Green Thai Curry 

This dish should be known be all people out in the world. It is a classic and so easy to make. I’ve had this from all types of Thai takeaways, restaurants to other friends cooking for me. It always aims to please. Usually, chicken or prawn is used in this dish, it can easily be a vegetarian dish. No one said you can’t use pork or beef. Rules are meant to be broken at times. Thai curries compared to Indian curries use a more fragrant and aromatic approach with the herbs and spices. Also, the great use coconut milk is a key component to the dish just giving it that cool kick and sweet richness, the balance of sweet and spice is a winner for me hence why it’s in my arsenal of  favourite foods. The paste itself is what holds the abundance of flavor, and can be made easy with a food processor or blender. Just by using lime, green chilies, onions, ginger, lemongrass etc.

This is a very simple and easy meal to make and if you are on a budget and don’t like to cook for a long period. This is perfect no more than £7, but if you did want prawns or chicken that would be £3-£4 extra.  Including the fact it takes 30min to make, you can’t go wrong. Don’t forget you can always freeze the curry and the rice for future references. For those days where you cant be asked to cook anything. So follow these steps and before you know it you’ll be one step closer to conquering Thai cuisines. Ideally, this dish will be enough for 2 but you can always increase the intake due to the sizing of your party.

Youll Need

2 tbspn, Green Curry Paste

100g, Prawn

2-3, Mixed peppers

1, Onion

2 Cloves of Garlic

1/2, Ginger

120g, Basmati Rice

2 tbspn, Vegetable Oil

1, lime

100g, Tender Stem Broccoli

Salt n Pepper

Handfull of Coriander

  1. While doing the chopping and getting everything washed and prepared(this can also be referred to as mise en place), leave a pan or a wok on a medium heat with the oil inside,
  2. Add the Garlic, Onions and Ginger to the pan and stir for 2 min. Once that is done add the Curry Paste, Prawns (it can be chicken if you want), Peppers and Broccoli. Stir for another 4 min till the vegetables have softened a little
  3. Add the coconut milk and bring to the boil. Once that is done reduce the heat and leave to simmer for around 10 min. (Just to let you know this way the vegetables will be soft. If you want that crunchy texture, add the veg in when you have like 5min left till the dish is cooked.)
  4. Get the rice cooking and when it is all done squeeze over the lime and chopped coriander over the curry and serve.

Please share and comment and let me know how it goes.



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