This month we feature one of Thailand’s flagship dishes and one of our customers’ favourites: Thai Green Curry. A light, slightly spicy, sweet curry with a wonderful aroma.

We cook it the traditional Thai way which has previously disappointed a few people on various online reviews of our restaurant. Some people complain that it’s too watery and should be thicker. I’ve seen it cooked this way in the UK a lot but firmly believe that our non-Anglicized, traditional way of doing it beats the thicker version hands down. It’s tastier and the lightness of its coconut sauce base doesn’t leave you feeling bloated as many ghee-based Indian curries do. Best of all, it’s probably better for you too (although I am course biased and basing this on gut feel rather than scientific fact). Feel free to leave comments below with your thoughts on the subject. Enjoy the show.

As always have fun and happy eating – once you’re done please feel free to publish photos of your creations on our Facebook page.

Chicken Green Curry Ingredients:

Thai Green Curry Paste:

- 2-3 Shallots

- 5-6 Pieces of Galangal

- 2 Pieces of Lesser Galangal

- 1 Green Pepper

- 3 Red Chilli

- 5 Pieces of Chopped Garlic

- 1 Tbl Spoon of Fish Sauce

- 1 Tbl Spoon of Lime Juice

- 250g Chicken

- 3 Stalks of Lemongrass

- Coriander Root

- 1 Tsp Coriander Seed

The Curry

- 200ml Coconut

- 1/2 Tsp Tamaring Powder

- 1 Tbl Spoon palm Sugar

- 2 Chopped Thai Aubergine

- 500g Chicken

A close up photo of the end result (looks so good I can almost smell it)