Thai green curry

Infused with aromatic flavours to delight the senses and taste buds.

Serves 4-6


1 tablespoon sliced coriander roots
1 tablespoon coriander
½ tablespoon cumin
1 ½ tablespoons galangal
¼ cup garlic
1 kaffir lime
3-4 tablespoons sliced lemongrass
½ teaspoon peppercorns
1 tablespoons salt
½ cup diced shallots
1 teaspoon shrimp paste
¼ cup chilli leaf, optional
10-15 green Thai chilli peppers
1kg boneless chicken thighs
2 cans coconut cream

  • Step 1

    Toast the coriander, peppercorns and cumin in a pan until light brown.

  • Step 2

    Slice shallots, lemongrass, galangal and coriander roots into small pieces.

  • Step 3

    Grind the spices into a powder. Add lemongrass and galangal into the mortar. Grind them into rough fibres. Add salt, kaffir lime zest, coriander roots and shrimp paste next. Pound until you can’t recognize individual ingredients.

  • Step 4

    In a medium to hot fry pan fry the chicken thighs off until they have caramelized, then add 3 tablespoons of the green curry paste until it has started to bleed and become aromatic. Deglaze the pan with the coconut cream, and then turn down to simmer and cook for a further 20-30 minutes or until the chicken has started to break down and become tender.