Budget · Chicken · Mains · One Dish Meals · Thai · Thermos · Uncategorized

Thai Green Curry

DSC_0048 (2)DSC_0049 (2)

This is a favourite of ours that always has us wiping out our rice every time. It is so so flavourful and appetizing, you really have to try it to know the unique flavours. You can take the shortcut and use store bought curry paste but i have never looked back since i started cooking my own pastes. You just can’t compare the flavours to store bought ones at all. The best thing about this dish is that you can also cook it with thermos shuttle chef. You can prepare it in the morning and all you have to do is to add in coconut milk when it’s dinner time. I have a smaller thermos with rice cooked and stays hot, so dinner time is an absolute breeze for me when i get home from a long day at work. ๐Ÿ˜€


  • 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. 25g gula melaka (palm sugar)
  14. 1 tsp belachan
  • Curry
  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 very fragrant (colour is darkened and oil starts to ooze out)..
  3. Add in chicken and lightly brown the skin.
  4. Pour in chicken stock and add in potatoes. Bring to boil.
  5. Cover and reduce to simmer for 30 minutes until chicken is tender
  6. Season with salt to taste.
  7. Pour in coconut milk and bring to boil. Reduce to simmer for another 15minutes until creamy.
    • To cook curry with Thermos Shuttle Chef, add chicken stock and curry paste (fried) into a 3L thermos.
    • Bring to boil and add in chicken legs and potatoes. Simmer for 15 minutes and transfer to outer pot.
    • After about 4 hours, bring to boil, add in coconut milk and simmer for about 15 minutes until thickened.

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