My Thai green curry recipe

Borotommo

Borotommo

Well-known member
Just putting this together for tonight’s tea. I’ve honed this over the last 3 or 4 attempts, and I’m now extremely happy with it. The depth of flavour is superb, even if I do say so myself:

Sweat a large chopped onion, 3 cloves of garlic, thumb of ginger, thinly sliced lemongrass a sliced red chilli, a tablespoon of green Thai curry paste and a generous sprinkling of dried chilli flakes/seeds In good olive oil.

Add white wine, juice and zest of 3 small limes, splash of soy or Worcester sauce, when soft and reduce for few minutes. Add water, tin of coconut milk, a fish stock pot and a good amount of dried basil and simmer.

pan fry some seasoned chicken thighs (breast if you prefer) to get some colour on the skin, then add to the casserole pot and allow to bubble for a couple of hours, by which time you should be able to extract the chicken bones.

Halve some baby sweetcorn and new potatoes, and add for the last 40 minutes, and add fine green beans and sliced mushrooms for the last 20 minutes or so, then serve with your favourite rice and garnish with fresh basil and a few thin slices of red or green chilli.

Enjoy
 
Last edited:
Borotommo said:
Just putting this together for tonight’s tea. I’ve honed this over the last 3 or 4 attempts, and I’m now extremely happy with it. The depth of flavour is superb, even if I do say so myself:

Sweat a large chopped onion, 3 cloves of garlic, thumb of ginger, thinly sliced lemongrass a sliced red chilli, a tablespoon of green Thai curry paste and a generous sprinkling of dried chilli flakes/seeds In good olive oil.

Add white wine, juice and zest of 3 small limes, splash of soy or Worcester sauce, when soft and reduce for few minutes. Add water, tin of coconut milk, a fish stock pot and a good amount of dried basil and simmer.

pan fry some seasoned chicken thighs (breast if you prefer) to get some colour on the skin, then add to the casserole pot and allow to bubble for a couple of hours, by which time you should be able to extract the chicken bones.

Halve some baby sweetcorn and add for the last 40 minutes, and add fine green beans and sliced mushrooms for the last 20 minutes or so, then serve with your favourite rice and garnish with fresh basil and a few thin slices of red or green chilli.

Enjoy
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Sounds good.

How much wine, water and stock?

Does that end up watery, or can you thicken it up or use less water/stock/ milk?

I love the taste of Thai curries, but they're always way to watery for what I like.
 
Andy_W said:
Sounds good.

How much wine, water and stock?

Does that end up watery, or can you thicken it up or use less water/stock/ milk?

I love the taste of Thai curries, but they're always way to watery for what I like.
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Start with a splash (glass) of wine, just to help soften onions and get the flavour. I make about a pint of fish stock and the tin of coconut milk makes it creamy but watery at first. It reduces over the cooking time, but you can thicken at the end if needed, which I did last time with some crème fraiche
 
exiledinboro said:
I quite like thai food.

These days I buy tubs of Tom Yum or red Thai curry sauce and put in fish stock, fish sauce for the salt, lime juice, lemon grass whole, with either the small coconut 🥥 tins you buy at B&M or just have as a soup (Tom your) without coconut 🥥 milk

Generally eat with prawns but also quite like it blended with butternut squash

I struggle to find kaffir limes round here
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You are quite right Thai curry does have fish sauce. It ruins out for me though.
 
1finny said:
You can get a good vegan equivalent

ThaiTaste Vegan Fish Sauce | Waitrose & Partners

Buy ThaiTaste Vegan Fish Sauce online from Waitrose today. Picked, packed and delivered by hand in convenient 1-hour slots
www.waitrose.com
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Might get the wife to give that a go. She and the daughter like the fish sauce. I think it gives the curry a fishy after taste.

In Bangkok a few years ago. One of the local pubs did a cracking curry with half chips half rice and bread and butter. Just for the bits I suppose.
 
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