Updated: Dec 10, 2019

This dinner is a mix of some of my favourite things. The flavours of thai green curry, Irish potatoes and home grown fresh basil. This is what I eat when I don’t want a full on curry but want something with all the delicious thai green curry flavours. I mean just look at the picture of the ingredients. How could it not taste good. I love to make my own green curry paste but if you are stuck for time, you can use store-bought paste. If you do make the paste from scratch, it can be made in advance and it will keep in the fridge for a few days or in the freezer for a few months.

At first glance, you will probably notice that there are a lot of ingredients to this recipe. But please don't let that turn you off. Most are used in the curry paste and there are actually very few steps involved in whipping this together. Plus the food processor does most of the work for you. Although, if you don't have a good processor it will mean more chopping and more prep time - sorry! But remember you can buy the paste too.

By the way is everyone in full on Autumn mode now and looking for comfort / warming type of recipes? I'm not sure I'm fully there yet. The weather is so beautiful here at the moment that I'm thinking it's too soon to break out the full-on hibernation style recipes yet. I'm not quite ready to let go of my summer wardrobe just yet and I'm kind of in the same mind when it comes to my cooking.

Maybe that's why I'm liking this recipe so much . It's quite summery in its flvaours but the potatoes give you that nice warm feeling when you tuck into it. Keep scrolling for the recipe for this Thai Green Curry Potato Broth x

Thai Green Curry Potato Broth

(Serves 2-4)


1 tbsp sesame seed oil

600g baby potatoes, quartered

100g baby sweet corn chopped into bite size pieces

100g mange tout chopped into bite size pieces

1 400g tin of coconut milk

600 ml vegetable stock

For the Thai Green Curry Paste

4 small green chillies, de-seeded and roughly chopped

2 scallions, trimmed and roughly chopped

1 inch piece of ginger, peeled and grated

2 garlic cloves, crushed

2 tbsp lemon grass paste

1 lime, zest and juice

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black pepper

2 tsp soy sauce

To serve

Fresh basil leaves

1 scallion, finely sliced

Juice of half a lime


To make the green curry paste, place all the ingredients in a food processor and blitz into a paste. Set to one side.

Bring a large pot of water to a boil. Add the potatoes and cook until just tender. Transfer the potatoes to a large bowl and set to one side.

Add the seasame oil to a large pot and heat over a medium to high heat. Add the mange tout and sweet corn and cook for about 2 minutes. Add the curry paste and cook for a further minute. Add the coconut milk and the stock and stir to comnine. Add the cooked potatoes and bring to a simmer and cook for 5 minutes.

To serve pour into bowls and add the chopped basil and scallion and squeeze a little lime juice on top.

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DESIGNED BY Frances Walsh 

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