Thai green curry

Make a large batch of this paste and freeze in ice cube trays for easy and swift supper. You can add fish, vegetables or tofu.

Serves 2


  • Thai green sauce:
  • 4-6 medium green chillies, de-seeded and roughly chopped
  • 2 shallots, roughly chopped
  • 5cm/2in piece of fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • small bunch of fresh coriander, stalks and roots attached if possible
  • 2 lemongrass stalks, chopped
  • 1 lime, grated zest and juice
  • 8 kaffir lime leaves, torn into pieces
  • 1 tbsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 2 tsp Thai fish sauce or light soy sauce
  • 3 tbsp oil
  • 200g of Jasmine rice
  • 400ml coconut milk
  • 2 chicken breasts


Thai green sauce:
Blend all the ingredients

For the rice:
Soak the rice in cold water for 10 minutes
Rinse thoroughly until no starch is coming out (when the water is clear)
Pop into a pan (a large handful per person) with the double the amount of water, season with salt
Bring to boil, gently simmer for 10-15 minutes until cooked through, divide with a fork

For the curry:
Heat a little oil in a pan and fry the paste (2 tablespoons per person) for a few minutes (until it releases it’s aroma)
Add the coconut milk, gently heat through
Add the sliced chicken breasts, until it is cooked through