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Thai Green Curry

Try Marion Grasby’s Thai Green Curry recipe as featured in episode 28 of Everyday Gourmet.


  • 1 tbs vegetable oil

  • 2 tbs green curry paste

  • 200ml coconut mil

  • 4 dried kaffir lime leaves

  • 1 tbs dried Thai basil leave

  • 2 dried red chillies

  • 2 tbs fish sauce

  • 1 cup bamboo shoots, thinly sliced

  • 300g chicken thighs, thinly sliced

  • Green Curry Paste:

  • 1/2 tsp coriander seeds

  • 1/4 tsp cumin seeds

  • 4 coriander roots, roughly chopped

  • 1 tbs freshly grated galangal or ginger

  • 1 tsp salt

  • 2 lemongrass stems (pale part only), roughly chopped

  • 4 kaffir lime leaves, spine removed, roughly chopped

  • 2 Asian red eschalots, roughly chopped

  • 4 garlic cloves, roughly chopped

  • 2 long green chilli, roughly chopped

  • 4 small green chillies, roughly chopped

  • 1 tsp shrimp paste

  • 1/4 tsp ground turmeric


  • For the curry paste: :

  • 1.

    Roast coriander and cumin seeds in a dry frying pan until fragrant. Grind to a fine powder in a mortar and pestle. Empty into a bowl and set aside. Pound coriander root, galangal and salt. Then pound each ingredient separately – lemongrass, kaffir lime leaves, red eschalots, garlic and chillies. When you have a smooth paste, stir through ground spices, shrimp paste and turmeric.

  • To make the curry: :

  • 1.

    Heat vegetable oil in a saucepan and fry ½ cup green curry paste for 2-3 minutes or until fragrant. Add coconut milk and 1 cup of water and bring to a simmer. Add dried kaffir lime leaves, basil, chillies and fish sauce. Bring back to a simmer and add bamboo shoots and chicken. Simmer for about 5 minutes or until chicken is cooked. Served with steamed rice.


Preparation Time: 20 minutes

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