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Member recipe

Thai green curry

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Cooking time

Prep: 45 minutes Cook: 45 minutes

Skill level



Serves 8

This is a twist on one of the best Thai Green Curry recipes' I've found.

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For the curry paste

  • 40g bunch coriander, stalks and leaves separated
  • 3 large shallots, finely chopped
  • 4 lemongrass, finely chopped
  • 6 garlic cloves, finely chopped
  • 3 tsp ground galangal
  • 6 small hot green chillies, finely chopped (include the seeds)
  • 2 larger, very hot green chilli, finely chopped (include the seeds)
  • 1 large handful basil leaves
  • 1 tsp each ground cumin and coriander
  • ½ tsp black pepper
  • 2 tsp crumbled freeze-dried kaffir lime leaves
  • 1 tbsp lime juice
  • 1 tsp sunflower oil
  • 2 tbsp nam pla (Thai fish sauce)
  • 1 tsp chopped lime zest

For the curry

  • 1.5kg Chicken thighs, bones removed and sliced
  • 3 tbsp groundnut oil
  • 2 tins of chinese straw mushrooms
  • 800ml (2 tins) coconut milk
  • 800ml/14 fl oz homemade or ready-made chicken stock
  • 8 lime leaves
  • 4 tbsp nam pla (Thai fish sauce)
  • 2 tbsp bottled green peppercorns, drained
  • 40g leaves from a large bunch basil, shredded
  • 15g fresh coriander (leaves only) roughly chopped
  • 1 tsp granulated palm or light muscovado sugar

To serve

  • 2 spring onions, finely shredded
  • 250g Thai fragrant rice, cooked


  1. For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and galangal. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, pepper, lime leaves and lime juice, then pulse again. Mix in the oil. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate (ideally for about 6 hours).

  2. For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.

  3. While the sauce heats up, fry the chicken over a hot heat until no longer pink. Then set aside.

  4. Tip in the chicken, stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken.

  5. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

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