Thursday, 6 March 2014

Thai Green Curry

My Thai Green Curry With Jumbo Prawns

I first learned of it in Bangkok and here is my UK version ....


Forget the pestle and mortar get a mini food processor!

  • 3 Green Chilli's
  • The Zest of One Lime and it's juice (keep what is left)
  • 1 onion
  • Fresh Coriander
  • 4 Garlic Cloves
  • 4 lime leaves
  • 1 chopped Lemongrass stalks
  • 2 inches of ginger stalks
  • 1 inch of chopped Galangal
  • 2 tbsp fish sauce
  • 1 tsp Cumin powder
  • Half a Tsp Of Tamarind Paste
  • A generous slug of Olive Oil

Feel free to experiment with the above ingredients as nothing is set in stone!

Whizz it to within an inch of its life in a blender!


  • Pack Of Raw Jumbo King Prawns or Diced Chicken
  • 2 Tins Coconut Milk (light or full fat - you want it to be more soup like add veg stock and extra Milk)
  • Green Pepper (diced)
  • 3 Handfuls Of Frozen Sliced Green Beans
  • Cooked, Thinly sliced new potatoes (about 6 will suffice)
  • The Lime Leftovers 
  • Tbsp Dark Soy Sauce
  • Straight To Wok Noodles

Using a large wok and a small amount of oil on a high heat, stir fry the prawns/chicken with the pepper and soy sauce then add your homemade paste.  Chuck in the lime then the two cans of coconut.  Bring the temperature of the wok right down and simmer.  Add in the green beans and potatoes.  Add more chilli and garlic (of the lazy variety) if needed.  After simmering for 20 minutes or until the flavours have fused add your noodles and serve!( Don't eat the lime!!!!!)

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