am always so hugely disappointed when I click on the recipe link for a Thai Green Curry from a fellow blogger only to find the words….’add 2 tbsp of curry paste? Pastes vary from kitchen to kitchen and especially from supermarket to supermarket. Being a believer in ‘cooking from scratch’ not only does it taste more than a thousand times fresher but you actually know wants going into it. Who knows what goes into those jars in Waitrose….?
So with a free evening ahead and a hungry pair of stomaches to feed, I knocked out a fresh and fiery paste from scratch and devoured what I have hailed ‘The Best Thai Green Curry Recipe’. Courtesy and thanks to Bill Granger naturally with a few ‘forage in the pantry’ amendments. The entire recipe from start to end takes no more than 1 hour full round especially with a food processor so don’t be put off by the extra effort of making your own paste. It will be well worth it I guarantee.
NOTE: This paste recipe makes more than enough for the below curry. Perfect for popping the rest in a sealed tupperware in the freezer for a quick healthy meal when you have less time.
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tbsp light-flavoured oil
- 1 tsp salt
- 1 tsp ground turmeric
- 1 lemongrass stalk, chopped
- 4 garlic cloves, chopped
- 4 spring onions, chopped
- Handful of chopped coriander stems
- 3cm knob of ginger, chopped
- 4 green chillies, deseeded, chopped
- 1 tbsp coconut oil
- 3 tbsp green-curry paste
- 125ml chicken/vegetable stock
- 300ml coconut milk (full fat)
- 2-3 large kaffir lime leaves, torn, (or 3 strips lime peel)
- 3 chicken-breast fillets, cut into chunks
- 200g baby sweetcorn
- 100g green beans
- 1 tbsp caster sugar
- 2 tbsp fish sauce
- 1 tbsp lime juice,
- To serve: Steamed brown rice, torn basil, chopped spring onions, chopped coriander, lime wedges
- Start by making the paste. Heat a dry frying pan until hot and toast the coriander and cumin seeds for a few minutes until fragrant. Crush in a pestle and mortar.
- Add to the bowl of the food processor along with the rest of the ingredients and blend to a coarse paste. Place in a tupperware container with a lid.
- For the curry, heat the coconut oil on a medium heat in a large saucepan or wok and fry the 3 tbsp of curry paste for about 2 minutes.
- Add the stock, coconut milk and lime leaf and simmer for 5-8 minutes.
- Add the chicken and simmer for 5 more minutes.
- Finally add the corn and beans (or any vegetable of choice), the caster sugar, fish sauce and lime juice and simmer gently for another 5 minutes or so until cooked.
- Taste and adjust the seasoning with fish sauce or lime juice or sugar to sweeten.
- Serve topped on some brown rice and scattered with some fragrant torn basil and sliced spring onions.