Chicken: Green Curry is a versatile dish that can be made with various proteins, including chicken, beef, or even extra firm tofu for a vegetarian twist. When using chicken, I prefer to use bone-in chicken but you can opt for boneless breast or thigh meat or a combination of both, depending on your preference.

Homemade Green Curry paste: The key to an authentic and flavourful green curry lies in the homemade curry paste. Made in a food processor, this paste combines fresh herbs, lemongrass, shrimp paste, fish sauce and galangal. Each ingredient plays a crucial role in creating a rich, deep flavour profile, so it’s worth sourcing them all if possible.

Coconut milk: Coconut milk is another essential component of green curry, providing the dish with its signature creaminess and richness. I have used freshly squeezed coconut milk, full-fat coconut milk is recommended for the best texture and flavour.

Eggplant: Eggplants are a fantastic addition to green curry, as they act like sponges, soaking up the delicious sauce. Small eggplant are ideal, as they become tender while the skin holds them together. If you can’t find these, small regular eggplants or even zucchini make great substitutes.

Carrot: Carrots add both flavour and a vibrant pop of color to the curry, while a touch of sugar balances the dish with extra sweetness.

Fish Sauce: Fish Sauce, though pungent, is essential for authentic Thai curries.

Kaffir Lime leaves: Kaffir lime leaves are another vital ingredient, providing an earthy citrus fragrance that’s inherent to green curry. These leaves are increasingly available and freeze well, making them a convenient addition to your pantry.

Thai Basil: Thai basil is essential for a true green curry experience, offering a slightly aniseed flavour that complements the dish beautifully.