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Green curry with chicken in a bowl, thai cuisine

Thai Green Curry

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Thai Green Curry is a culinary adventure you can embark on from your home. This dish is a symphony of bold flavors, featuring green curry paste, creamy coconut milk, and your choice of protein. Cooked in one pot, it’s a quick, aromatic meal perfect for busy nights. Serve it with rice or noodles and add some fresh veggies like cherry tomatoes and crunchy bell peppers for a complete and satisfying dinner. The spicy, sweet, and savory flavors will transport your taste buds straight to Thailand.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: accompaniment, dinner, lunch
Cuisine: Asian
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Ingredients Serves 4
  • For the Curry:
  • 1 lb 450g boneless, skinless chicken thighs or tofu, cut into bite-sized pieces (or shrimp, beef, or your preferred protein)
  • 1 –2 tablespoons oil vegetable or coconut
  • 3 –4 tablespoons Thai green curry paste store-bought or homemade; see below
  • 1¾ cups 400ml full-fat coconut milk
  • 1 cup unsalted chicken or vegetable broth
  • 1-2 tablespoons fish sauce or soy sauce for vegetarian/vegan
  • 2 tablespoons palm sugar or light brown sugar
  • 4 makrut kaffir lime leaves, torn (optional but recommended)
  • 1 cup bamboo shoots Thai eggplant, or zucchini, sliced
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1 cup broccolini or green beans trimmed
  • 1 cup Thai basil leaves or sweet basil
  • 1/4 cup fresh cilantro chopped (optional)
  • Juice of 1/2 lime

Equipment

Method
 

  1. Sauté the Curry Paste
  2. Heat oil in a large pot or deep skillet over medium heat.
  3. Add the green curry paste and sauté for 2–3 minutes until fragrant and slightly darkened.
  4. Add Coconut Milk and Broth
  5. Pour in half the coconut milk and stir until the paste is well incorporated and the mixture is aromatic and slightly thickened.
  6. Add the chicken or protein of choice and cook for 2–3 minutes, stirring to coat in the curry base15.
  7. Simmer with Vegetables
  8. Add the remaining coconut milk, chicken or vegetable broth, fish sauce, sugar, and makrut lime leaves.
  9. Bring to a gentle simmer.
  10. Add bamboo shoots (or eggplant/zucchini), bell pepper, cherry tomatoes, and broccolini/green beans.
  11. Simmer for 7–10 minutes, or until the chicken is cooked and the vegetables are tender but vibrant.
  12. Finish the Curry
  13. Stir in Thai basil leaves and cilantro (if using). Squeeze in lime juice to taste.
  14. Adjust seasoning with extra fish sauce, sugar, or lime juice as needed.
  15. Serve
  16. Ladle the curry over steamed jasmine rice or rice noodles.
  17. Garnish with extra basil, cilantro, fresh chili, and lime wedges.

Nutrition

Serving: 112.5gCalories: 375kcalCarbohydrates: 18gProtein: 23gFat: 25gSodium: 900mgFiber: 4g

Notes

Homemade Green Curry Paste (Optional, for the adventurous cook)

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon white peppercorns
  • 8–10 Thai green chilies (or serrano chilies), chopped
  • 2 small shallots, chopped
  • 3 cloves garlic, chopped
  • 1 stalk lemongrass (bottom half only), sliced
  • 1-inch piece galangal (or ginger), chopped
  • Zest of 1 makrut lime (or regular lime)
  • 4 cilantro roots or stems, chopped
  • 2 makrut lime leaves, torn
  • 1 teaspoon salt
  • 1 tablespoon shrimp paste (or miso for vegan)
 
Toast the coriander, cumin, and peppercorns in a dry pan until fragrant, then grind with the remaining ingredients in a mortar and pestle or food processor to form a paste.

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