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Thai Green Curry Recipe

(serves 4)

Ingredients for the curry paste

1 tsp cumin seeds

2 tsp coriander seeds

1 tsp each shrimp paste and salt

4 garlic cloves, chopped

5cm piece fresh galangal, chopped (or fresh ginger)

1 tbsp sugar

1 lemongrass stalk, outer layer discarded and finely chopped

5 green apache chillies, deseeded and chopped,

A large bunch of fresh coriander, roots and stalks washed and chopped

6 fresh kaffir lime leaves (if not available use the zest and juice of an ordinary lime)


1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.

2. Transfer the seeds to a food processor along with all the other ingredients and whizz together to make a smooth green paste.

3. Excess paste will keep in a sealed container in the fridge for up to 4 weeks.



Ingredients for the curry

Vegetable oil

3 large or 4 small chicken breasts

400ml can coconut milk

3 courgettes, thickly sliced

250g shelled fresh broad beans, skins removed

250g asparagus, halved

10 fresh basil leaves


1. Warm some oil in a large pan over a low heat. Add 40g curry paste and the chicken pieces and fry for a few minutes until the chicken is sealed and starting to brown in colour. Add the coconut milk, boil, then simmer for 5 minutes.

2. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.

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