Easy Thai green chicken curry
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Green curry paste
Makes 750g/1lb 10oz
More effort
Prep:
Cook:
John Torode shares his secret to making a fragrant Thai curry - use this strong and aromatic homemade paste as a base
Skip to ingredients
- 50g coriander seed
- 25g cumin seed
- 1 whole blade mace
- 1 tsp freshly grated nutmeg
- 9 garlic cloveschopped
- 9 shallotschopped
- about 15 corianderroots, chopped, plus a handful of coriander leaves
- 19 green chilliesdeseeded and chopped
- 250g galangalchopped
- 5 lemongrassstalks, outer leaves removed, inner stalk chopped
- 5 lime leavesstalks removed and leaves chopped
- 100g shrimp paste
- handful basil leaves
Nutrition: per serving (30g)
- kcal18
- fat1g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein2g
- salt1.2glow
Method
step 1
Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.
step 2
Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.
