Thai green curry
SERVES 4 PREP 1 hr (includes pounding curry paste) COOK 30 mins MORE EFFORT
What A well-made Thai green curry should be so packed with flavour it’s like a new discovery every time you eat it. Hot, sour, sweet and salty are brought together then balanced and tamed by the richness of coconut milk to combine into a soupy curry sauce that’s crying out to be soaked up with rice. A proper Thai curry isn’t quick, but it’s a dish to blow people away with and one to remind them just how stimulating food can be.
How There’s nothing wrong with the convenience of ready-made curry pastes (and we’ve given an option) but we make no excuses – for real-deal Thai curry vibrancy, nothing beats homemade. We’re taking no shortcuts when it comes to the shopping or cooking of this recipe – you’ll have to take a trip to a special supermarket and the cooking isn’t quick, but sometimes the point of making a dish from as far-flung a place as Thailand is about learning and the journey you are taken on to get there.