This is a traditional and simple Thai Green Curry, using only fresh ingredients with no one flavour overwhelming the other but all coexisting harmoniously - A principal of Asian cooking which this recipe exemplifies.


  • 100 ml Peanut Oil

  • 250 ml Coconut milk

  • 250 ml Coconut cream

  • 6 tablespoons Fish sauce

  • 2 tablespoons Palm Sugar

  • 12 King Prawns peeled and de-veined

  • 320 g white fish cut into cubes

  • 12 Thai basil leaves

  • 6 Apple Eggplants Cut into quarters

  • 180 g Bamboo Shoots

  • 4 Winged beans topped and tailed

  • 4 Snake beans topped and tailed

  • 4 Kaffir Lime leaves

  • 4 tablespoons Crushed Peanuts

  • 2 Taro stems of Celery

  • 16 sprigs Coriander

  • Curry Paste

  • 3 Garlic Cloves

  • 3 small Chilli's

  • 3 large green chilli's split and deseeded

  • 2 tablespoons galangal chopped and pounded

  • 3 Coriander roots chopped and pounded

  • 1 Whole kaffir lime juiced

  • 1 Stalk Lemongrass

  • 8 eschallots

  • 12 Leaves of Chilli's to enhance colour

  • 0.5 teaspoon Coriander

  • 0.5 teaspoon Cumin

  • 0.5 teaspoon White pepper

  • 1 teaspoon shrimp paste


  • 1.

    Place coconut and peanut oil into a heavy base fry pan and bring to the boil.

  • 2.

    Split the cream (separate the fat from the coconut cream, using existing oil to assist).

  • 3.

    Add the curry paste and fry for a further 12 minutes. Add crushed kaffir lime leaves and fry until fragrant, ensure the ingredients are cooked enough to prevent raw taste.

  • 4.

    Stir constantly to prevent ingredients sticking to pan.

  • 5.

    Add all the coconut milk, palm sugar and fish sauce, then bring to the boil and allow to simmer for 7-10 minutes.

  • 6.

    Add apple eggplant, bamboo shoots, winged beans, snake beans, celery, taro stems, basil, fish and prawns.

  • Curry Paste:

  • 1.

    Use mortar and pestle to pound all fresh ingredients including spices then place in a food processor and blend until smooth.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
2 comments • 1 rating
Please login to comment
Posted by Report
Awesome recipe - took time to prepare but well worth the effort.
Paired the dish with 2009 Leeuwin Estate Chardonnay.
Tonight substituting chicken for fish & prawns to be paired with 2005 Giaconda Chardonnay
Posted by HumairaReport
Sounds like a lot of hard work. I wonder if I can use ready made green curry paste. And coconut milk. Dont get coconut cream here.