Thia Green Curry
 
Prep time
Cook time
Total time
 
Fragrant home-made Thai Green Curry & A Recipe for Thai Green Chicken & Prawn Curry
Author:
Recipe type: Main
Serves: 2
Ingredients
For the Curry Paste
  • 3 Green Chillies
  • 1 cup Fresh Thai Basil Or replace with sweet Basil
  • 2 cups Fresh Coriander
  • 6 Spring Onions chopped
  • 1 tbsp Fresh Ginger chopped, or Ginger Puree
  • 3 cloves Garlic chopped
  • 3 stalks Lemon grass chopped, white core only
  • 1 tbsp Ground Coriander
  • ½ tsp Turmeric powder
  • ¼ tsp Shrimp Paste
  • ½ tsp Black pepper ground
  • ¼ tsp Salt
  • 1 tsp brown sugar
  • 1 tsp lime zest
  • 1 whole Lime Juiced
  • 2-3 tbsp Olive oil
Other Ingredients
  • 1 can coconut milk
  • 1 cup chicken stock
  • 2 Chicken Breasts
  • 1 cup king prawns cooked
  • 1 cup button mushrooms sliced
  • ½ cup Green peas
  • 2 tsp fish sauce
Instructions
  1. To start add some of the coarser ingredients (coriander, basil, spring onions, ginger, garlic, chillies) to your blender. Blend for 1-2 minutes.
  2. Add the remaining ingredients and blend well. Add more water or olive oil to get the right consistency.
  3. Marinade the chicken in about 2-3 tbsp of the Thai green Curry Paste for 20 minutes to an hour. You should just use enough to lightly coat the chicken.
  4. In a wok heat about 2 tbsp vegetable oil and add about 2 tbsp of the curry paste. Fry for 30 seconds then add the chicken and continue to fry for 2-3 minutes until slightly golden.
  5. Add the coconut milk and the coconut cream. Then top with the chicken stock until you just cover the chicken. Season with fish sauce.
  6. Allow to simmer on a medium heat for 5 minutes before adding the mushrooms. After another 5 minutes add the prawns and peas.
  7. Check the seasoning, add a final squeeze of lime if required and garnish with fresh coriander.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/thai-green-curry/