Thai Green Curry with Fluffy Jasmine Rice (under 30 minutes)

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)

Quick and easy using store bought jar paste, without comprising on flavour.

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Prep Time 5 mins

Cook Time 25 mins

Course Dinner, Lunch

Cuisine Thai, Thailand

Servings 5 people

Ingredients

  

Curry paste

• 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)

Steamed rice

• 1 cup Rice of choice (I recommend Thai jasmine)

Vegetables

• 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)

Garnish

• Fried shallots
• Coriander (optional)
• Chilli slices (optional)

Instructions

 

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.

Keyword Curries, Curry, Thai Green Curry