Add 170g/6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like it.

Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours.

First make your curry paste. Place the garlic chillies, ginger, basil and coriander stems, lime juice, soy sauce, honey, ground coriander and ground cumin in a blender and blitz together into a paste.

Mix, then roll into small balls. Brown the meatballs in the pan. Fry the Thai green curry paste in another pan over a medium heat for 1 minute. Add the lime or curry leaves and coconut milk. Simmer ...

coconut milk, water, chicken bouillon, green curry paste, light soy sauce, fish sauce, medium sized carrots shredded into ribbons, red pepper chopped, Asparagus stalks halved, green onions, nests of ...

Pour the contents of the blender into a muslin cloth hung over a bowl and leave to strain Add the green beans, chilli flakes ... If you'd like a drier curry with a thicker sauce, simply add less ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...