An easy Thai green curry recipe

Just like a hearty cottage pie, you can’t beat a lovely warming curry as the weather turns cold (we’ll ignore the fact that we’ve just had the warmest Halloween on record!). Today I’d like to share with you a simple recipe for Thai green curry, which I originally posted on my other blog. This recipe originates from a Good Housekeeping cookery book that I received for Christmas from my uncle a few years back, though I have adapted the recipe slightly because I can’t resist tinkering with recipes. It’s amazingly straightforward, and after the initial expense of stocking your cupboards with vital ingredients, it’s cheap too. And when it’s that quick and easy to make, there’s scarcely any point buying a pre-made jar of Thai green curry sauce. Here’s a step by step guide to making the perfect Thai green curry…

With the ingredients list, I’m putting a star next to the things you can always keep in your cupboard, so that you don’t need to buy them each time you make this.

Ingredients

  • 2 tsp vegetable oil*
  • 1 green chilli
  • 4cm piece of fresh root ginger*
  • 1 lemongrass stalk*
  • 225g mushrooms (it doesn’t really matter what kind to be honest)
  • 1 tbsp Thai green curry paste*
  • 300ml coconut milk*
  • 150ml chicken stock*
  • 1 tbsp Thai fish sauce (Nam Pla)*
  • 1 tsp light soy sauce*
  • Enough diced chicken for 2-4 people
  • Rice

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Step 1: deseed and finely chop the chilli (I only use half because I’m a wimp), finely grate the ginger, cut the lemongrass stalk into three pieces and chop the mushrooms. I normally get the rice started now so that it’s finished at the same time as the curry.

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Step 2: fry these together in the vegetable oil for a couple of minutes until they’re golden, then add the curry paste and fry for a further minute.

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Step 3: add the chicken stock, coconut milk, soy sauce and fish sauce. Bring to the boil and add the chicken.

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Step 4: the curry is ready when the chicken is cooked and the sauce has reduced so that it’s fairly thick. If you do need to thicken the sauce a bit, simply mix about a dessert spoon of cornflour with water and stir it in until it thickens up. Serve on top of some rice. YUM!

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