Every cook has a dish that feels like home. For Marni, it's this one. A Thai green curry made not from a jar, but from scratch — fragrant, nourishing, and surprisingly simple once you know the way.
What You'll Need (Serves 4)
- 4 stalks lemongrass, white part only, finely sliced
- 3 kaffir lime leaves, shredded
- 2 green chillies, roughly chopped
- 4 cloves garlic
- Thumb-sized piece of galangal (or ginger), peeled
- 1 tin full-fat coconut milk
- 400g mixed vegetables or chicken, cut into even pieces
- Fish sauce and lime to taste
- Fresh Thai basil to finish
The Method
Blend the lemongrass, chillies, garlic, galangal and a splash of coconut milk into a smooth paste. Heat a wok over a medium-high flame. Add a spoonful of the thick coconut cream from the top of the tin and let it sizzle.
Add your paste. Let it cook for two minutes — really let it fry, until the kitchen smells extraordinary. Add the rest of the coconut milk, your protein or vegetables, and simmer for 12–15 minutes.
Season with fish sauce, a squeeze of lime, and finish with torn Thai basil. Serve over jasmine rice.
Eat slowly. That part matters too.
— Marni, Luma House