City Scope Hong Kong

Green Thai Curry

Green Thai Curry

Ingredients for green curry paste

• 2 long fresh green chillies (chopped)
• 10 small fresh green chillies (chopped)
• 1 tablespoon chopped lemongrass
• 3 shallots (chopped)
• 2 tablespoons chopped garlic
• 1 teaspoon chopped kaffir lime zest or chopped lime leaves
• 2 teaspoons shrimp paste
• 2.5cm (1 inch) galangal (chopped)
• 3 coriander roots (chopped)
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cumin seeds
• 1/2 teaspoon ground white pepper
• 1 teaspoon salt

How to make the paste

Using a grinder, blend the ingredients into a paste. There should be about three tablespoons of paste.

Ingredients for the curry

• 3 tablespoons of green curry paste
• 200ml of coconut cream/milk
• 300gms of boneless chicken
• 1 cup mushrooms (chopped)
• 1 cup broccoli (chopped)
• 1 cup zucchini (chopped)
• 5-6 kaffir lime leaves
• 2 tablespoons of palm sugar
• 1-2 tablespoon of fish sauce or salt as per taste


In a wok, add 100ml coconut cream and the freshly made green curry paste or ready-made paste. Sautée it till the time the oil is separated from the paste. Add the chicken pieces along with the rest of the coconut cream to the paste. Use palm sugar and fish sauce to enhance the taste. When the chicken is soft and tender, add the chopped vegetables and kaffir lime leaves. Garnish the curry with Thai basil leaves.