Thai Green Curry

A fragrant and creamy Thai green curry that balances the heat of green chilies with the richness of coconut milk and the freshness of herbs. This dish is known for its vibrant colour, bold flavours, and versatility, making it a favourite for both casual dinners and special occasions.

Why You’ll Love This Recipe

This Thai green curry is both comforting and exciting. The aromatic curry paste blends seamlessly with coconut milk, creating a luscious sauce that coats vegetables, meat, or tofu. It’s easy to prepare, customisable to suit your preferred spice level, and tastes as good as your favourite takeaway—perhaps even better. It is also an excellent make-ahead option, as the flavours deepen over time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Green curry paste

• Coconut milk

• Chicken breast or thighs (or tofu for vegetarian)

• Vegetable oil

• Fish sauce

• Palm sugar or brown sugar

• Kaffir lime leaves

• Fresh Thai basil leaves

• Eggplant (Thai or regular)

• Bamboo shoots

• Green beans

• Water or chicken broth

• Fresh red chili (for garnish, optional)

directions

1. Heat vegetable oil in a large saucepan over medium heat.

2. Add the green curry paste and sauté for 1–2 minutes until fragrant.

3. Slowly stir in half of the coconut milk, allowing it to simmer until slightly thickened.

4. Add the chicken or tofu and cook until partially done.

5. Pour in the remaining coconut milk and the broth or water.

6. Add the eggplant, bamboo shoots, and green beans. Simmer until the vegetables are tender and the meat is cooked through.

7. Season with fish sauce and palm sugar to taste.

8. Stir in kaffir lime leaves and fresh basil just before serving.

9. Garnish with sliced red chili if desired and serve hot with steamed jasmine rice.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Vegetarian/Vegan: Replace chicken with tofu or mixed vegetables and substitute soy sauce for fish sauce.

• Seafood: Use prawns, mussels, or white fish for a coastal twist.

• Extra Spicy: Add more green curry paste or sliced green chilies.

• Creamier Texture: Use extra coconut cream instead of some of the coconut milk.

• Low-Sugar: Reduce or omit palm sugar for a less sweet curry.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if necessary.
The curry can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

How spicy is Thai green curry?

It is moderately spicy, but you can adjust the heat by using less curry paste or adding more coconut milk.

Can I use store-bought curry paste?

Yes, store-bought paste works well for convenience, but homemade paste will have fresher flavours.

What type of coconut milk should I use?

Full-fat coconut milk provides the best richness and creaminess.

Can I make it ahead of time?

Yes, the curry tastes even better after the flavours have developed overnight in the fridge.

What is the best protein for Thai green curry?

Chicken, tofu, prawns, or white fish are all excellent choices.

Can I make it without fish sauce?

Yes, use soy sauce or tamari as an alternative for a vegetarian version.

Do I need kaffir lime leaves?

They add a unique citrusy aroma, but if unavailable, you can use lime zest as a substitute.

What is the best rice to serve with it?

Steamed jasmine rice is the most traditional pairing.

Can I add potatoes to the curry?

Yes, diced potatoes can be added, but they will slightly alter the texture and sweetness.

How can I thicken my green curry?

Simmer longer to reduce the liquid, or add a little coconut cream for extra body.

Conclusion

This Thai green curry recipe is a balance of heat, creaminess, and herbaceous freshness. Whether you prepare it with chicken, tofu, or seafood, it will bring authentic Thai flavours to your kitchen with minimal effort. The versatility and depth of flavour make it a reliable go-to for weeknight dinners or special gatherings

Print