This is how you make Thai Green Curry using store-bought paste, without compromising on flavour! The trick is to ‘freshen up’ the paste with additional spices/herbs. This is my technique on most nights when I want a good dish with low effort – the original recipe is by Recipe Tin Eats, who was my go-to when I first started cooking.
Thai Green Curry with Fluffy Jasmine Rice (under 30 minutes)
- 3 tablespoon Curry paste (store bought)
- 1.5 tablespoon Garlic cloves
- 1.5 tablespoon Fresh ginger minced
- 1 tablespoon Lemongrass paste (store bought or mince yourself using fresh lemongrass)
- 1 cup Rice of choice (I recommend Thai jasmine)
- 1 cup Chicken thighs
- 1 cup Eggplant
- 1 cup Sweet potato (chopped into small cubes so they cook through in the curry)
- 1 cup Broccoli
- 1 teaspoon Sugar
- A pinch Salt
- 1 teaspoon Fish sauce
- Kaffir lime leaf
- ½ of a Lime juiced
- 1 cup Snow peas
- 10 Thai basil leaves (or Vietnamese mint leaf)
- Fried shallots
- Coriander (optional)
- Chilli slices (optional)
Prepare rice and vegetables
- Cook your rice (so it is ready to serve when the curry is done). Wash and chop all your vegetables required for the curry.
Start the curry
- Heat oil in a heavy based skillet or pot over medium high heat. Add curry paste (and garlic, ginger and lemongrass) and cook for 2 to 3 minutes. Add chicken broth and coconut milk, mix to dissolve paste. Add 1 tsp fish sauce, 1 tsp sugar.
- Add kaffir lime leaves (they don't need to be chopped, just chuck in the leaves to make it fragrant). Mix then bring to simmer.
- Add chicken and sweet potato. Stir then lower the heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants and broccoli, cook for 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that's how it's should be. DO NOT keep simmering – sauce will darken.
- Serve curry over Jasmine rice.