Thai Green Curry

Thai Green Curry

2 hours and 30 minutes
2 Serves

Thai green curry builds layer upon layer of flavour: herbs, heat and meat. This recipe meshes skilfully with modern crisp white wines.


  • 600 g boneless chicken thighs \/ peeled prawns
  • 4 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tbsp cracked pepper
  • 1 tbsp garlic, finely chopped
  • 1 tbsp canola oil (plus additional oil, for frying)
  • 3 tbsp green curry paste
  • 500 ml coconut milk
  • 250 ml chicken stock
  • 1\/4 cup palm sugar
  • 1 can bamboo shoots
  • 1 cup Thai basil leaves
  • 60 ml water


  1. Mix together the garlic, sugar, pepper and half the fish sauce, in a large mixing bowl. Add chicken or prawns and marinate in the fridge for 1 \u2013 2 hours.
  2. Heat a tablespoon of oil in a medium pan, then add the green curry paste and cook for two 2 minutes. Stir in coconut milk, stock, palm sugar and the remaining fish sauce. Add stock, bring to boil and simmer until mixture thickens.
  3. Add rest of ingredients. Remove chicken\/prawns from marinade and add to saucepan, simmer until the meat is cooked. Serve with steamed rice.