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“This curry, along with the paste made from scratch, was the first Thai dish I ever made. It has been a family go-to for years,” says mother of three young boys and celebrity chef Julie Goodwin.

The green curry paste packs a bit of a punch. Thai green chillies are small and pale green with a fair bit of heat. If you can’t find them, use long green chillies instead. You will still want four, as they are milder. This paste is perfectly matched with chicken but can be used with seafood or red meat as well. 

Recipe from Homemade Takeaway by Julie Goodwin, published by Hachette Australia Get 20% off the RRP – Order your special signed copy today!*

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