Pete’s thai green curry

Pete’s thai green curry


This is not the first time I have introduced Pete. Almost two years ago now (how time flies!) he shared with us his recipe for Creamy Bacon Carbonara which has proved to be the most popular recipe on the blog since it was posted! Hopefully this one gives the other a run for its money. I’ll now let Pete share his thoughts with you about this tasty Thai Green Curry.

Good friends encourage you and challenge you to try things you mightn’t otherwise do.

A few years ago a good friend of mine was scheming an elaborate marriage proposal; if things went to plan the newly engaged couple would be joined by close friends and family for a celebratory meal featuring Thai green curry. As the elected cook this meant I had to learn how to cook one, fortunately I discovered it is really easy to do.

This recipe is quick to make, flexible to the vegetables you have on hand, gluten free, dairy free, even vegetarian if you want it to be and is easily scalable for feeding friends. Emma has taken it to a whole nother level here with homemade curry paste and her amazing presentation!

I must inform you that the proposal was also successful and even though friends get married and move around the world I now know how to make a delicious homemade Thai green curry that I can have whenever I feel like it. Enjoy!


Serves 4
Green curry paste 4tbsp green curry paste (we made our own but you can use store bought stuff) Curry 500g chicken, cut into strips 1 can coconut milk 2 cups seasonal vegetables (we used courgettes, snow peas, mung beans, garlic chives etc) 2 tbsp fish sauce 1 tbsp palm, or brown sugar 2 tbsp fresh kaffir lime leaves, or lemon juice Red chilli to taste Vietnamese basil to garnish -- Rice or noodles to serve


-- 1. Fry the green curry paste until it starts to become fragrant. 2. Add the chicken and stir fry until just cooked then add the coconut milk. 3. Reduce the heat somewhat and add the fish sauce and brown sugar and bring to the boil. 4. Add the vegetables, being sure to add the one which take the longest to cook first, and the shortest to cook last. 5. Add the kaffir lime leaves and the chilli and continue to cook until all the vegetables are cooked through. Be sure not to overcook them. You want them to remain firm. 6. Serve over rice or noodles, garnished with the Vietnamese basil.

6 thoughts on “Pete’s thai green curry”

  • What a unique curry! Perfect for my diet. I better add up some more spices of my choice but not too pungent.

  • I love the colour-scheme you used in the photos. Soothing.

    And the recipe really sounds like something beautiful and complex flavour-wise that can still be served on week-days. Just one little question out of curiosity because it’s ‘just’ garnish anyway: What is the original name of Vietnamese basil? I ask because my trusted go-to Asian supermarket rarely uses ‘international’ terms for their vegetables.


  • I made some Red Thai curry lasted only last week but have used it yet, you’ve inspired me to use it this weekend.

  • Hi Tobias,

    I am glad you like our photos – we have lots of fun thinking about and styling our shoots!

    I had a quick look for you online and the herb to which you are referring has many names. It is rau răm in Vietnamese, phak phai in Thai and has several English names including Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. Though funnily enough it is in fact not a part of the mint family.

    I hope this helps!
    Bon appetit!

  • Hi Emma!

    Thank you for looking up the name for me! Thinking about it, I really could have done it myself, sparing you the hassle. I really appreciate it, though.


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