How to make Thai green curry – recipe

Felicity Cloake’s Thai green curry works with chicken, seafood, pork, beef or tofu. Photograph: Robert Billington/The Guardian. Food stylist: Loic Parisot.

For many of us in the west, green curry, or kaeng khiao wan, was our first taste of Thai cuisine – indeed, just 30 years ago, the Irish Sunday Independent felt the need to explain to its readers that Thai curries were “very different” from Chinese or Indian ones. Fresh and fiery, this modern classic is still a wake-up call to the palate today.

Prep 20 min
Cook 20 min
Serves 2, and easily doubled