Thai Lime Leaf Green Curry

Thai Lime Leaf Green Curry

This green curry is made with lime leaf as well as lime juice, the green curry paste is extremely aromatic and wonderful-tasting due to the lime leaves.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 3 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Start making the curry paste. Using scissors, snip the lime leaves into thin strips, discarding the stems and central veins.
  3. Step 3

    Combine the leaf strips plus all the paste ingredients in a mini food chopper (or a food processor which can mince finely). Process until well blended to create an aromatic dark green Thai curry paste.
  4. Step 4

    Warm a wok or large frying pan over medium-high heat. Add oil plus the shallots and stir-fry them until aromatic, about 1 minute.
  5. Step 5

    Add the chicken and sherry. Stir-fry 2 to 3 minutes or until chicken is nearly cooked.
  6. Step 6

    Add the peppers plus 3 tablespoons of the curry paste. Stir-fry 2 to 3 more minutes or until peppers have softened (but are still crisp).
  7. Step 7

    Reduce heat to medium. Add the remaining paste plus the coconut milk, stirring well to mix.
  8. Step 8

    Gently simmer a few minutes while you taste-test and adjust the flavorings. If the curry is too strong-tasting or if you would prefer more sauce, add another few tablespoons of coconut milk (or up to 1/4 can more). If it is too salty, add more fresh lime juice. If it is too sour for your taste, add a little more sugar. If not salty enough, add more fish sauce.
  9. Step 9

    Scoop the curry into a serving bowl or portion out onto individual plates. Top with generous amounts of fresh basil (either whole leaves, if small, or chopped up if the leaves are large). Serve with Thai jasmine rice .