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Thai green curry - fool proof recipe required

Rosencrantz, 19 October, 2008 at 10:33 Posted on Off Topic Posts 0 5

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Morning all,

On Friday I am cooking for 10 people and the general concensus is that my guests would like to eat Thai. Each of the people coming will be bringing a dish and so far on the menu we have...

Pancake rolls, chicken satay, prawn toasts etc (obviously Chinese rather than Thai)

Thai special fried rice

Some form of Thai vegetable dish exactly what to be decided

A Thai meat dish, probably using lamb

I want to do a Thai green curry with chicken but I need a recipe. Does anyone have a fool proof one which they could recommend? I prefer to cook from scratch where possible so I don't want to resort to a shop bought paste if possible.

Thank you.

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5 replies

Latest activity by Old Nick Esq., 19 October, 2008 at 14:00

Beginner August 2006
dobedo · 19 October, 2008 at 11:22
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3 cloves of garlic, olive oil, fish sauce, big handful of bazil and coriander, knob of ginger, tea spoon of ginger, 1 whole chilli (with seeds), the juice of one lime. stick in a blender and blend.

then cut the chicken breasts into cubes, and marinate them in the paste you just made.

fry off the chicken in a wok, then put in some more fish sauce, and some good chicken stock. reduce down, taste and add chopped chilli/garlic if you think it needs it.

10 mins before serving, add some cocunut milk (the amount depends on how you like your curry).

serve with some chopped bazil and coriander on the top
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Beginner November 2007
deliciousdevilwoman · 19 October, 2008 at 12:21
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I use the Jamie Oliver or Gordon Ramsey one (both good)
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Rosencrantz · 19 October, 2008 at 13:33
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Mildred - I had that one saved from my Google search, it looks pretty foolproof so I might try that one.

DDW - I also looked at the Gordon Ramsey one and decided it looked complicated! I quite often cook Jamie Oliver stuff so might try the Nigel Slater one this time.

Thanks all for your replies. I'll let you know how I get on, fingers crossed!
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Old Nick Esq. · 19 October, 2008 at 14:00
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Okay then.... As usual a rough handed guide, I don't need no steenking measuring jug.

Chillis.... Lots of them. Chinesey variety, birds eyes are probably your best bet.

Garlic... Lots and lots and lots

Galangal... Chopped, about the same amount as you have garlic. (DON'T use ginger, the Thais have Gods who will take revenge)

Coriander leaf... Fresh for Jebus sake! A whole bush of it.

Dried coriander... Loads of it.

Dried Cumin... Not that much of this.

Nam pla.... a heavy dash

Lime juice... About a limes worth... You might want to stick some of the zest in too.

Lemon grass.... Bungs.

Scooch that lot in the blender and stick it out of the way somewhere.

Fry off your chicken. to seal it and that.

Add the mix above and continue to fry over a good heat till the kitchen smells like a thai restaurant.

Take it off the heat and add a couple of kaffir lime leaves and some brown sugar.

pop it back on the gas over a low heat and start to add coconut milk slowly till you get a nice consistency.

Bung in some sliced aubergine and keep cooking till that's soft.

Scoff.
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