Chicken · Mains · Uncategorized

Thai Green Curry


Since my darling hubby bought me the most amazing blender ever, i have made it a mission to make my cooking pastes from scratch and not use any premixes. I am so proud that i made the most amazing green curry from the freshest ingredients available! It’s spicy, tangy and has a unique flacour that is hard to describe. Ben and I love it so so much! It was a perfect match to some steamed basmati rice and a chai poh omelette.


-Curry paste:

  1. 2 stalks lemongrass, sliced
  2. 10-15 green chilli padi (i used 12)
  3. 4 shallots
  4. 6 cloves garlic
  5. thumb sized galangal (blue ginger)
  6. Big handful of coriander (leaves, stems and roots)
  7. 1/2 tsp cumin seeds
  8. 1/2 tsp ground coriander
  9. pepper
  10. 3 tbsp fish sauce
  11. 24 kaffir lime leaves
  12. juice from 2 medium kaffir limes
  13. 1 tsp sugar
  14. 1 tsp belachan


  1. Homemade curry paste (all of it)
  2. 2 -4 chicken legs, chopped
  3. 3 potatoes
  4. 500ml chicken stock
  5. 500ml coconut milk
  6. salt


  1. Blend all ingredients for curry paste in a blender until smooth.
  2. Heat some oil in a hot skillet and add in curry paste. Fry until fragrant.
  3. Add in chicken and brown the skin.
  4. Pour in chicken stock and bring to boil.
  5. Cover and reduce to simmer for 30 minutes until chicken is tender
  6. Pour in coconut milk and season with salt. Simmer for another 10-15minutes.

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