Fragrant and zesty Thai green curry is a surprisingly easy dish to cook despite the number of ingredients.
However, when you buy Thai Green paste from a shop it will more often than not have sugar added to it.
Like so many food these days, sugar can be lurking where you least expect it so make sure you always read the labels and if sugar is in the top 5 ingredients stick it back on the shelf!
There are so many benefits of quitting sugar from your diet, I have written about them here 17 Amazing Things That Happen When You Stop Eating Sugar.
I now make my own curry paste and store it in the fridge for a week or freeze it it an ice cube tray if I know I won't be using it straight away.
One ice cube is roughly the same as one tablespoon.
Be prepared for a long shopping list... and you may not be able to find it all.
I struggled to find galangal for ages, (however it doesn't matter hugely if you leave it out).
Finding Thai Holy basil can be tricky too, but it can be swapped with normal basil.
If you make your own, double up on the ingredients so you can make curry paste in bulk!
You'll also notice that when you make your own paste you don't need as much because the flavours are so vibrant.
Below, I've given the recipe for the paste and for a Thai chicken curry.
If you want a veggie option swap out the chicken for more veggies - like aubergines, broccoli, mushrooms and peppers.
You may also want to leave out the fish sauce and the shrimp paste in the curry paste.
THAI GREEN PASTE
3 green chillies – remove the seeds for less heat
4 garlic cloves, peeled and chopped
4 x small/medium shallots
1 lemongrass stick
Juice of 1 lime
¼ tsp Lime Zest
1 tbsp shrimp paste
1 tsp chopped galangal (if you can find it!)
1 tsp coriander seeds
2 tbsp chopped coriander
2 Tbsp Thai Holy basil (or normal basil if you cant find this)
1 inch ginger,
1 tsp vegetable oil (more as needed to create a paste)
Place the garlic, shallots, chilies, peeled ginger, galangal, coriander, coriander seeds, basil, lemon grass in the food processor.
Pulse to finely chop then add the lime juice, zest, galangal, shrimp paste and season.
Whizz the ingredients until a paste texture and gently mix in the oil to give it a ‘Thai Paste’ consistency.
This can be used immediately or stored in the fridge in an air tight container
TO MAKE THE CURRY
450g / 1lb of chicken fillets, diced
1 tablespoon of olive oil
1 clove of garlic minced
1 inch piece of fresh ginger, peeled and grated
1 medium onion, diced
1 tablespoon of green curry paste
1 x 400g tin coconut milk
1 tablespoon of tomato purée
½ pt chicken stock
½ a lime - juiced
1 teaspoon of fish sauce or soy sauce
1 red chilli, seeds removed and diced
1 carrot peeled and finely sliced
1 courgette sliced in to batons
Heat the oil in a heavy bottomed pan, sweat the onion for 5 minutes, then ginger, chili, garlic and curry paste.
Leave to simmer for a few minutes then add the chicken, season, then add coconut milk, stock and leave to cook.
Add the carrot and courgette together with the fish sauce and lime juice.
Bring to the boil and allow to simmer gently for another ten minutes, until it has thickened slightly.
Serve with brown or cauliflower rice.
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