The heart of the home

I love cooking. And this kitchen was MADE for cooking.

My go to meal to cook for family, friends and dinner parties is Thai Green Curry. It started as a coconut curry from Waitrose and kept evolving into what it is today. I have had a lot of compliments on it so I thought I would share the recipe with you!

I mean portion size, it makes alot. Probably serves about 8, although Sean and I are greedy beggars so feeds 2 large portions with seconds haha.

Easy Cook Basmati Rice

250ml Double Cream

2 Waitrose Thai Green Curry Paste jars

Nam Pla Fish Sauce (or any generic fish sauce)

Spring Onions

Green Beans (optional, I don’t add them but mum does..yuck)

Lime Juice

500g Chicken/Prawns (or nothing is you’re veggie)

1 Tin of Coconut Milk

Fresh Coriander

Cornflour to thicken if needed


Put the rice on to boil (unless you want a quicker alternative – Uncle Bens Microwave Rice!)

First of all, I marinate the chicken/prawns in half a pot of the Paste, then lightly fry the chicken in a large pan.

Then add in the coconut milk, double cream and chopped spring onions.

I put in a whole pot and a half of Thai Green Curry Paste (This is quite tangy/spicy so knock off half a jar if you like it mild).

Pour in two tablespoons of Fish Sauce and 3 squirts of lime juice.

Keep the curry simmering for another 10-15 minutes. At this point I add in cornflour paste to thicken the mixture because I like my curry thiiiiiiiick.

Chop a little bit of coriander and add into the pan.

And ta dah! Thai Green Curry!


If you make this, let me know if you liked it!!



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