thai green curry

  • 1 stalk lemongrass, white part only, finely chopped
  • 4 coriander roots 
  • 4 kaffir limes leaves, stems removed
  • 4cm-piece ginger, peeled and chopped 
  • 2 long green onions (scallions), finely chopped
  • 1 long green chilli, chopped
  • 2 cloves garlic
  • 1 cup coriander (cilantro) leaves, finely chopped
  • 1 tablespoon palm sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 2 teaspoons vegetable oil 
  • 4 chicken thighs, trimmed and sliced
  • 2 x 400ml cans coconut milk
  • steamed jasmine rice, steamed greens and lime wedges, to serve 
  1. Place the lemongrass and coriander roots in a mortar and pound with a pestle until crushed. Add the lime leaves, ginger, green onion, chilli and garlic and pound until the mixture forms a paste. Add the coriander leaves, palm sugar, soy sauce and fish sauce and mix to combine. 
  2. Heat the oil in a large frying pan over high heat. Add the chilli paste and cook for 4 minutes or until fragrant. 
  3. Add the chicken and coconut milk and bring to a simmer. Reduce heat to medium, cover with a lid and cook for 15 minutes or until the chicken is cooked through. 
  4. Serve with the rice, steamed greens and lime. Serves 4.  

TIPS + TRICKS

+ The curry paste can be made in advance and kept refrigerated in an airtight container for up to three days. 

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