The Ultimate Thai Green Curry

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
The Ultimate Thai Green Curry
Full of flavour and easy enough for weeknight dinners, this delicious curry is best served with fluffy coconut rice and fragrant herbs.
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

FOR THE CURRY PASTE
  • 2 teaspoons cumin seeds
  • 1 Tablespoon coriander seeds
  • 1 teaspoon white pepper
  • 2 – 3 garlic cloves
  • 30g ginger
  • 2 Tablespoons soy sauce
  • 1 red onion
  • 4 Makrut lime leaves
  • 2 lemongrasses (only the white part)
  • 3 – 4 green chillies
  • 20g – 30 g fresh coriander
  • 3 spring onions
  • 1 Tablespoon sesame oil
FOR THE CURRY
  • 1 x Thai Green Curry paste
  • 1 Tablespoon sesame oil
  • 1 x 400ml can of coconut milk
  • 1 cup vegetable stock
  • 2 eggplants
  • 1 punnet baby bok choy
  • Lime juice, fish sauce and palm sugar to season
TO SERVE
  • Coconut rice
  • Shaved spring onions
  • Sliced radishes
  • Fresh basil, mint, and coriander
  • Mung bean sprouts
  • Crispy onions, to sprinkle
  • Zest and juice of fresh limes

  • Method

  • 1
  • 2
    Dry toast the cumin and coriander seeds until fragrant to make the paste. Remove and grind to a powder in a pestle and mortar. Add the remaining ingredients to a blender and the ground spices and blend again until you achieve a paste. The longer you blend, the greener it will become. This paste can be stored in a jar for up to a week in the fridge. Alternatively, freeze it until you need it again.
  • 3
    Fry the Thai green curry paste in sesame oil in the Toughened Non-Stick 28cm Shallow Casserole until fragrant and caramelized. Add the coconut milk and vegetable stock and allow to simmer for 10 – 15 minutes. Pan-fry the eggplants and baby bok choy. Season to your preference.
  • 4
    Serve in bowls with all toppings and enjoy hot with coconut rice, crispy onions and fragrant herbs.