Chicken Green Curry

Green curry is the powerhouse of Thailand. Its extraordinary turquoise prose has had it recognised as a distinct curry of Southeast Asia. A reason that this dish is so popular is because it delivers sweetness, saltiness as well as hidden hints of spice altogether in one. On the weekends I usually make this recipe using a pestle & mortar, whereby ingredients are chopped very finely and pounded from softest to hardest until a thick green paste is achieved. This activity is indeed therapeutic and there is some sort of unexplainable satisfaction gained from cultivating your own curry paste. However on weekdays this is a different story.


I don’t deny that cooking Thai food using traditional techniques can promise authentic tastes, but taking shortcuts are just as appealing when scrapped for time. Put all ingredients in a food processor and blitz together until you get a thick green paste. Use coconut oil (liquid) to help facilitate with the process. In this case, there is no need to chop ingredients so finely as they will be pulsed in the processor anyway. Chicken is chosen here because it truly is the only meat that accommodates well with this curry. However, if you prefer fish go for tuna (tinned), adding them near the end because they are already cooked. For a vegetarian version, add more aubergines and some fried tofu (cubed). Green curry is meant to be sweeter than all other Thai curries, so it’s okay to be generous on the seasoning.

Some people prefer thick curries and some like it thin (and watery). In Thailand, green curry is best enjoyed in its watery form; but some restaurants, all over the world, have adapted this to produce a thicker feel in order to provide a universal appeal. Depending on preference, add more water to loosen the curry or simmer for longer to get a thick appeal. Coconut milk is used here, but if you haven’t any in the pantry, feel free to use full-fat milk or any other dairy-free milk such as almond.

Gluten-Free | Dairy-Free

Serves 4

Green Curry Paste
Green Chillies Large chopped & deseeded 12 pieces
Cumin Seeds & Coriander Seeds roasted on a dry pan until slightly dark and fragrant 2 tsp each
Turmeric Powder 1 tsp
Galangal (or Ginger) peeled & chopped 20g
Lemongrass ends sliced off, outer layer removed & chopped 2
Kaffir Lime Leaves stalks removed & torn 4
Garlic crushed, peeled & chopped 4 cloves
Shallots peeled & chopped 2
Shrimp Paste 2 tsp
Fine Sea Salt a generous pinch

Chicken Green Curry
Coconut Oil 2 tbs
Green Curry Sauce (From Above)
Aubergine cut into small cubes & rubbed with some salt 1
Chicken Thighs (boneless & skinless) sliced into small pieces 600g
Bamboo Shoots sliced 150g
Coconut Milk 400ml/1 Can
Water 400ml
Thai Basil Leaves (or any other fresh basil) 10 g
Large Red Spur Chilli 1 (optional)

Palm Sugar 55g
Fish Sauce 3 tbs
Fine Sea Salt to coat aubergines


1. Put all green curry paste ingredients in a food processor and blitz until smooth, using some oil to help.
2. Heat 2 tbs of oil in a deep pan on low and once hot cook chicken until they become nearly cooked, stirring often. Add green curry paste (should sizzle immediately). Allow curry to fragrant and release its herbal aromas, around 3 minutes.
3. Add aubergine cubes and bamboo shoots. Cook for a couple of minutes until softened. Combine well for a minute to ensure ingredients are properly coated in the green curry paste before pouring in the coconut milk (save 2 tbs for decoration), 400ml of water (or more for a watery consistency) and adding all of seasoning. Leave on to simmer for around 8 minutes.
4. After simmering, vegetables and meat should be soft. Take curry off the heat, add basil leaves and mix well.
5. Taste and adjust seasoning before transferring green curry onto a serving bowl. Gently drizzle some coconut milk all over and sprinkle with thinly sliced red chillies (if using).



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Let’s be frank, a caesar salad costs a fortune at restaurants and cafés. They usually hover around £10/$12.60. Making this yourself couldn’t be more satisfying purely because not only do you save, but you get much more! It was during times when we felt peckish that we felt inspired to create a snack that keeps you going, whether in the office or on-the-go. This salad doesn’t involve that much cooking (if at all), its more of a mise en place partnering. The highlight is definitely the croutons, they are freshly baked in the oven to give a fragrant golden crunch. This is a simple vegetarian recipe, great for a packed lunch or as a side to dinner. Feel free to add chicken, bacon or anchovies.

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Congee (Jork) with Egg & Spinach

Jork is a rice porridge that is commonly enjoyed for breakfast, consisting of blended rice topped with whole vegetables and meat ingredients. So popular over in East Asia, it roots from cuisines deep within the Chinese golden age era and has seeped into Thailand during the immigration of Chinese civilians. Although originating from China, congee has become a Thai national symbol of “slow life” living, not in the sense of eating but the feeling of comfort and renewal abound from each spoonful. It is usually an ailment for those that feel poorly. As the sun rises across the beautiful land of Thailand-along bustling streets, people can be seen enjoying a small bowlful of hot Jork whilst catching up with friends. Jork is considered a light meal, almost as a top up to get us going, which naturally makes it worthy of a choice for breakfast. Use chicken stock instead of water for a richer congee. Add more water to congee for a runnier mixture.

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Kanom Babin (Coconut Cake) ขนมบ้าบิ่น

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Beneath the vibrant green and red Thai curry that we are often confronted with, lies another dish that has drawn cultural values from all areas of Asia and provides a visual record of spices that have travelled along the silk road. Probably the most well-respected curry amongst its allies, enriched with a flair for well round spices, soothing touch of sweetness and hints of nuttiness crunch. Massaman Curry aspires to devour earthy ingredients rooting from spectacles across Asia, utilising cinnamon, cardamom and star anise. With its wonderful collection of earthy aroma, this dish has sprout to be a unique, traditional curry choice of Thailand. This recipe calls for crispy chicken thighs in order to marry a fantastic richness between the meat and sauce, allowing episodes of diligent tenderness in every bite. Cardamoms, Star Anise and Bay Leaves are not to be eaten here, but infused and left on the plate when serving to display a bowlful of natural beauties. The minute you begin combining ingredients together, an uplifting aroma of Thai forestry swirls pleasantly around.

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Tom Yum Goong

The landmark of Thailand, Tom Yum Soup is a repository of exhilarating flavours from major corners of sharpness: sour, spicy and sweet. A sanctuary of Thai herbs: lemongrass, kaffir lime leaves and galangal are immersed in boiling water to extract those fragrant oils and hidden hints of flavoursome spices; all of these ingredients are balanced so that when eating, we acknowledge a full blown taste of all of those bright natural flavours. This dish has been brewing for a great deal of time in Thailand and remains the most devoured soup in that nation. Some areas in Thailand prefer this soup to be slightly stronger in sourness with emphasis on lime, whilst other regions are attuned to enrichment of fish sauce. Whichever version, this soup is truly courtesy of herbal richness as vegetal plants are immersed in hot water to bring about deep hues from the Thai forest. Continue reading