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Green Thai Curry

A taste of Asia to heat you up for the the cooler seasons.

Bringing warmth and comfort to food lovers in every corner of the world, curries are the true pinnacle of all savoury delicacies. We doubt there is a more universally popular dish across the globe.

The name 'curry' has been adopted into the English language to refer to almost any spiced, sauce-based dish with origins in various southern and south east Asian styles. In the UK, Chicken Tikka Masala

has affectionately been named the national dish.

One of Australia's most popular curry dishes is the Thai Green. Blending the opulent aromas of ginger. lemongrass. coriander and chilli with coconut milk makes for a sublime experience. It is best served with condiments like fragrant lime, fresh coriander and Thai basil. Moving beyond tropical Thailand on towards the subcontinent, we find the immensely popular Indian curries in India. Spices like cumin, turmeric and coriander are king condiments also take pride of place. A piquant cucumber raita, fluffy naan bread and earthy lentil dhal essentials for your curry experience

Green Curry Paste:


2 eschalots, peeled

2 garlic cloves, peeled

2 lemongrass stalks

2cm ginger piece, peeled

5 long red or green chillies

1 bunch fresh coriander

1/4, cup vegetable oil


Quarter the eschalots and garlic cloves.

Chop the lemongrass, ginger, chillies and coriander.

Place all ingredients, excluding oil, into food processor Process ingredients until finely chopped In between processing, gradually add oil slowly until a smooth paste forms.

Refrigerate the paste man air-tight container The paste can stay refrigerated for up to a week

Thai Green Chicken Curry


600g chicken thigh fillets

2 spring onions

1 red capsicum, diced

1 red onion

2 small zucchinis

1 tbs vegetable oil

1 garlic clove, peeled

2 cm ginger piece, peeled

1/2 cup green curry paste Ito make your own see recipe on left)

400ml can light coconut cream

1 tbs brown sugar

2 tbs fish sauce

4 kaffir lime leaves

1 cup coriander leaves

112 cup frozen peas

1f2 cup jasmine rice


Cut the chicken fillets into 3cm pieces.

Dice spring onions and trim the broccoli. Use the straight blade of the knife to thinly slice the red onion and zucchini.

Heat oil in wok over high heat until hot. Add red onion, spring onions, garlic and ginger. Add chicken and stir -fry or 1-2 minutes

or until chicken is seared.

Add zucchini and broccoli. Stir and cook for 2 minutes or until zucchini starts to soften.

Stir curry paste in and cook for 1 minute. Add coconut cream. sugar, fish sauce and lime leaves . Bring to boil and reduce heat to medium-low. Simmer for 8 minutes or until sauce starts to thicken. Add peas and simmer for 2 minutes.

Meanwhile boil. steam or microwave jasmine rice until cooked .

Serve with steamed rice and scatter with coriander leaves.

Serves 4

Last modified on Thursday, 02 May 2013 15:56

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