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Thai Green Curry

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A fragrant and creamy Thai green curry made with coconut milk, green curry paste, vegetables, and your choice of protein, offering a perfect balance of spicy, savory, and slightly sweet flavors.

Ingredients

Scale
  • 2 tbsp green curry paste
  • 400 ml coconut milk
  • 200 g chicken breast or tofu, sliced
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers
  • 1 cup baby corn
  • 2 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp brown sugar
  • 1 cup fresh Thai basil leaves
  • 1 tbsp vegetable oil
  • 1–2 fresh green chilies, sliced (optional)
  • 1 cup chicken or vegetable stock
  • Juice of 1 lime

Instructions

  1. Heat vegetable oil in a large pan or wok over medium heat.
  2. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
  3. Pour in half the coconut milk and bring to a gentle simmer, stirring to combine with the paste.
  4. Add the chicken or tofu and cook for 3-4 minutes until partially cooked through.
  5. Stir in the remaining coconut milk and chicken or vegetable stock.
  6. Add broccoli, bell peppers, and baby corn. Simmer for 5-7 minutes until vegetables are tender.
  7. Season with fish sauce (or soy sauce), brown sugar, and lime juice.
  8. Stir in Thai basil leaves and sliced green chilies if using.
  9. Remove from heat and serve hot with steamed jasmine rice.

Notes

  • Adjust curry paste quantity based on desired spice level.
  • For a richer curry, use full-fat coconut milk.
  • Can be made vegetarian or vegan by using tofu and soy sauce.
  • Fresh Thai basil adds authentic flavor, but regular basil can be used as a substitute.

Nutrition

Keywords: Thai green curry, Thai curry, green curry, coconut curry, basil curry, chicken curry, vegan Thai curry

Find it online: https://zesticook.com/thai-green-curry/