Recipes for Busy Bitches: Thai Green Curry

Rosie understands we want to eat healthy but we don't want it to taste healthy. Here is a recipe to get make that won't leave you feeling like you are missing out on the fun of eating.


Batch make the paste, spoon into a zip lock freezer bag, smoosh into a flat sheet and freeze. You just break bits off and fry and it's instant curry base.



Thai green:

  • 20 birdseye chillis, topped

  • 4 stalks lemongrass

  • Juice of 2 limes, zest of 1

  • 5 keffir lime leaves

  • 4 shallots

  • 4 cloved garlic

  • Thumb sized piece ginger (or equiv amount galangal)

  • Handful fresh coriander, stalks and all

  • 2 tsp cumin seeds

  • 2 tsp ground coriander

  • 1tbsp oil of choice

---blitz in food processor until desired consistency, store as above, keeps in freezer for a few months---

For curry – break off a 2”x2” square paste, fry, add meat or meat substitute, veg (babycorn, mangetout, peppers, onions etc) flash fry til tender ish, add tin of coconut milk, simmer, ( if you're using tofu, add it at this point so it doesn;t disintegrate) serve over rice, cauli rice or roasted veg – whatever you like, and I top with freshly diced spring onion or green chilli and sesame seeds to serve.

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