4 servings
Prep: 30 mins,
Cooking: 30 mins
A fresh, classic Thai favourite.
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Ingredients (19)
Green-curry paste: lemon grass stems
6.00 | green chilli — deseeded and chopped |
3.00 | garlic — cloves, crushed |
1.00 piece | fresh ginger — thumb size, peeled and finely chopped |
1.00 | onion — small, chopped |
1.00 handful | fresh coriander — chopped |
5.00 ml | cumin — ground |
5.00 ml | coriander — ground |
5.00 ml | lime — zest only |
15.00 ml | fresh lime juice |
15.00 ml | fish sauce |
Chicken curry: chicken-breast fillets or deboned, skinless chicken thighs
45.00 ml | oil |
250.00 g | button mushrooms — halved |
400.00 g | coconut milk |
400.00 ml | stock — chicken |
8.00 | lime leaves |
15.00 ml | thai fish sauce |
15.00 ml | peppercorns — green, bottled |
1.00 handful | fresh basil — roughly torn |
1.00 handful | fresh coriander — torn |
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