Authentic thai green paste & curry

I recently came back from 8 weeks of travelling around south east Asia. Whilst there, I ate lots of delicious Thai food, and even went to a thai cookery course- which was amazing. We sourced local fresh produce, before making our own food (link to that is here). One of the recipes I made was a thai green curry, and it was honestly one of the best thai green curries I have tried, better than many of the restaurants. We made our own paste- which was the key to that. Of course, day to day it does require time and effort to make the paste, so you can just use the shop brought one ( I would use a few tbsp of this), but here I have included how to make it from scratch. It does require quite a few authentic thai ingredients- I could find some in the supermarkets ( especially big Sainsbury’s and Waitrose), but you can also order them from an asian online website, which delivers them to your house.

Ingredients: (serves 6)

For the paste:

  • 5 cloves of thai garlic (or 2 cloves of regular garlic)
  • 1 shallot, finely chopped
  • 1 lemongrass stick, chopped
  • 1 inch galengal or ginger (if you cannot get)
  • A few thai coriander roots (or some roots of the coriander herb, if you cannot find)
  • 1 inch fresh tumeric (or 1tsp tumeric powder, if you cannot get)
  • 1 tsp whole peppercorns
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 5 green chillies
  • Large bunch of thai basilProcessed with VSCO with c1 preset

Rest of the curry:

  • 2 cans of coconut milk (use the full fat one)
  • 3 tbsp fish sauce (leave out if veggie and add some extra salt)
  • 3 tsp sugar or palm sugar
  • 2 tbsp lime juice
  • Meat/ veg (I used chicken, aubergine pieces and courgette pieces)
  • Handful of thai basil
  1. In a dry pan, roast the cumin and coriander powder for a few seconds.
  2. Place all the curry paste ingredients in a pestle and mortar and bash for a good 15 minutes, until very well mixed, and all the fibres have broken down. You could use a blender for this, but pounding it, releases more flavours.Processed with VSCO with c1 presetProcessed with VSCO with c1 preset
  3. Once done, heat about 2-3 tbsp of oil in a wok. Add all the paste and fry on a medium heat, for a few minutes until fragrant.Processed with VSCO with c1 preset
  4. Then add a little of the coconut milk into the paste and mix thoroughly until well incorporated.IMG_4861
  5. Then add the rest of the 2 cans of the coconut milk in and leave for 5 minutes, whilst stirring well.IMG_4862
  6. Add the fish sauce (if using), sugar and lime juice.
  7. Then add your meat/ veg and cook on a medium heat until all is cooked.
  8. FInish the sauce with the thai basil.
  9. Serve with Thai sticky jasmine rice.IMG_4863

If you want to make more Thai dishes, this is a great salad, and this a great desert.

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