Thai green curry
Prep time: 1 hr 35 minsTotal time: 
Thai green curry
Making your own curry paste requires a little more effort, but the depth of flavour you’ll enjoy means it’s well worth it. Better still, you’ll make twice as much as you need, leaving you with a portion to stash in the freezer
Prep time: 1 hr 35 minsTotal time: 
Brin Pirathapan
Since winning MasterChef in 2024, Brin Pirathapan has been impressing home cooks with vibrant, flavour-driven dishes inspired by his Tamil Sri Lankan heritage and UK upbringing. His debut cookbook, Elevate, showcases his passion for transforming classic recipes into exciting, accessible meals. Brin also writes our Master the Classics feature, helping our readers find the perfect way to pull off familiar recipes
Brin Pirathapan
Since winning MasterChef in 2024, Brin Pirathapan has been impressing home cooks with vibrant, flavour-driven dishes inspired by his Tamil Sri Lankan heritage and UK upbringing. His debut cookbook, Elevate, showcases his passion for transforming classic recipes into exciting, accessible meals. Brin also writes our Master the Classics feature, helping our readers find the perfect way to pull off familiar recipes
Ingredients
For the paste (makes enough for a double portion)
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- 80g green finger chillies, thinly sliced
- 4 bird eye chillies, thinly sliced
- 2 lemongrass stalks, trimmed, tough outer layer removed, and finely sliced
- 1 shallot, roughly chopped
- 6 garlic cloves, roughly chopped
- 2.5cm piece galangal, peeled and roughly chopped (or 2 tbsp Inspired to Cook Galangal Paste)
- 1 x 30g pack coriander, stems roughly chopped, plus some leaves to serve
- ½ tsp ground white pepper
- 2 tbsp fish sauce
- zest of 1 lime, plus wedges to serve
For the curry
- 1 x 400ml tin coconut milk
- 1 x 640g pack chicken thigh fillets, cut into chunks
- ½ tsp fine salt
- 2 tsp caster sugar
- 4 fresh lime leaves
- 2 red sweet pointed peppers, deseeded and sliced
- 1 x 20g pack Thai basil, leaves picked
- steamed jasmine rice, to serve (optional)
Step by step
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To make the paste, toast the coriander and cumin seeds for a few minutes in a pan, until fragrant, then put in a mortar and grind to a rough powder with a pestle. If you have a large heavy-duty pestle and mortar, add the other paste ingredients to the mortar one at a time, pounding each one to a paste with the pestle and incorporating it into the mix before adding the next. This will take some time, but you’ll get better results. Alternatively, you can blend everything in a high-speed blender, but the outcome will be a little less aromatic.
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Place a sauté pan over a high heat. Open the tin of coconut milk (don’t shake it first), scoop off the thick layer of coconut cream at the top and add it to the pan (reserve the water in the tin for later). Let the coconut cream simmer over a high heat for 10 minutes, keeping a close eye and stirring every minute or so, until it’s not steaming as much and it ‘cracks’ – this is when the oil separates from the cream.
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Reduce the heat to medium and stir in half the curry paste – or use a quarter of the paste for a milder curry (see ‘Kitchen tip’, right). Simmer for 5 minutes, stirring occasionally. Add the chicken pieces with the salt and caster sugar. Mix well until coated, then pour in the reserved coconut water, along with another 300ml water. Stir, then bring to a simmer and cook over a medium-high heat for 10 minutes, stirring occasionally.
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Add the lime leaves and sliced red peppers, then leave to simmer for a final 5 minutes. Stir in the Thai basil leaves and remove from the heat. Scatter with a handful of coriander leaves, then serve over steamed jasmine rice, if using, with lime wedges alongside.
Freeze any leftover curry paste in a labelled food bag for up to 3 months – you can add it straight to a pan from frozen. Swap the chicken for prawns, sliced steak or tofu if you prefer, adjusting the cooking time as necessary.
