Be inspired by the 'Perfect Thai' episode of Perfect, where Bill Granger whips up a classic green curry.


  • 1 tablespoon light-flavoured oil

  • 3 tablespoons green curry paste (see below)

  • 125ml chicken stock or water

  • 250ml coconut milk

  • 1 anchovy, finely chopped

  • 4 kaffir lime leaves, torn or 3 strips of lime peel

  • 500g chicken breasts, cut into chunks

  • 100g green (or snake) beans, cut into batons

  • handful fresh or canned baby corn

  • 400 g Japanese or Thai aubergines, cut into chunks

  • 1 tablespoon white sugar

  • 2 tablespoons fish sauce

  • 1 tablespoon lime juice

  • For the Thai Green Curry paste (makes about 1 cup):

  • 1 teaspoon white peppercorns

  • 1 teaspoon coriander seeds

  • ½ teaspoon cumin seeds

  • 1 teaspoon sea salt

  • 1 teaspoon ground turmeric

  • 1 stalk lemon grass, chopped

  • 6 garlic cloves, chopped

  • 4 shallots or 1 small red onion, chopped

  • 2 tablespoons coriander roots or stems, chopped

  • 3cm piece ginger, peeled and chopped

  • 4 green chillies, de-seeded and chopped

  • 2 tablespoons light flavoured oil

  • To serve:

  • Handful basil leaves

  • Steamed rice


  • For the Thai Green Curry paste (makes about 1 cup)::

  • 1.

    Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1--2 minutes or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste

  • For the curry::

  • 1.

    Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 minutes, or until fragrant.

  • 2.

    Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for 5 minutes.

  • 3.

    Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4—5 minutes. Scatter with basil leaves and chillies. Serve immediately with steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 578kj
  • Fat Total 37g
  • Saturated Fat 15g
  • Protein 33g
  • Carbohydrate 33g
  • Sugar 14g
  • Sodium 1198mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by FiorellaReport
I love Thai green curry, first time i enjoyed this dish when i was in Singapore at one small thai food corner and felt in love. I am gonna make it soon, thanks for the recipe. it's really perfect one!