Thai Green Curry Recipe

Thai Green Curry recipe

This is how I make my Thai green curry paste. It might not be completely authentic but it’s what I love to eat and I have been happily blitzing up for years. The recipe will make enough for two lots of curry, each serving four people. The paste freezes really well. Just pop it into a freezer proof container and bung it in the freezer where it will sit happily for 4-6 weeks. All you have to do is whip it and defrost completely before using. I always use a Thai coconut milk brand called Chaokoh. It has the best flavour and is so thick and creamy. You can find it in Chinese and Thai supermarkets.

I have used the epic paste to make a pork curry. I love the flavour combination. You can replace the pork with chicken, and if you do, I prefer using boneless skinless thighs; raw prawns, any fish, squash or aubergines. Just adjust the cooking time accordingly. Enjoy!


  1. Trim the lemongrass and remove the tough outer leaves. Chop the remainder into small pieces and chuck into a mini blender or spice grinder. Add all the other ingredients for the curry paste, starting with four of the chillies, and blend until smooth. Check the heat. Add more chillies if needed. Remember the heat from the cooking process and coconut milk will temper the fieriness of the chillies. I love this curry super hot, so usually do all eight.
  2. Heat the oil in a large non-stick pan over a medium heat and add half the curry paste. Mix well and cook for 1-2 minutes, stirring occasionally, until the paste splits from the oil. Pour in the coconut milk and stir together. Bring to the boil and add the kaffir leaves and lime juice. Mix well and check the seasoning, adding more fish sauce to taste.
  3. Once your green curry sauce is ready to rock, chuck the pork into the pan and mix well. Cover, reduce the heat to low and cook for 12-15 minutes or until the pork is cooked through and tender.
  4. Remove the lid from the pan and increase the heat to medium. Let the sauce bubble furiously for 2-3 minutes, stirring occasionally, to thicken. Remove from the heat and add the basil. Mix well and serve immediately with rice.


Serves 4

For the curry paste
4 stalks of lemongrass
8 kaffir leaves, stalks removed
1 inch galangal, peeled and roughly chopped
6 cloves garlic
4-8 green bird’s eye chillies
A bunch of coriander leaves and stalks
2 large handfuls of Thai basil leaves
2 tsp palm sugar
2 tbsp fish sauce
The juice of 2 limes

For the curry
2 tbsp groundnut oil
1 tin coconut milk
2 kaffir leaves
The juice of a lime
Fish sauce to taste
600g pork loin, thinly sliced
A small handful of Thai basil leaves
Rice to serve

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