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Pom's Thai Green Curry

Prep: 20 mins

Cook: 25 mins

Try Chef Pom's fragrant and creamy Thai green curry

  • 250g Chicken thigh

  • 150g Apple aubergine, Pea aubergine

  • 50g Sweet basil or Thai basil

  • 1 large red chilli

  • 1 can or 400ml coconut milk

  • 200ml chicken stock or water

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar

  • 2-4 makrut lime leaves

  • Jasmine rice for serving

The Paste

  • 30g Thai green chilli

  • 1 Birdseye Chilli

  • 2-3 Garlic cloves

  • 150g Thai Shallot

  • 30g Galangal

  • 2 Kaffir lime leaves

  • 3 Coriander root

  • 60g Lemongrass

  • 1⁄2 teaspoon White pepper corns

  • 1 tablespoon Shrimp paste

  • 1 teaspoon Salt

Preparation

  • Finely chop the garlic, lemongrass, galangal, Thai shallots, lime leaves, coriander and 2 types of chilli. Pound those ingredients together in a pestle and mortar, pounding the harder ingredients first. Once those ingredients have formed a paste add the white pepper corn, shrimp paste and salt.

  • Cut the chicken thighs into chunks.

Cook

  • Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (try to use the cream from the top of the tin). Add the curry paste, stirring constantly over a medium heat for about 2 minutes until aromatic. Add the remaining coconut milk, and cook for a further 2-3 mins. Add the chicken thighs and stir to mix with the paste. When the chicken is cooked, add the stock then the thai aubergine (cut into slices and cook for 2-3 mins). Then add the pea aubergine, makrut lime leaves, fish sauce and palm sugar. Mix well and then add the Thai sweet basil, and red chilli.

  • Serve with jasmine rice

How To Make Thai Green Curry

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  • 250g Chicken thigh

  • 150g Apple aubergine, Pea aubergine

  • 50g Sweet basil or Thai basil

  • 1 large red chilli

  • 1 can or 400ml coconut milk

  • 200ml chicken stock or water

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar

  • 2-4 makrut lime leaves

  • Jasmine rice for serving

The Paste

  • 30g Thai green chilli

  • 1 Birdseye Chilli

  • 2-3 Garlic cloves

  • 150g Thai Shallot

  • 30g Galangal

  • 2 Kaffir lime leaves

  • 3 Coriander root

  • 60g Lemongrass

  • 1⁄2 teaspoon White pepper corns

  • 1 tablespoon Shrimp paste

  • 1 teaspoon Salt


Preparation

  • Finely chop the garlic, lemongrass, galangal, Thai shallots, lime leaves, coriander and 2 types of chilli. Pound those ingredients together in a pestle and mortar, pounding the harder ingredients first. Once those ingredients have formed a paste add the white pepper corn, shrimp paste and salt.

  • Cut the chicken thighs into chunks.

Cook

  • Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (try to use the cream from the top of the tin). Add the curry paste, stirring constantly over a medium heat for about 2 minutes until aromatic. Add the remaining coconut milk, and cook for a further 2-3 mins. Add the chicken thighs and stir to mix with the paste. When the chicken is cooked, add the stock then the thai aubergine (cut into slices and cook for 2-3 mins). Then add the pea aubergine, makrut lime leaves, fish sauce and palm sugar. Mix well and then add the Thai sweet basil, and red chilli.

  • Serve with jasmine rice

How To Make Thai Green Curry

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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