Thai Green Curry from scratch with Jasmine Rice

Enjoy this homemade Thai green curry recipe made easy. This is a spicy dish, you can replace some of the birds eye chillies with milder ones.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Green curry paste; toast coriander and cumin seeds for 2 minutes until fragrant on low heat.

Step 2

Using mortar and pestle, grind toasted seeds with white peppercorns until finely ground. Transfer to a small ramekin.

Step 3

Pound the bird's eye chillies, basil leaves, and salt into a paste in the mortar, adding small amounts of spice powder to help grind.

Step 4

Add coriander root, galangal, and lemongrass to the mortar, along with a little bit of the spice powder.

Step 5

Add the shallots and garlic, and pound with the rest of the spice powder. Finally add shrimp paste and finish when smooth paste.

Step 6

Cook rice; wash and soak rice. In a pot, add rice and hot water. Bring to a boil on high heat, then cover with a lid on low heat for 10 mins. Let stand for 10 mins.

Step 7

To maje curry; in a pot add 400ml coconut milk and reduce until thick.

Step 8

Add all curry paste. Sauté, stirring constantly over medium heat for about 4 mins until aromatic.

Step 9

Add chicken thighs and mix. Cook for about 5 mins on medium heat.

Step 10

Add 400ml coconut milk, chicken stock, tear and add the kaffir lime leaves removing the rib, palm sugar and fish sauce.

Step 11

Stir and bring to a boil on medium high heat. Cover with lid for 15 mins.

Step 12

Then add green beans, bamboo shoots and red spur chillies. Cook for a further 5 mins or until beans are soft.

Step 13

Finish with fresh basil.