Learn to make your own green curry at home.
A spicy Thai-style meal with chicken, green curry paste and vegetables.
Green Curry Paste (makes 1-1/2 cups)
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 3 cloves garlic, peeled
- 3 small shallots, peeled and quartered
- 1 cup fresh cilantro roots
- 10 green chilies, seeded
- 1 3" piece galangal* or ginger, peeled and chopped
- 3 stalks lemongrass, tender inside hearts
- 8 kaffir lime leaves
- 2 tbsp water
- 1/4 cup Green Curry Paste
- 8 skinless boneless chicken thighs, chopped
- 1 400-ml can coconut milk
- 1 tbsp fish sauce
- 1 tsp shrimp paste
- 1 cup snow peas, stringed
- 1 can baby corn, drained, rinsed and halved
- 2 red finger chilies, chopped
- Zest and juice of 1 lime
- 1 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
1 Toast the coriander and cumin seeds in a hot skillet for 1 to 2 minutes, until fragrant, then grind in a mortar and pestle or with the side of a knife blade.
2 Place the spices in a food processor, along with the garlic, shallots, cilantro roots, green chilies, galangal, lemongrass hearts, lime leaves and water.
3 Pulse, scraping down the sides of the bowl, until a paste forms. Heat 1/4 cup of the green curry paste in a skillet over medium heat.
4 Add the chicken and stir-fry for 1 to 2 minutes, until just beginning to brown. Add the coconut milk, fish sauce and shrimp paste and simmer gently for 8 to 10 minutes, until the chicken is cooked through.
5 Add the peas, corn and red finger chilies and cook for about 2 more minutes, until the snow peas are tender-crisp. Stir in the lime zest and juice, basil and cilantro serve over rice.
Prep and cook time: 1 hour
Tip: Galangal is a member of the ginger family, with a similar - but much more potent - flavour that pairs well with South East Asian cooking. Buy it in its root form, and peel and slice it with a very sharp knife.