I often make my own green curry paste. It’s really quite simple, but because I was cooking for just myself, and pushed for time, I made this using Thai Taste Green Curry paste which I found lurking unopened in my cupboard. The essential flavours of Thai food are salty (fish sauce), sweet (palm sugar), sour (lime juice) and hot (chillies!). I put some red pepper and mange tout in for veggie interest, but use what ever you have to hand.
Serve with rice. For authenticity it would be sticky Jasmine rice, but plain boiled rice would do. I actually served mine with cauliflower rice because I love the taste, it’s quick to prepare and low carb too if you’re interested in that sort of thing!
If you wanted to make this for two I would double the chicken, mangetout and red pepper only. All other ingredients would work for two in the quantities used for one.
If you want to make the Green Curry Paste from scratch pop all of the ingredients listed below in to a mini food processor with a tablespoon of water and whiz in to a smooth paste. Add more water if it needs it. It will keep happily in the fridge for at least four weeks (I keep mine much longer than four weeks to be honest). Keep it in a container with a lid if you don’t want everything in the fridge smelling of green curry paste!