The Story Behind My Thai Green Curry
One morning, I found myself feeling inspired in the kitchen. You know those days when you just feel like something good is about to happen? That was one of them. I didn’t have a plan or a recipe to follow. I just had a craving for something fresh, bold, and comforting. So I started pulling ingredients out of the fridge: coriander, garlic, a few chillies, lemon juice, and then added a splash of olive oil. It all just made sense together. I blended them up and, just like that, I had a zesty green pesto that became the heart of what turned out to be my own little spin on Thai green curry.
What I love most about this dish is how easy it is to make. Seriously, it’s one of those meals that feels way fancier than it actually is. A quick sear of chicken, or prawns, or beef strips if that’s what you’ve got. A simmer with the green pesto and some coconut cream, and dinner is done.
It’s not overly heavy, which makes it great for weeknights, but it still has that creamy, comforting texture that hits just right on chilly winter evenings. There's something about the warm spices and the freshness of the herbs that makes this curry feel like a hug in a bowl.
And it’s incredibly versatile. While I usually make it with chicken, I’ve done a version with prawns that was absolutely amazing, and beef strips work beautifully if you want something a little richer. Honestly, once you’ve made the coriander pesto once, you’ll probably start finding new ways to use it everywhere.
It all started with a spontaneous moment in the kitchen, but this curry has definitely earned its place in my regular recipe rotation. I hope it becomes a favorite in your home too.
Thai Green Curry
Ingredients
Coriander Pesto (Green Curry Base)
- 30 g Fresh coriander leaves only, washed
- 3-4 Garlic cloves
- 3 Small to medium chillies Seeds optional - for more heat, leave them in
- Salt to taste
- 50 ml Olive oil Extra virgin
- Juice of 1 lemon
Chicken & Curry
- 4 Chicken fillets Cut into bite-sized pieces
- Olive oil (for frying) Extra virgin
- 1 Onion, peeled and chopped small to medium pieces
- 1 tin Organic coconut cream
Instructions
Coriander Pesto (Green Curry Base)
- Add all the ingredients into a blender or food processor.
- Blend until smooth to form a vibrant green pesto.
- Set aside for later use.
Cook the Chicken:
- Heat a bit of olive oil in a hot pan.
- Sear the chicken pieces in batches until lightly browned (do not overcrowd the pan).
- Avoid overcooking the chicken – just enough to get color.
- Set all cooked chicken aside.
Make the Curry:
- Reduce the stove to low/medium heat.
- In the same pan, add a touch more olive oil if needed and sauté the chopped onion until glossy.
- Add the coriander pesto and simmer gently for about 5 minutes, stirring occasionally.
- Pour in the coconut cream and simmer for another 5 minutes to combine the flavors.
- Return the chicken to the pan and let everything simmer on low heat until the sauce thickens slightly and the chicken is fully cooked through.
Serving Suggestions:
- Serve hot with:- Jasmine rice (traditional and fragrant)- OR Couscous (for a twist)
