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Green Thai Curry

Full Recipe in Details

This week’s recipe idea is inspired by this icy cold weather and my love of curries – this week its green or red Thai.  The great thing about curry pastes (whether green, red, Indian or laksa) is they are so good for you and can also be used as a fish, chicken or pork BBQ marinades, in your meatballs, fish cakes or patties, mince, and in soups. Pastes are unprocessed, fresh, and packed full of winter cold-fighting greens, garlic, ginger, and spices…it doesn’t get any better than that! The pastes can also be made early and stored for up to 2 weeks in the fridge or for months in the freezer.

Curry Paste tips – The paste recipe below is for a green paste, which is milder and more aromatic than the spicier red version. Both are delicious and to make the red version, simply adjust the paste and swap green chillies for red ones, add ½ Capsicum, and some tomato paste too if you like. Use less basil and coriander leaf too. I also like to add some diced tomato or tomato paste to the curry pot prior to the coconut cream going in. Enjoy!

  • 2 tablespoons olive oil

  • 2 small zucchini, halved lengthways, cut into 2cm pieces (or use pumpkin, beans, capsicum or eggplant if you like)

  • 2-3 tablespoons green curry paste (recipe below), to taste

  • 500g skinless chicken thigh fillets, cut into 3cm pieces (this curry also works well for fish, prawns and pork)

  • 400ml coconut cream

  • 300ml Chicken Stock

  • 4 kaffir lime leaves, roughly torn, plus leaves to garnish

  • 200g tinned Bamboo shoots (or fresh if you can find them)

  • 1 tablespoons fish sauce (I like to finely dice one anchovy instead…better flavour and far less processed!)

  • 1 tablespoon lime juice

  • 2 teaspoons grated palm sugar (optional)

  • Fresh Basil, to garnish

  • Asian Vegetables, Steamed Jasmine Rice and Roti, to serve

  • (use half for this recipe and keep the other half for a red curry the next week, or use as a delicious marinade for BBQ lamb, fish or pork)

  • 2 -4 long green chillies (leave seeds in for more heat)

  • 1 lemongrass stalk

  • 1 spring Onion bunch

  • 2 large garlic cloves

  • 1 tbsp. chopped peeled fresh ginger

  • 1 cup fresh coriander, roots, stems and some leaves

  • 1/2 cup fresh basil leaves

  • ¼ cup olive or coconut oil

  • Juice of ½ lime

  • 1 tsp of coriander seeds and ½ tsp each of cumin seeds, black pepper and salt

  • 1 tsp of coriander seeds and ½ tsp each of cumin seeds, black pepper and salt

  • Process in a blender, processor or bullet until smooth, and use fresh or store in an airtight container.

  • Heat oil in a wok or deep fry pan over high heat. Add fresh vegetables and stir-fry for 2-3 minutes until golden. Set aside. Add chicken and stir-fry for 3-5 minutes until lightly browned.

  • Add paste to wok and fry for another 1 min. Make sure the paste doesn’t burn. Add the coconut cream, stock, lime leaves, and bamboo shoots and bring to the boil. Return veg to pan, then reduce heat to low and simmer for a further 5 minutes until the chicken is cooked and the vegetables are just tender.

  • Stir in anchovy bits or fish sauce, lime juice and sugar and heat through for a few minutes. Garnish with red chilli, extra lime leaves and fresh basil. Serve with steamed brown rice or better still warm Roti and fresh Asian vegetables on the side.


Have a super week ahead and enjoy eating well and staying healthy!

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