Thai Green Curry

Thai Green Curry

This Thai Green Curry is one of those recipes we keep coming back to again and again. There's something about making your own paste from scratch that just takes it to a completely different level, and honestly once you've done it you'll never go back to a jar. You get this incredible fragrance from the galangal, lemongrass and fresh chillies all blitzing together, and then when it hits the hot wok your kitchen smells absolutely unreal. The coconut milk brings everything together into this rich, creamy, deeply flavoured curry that feels genuinely special. Make this tonight, seriously.

Cook: 20 min
Serves 4

Before You Start

  • Food processor
  • Wok
  • Tofu pressed, cubed & roasted for 15 mins before starting

Ingredients

  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp tamari
  • 1 tsp lime juice
  • 3 shallots
  • 2 lemongrass stalks
  • 2 inches of galangal - minced
  • 2 inches of fresh ginger
  • 1 garlic clove - minced
  • 3 kaffir lime leaves
  • 2 finger chillies
  • Pinch of pepper
  • small bunch of basil
  • small bunch of coriander
  • small bunch of rocket
  • 3 tbsp olive oil
  • 1 ½ x 400g cans of coconut milk
  • 120g sprouting broccoli
  • 120g baby corn
  • 120g sugar snap peas
  • 120g water chestnuts
  • 120g carrots
  • 60g firm tofu - pressed, cubed & roasted for 15 mins
  • 180g chestnut mushrooms - halved
  • basmati rice
  • red chillies

Method

1

Make a paste

  • Finely chop the garlic, ginger, shallots, galangal, chillies and put all the paste ingredients in a food processor & whizz them up into a thick paste (you may need to use a bit of water to loose the paste up)
2

Fry the paste

  • Warm the olive oil in a wok, add the paste, stir it round & release the aromas (your kitchen is going to smell heavenly!)
3

Make the curry

  • Add the coconut milk, stir and cook it so the paste infuses into the milk, and you have a lovely lush green sauce
4

Adding veggies

  • Add the vegetables and cook them until they’re as soft (or as hard) as you like them (some people like their crunchier than others)
5

Time to serve

  • Serve over basmati, garnish with red chillies

Tips & Variations

  • Make extra paste: We always double the paste and freeze half in an ice cube tray. Future you will be very grateful on a busy weeknight.
  • Control the heat: If you're not great with spice, deseed the chillies before blitzing. You'll still get all that gorgeous green curry flavour without the burn.
  • Coconut milk tip: Use full-fat coconut milk here. We've tried it with the lighter stuff and it just doesn't give you that same creamy, luxurious sauce.

Why This Works

The trick here is frying the fresh paste in the oil before adding anything else. That short time in the hot wok wakes everything up and drives off any raw edge, so you get this deep, rounded flavour that a shop-bought paste just can't match. Trust us on this one, don't rush that step.