Start by making the curry paste. To a high powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Pulse until fully combined.
Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it's fully combined. Put to one side.
Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry pasta you made earlier - you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.
Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.
Add in the broccoli, sugarsnap peas (snow peas) and bamboo shoots and stir together. Heat through for a few more minute, stirring often until the vegetables are lightly cooked, but still crisp.
Stir in the sugar.
Serve over rice topped with Thai basil and freshly chopped red chillies.
Can I make a vegetarian Thai green curry instead?
Yes! Replace the chicken with mushrooms, roasted sweet potato or quorn. Replace the fish sauce with a vegetarian fish sauce replacement Thai Taste do one). It's difficult to replace the shrimp paste, but I've heard that a good alternative is miso paste - as it's got that nice salt, umami flavour. You'll also need to replace the stock cube with a vegetarian stock cube.
Which Thai curry is the spiciest?
Green Thai curry is considered to be the spiciest - as green chillies (of the same variety) are usually hotter and sharper than red chillies.Red Thai Curry comes next, and Yellow Thai curry is the least spicy.
Can I replace the coconut milk?
The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk with 250ml (about 1 cup) of stock and 150ml (about 1/2 cup plus 2 tbsp) of double/heavy creamy. You may need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5 tbsp of cold water. Stir it in slowly to the hot curry before serving - until you achieve the desired thickness.
Can I make a lower fat/calorie Thai green curry?
Yes, here's my low fat Thai green chicken curry that uses frylite instead of oil, a smaller amount of (half-fat) coconut milk and stock. It's still really delicious though.
Can I make Thai Green Curry ahead and freeze it?
Yes. The veggies won't be quite as crunchy, but this curry can be made ahead and reheated. Cook the curry as per the instructions, then cool quickly, cover and refrigerate for up to a day. Reheat in a pan over a medium heat (don't boil rapidly or it may split) until piping hot throughout. To freeze the curry, cook as per the instructions, cool quickly, cover and freeze. Defrost in the refrigerator overnight. Then reheat in a pan over a medium heat (don't boil rapidly or it may split) until piping hot throughout. You may need to add a splash of coconut milk or cream as it will be of a slightly thinner consistency after freezing.
Can I refrigerate the Thai green curry paste?
Yes, any extra curry paste can be placed in a sealed container and placed in the fridge for up to 3 days.
Nutritional information is per serving (without rice).