It's great to prepare a Thai green curry recipe with a delicious homemade green curry paste but I’m still a fan of ready-made curry paste from the (Asian) supermarket. I once made the curry paste from scratch but strangely it didn’t entirely reach the quality, depth and taste of the bottled one. Or was it just in my head? I didn’t add shrimp paste because there was none available and the galangal was substituted for ginger. Maybe these little changes were the culprits, who knows.
If you’re still in for a little bit of fun, here are the basic ingredients you need to prepare a paste for this Thai green curry recipe at home: lemongrass, green chili, shallots, garlic, galangal, coriander, basil, ground cumin, pepper, ground coriander, fish sauce, shrimp paste, lime juice and brown sugar. I guess that's about it. You can either blend everything or play the kitchen hero and grind it all into a smooth puree using a mortar and pestle. Good luck!
Ingredients for 4 persons
Chop up the bell peppers and onions.
Rinse the chicken breasts under cold running tap water and pat them dry with kitchen paper. Dice the chicken breasts into bite-size pieces.
Heat a little sunflower oil in a non-stick pan and add the green curry paste.
Stirfry the paste for 2 to 3 minutes until fragrant. Add the coconut milk and diced chicken breasts.
Cook uncovered over medium heat for 10 minutes.
Stir in the chopped bell peppers and onion.
Turn the heat down and simmer for another 5 minutes until the chicken is tender and cooked through.
Take the pan off the heat. Check the seasoning and add extra pepper or salt to taste if necessary. Transfer the cooked chicken onto plates. Drizzle with the green curry sauce. Garnish with the sliced spring onion and serve.