Healthy Thai green curry from scratch

I recently blogged about making Thai Green Curry from a jar (for speed) and, because neither of us like it to hot, I started to look at how hard it would be to make it from scratch. When I looked at the list of ingredients needed for the curry paste I realised I had most of them in the house!!

To make the green curry paste….

2 medium green chillies, de-seeded (recipe said 4 but we wanted mild)
A small onion roughly chopped
Knob of fresh ginger, peeled ( I had tbs lazy ginger)
1 garlic cloves, crushed (or a squeeze from a tube)
1/2 bunch of fresh coriander
1 lemongrass stalk, chopped (Again I used a tube)
1 lime, grated zest and juice
3 kaffir lime leaves,
1 tsp coriander seeds, crushed
1/2 tsp of ground cumin & of black peppercorns
1 tsp Thai fish sauce
2 tbsp olive oil


I threw this all in the blender and blitzed- took about a minute- Then popped in a small kilner jar. This makes enough for at least a couple of meals for 2 and will last for a few weeks

Now to make your curry…



Your paste
A small can of coconut milk (I used a 1/2 can of light)
Tsp fish sauce
Tsp sugar
A couple of chicken breasts sliced
6 frozen baby corn chopped
1 small Pack each of sugar snaps & mange tout
Pack of spinach
Rice and pitta to serve


First pop your rice on to cook (or use microwave rice)
Next take a couple of tbs of the paste and add to some oil & a squirt of garlic in a heavy bottom pan on medium heat.
Once this has warmed through add 1/2 a tin of light coconut milk & some fish sauce
Next I added in a tsp of sugar and the chicken popping the lid on and simmered
After 5 mins I added in the frozen baby sweetcorn & some sugar snaps
After another 5 minutes I added in the mange tout and a handful of fresh spinach
2 minutes later I added the rest of the spinach and stirred through
Then serve with the rice and toasted pitta


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