Serves 4 - with leftover curry paste

Green curry

Green curry is a really delicious dish packed with beautiful vegetables, herbs, and spices. It’s perfect for the middle of the week because it doesn’t take long to throw together and because the paste can be made ahead of time with leftovers for another night.

This version packs a real punch. If spicy food isn’t your thing, then not to bother. Just remove the seeds from the chillies. These carry the most heat which will tone down the curry paste significantly.

Equipment needed

For this recipe, you’ll need a chefs knife, chopping board, food processor, measuring spoons, a wok (or deep frying pan), and a wooden spoon.


Curry Paste

4 green chillies (stalks removed)

1/2 red onion (skin removed)

1 thumb-size piece of ginger (skin removed)

1 bunch fresh coriander (reserve a couple of stalks for serving)

2 cloves of garlic (skin removed)

2 lemongrass stalks (ends trimmed)

2 limes (juice and zest)

1 tablespoon black pepper

2 tablespoons soy sauce

1 tablespoon sunflower or coconut oil

Stir fry

500g chicken thigh fillet

400ml coconut milk

1 tablespoon sunflower or coconut oil

1 teaspoon fish sauce

3 cups green beans

3 carrots

1 red chilli

2 cups jasmine rice


Step 1: Combine your curry paste ingredients in a food processor and blend into a paste. Set aside for about an hour in the fridge so the flavour of all the ingredients is able to develop.

Step 2: Remove ends from the beans and chop in half. Skin the carrots and slice into thin disks. Set both aside.

Step 3: Slice your chicken into thin strips.

Step 4: Heat either a wok or large frying pan over high heat. When hot, add in the oil.

Step 5: When the oil is hot, add 4 tablespoons of your curry paste. Stir-fry the paste, moving it around the wok with a wooden spoon.

Step 6: When the curry paste begins to smell fragrant, add the chicken thighs.

Step 7: When chicken thighs are cooked all the way through, pour over the coconut milk and add the beans and carrots. Add the fish sauce and bring to a simmer.

Step 8: While the curry is simmering away, cook your rice per the packet instructions and slice the red chilli.

Step 9: Remove the curry from the heat when oil starts to settle on top of the milk.

Step 10: Separate the rice and curry between four bowls (or deep plates) with chilli slices and a sprinkle of the leftover coriander.

Step 11: Store the curry paste in an airtight container in your fridge for up to two weeks.