Thai Green Curry
“This is one of my favourite weeknight dinners because it looks impressive, takes about 25 minutes, and the whole house smells amazing. I use a good jarred green curry paste when I don’t have time to make it from scratch — there’s no shame in that. The vegetables are flexible, use whatever you have.”
What You’ll Need
- 400ml coconut milk
- 2–3 tbsp green curry paste
- 500g mixed vegetables or chicken (zucchini, aubergine, sugar snap peas, sweet potato)
- 2 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised
- 1 tbsp fish sauce (or soy sauce to keep vegetarian)
- 1 tsp palm sugar or brown sugar
- Handful of Thai basil
- 1 red chilli, sliced
- Jasmine rice to serve
Let’s Cook — Step by Step
- Step 1 — Open the can of coconut milk and scoop the thick cream from the top into a wok or wide pan. Heat over medium-high until it bubbles and splits — the oil will separate.
- Step 2 — Add the curry paste. Fry in the coconut cream for 2 minutes, stirring constantly. This ‘blooms’ the paste and removes the raw smell.
- Step 3 — Pour in the remaining coconut milk. Add kaffir lime leaves and lemongrass. Bring to a simmer.
- Step 4 — Add your vegetables (harder ones first) or chicken. Simmer for 10–12 minutes until cooked through.
- Step 5 — Season with fish sauce and sugar. Taste and adjust — it should be fragrant, slightly sweet, a little salty, and mildly spicy.
- Step 6 — Remove lemongrass. Tear in Thai basil. Scatter sliced red chilli.
- Step 7 — Serve over jasmine rice.
Kitchen Tip: Frying the curry paste in coconut cream before adding liquid is the step most people skip — it makes a huge difference to the flavour.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
