Thai Green Curry with Chicken

In November I spent a few weeks in Asia, firstly stopping in Bangkok for my cousin’s wedding followed by a relaxing few days in Phuket and then on to visit my best friend in Hong Kong! Whilst in Phuket I did an AMAZING Thai cookery class at the JW Marriott Ginja Cookery School. 

The Ginja Cookery School at the JW Marriott Resort, Phuket


Our instructor, Chef Kong, was great. He was super knowledgable and cooked us the best Pad Thai I’ve ever tasted (Mine sadly didn’t turn out as well as his!). We even got a chance to visit a local market. 

Chef Kong at the Ginja Thai Cookery School



Pad Thai


Here is the recipe for the Thai green curry that I learnt on the course. I’ve found that although you can buy a pre-prepared curry paste in the supermarket, the curry tastes 100 times better when you make it yourself. Plus, it’s not as difficult or as time consuming as I had thought, especially if you have a food processor. 

Thai Green Curry with Chicken


I’ve slightly tailored this recipe to British tastes and ingredients, as there were a few authentic Thai ingredients which I’ve found difficult to come across in the UK, don’t worry, it tastes just as good!
Ingredients:

For the green curry paste:

  • 2 green chillies (for a medium spiced curry)
  • 1 lemongrass stick 
  • 1 tablespoon fresh corriander 
  • 1/2 tablespoon lime zest 
  • 1 shallot 
  • 6 garlic cloves 
  • 7 pieces of peppercorns 
  • Pinch of salt 
  • 1 teaspoon shrimp paste 
  • Thumb sized stick of fresh ginger 
  • 1 teaspoon of ground turmeric 
  • Thumb sized stick of galangal ginger 

For the curry 

  • 2 tablespoons vegetable oil 
  • 100g chicken breast, sliced into small pieces 
  • 50ml chicken stock 
  • 150ml coconut milk 
  • 1 aubergine, sliced into small chunks 
  • 2 kaffir lime leaves 
  • 1 big red chilli, sliced vertically in half 
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 tablespoon fish sauce or light soy sauce 
  • Pinch of salt 

Method

1. Put all ingredients for the curry paste in a food processor and blitz until a paste forms.

2. Heat up the oil in a pan and add the curry paste until the aroma develops.

3. Add the chicken stock, aubergine and coconut milk and simmer on a low temperature for 5 minutes.

4. Add the chicken, kaffir like leaves and simmer until the chicken is cooked 

5. Add the fish sauce, Palm sugar, and garnish with the red chilli.

6. Serve alongside rice, or even quinoa! Which is what I use to take to work as a packed lunch. Enjoy!

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