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Thursday 12 April 2012

Sluttishly Savoury: Thai Green Curry

This isn't the first recipe for Thai green curry on Domestic Sluttery, but our initial recipe has come along way since we wrote it. and since it's Thai New Year, I wanted to share. That's the fun part of cooking, isn't it? You tweak and play, you try something new, you use up the ingredients you have leftover in the fridge and suddenly you've improved an already much loved recipe. This green curry really packs of a punch. I tend to make it with prawns, but you can add whatever you fancy (I'm making it again tonight with beef). It'll take you twenty minutes to whip up when you get home this evening.

You'll need:
  • 175g of prawns/chicken/beef per person
  • 4-5 chillies - I usually use a mix of red and green
  • 2 cloves or garlic
  • Splash Fish sauce
  • 1tsp Sesame oil
  • Splash Chilli oil
  • Splash Soy sauce
  • 1 tin coconut milk
  • 2 courgettes (any veg, really - red peppers work well, but unless you can find the Thai version, aubergines DO NOT)
  • 1 chunk galangal
  • 1 stalk of lemongrass
  • 1 chunk ginger
  • Lime leaves
  • 1 lime
  • Coriander for garnish
Make it!
  • Add your meat or fish to a bowl and mix with the garlic and chillies. Add your soy and fish sauces, as well as a drizzle of the sesame and chilli oil. Leave to marinade while you get on with your veg chopping.
  • Get on with your veg chopping.
  • Pop your meat into a large pan with your marinade, and cook on a low heat (add a little more oil if you need to). Add your courgettes and coconut milk and leave to simmer.
  • Throw in the rest of the good stuff - the bashed up lemongrass, ginger and galangal, lime leaves and a lime sliced in half. Still looking a little white rather than green after a few minutes of cooking? Add a little more soy and fish sauce.
  • Leave to simmer for 20 minutes, stirring every so often to stop the coconut milk from sticking to your pan.
  • Serve over a massive pile of white rice, sprinkle coriander over the top and devour in seconds. You'll probably have enough leftover for lunch the next day. You'll probably eat it all before the end of the evening.
Flickr image from Wordridden's photostream.


  1. I cooked this over the weekend, and despite the need for a bit of improvisation due to lack of measures for liquid ingredients, it was fab! Best home made thai curry I've ever made by a long way...

    1. Pleased you liked it, Rose! There aren't any measures for the liquids because it's literally just a splash here and there - it'll be different every time you make it!

  2. My girlfriend (who shall remain nameless to protect the guilty) told me I should try make this, while I was totally alone in the kitchen with no adult supervision. Which frankly shows a completely misguided level of trust in my ability to cook. It came out red! So I pretended it was red curry instead. It was however delicious. I added salt (surely?) plus it could have been spicier - I used four birds eye chillies but I suspect the coconut milk mitigates against their spice quite heavily. Admittedly I didn't have any chilli oil.. so there we go. I used broccoli. Anyway, great recipe!

    1. Red? Oh no! Usually it's pretty spicy without the chilli oil, but you can always add extra spice if it's not quite right for you. I've noticed that some supermarkets have rubbish chillies - you can eat Asda's raw because they're so weak in flavour. Maybe that's it.

      But, all that aside, I'm really pleased you enjoyed the curry!

    2. PS - I don't add salt because there's enough of that in the Soy and fish sauce. I don't think it needs it but if you do, then add whatever works for you. Recipes should always be tweaked according to taste - especially one that uses so many different spices.

    3. Fair enough - I'm a sodium fiend! I know what you mean about supermarket chillis but these were the real deal - i.e., i could feel my fingers burn as I chopped them and removing my contact lenses later that evening was 'interesting'.... (must remember to wear gloves).

    4. How strange - this isn't the hottest curry ever, but it's definitely should have some kick to it. But if you do want something hotter, try this one:


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