This certainly isn’t the most authentic green curry paste recipe you’re ever going to come across, but it uses readily available ingredients, freezes well and results in what I think is a tasty end dish. The idea is that this is supposed to be quick and take the pressure off (somewhat defeated if you have to source specialist or expensive ingredients), so you toss the coriander in stems n all and let the food processor do the work.
On the day just just need to add your protein of choice (I usually do strips or cubed chicken breasts), a tin of coconut milk, stock and 2 (or more) cups of chopped mixed vegetables to your defrosted freezer green curry paste. Some of my favourite veggies to use for this dish are: mangetout/snap peas, zucchini, tender-stem broccoli, patty pans, baby corn and bell peppers.
- 1 cup fresh coriander (leaves and stems) (a 40g packet of fresh coriander)
- a thumb-sized piece of fresh ginger, peeled
- 2 teaspoons crushed garlic
- 4 spring onions
- 2 green chilies, de-seeded
- juice of half a lemon
- 1 tablespoon soya sauce
- 1 teaspoon brown sugar
Blitz all the ingredients together in a blender or food processor to a smooth paste.
Transfer to a freezer bag or jar and freeze for up to 3 months.
To make a Thai-style green curry: defrost the green curry paste
Brown approximately 500g of a protein of your choice (e.g. chicken cubes, prawns, tofu, etc.) in olive oil and set aside.
Fry the paste for a minute or two until fragrant.
Add a (400g) tin of coconut milk, 1 cup stock and simmer gently on medium heat until slightly thickened.
Add back the protein and 2 (or more) cups of chopped mixed vegetables (e.g. mangetout/snap peas, zucchini, tender-stem broccoli, patty pans, baby corn and bell peppers) and simmer until tender and cooked through.
Be sure to check out more of our freezer friendly recipes.