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Green Thai Curry

This recipe for Green Thai Curry is one I got from Jamie Oliver’s 30 minute meals and have used and adapted over the years. You can have it with chicken or other meat, vegetables or fish / shell fish. If you add a few red (bell) peppers from a jar you can turn it into Red Thai Curry


  • 2cm piece of ginger
  • 2 cloves garlic
  • 2 fresh red chillies
  • few kaffir lime leaves
  • bunch of corriander
  • stick of lemongrass (take outer leaves off)
  • small bunch of spring onions
  • sesame oil
  • olive oil
  • 300ml chicken stock
  • 400ml can coconut milk
  • lime juice
  • soy sauce


In a food processor with slicer attachment add: ginger, chillies, lime leaves, lemongrass, spring onions, garlic, coriander. Blitz to a paste and add sesame and olive oil, so it is smooth.

Coat whatever meat / fish you are having with the curry paste. You can cook this separately in the oven or else cook the whole thing in a pan / wok. I usually do the latter. Cook off the meat / fish in a little oil and add the veg. Stir in the paste and then add the chicken (or veg if you prefer) stock. Cook for a few minutes then add in the coconut milk. As soon as the meat / fish and veg are cooked it’s ready. As a final touch adjust flavours with the lime juice and soy. I discovered this week that lime juice turns something too chilli hot into something edible! You can eat it on its own (if you have lots of veg) or with rice or noodles.

The mixture is for 4 people. I usually make up the paste and use half then then store in the fridge and use another day.

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