Thai Green Curry

I remember the first time I made my own Thai green curry, I also decided to make my own curry paste. Well I can tell you that it didn’t go very well at all. We got a bit coriander-happy and it was essentially a coriander paste and ultimately a Thai green coriander curry. Since then I have just simply stuck to store-bought curry pastes. I find that a good quality curry paste really does the trick and it means that you can use it in a myriad for recipes. My favourite curry paste brand is Mae Ploy and I actually have the green curry and red curry pastes in my fridge all the time. I have been lucky enough to use curry pastes bought in Thailand and the taste of the Mae Ploy paste is matches the flavour of those pastes almost perfectly, so if you haven’t bought it yet, I highly recommend!


In this recipe, I mention to use around 1 tablespoon of curry paste, this will give it a real kick, so if you prefer your curry less spicy, then start with only a teaspoon of paste. You can always add a little extra later on or simply add some fresh chilli at the end. Most pastes will also be made using lemongrass and kaffir leaves, but I find that adding some into the curry also intensifies the flavour.

In terms of the proteins, in this version, I use raw prawns, but I also use chicken thighs (and often combine them)! If you too want to use chicken thighs then see the notes at the end of the recipe as you need to do things a little differently! If you want to keep this veggie, you can add in tofu or simply top up the vegetables in the green curry. You can add asparagus (not very authentic I know) or courgette. I also use aubergine peas when I can get hold of them! These are a little more towards the authentic recipe but they aren’t the most accessible ingredient (I have seen them in Sainsbury’s before!).


I love serving mine with sticky coconut jasmine rice, prawn crackers and often with my satay green beans – stay tuned for these recipes, they will be on the blog soon and you don’t want to miss them! So why not try this super speedy 30-minute meal and see if you can handle the heat!

Thai Green Curry


Serves: 2


Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes


Ingredients 2 Tbsp Vegetable Oil 1 Tbsp Thai Green Curry Paste 400ml Coconut Milk 1 Aubergine, diced 1 Lemongrass, based & outer leaves removed 4 Kaffir leaves 160g Mangetout, rinsed 140g Water Chestnuts, drained 1 Tsp Soy Sauce 1/2 Tsp Fish Sauce 1/2 Tsp Palm Sugar/ Brown Sugar 165g Raw Prawns 1/2 Fresh Red Chilli Small Handful Fresh Coriander 1 Lime


To serve: Coconut Jasmine Rice


Method

  1. In a medium frying pan, heat vegetable oil on medium-high heat. Add the curry paste and sauté for a 3-5 minutes to release the flavours but don’t let it burn.

  2. Add half the coconut milk, stir to dissolve the paste and simmer to reduce a little before adding the aubergine, lemon grass and kaffir leaves and the remaining coconut milk. Simmer for 10 minutes – if the coconut milk reduces too much, add in a splash of water.

  3. Add the mangetout and water chestnuts and check the flavour – adjust the seasoning by adding in the soy sauce, fish sauce and sugar. Simmer for another 2-3 minutes before adding the raw prawns. These will take only around 5 minutes to turn from translucent to pink.

  4. Check the seasoning once more and adjust accordingly, sprinkle on some chopped fresh coriander and a squeeze of lime before serving with coconut jasmine rice. Add extra fresh chilli if you want more heat.

Enjoy!


Notes

  1. Use 1 Tsp Curry Paste if you want to keep this less spicy! You can always add in some extra if you want.

  2. If using chicken, then dice 2-3 skinless/boneless chicken thighs into bitesize pieces and add to the curry paste before you add the coconut milk. Leave it to sear for 3-4 minutes on medium heat (be careful not to burn the paste), then add the coconut milk and they will continue to cook through. You can also use chicken breast, but I find that they often dry out unless cut very thin and cooked very quickly.

  3. If you want to make a vegetarian option, you can add extra veggies like courgette and asparagus.

  4. You can replace the water chestnuts with bamboo shoots!

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© 2020 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹