Wednesday, September 29, 2010

Simple Thai Green Curry

This curry recipe was inspired from a dish Gordon Ramsay does but I have simplified it so it can be easily cooked with common ingredients. This dish could be prepared in less than 15 minutes and it would take about the same to cook it.

A green tea or a light white wine could accompany this dish. You could also add a sprinkle of chopped basil leaves for some color when served.

Serves 1

Ingredients for the curry paste:

  • small piece of ginger, peeled & chopped

  • 1 shallot (could use onion instead if no shallots available), peeled & chopped

  • 1 tbsp coriander roots(or leaves, stalks)

  • 1 or 2 green chillies, chopped

  • 1 tsp shrimp paste (use fish sauce or sprinkle of sea salt if no shrimp paste available)

  • 1 garlic cloves, peeled & chopped

  • 1 tbsp olive oil

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1 tbsp of lemon juice

  • Zest of 1 lime (ok to exchange with lemon zest)

cooking thai green curry

For the curry:

  • 2 small mushrooms, thick sliced

  • 1 small aubergines, roughly chopped

  • 1 small courgette, roughly chopped

  • 1 piece of green capsicum, roughly chopped

  • 1 piece of carrot, roughly chopped

  • 1 tsp fresh green peppercorns, drained (could exchange with sprinkle of black pepper)

  • 1 breast of a free-range chicken skinned, boned and cut into 7 or 8 strips

  • 1 small can of good quality coconut milk

  • 1 tsp of raw sugar

  • 1 lime leave (could exchange with lemon or lime zest)

  • 1.5 tbsp fresh coriander, roughly chopped

  • 1 tbsp chopped basil leaves

  • Olive oil

For the rice:

  • 1 small piece of shallot (could use onion instead if no shallots available), peeled & finely chopped

  • sprinkle of cinnamon

  • Peeled zest of an orange

  • Peeled zest of 1 lime

  • 1 serving of jasmine rice (could exchange with basmati rice)

  • Olive oil

thai green chicken curry


1. Whiz all the curry paste ingredients together in a blender.

2. Heat a tablespoon of olive oil in a hot pan, add the chicken pieces and stir-fry for 1-2 minutes.

3. Now add all of the curry paste and mix in

4. Add the vegetables and peppercorns to the pan and stir-fry for three minutes

5. Add the thick part of the coconut milk and cook for 5 minutes to tenderize the chicken.

6. Add the rest of the coconut milk together with the sugar and citrus leaves. Bring slowly to the boil before adding most of the coriander, basil and the fish sauce.

7. Simmer until the vegetables and chicken are cooked, you may need to add a little water if the curry is too thick.

8. Meanwhile put the shallot in a little olive oil in a saucepan with a tight fitting lid.

9. Add the cinnamon, citrus peel and rice, pour over the boiling water - check your individual packet for cooking instructions.

10. Cover the rice with a circle of greaseproof paper, put on the lid and place in a preheated oven for 10 minutes at 200°C.

11. Remove the rice from the oven and stir.

12. Leave for 3-4 minutes to finish cooking in its own steam.

13. Remove the citrus peel before serving the rice with the curry