kaffir lime leaves

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.

Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.

In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

Scatter with lime to garnish and serve immediately with boiled rice.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. Look for sticky rice in the bulk bin and the international section.

Roasted Cauliflower Larb

olive oil

green Thai chiles, finely chopped

lime

fish sauce

lime juice

glutinous (sticky) rice

scallions,

pea shoots (tendrils)

cilantro

mint

Kosher salt

Persian cucumber and Bibb lettuce leaves (for serving)

spice mill

Bon Appétit

Preheat oven to 450°. Toss cauliflower with oil on a rimmed baking sheet. Roast, tossing occasionally, until tender and well browned, 35–45 minutes. Let cool slightly; chop into pea-size pieces. Transfer to a large bowl. Add chiles, lemongrass, lime leaves, fish sauce, and lime juice; toss well.

Meanwhile, place rice in a medium skillet and set over medium heat. Toast, shaking pan constantly to keep rice moving, until evenly browned, 10–15 minutes. Transfer to a plate; let cool. Grind in spice mill to a semifine powder.

Toss scallions, pea shoots, cilantro, mint, and 2 tsp. toasted rice powder into cauliflower mixture; season with salt. Serve with cucumber, lettuce, and remaining rice powder to make lettuce cups.

Our sweet cashew and coconut okra curry might be light but it is also incredibly tasty. Served with a spicy carrot sambol and steamed basmati rice, it is healthy with a capital H!

Cashew and okra curry with carrot sambol

raw, unsalted cashews

coriander seeds

cinnamon quill

cardamom pods

curry leaves, plus 10 curry leaves

fennel seeds

tsp cumin seeds

extra virgin olive oil

garlic cloves, thinly sliced

eschalots, finely chopped

kaffir lime leaves,

pandan leaves (from Asian grocers) Juice of 2 limes

scrubbed,

basmati rice and mango chutney, to serve

(20 grams) desiccated coconut

carrot, peeled, shredded

spring onions, thinly sliced

green chilli, thinly sliced

This recipe is inspired from Molly Rygg, chef at Amansara Resort in Siem Reap, and is my favourite breakfast soup. It’s also one of Cambodia’s most popular, dispensed from roadside vendors and modest cafes across the country, says Christine.

Christine Manfield's green curry breakfast noodles

sunflower oil

skinless flathead fillets, pin-boned

shrimp paste

tbs finely grated palm sugar

fresh rice noodles

Shredded daikon, chopped snake beans, thinly sliced cucumber, mint

lemongrass

(55 grams) turmeric, peeled, thinly sliced

garlic cloves, chopped

kaffir lime leaves, torn

kaffir lime (from Asian food shops – substitute lime)

galangal, peeled, thinly sliced

red chilli, chopped,

tbs sunflower oil

tamarind puree

Asian (red) eschalot, thinly sliced

garlic clove, finely grated

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The new Thai beef salad

vermicelli rice noodles

beef skirt steak, trimmed

gluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce

(50 grams) white sesame seeds

(40 grams) fried Asian shallots

Asian (red) eschalots, thinly sliced

red chillies, thinly sliced

carrots, shredded

zucchini, shredded

mint, leaves picked

coriander, leaves picked

Thai basil, leaves picked

kaffir lime leaves, finely shredded

red chilli, chopped

garlic clove, chopped

2cm (10 grams) piece ginger, finely grated

tsp light soy sauce

brown sugar

tbs fish sauce

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Spice up chilly evenings with this hearty, vegetarian curry.

Pumpkin, lentil and mushroom curry

tbsp peanut oil, or sunflower oil

onion, chopped

tsp ginger, grated

(75 grams) red curry paste

tomato paste

button mushrooms, halved

tomatoes,

can brown lentils, rinsed, drained

butternut pumpkin (800 grams), peeled, cut into 2cm pieces

baby spinach leaves

white rice,

Coriander leaves, to serve

Red chilli, thinly sliced, to serve

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, but it's also downright tasty too.

Soy-poached chicken with lemongrass brown rice

chicken

garlic bulb, halved diagonally

ginger (unpeeled), thinly sliced

onion,

kaffir lime leaves, bruised

lemongrass (white part only), halved lengthways

(500 milliliters) soy sauce

(250 milliliters) rice wine vinegar

coriander, roots

Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges,

(400 grams) brown rice

lemongrass (white part only), bruised

ginger

This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry with absolutely tasty results.

Thai chicken and eggplant yellow curry

lemongrass stalks (white part only), chopped

Asian (red) eschalots, chopped

tbs ginger

red chillies (seeds removed from half), chopped

coriander

limes

(650 grams) chicken thigh fillets

(150 grams) yellow curry paste

tbs palm sugar

Thai eggplants (from Asian grocers) or 3 halved Japanese eggplants

Thai basil leaves, coriander

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This is another deconstructed curry. Using the tray method ensures the fish doesn’t get as abused as in a bubbling pot, says Matt.

Thai green curry fish tray bake Matt Preston

(80 milliliters) coconut oil

(10 grams) ginger, finely grated

(150 grams) green curry paste

kaffir lime leaves, half shredded

baby corn, halved lengthways

Japanese eggplants, halved lengthways, tops left intact

red onion,

skinless delicate white fish

green beans & sugar snap peas

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We've taken this favourite Thai sweet and sour soup and made it easy to prepare for your midweek meal. It's nourishing ingredients are filled with iodine, making it nutrient rich and healthy too.

15-minute Tom yum

tbs coconut oil (we used Woolworths Macro

lemongrass stalks, bruised

(25 grams) galangal, sliced

garlic cloves, bruised

1.5L (6 cups) chicken or fish stock

red chillies, chopped

vine-ripened cherry tomatoes

oyster mushrooms

peeled prawns (tails intact), deveined, butterflied

(60 milliliters) fish sauce

tsp coconut sugar

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"The turmeric broth in this dish aids digestion and is big on flavour so it's a win win. This is my healthy go-to dinner," says Christine Manfield, who uses chicken breasts in her warming recipe.

Christine Manfield's chicken turmeric soup

chicken breasts

tbs sunflower oil, plus extra to brush

vermicelli noodles,

red chilli,

Mint leaves, to serve

tbs finely grated galangal

tbs turmeric

candlenuts (hard, oily tropical nut – from Herbie’s Spices)

red (Asian) eschalots, chopped

kaffir lime leaves, shredded

tbs sesame oil

1.5L (6 cups) chicken stock

tbs palm sugar, grated

tsp white pepper

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A quick and easy answer to a classic Thai curry. Be sure to make extra paste to use another night!

Green Thai fish curry

tbs coconut oil

apple eggplant, halved, or regular eggplant cut into 3cm pieces

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Top 13 kaffir lime leaves recipes from across the web

The most viewed kaffir lime leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai green chicken curry

Roasted Cauliflower Larb

Cashew and okra curry with carrot s...

Christine Manfield's green curry br...

The new Thai beef salad

Pumpkin, lentil and mushroom curry

Soy-poached chicken with lemongrass...

Thai chicken and eggplant yellow cu...

Thai green curry fish tray bake Mat...

15-minute Tom yum

Christine Manfield's chicken turmer...

Green Thai fish curry

Thai Panang Paneer Curry

The most viewed kaffir lime leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine