Thai Green Curry

This is the freshest, zingyist recipe I know and great for parties, and barbies!  I've seen people pounce on my curry sauce and lather it all over their meats to cook on the open fire. It is great with coconut milk and makes a mean main meal with vegetables, or prawns or chicken (of course I don't know what the chicken is like but it is totally pukka with veggies and/or prawns, tofu).

This is recipe that you really do need a food blender - it makes life so much easier.

Really do not have a clue about quantities but don't worry... it is up to you to play around with the ingredients to give you the combinations you love.


1 big bunch of coriander (and when I say big I mean those enormous bunches you get in Asian supermarkets)
1 big bunch of basil
2 green chillies, sliced - seeds and all
1 lemongrass, sliced
2/3 garlic cloves
Great big wodge of ginger, peeled and chopped roughly
If you can get them 1/2 kaffir lime leaves (bit difficult to get and most of the time I do not have and it is still good)
Lots of olive oil

1. Place the ingredients gradually into a food blender with the olive oil.  Don't try and cram in too much at a time.
2. Give the mixture a good zizz to create a smooth paste.
3. Yes it was that easy... the curry paste keeps in the fridge for about a week if you cover it in oil.

Now literally cook up some vegetables or prawns or tofu or whatever you are using and add the curry paste. Add a tin of coconut milk to make it into a scrumptious meal.