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.