Thai curry based on coconut milk and fresh green chillies, the rich flavor of this dish blends perfectly for cannabis infusion. Served with rice or round rice noodles, this Cannabis Thai Green curry recipe will have you savoring every last bite.
| Servings | Prep Time | Cook Time |
| 5people | 20minutes | 30minutes |
| Servings | Prep Time |
| 5people | 20minutes |
| Cook Time |
| 30minutes |
Ingredients
- Green Curry Paste
- 6 green chillies medium sized, de-seeded and roughly chopped
- 2 shallots roughly chopped
- 1 ginger fresh 5cm/2inch piece ginger, peeled and grated
- 2 cloves garlic crushed
- 1 bunch coriander stalks and roots attached if possible
- 2 stalks lemongrass chopped (if unavailable use 2 tbsp dried lemongrass)
- 1 lime grated zest and juice
- 8 kaffir lime leaves torn into pieces (if unavailable use the grated zest of 1 extra lime)
- 1 galangal 2.5cm/1inch piece, peeled and chopped
- 1 tbsp coriander seeds crushed
- 1 tsp cumin grounded
- 1 tsp black peppercorn crushed
- 2 tsp Thai fish sauce (Light soy sauce if unavailable)
- 3 tbsp olive oil
- Cannabis Infused Thai Green Curry
- 225 g potatoes cut into chunks
- 100 g green beans (Or Snap peas) trimmed and halved
- 100 g Zuchini cut into pieces
- 100 g red pepper cut into pieces
- 1 tbsp vegetable oil (Or sunflower oil)
- 1 clove garlic chopped
- 1 tbsp Thai Green Curry paste (4 tsp)
- 400 ml chicken broth
- 400 ml coconut milk
- 2 tsp Thai fish sauce
- 1 tsp brown sugar (Or Cane Sugar)
- 450 g chicken boneless, skinless (breasts or thigh meat) cut into bite sized pieces
- 1 Thai chilli (Optional if you prefer spicy)
- 2 kaffir lime leaves finely shredded (Or 3 wide strips of lime zest plus extra to garnish)
- 4 tsp Cannabutter This is up for individual preference (Recommended beginner dosage use cannabis infused butter that is 15 mg of THC/tsp = 12.5 mg/serving from recipe)
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
Green Curry Paste
- Take all listed ingredients for Green Curry Paste and blend thoroughly smooth texture.
Cannabis Infused Thai Green Curry
- Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the vegetables and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next, pour in the coconut milk along with the cannabutter and let it come to a bubble. Add Chicken broth to desired richness.
- Stir in the fish sauce and brown sugar, then the pieces of chicken & Thai Chilli. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrus flavor by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with steamed rice.
