- (DF) (GF)
Time: 1 hour
Servings: 2 (generous servings)
Create this silky sauce packed with all-the-good greens that make healthy undeniably delicious. Filled up with all the ingredients for an authentic Thai Green Curry, but with the extra special secret ingredient… our Organic Coconut Blossom Sugar.
Ingredients for homemade Thai green paste:
- 4 green hot chillies (or 6/10 green Thai chillies peppers, choose the spiciness of your paste)
- 15 g of fresh coriander
- 20 g of lemongrass
- 1 tbsp of fresh ginger (or galangal)
- 4 garlic cloves
- 4 Kaffir lime leaves
- 1 fresh lime zest
- ½ tsp of salt
- ½ tsp of black peppercorn
- 1 tsp of ground coriander
- ½ tsp of ground cumin
- 1 tsp of Miso (or shrimp paste)
- 4 tbsp of red onion
- ½ tsp of BONRAW Organic Coconut Blossom Sugar
- 20 Thai basil leaves
- 4tbsp of chicken stock if you are using a blender (if you are going to use a food processor, do not add chicken stock).
Ingredients for Chicken Thai green curry:
- 400 g of diced chicken breast
- 400 ml of coconut milk
- 100 ml of chicken stock
- 6 tbsp of homemade Thai green paste
- 60 g of bamboo shoot
- 120 g of baby corn
- 130 g of sugar snap peas
- 1tbsp of BONRAW Organic Coconut Blossom sugar
- ½ tsp of fish sauce
- 160 g of Thai Jasmine rice
Method for Chicken Thai Green Curry:
- Prepare the chicken stock before starting to make the Thai green paste.
- Add all the ingredients into the blender. Make sure to not clean green chillies from seeds. Only use the bottom half of lemongrass, clean the garlic cloves, clean, and chop the red onion (do not cut Thai basil leaves with a knife).
- When all the ingredients are in the blender, mix everything well, and then add some warm chicken stock slowly, until you reach the right consistency (has to be a nice and creamy paste).
- Set the Thai green paste aside. Use a large high-sided skillet and pour the coconut milk into it. Warm up the milk at low heat.
- When the milk is ready, add the Thai green paste stir well and slowly. At this point, the coconut milk will turn a green colour.
- Add the chicken, and let it cook, keep stirring. Then add the chicken stock and increase the heat, cooking everything over medium heat.
- While the chicken is cooking, take a saucepan and heat some water until it starts to boil.
- During these ten minutes check the chicken and add the fish sauce and BONRAW Organic Coconut Sugar.
- When the water starts to boil, add some coarse salt. Then pour in the rice and cook it for 10 minutes (or the time indicated on the rice package). Remember to stir it often.
- When the chicken is cooked (make sure that it isn’t pink), add the bamboo shoots (drained from their water), baby corns and sugar snap beans. Cook everything for 5 minutes.
- At this point, the rice will be cooked, so drain it from the water and pour it into the dish where you will also add your Chicken Thai Green Curry.
- Garnish the final dishes with red chilli, Thai basil, and lime juice.
The portions of this recipe are two generous servings, just like the real Thai dishes. If you wish, you can use the same recipe for 4 servings, adding just another 100 g of diced chicken breast and 160 g of Thai jasmine rice. Of course, you need to adjust the amount of coconut milk or chicken stock, because you don’t want a dry curry!
Tips for homemade Thai green paste if you use different equipment:
- If you use a food processor, you do not need to make the chicken stock for your Thai green paste.
- If you use a mortar, as the traditional recipe wants, the Kaffir lime leaves will be very hard to crush with it. So, remove this ingredient from the recipe and use the Kaffir lime paste or add more lime zest. Also, remove the addition of chicken stock.
If this recipe has left you drooling, then don’t hold back, get cooking, and then tag us on Instagram @bonrawfoods. Share the Good-Sweet love.
Featuring BONRAW Organic Coconut Blossom Sugar.
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