For the Thai green paste :

• 2 shallots 
• 5 garlic cloves or 10 drops of Garlic Spice Drops®
• 1 inch/table spoon of ginger
• 1 lime juice
• 1/4 limes zest or 3 drops of Lime Zest Spice Drops®
• 1 tbsp of cumin seed powder or 2-3 drops Cumin Spice Drops®
• 1 tbsp of coriander seed powder or 2-3 drops of Coriander Seed Spice Drops®
• 1/4 packed cup of fresh basil
• 5 Thai green chillis
• 2 Lemongrass Spice drops®

For the Thai Green Curry 

• Protein options – chicken, prawn, chickpea or tofu 
• 3 tbsp of Thai green curry paste
• 1 large onion
• 1 red bell pepper
• 1 carrot 
• 1 green chilli 
• 10 fresh basil leaves 
• 250ml coconut milk 
• 2 chicken breasts diced (or your choice of protein) 

For the Thai green paste:

Blend all ingredients to create a paste. This can be stored in a sealed jar for 2 weeks in the fridge. It can also been frozen. 

Tip: freeze it in ice cube trays and take the required cubes out to use when required.

For the Thai green curry:

1. Slice your carrot, dice your onions and chicken before placing a pot.
2. Add 3 tbsp of Thai green curry paste, pop the lid on and let it steam on a low heat for 5 minutes 
3. Add the coconut milk and red pepper, leave on a medium head for 15 minutes
4. Add your green chilli and basil leaves before dishing up along side your rice.

 Use basmati rice, cooked using the rest of the canned coconut milk, for extra flavour.