Thaikhun's green curry

Thai Green Curry – with a bit of a kick (add more coconut milk if you are not too keen on spice!

  • serves 2
  • We have created this recipe with chicken if you are vegetarian use a selection of vegetables and remove the fish sauce & shrimp paste.


  • For the curry paste
    • 4 fresh green chillies 
    • 2 shallots (or onions)
    • 2 pieces of lemongrass
    • ½ galangal (or ginger)
    • 1 tsp salt 
    • 4 kaffir lime leaves
  • 200g chicken (any protein works)
  • 450ml coconut milk 
  • 2 red chilies 
  • 2tsp palm sugar (brown sugar is a great substitute)
  • 2 tbsp. fish sauce (replace the fish sauce with soy sauce and a splash of limes veggie)
  • 1- basil leaves
  • 2 tbsp vegetable oil 
  • 1 courgette 
  • ½ aubergine


  1. Using a pestle and mortar, crush and mix together your curry paste ingredients until it forms a thick green paste. 
  2. Put a medium sized pan on medium heat, add oil and stir in your curry paste until it becomes fragrant. 
  3. Reduce heat to low and gradually add in your coconut milk a little at a time whilst stirring until a green oil surfaces. 
  4. Whilst the curry is boiling, add the chicken and kaffir lime leaves. Cook for 10 minutes until the chicken is thoroughly cooked and add in your vegetables. 
  5. Add the fish sauce, salt, sugar, red chillies and basil whilst stirring for a few seconds to warm them through. 
  6. Turn off the heat, serve in your favourite bowl over jasmine rice.