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Thai Green Curry

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
Thai Green Curry - a favourite all over the world, gets its signature colour from green chillies and coriander root. It's traditionally made by pounding down a huge variety of fresh ingredients in a stone pestle and mortar, but as it takes so long to extract the flavour, Thais don't often make the paste from scratch! They buy it from their preferred vendor in the food markets and make the curry quickly at home!
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  1. 1 Cook the rice according to pack instructions, then keep it warm.
  2. 2 Heat a little oil in large pan over medium high heat and then add the chicken and the courgette. Fry for 3-4 mins. Add the Garlic Coconut Paste and mix well. Stir in the Thai Green Paste along with a splash of water and fry for 2 mins. Add the green peppers to the pan.
  3. 3 Turn the heat down to low and add the coconut milk. Stir in the Thai Green Garnish and let it cook for 5-6 mins. Add the baby corn (if using) and cook for 2 more mins.
  4. 4 Serve the curry over rice and top with some basil leaves and a squeeze of lime (if using).
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