Green Thai curry recipe: not from a tin!

September 14, 2017 7:04 am Published by Leave your thoughts

This is a real favourite, made using Thai rice noodles, for preference. It’s incredibly quick and easy to prepare, once everything is chopped up, and gives a wonderfully fresh-tasting curry. Add cooked prawns, chicken or vegetables to create an even more flavoursome meal.

Serves 4


225g Thai rice noodles

4 spring onions

2-3 green chillies, deseeded

2 cloves garlic

6 lime leaves

Zest of 4 limes

2 small lemongrass stalks

3 tbsp groundnut oil

1 tin coconut milk

150g pistachio nuts, lightly toasted

Salt and pepper to taste


Cook the noodles as instructed and rinse under cold water.

Blitz the spring onions, chillies, lime zest, lime leaves and garlic in a food processor until you have a smooth paste.

Heat the groundnut oil in a wok and pour in the paste. Cook this gently for 3-4 minutes, stirring occasionally.

Pour in the coconut milk and cook for a further 2 minutes.

Add the noodles and heat through: serve with the pistachio nuts on top and any seasoning required.



Tags: , ,

Categorised in:

This post was written by Yzanne

Leave a Reply

Your email address will not be published. Required fields are marked *