Thai Green Curry

Preparation: 10 minutes
Cooking time: 20 minutes
Serves: 2

As well being culinary consultant to London’s renowned Benja restaurant, ML Kwantip's also earned the honour of cooking for Thailand’s most regal diners. “My family were chefs to the royals back when my great-grandfather was alive. And I still use those recipes today.”




150g green curry paste
3tbsp olive oil
2 kaffir lime leaves
20g palm sugar
5tbsp fish sauce
5g salt
1 tin coconut milk
400ml water
6 king prawns
25g aubergine
25g coconut
5g red chilli
5g sweet basil


Step 1 “For the paste, it’s fine to use a jar, but don’t go for a cheap one. And best of all make your own by blending to a paste the following: 1/2 cup lemongrass, 1/2 cup shallots, 1/4 cup garlic, 1/2tbsp shrimp paste, 1tbsp kaffir lime skin, 1/4tsp galangal, 1/2tsp ground white pepper, 1/4tsp ground coriander seed, pinch ground cumin, five fresh green chilli peppers and 10 fresh green peppers.”

Step 2 “Heat a saucepan with the oil and green curry paste and continue to a simmer on a medium heat. In Thailand we don’t use bottled oil, we boil fresh coconut milk to extract the oil. You can’t do this with tinned coconut milk though.”

Step 3 “Once the aroma of the green curry paste is dispensed, add the coconut milk and the water. If you dilute it too early it won’t smell like curry and the green colour won’t show, so wait for it to be fragrant.”

Step 4 “Add the palm sugar, fish sauce and salt, and leave to boil. Then add the prawns and cook for five minutes. When they’re cooked, add the aubergine and coconut and leave on the heat for eight minutes.”

Step 5 “Finally, add the red chilli and Thai sweet basil to finish the dish. Serve with rice and enjoy!”

Benja is open Mon to Sat (17 Beak Street, W1; 020 7287 0555)