Thai Green Curry

Prep time: 10
Moderately Easy
Serves 2

For the Thai green paste :

  • 2 shallots 

  • 5 garlic cloves or 10 drops of Garlic Spice Drops®

  • 1 inch/table spoon of ginger

  • 1 lime juice

  • 1/4 limes zest or 3 drops of Lime Zest Spice Drops®

  • 1 tbsp of cumin seed powder or 2-3 drops Cumin Spice Drops®

  • 1 tbsp of coriander seed powder or 2-3 drops of Coriander Seed Spice Drops®

  • 1/4 packed cup of fresh basil

  • 5 Thai green chillis

  • 2 Lemongrass Spice drops®

For the Thai Green Curry 

  • Protein options - chicken, prawn, chickpea or tofu 

  • 3 tbsp of Thai green curry paste

  • 1 large onion

  • 1 red bell pepper

  • 1 carrot 

  • 1 green chilli 

  • 10 fresh basil leaves 

  • 250ml coconut milk 

  • 2 chicken breasts diced (or your choice of protein) 

For the Thai green paste:

Blend all ingredients to create a paste. This can be stored in a sealed jar for 2 weeks in the fridge. It can also been frozen. 

Tip: freeze it in ice cube trays and take the required cubes out to use when required.

For the Thai green curry:

  1. Slice your carrot, dice your onions and chicken before placing a pot.
  2. Add 3 tbsp of Thai green curry paste, pop the lid on and let it steam on a low heat for 5 minutes 
  3. Add the coconut milk and red pepper, leave on a medium head for 15 minutes
  4. Add your green chilli and basil leaves before dishing up along side your rice.

Tip: Use basmati rice, cooked using the rest of the canned coconut milk, for extra flavour.

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