Thai Green Curry is a beloved dish, known for its vibrant color, fragrant aroma, and perfectly balanced mix of spicy, creamy, and savory flavors. Whether you’re looking for a traditional Thai green curry with chicken, a vegetarian Thai green curry, or a quick, weeknight green curry with coconut milk, this recipe has you covered. In this guide, we’ll teach you how to create an authentic, flavorful Thai green curry at home, using either store-bought green curry paste or a homemade green curry paste recipe.
In just 30 minutes, you can prepare this easy green curry recipe that is sure to become a family favorite. Read on to learn how to make Thai green curry with the right ingredients, perfect for any level of home cook!
Why Thai Green Curry?
Thai green curry is one of the most popular curries in Thai cuisine, and it’s easy to understand why. The base of green curry paste, combined with coconut milk, fresh herbs, and your choice of protein or vegetables, creates a dish that is aromatic, rich, and packed with flavor. Unlike the richer red curry, Thai green curry tends to be spicier, thanks to the use of green chilies, but it’s easy to adjust the spice level based on your personal preference.
If you’ve ever wondered how to make authentic Thai curry at home, or if you’re simply looking for a quick Thai green curry with chicken or a vegetarian Thai green curry recipe, you’re in the right place.
Key Ingredients for Thai Green Curry
To make the best green curry, you’ll need a few essential ingredients. Here’s a breakdown:
1. Thai Green Curry Paste
- Store-Bought Green Curry Paste: If you want to make this recipe quick and easy, you can use Maesri Thai Green Curry Paste, which is both affordable and packed with flavor. You’ll need about 4–6 tablespoons of curry paste.
- Homemade Green Curry Paste: For an authentic experience, you can make your own curry paste. A typical green curry paste includes green chilies, lemongrass, galangal, garlic, ginger, and lime zest. Check out our easy homemade Thai green curry paste recipe for details.
Extras for Store-Bought Curry Paste:
- 2 garlic cloves (minced)
- 2 tsp fresh ginger (grated)
- 1 tbsp lemongrass paste (or 2 tsp finely chopped fresh lemongrass)
2. Liquids for the Curry Base
- Coconut Milk: Use full-fat coconut milk for a rich, creamy texture. You’ll need around 400g (14oz). If you prefer a thicker sauce, you can substitute coconut cream.
- Broth: Use 1 cup of chicken or vegetable broth (low sodium). Chicken broth enhances the flavor, but vegetable broth works well for a vegetarian version.
3. Flavor Enhancers
- Fish Sauce: 1–3 tsp of fish sauce provides the salty, umami flavor essential in Thai curries.
- Sugar: Add 1–3 tsp of sugar for balance and sweetness.
- Kaffir Lime Leaves: 6 leaves, torn in half, give a distinct citrus aroma to the curry. If you can’t find kaffir lime leaves, substitute with lemongrass or lime peel.
- Lime Juice: Freshly squeezed lime juice is essential for a final touch of brightness.
4. Proteins and Vegetables
- Chicken: For a classic Thai green curry chicken, use about 350g (12 oz) of skinless, boneless chicken thighs (sliced). Thighs work best because they remain juicy and tender.
- Vegetarian Options: Replace chicken with tofu, zucchini, or any other favorite vegetables like eggplant, mushrooms, or sweet potato.
- Vegetables: Typically, 2 small Japanese eggplants (sliced), and 1 ½ cups of snow peas are added for texture and freshness.
5. Fresh Herbs
- Thai Basil: Fresh 16 Thai basil leaves are a must for that authentic, slightly aniseed flavor.
6. Garnishes
- Crispy Fried Shallots: These add texture and flavor.
- Thai Basil or Cilantro: For a fresh garnish.
- Sliced Chilies: Optional, for an extra kick.
- Jasmine Rice: To serve as the base for your green curry.
How to Make Thai Green Curry at Home
Now that we have all the ingredients ready, let’s walk through the step-by-step process of making easy homemade Thai green curry.
Step 1: Fry the Curry Paste
In a large skillet or pot, heat about 2 tbsp of vegetable oil over medium-high heat. Add the green curry paste (and the extra garlic, ginger, and lemongrass, if using store-bought paste). Stir for about 2-3 minutes until the paste is fragrant and the oil starts to separate from the paste. This process helps bring out the deep flavors of the curry paste.
Step 2: Add the Liquids
Add 1 cup of broth and 400g of coconut milk to the skillet. Stir well to dissolve the curry paste into the liquids, and bring the mixture to a gentle simmer. The sauce should begin to thicken slightly.
Step 3: Add the Protein
Now, add the chicken thighs (or tofu, shrimp, etc.) to the pot and stir. Lower the heat and simmer for about 7 minutes, allowing the chicken to cook through and soak up the flavors of the curry.
Step 4: Add the Vegetables
Add the eggplants and cook for about 5 minutes, or until tender. Then, add the snow peas and cook for an additional 2 minutes. You want the vegetables to retain their vibrant color and slight crunch.
Step 5: Season and Garnish
Taste the curry and adjust the seasoning. Add more fish sauce for saltiness, sugar for sweetness, or a pinch of salt as needed. Finally, stir in the Thai basil leaves and a squeeze of lime juice for freshness.
Step 6: Serve
Serve your Thai green curry over a bed of steamed jasmine rice. Garnish with crispy fried shallots, fresh cilantro, and additional basil if desired. For extra spice, top with sliced chilies.
Flavor Profile: What to Expect
Thai green curry is fragrant and well-balanced, with a harmony of sweet, salty, spicy, and creamy notes. The green curry paste gives it a bold, fresh flavor, while the coconut milk adds creaminess and richness. Depending on your spice tolerance, you can adjust the heat level by using more or less curry paste or adding extra chilies.
The sauce in green curry is typically thinner than in red or yellow curry, which helps preserve the bright, fresh green color of the curry. However, be mindful not to simmer it for too long, as this can cause the sauce to darken.
Nutrition Information
Here’s the nutrition breakdown for one serving of Thai Green Curry (without rice and garnishes):
- Calories: 352 kcal
- Carbohydrates: 16g (5% of daily value)
- Protein: 7g (14% of daily value)
- Fat: 31g (48% of daily value)
- Saturated Fat: 25g (156% of daily value)
- Sodium: 54mg (2% of daily value)
- Potassium: 659mg (19% of daily value)
- Fiber: 5g (21% of daily value)
- Sugar: 7g (8% of daily value)
- Vitamin A: 4915 IU (98% of daily value)
- Vitamin C: 28mg (34% of daily value)
- Calcium: 89mg (9% of daily value)
- Iron: 5.3mg (29% of daily value)
Tips and Variations for the Perfect Thai Green Curry
1. Spice Control
Green curry is meant to be spicy, but you can adjust the heat to your preference. If using store-bought paste, you can reduce the amount or choose a mild Thai green curry paste. You can also deseed the green chilies if making your own paste.
2. Coconut Milk vs Coconut Cream
While coconut milk is traditionally used, for a richer, thicker sauce, you can substitute with coconut cream.
3. Vegetarian or Vegan Option
For a vegetarian Thai green curry, replace the chicken with tofu or your favorite vegetables like zucchini, mushrooms, or sweet potato.
4. Perfect Pairings
Serve your Thai green curry with steamed jasmine rice for a classic touch. You can also serve it with a refreshing Thai salad on the side or a cold Thai iced tea.
Now you know how to make a delicious Thai green curry at home, whether you’re using store-bought green curry paste or making your own homemade version. The result is a flavorful, aromatic dish that brings a taste of Thailand right to your kitchen. Whether you choose to make spicy green curry chicken, green curry with snow peas, or a vegetarian Thai green curry, this recipe is easy to customize for any dietary preference.
Try this recipe today and bring the essence of Thai food into your home. Don’t forget to share your experience and leave a comment below. Happy cooking!
