Thai green curry

It's so simple to prepare your own curry paste - make Frank Bordoni's Green Thai Curry and you'll wonder why you didn't try it before!
By Frank Bordoni
Thai green curry
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 chicken breasts
  • 1 cans coconut milk, or low fat coconut milk
  • 1 handfuls Thai basil

For the curry paste

  • 4 green chillies, chopped
  • 2 banana shallots, chopped
  • 1 sticks lemongrass, chopped
  • 2 tbsp galangal, finely chopped or fresh ginger root
  • 1 tbsp coriander roots, chopped
  • 1 tsp cumin, ground
  • 0.5 tsp salt
  • 1 pinches freshly ground white pepper
  • 0.5 limes, grated
  • 1 tsp shrimp paste


1. To make the curry paste, using a mortar and pestle or blender, pound or process all the ingredients, to obtain a fine-textured paste. (This can be stored in a screwtop glass jar in the refrigerator for 3-4 months.)

2. To make the curry, cook the paste in a large non-stick wok or large frying pan over a low heat, for 5 minutes. Cut the chicken into strips and add to the pan. Cook for 5-8 minutes or until no longer pink.

3. Stir in the coconut milk and simmer for about 10 minutes or until the chicken is cooked through. Scatter over the Thai basil and serve

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