Recipe
Thai Green Curry Sauce
A fragrant Thai green curry sauce made from fresh herbs, aromatics and creamy coconut milk. It is smooth, lively and gently savoury, with lime and fish sauce balancing the richness.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Blend the shallots, garlic, ginger, lemongrass, green chillies, coriander, cumin and lime zest with a splash of water until smooth.
Heat the oil in a saucepan and cook the paste for 3–4 minutes until fragrant and the raw onion smell has gone.
Stir in the coconut milk, fish sauce and sugar. Simmer gently for 8–10 minutes until slightly thickened.
Stir in the lime juice, taste and adjust the seasoning before using the sauce.
Notes
Add the fish sauce gradually and use a vegetarian alternative if needed.
About this recipe
This Thai green curry sauce is a useful base for quick meals, bringing together shallot, garlic, ginger, lemongrass, green chilli and coriander with warm spices. Blending the aromatics first gives the sauce a smooth texture and helps the flavours meld quickly in the pan.
Coconut milk makes the finished sauce rich without being heavy, while lime juice, fish sauce and a little sugar keep it bright and balanced. Serve it with chicken, prawns, tofu or vegetables, adding the cooked filling only after the sauce has thickened.
It keeps well for a short time in the fridge, making it useful for preparing a quick midweek curry.
