Thai Green Curry
Thai green curry achieves its signature heat and complexity through a paste built on fresh green chilies, aromatics, and fermented fish sauce. The technique of blooming curry paste in oil before adding coconut milk allows the spices to fully develop, creating depth that raw paste cannot match. This version anchors those assertive flavors with potatoes and green beans, vegetables that absorb the sauce while providing textural contrast. The result balances all five Thai taste profiles in a single bowl, which is precisely why this curry has remained central to Thai home cooking for generations.
Instructions
Put the potatoes in a pan of boiling water and cook for 5 minutes.
Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft.
Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds.
Don’t let it go very dark or it will spoil the taste.
Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken.
Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest).
The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness.
Scatter with the lime garnish and serve immediately with boiled rice..
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