Rosa's Green Curry by Rosa's Thai

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Rosa's Green Curry

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Rosa's Green Curry

Thai

Main

30 mins

Chicken

Easy

Serves

This green curry recipe was one of the first dishes chef Saiphin ever learned how to make. It's always been on our menu from day one and our fans' favourite! A classic Thai green curry must have three distinct flavours - sweet, salty, with a spicy kick at the end. It's one of the easiest curries to make and works really well with Western hardy vegetables.

Recipe courtesy of

Ingredients

1 tablespoon vegetable oil
3 tablespoons Green Curry Paste (available at most supermarkets, or make your own with our recipe)
400ml coconut milk
1 tablespoon sustainable palm sugar (or brown sugar)
2 tablespoons Thai fish sauce
a pinch of sea salt
3 fresh kaffir lime leaves (or dried ones)
500g boneless, skinless chicken breast, cut into bite-sized pieces (or tofu to make this veggie)
100g aubergines, cut into chunks
150g cooked bamboo shoots, drained, cut into bite-size pieces (available in cans from Asian or larger supermarkets)
a handful of Thai basil leaves (or Italian ones)
Steamed jasmine rice, to serve

To garnish

2 red chillies, diagonally sliced
Sprigs of basil

Method

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Method

Heat the oil in a saucepan over high heat and add the curry paste. Stir-fry for 10 seconds until it is fragrant or the oil is fully absorbed.
Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the curry paste is incorporated into the coconut milk.
Now add the remaining coconut milk. Add the palm sugar and the fish sauce, then season with a pinch of salt. Make sure the palm sugar is fully dissolved.
Stir in the lime leaves, add the chicken, aubergines, and bamboo shoots to the curry. Cook over medium heat for 5–7 minutes until the chicken is cooked through. stir in the basil leaves at the end.
Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil and serve with steamed jasmine rice