all ingredients until smooth.
        • Fry paste in oil, add chicken, then half the coconut milk. Cook 10 mins.
        • Add remaining coconut milk, vegetables, and simmer 10 mins.
        • Season with fish sauce and sugar. Add lime leaves and basil. Serve garnished with chilli and basil.