I sometimes wonder whether I was Thai in a previous life, I love their food so much! Still on my list of Countries to visit, I have travelled there via my taste buds a gazillion times… and I always come back to green Thai curry. It’s too good.
There are some staple ingredients that you always need to make the vibrant & aromatic paste, such as lemongrass, chili, garlic, ginger and cilantro, but you can play around with the other ingredients and adapt it to your preferences and dietary needs. I like the addition of turmeric and cumin for their anti-inflammatory and antioxidant benefits. These spices turn it into a yellow curry so you have the option of mixing it up and experiencing an array of different flavors. I also include red pepper (which goes against tradition!) for some sweetness and vitamin C, accompanied by bok choy for its slight bitterness, a bit of crunch and a dose of calcium.
What is for certain is that green Thai curry is a true crowd pleasing dish and once you experience the incredible flavors of a homemade paste, I guarantee you will never buy store bought again. Its really easy too – all you need is a blender and blitz away! You also have the option of making the paste ahead of time for a quick, delicious and super healthy evening meal. Your kitchen never smelt so good…
Ingredients (Serves 3):
The paste:
3-4 regular (6-8 small) garlic cloves
Thumb size piece of ginger
2 lemongrass stalks (or 1 tbsp jarred)
1/2 bunch of salad (spring) onion
Handful of cilantro (stems & leaves)
1 tsp cumin (optional)
1 tsp turmeric (optional)
1 serrano pepper (without seeds) or jalapeno, chopped
1 tbsp olive oil
1/4 cup of water
2 tbsp lime juice
1 tsp dried Thai basil (optional)
The curry:
10 oz organic chicken breast, cut into strips
1 red bell pepper, sliced
1 head of bok choy, washed, base cut with leaves separated from stalk
1 14 oz can coconut milk
1 tsp coconut sugar
Method:
- Add all of the ingredients for the paste to a blender. Then make a loud noise! Gradually add more water if necessary.
- Heat the paste in a large cooking pot. Include the chicken and give it a good stir, coating the meat. Add the pepper and heat for a couple of minutes.
- Pour in the coconut milk and bring to the boil. Reduce to a medium heat, add the coconut sugar and let simmer for 25 minutes.
- Stir in the bok choy stalks a few minutes before the end followed by the leaves in the closing minute.
- Serve with your favorite rice.
enjoy!
