Our traditional recipe of Thai Green Curry is a simple dish which is easy for you to cook any day of the week! Naturally, this recipe is gluten free and in this case it’s vegan too! Vegan curry is something that goes down well with everybody however you can substitute some of the vegetables in this dish for a protein of your choice. The Thaikhun way to serve Thai Green Curry is with a choice of chicken, beef or prawns as this is the authentic Thai way of serving the dish.
Just remember, a traditional Thai Green Curry does have a kick of heat so adapt to your taste if need be!
- 200g vegetables of your choice (we recommend courgettes and green beans)
- 450ml coconut milk
- 50g green curry paste *(you can buy this in a supermarket but homemade is best)
- 2 red chillies
- 2 tsp palm sugar
- 10 Thai basil leaves
- 2 tbsp vegetable oil
*Curry paste ingredients:
- 4 fresh green chillies
- 2 shallots
- 2 lemongrass sticks
- ½ galangal
- 2 garlic cloves
- 1 tsp salt
- 4 kaffir lime leaves
1. Using a pestle and mortar, crush and mix together your curry paste ingredients until it forms a thick green paste.
2. Put a medium sized pan on medium heat, add the oil and stir in your curry paste until it releases it’s fragrance.
3. Reduce to a low heat and gradually add in your coconut milk, a little at a time, whilst stirring until a green oil surfaces to the top.
4. Whilst the curry is boiling, add the vegetables and kaffir lime leaves. Cook for 10 minutes until the vegetables are cooked.
5. Add the salt, sugar, red chillies and basil whilst stirring for a few seconds to warm them through.
6. Turn off the heat, serve over jasmine rice and enjoy!
If you’d rather let the professionals do it then book your table with us here.