Thai Green Curry Without Paste - Green Curry From Scratch
A family-friendly version of Thai Green curry without the use of shop-bought paste. We have substituted harder-to-find ingredients with a more simple variety to create a delicious Thai curry that you can make with ease any night of the week.
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Servings: 4
Calories: 458kcal
Ingredients
- 1 Stalk of Lemongrass
- 1 tbsp Coriander Seeds
- 1 tbsp Fish Sauce
- 1 Anchovy Fillet
- 1 tsp White Sugar
- 1 Green Birdseye Chill, deseeded
- 3 Cloves of Garlic
- Thumb size piece of Fresh Ginger
- 2 tbsp Lime Zest
- 1 tsp Dark Soy Sauce
- 1 Cup Fresh Coriander, (including stalks)
- 400 ml Coconut Milk
- 3 Chicken Breasts
- 100 g Frozen Peas
- 100 g Mange Tout
- 100 g Baby Corn
Instructions
- Peel the fresh ginger and garlic cloves. Place them in a food processor along with the lemongrass (cut into pieces), coriander seeds, fish sauce, anchovy fillet, sugar, green bird’s eye chili (deseeded), and lime zest. Add 1/3 of the coconut milk to the food processor.
- Process the mixture until it is smooth and well combined.
- Transfer the blended mixture to a pan and heat over medium heat until it becomes aromatic, stirring occasionally.
- While the mixture heats, cut the chicken breasts into bite-sized chunks.
- Add the chicken chunks to the pan with the aromatic mixture. Cook, stirring occasionally, until the chicken is cooked through and well coated in the sauce.
- Prepare the vegetables: prepare the frozen peas, wash the mange tout, and wash and cut the baby corn into bite-sized pieces (you can also keep them whole if you prefer).
- Add the prepared vegetables to the pan with the chicken and sauce. Cook for a few minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Reduce the heat to low. Pour in the remaining coconut milk and stir gently. Cook until the curry has thickened slightly. Avoid boiling at this stage to prevent the coconut milk from separating.
- Serve the curry hot with jasmine rice.
Recipe Notes
- To prevent your coconut milk separating, stir in slowly over a low heat.
- You can use a firm white fish or turkey steak instead of chicken. If using fish, try adding some prawns too.
- This curry has been made to be on the milder side for everyone to enjoy. If you'd like it more spicy add extra chillies or leave some of the seeds in the paste.
- You can use different vegetables if you'd prefer. Most green beans, broccoli, aubergine, courgette and green pepper will work well with this dish.
- The curry paste is freezer friendly for up to 3 months.
Nutrition Estimate
Calories: 458kcal | Carbohydrates: 18g | Protein: 42g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 738mg | Potassium: 1088mg | Fiber: 4g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 34mg | Calcium: 65mg | Iron: 5mg