Thai Green Curry From Scratch

Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar.  Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder.  Transfer the spice mixture to a small bowl and set aside.

Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste.  Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.

To cook the curry, heat the vegetable oil in a saucepan over medium-high heat.  Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.

Add the chicken and bring the liquid back to a simmer.  Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked.  Add the fish sauce and sugar.  Taste and add more if necessary. Stir through the Thai basil.

Serve with steamed rice.

– Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.

– Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.

– Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.