When the weather starts turning warm and the vibrant colors of green begin to emerge, I often find myself craving something that bursts with flavor and transports me to the streets of Thailand. That’s when I whip up my go-to Thai Green Curry. The combination of spicy green curry paste and creamy coconut milk creates a deliciously satisfying dish that’s perfect for any weeknight dinner.
Not only is this Thai Green Curry Recipe quick and easy – under 40 minutes, to be precise – but it also allows for plenty of customization. Whether you’re a die-hard carnivore, a curious vegetarian, or following a vegan diet, this curry embraces all eaters with open arms. With each bite, you can experience the comforting warmth of fresh ginger and garlic, harmonious with tender bites of chicken, tofu, or whatever your heart desires.
So let’s dive into this beautifully fragrant dish that guarantees to elevate your dinner game and impress everyone at your table. Grab your apron, and let’s get cooking!
Why is Thai Green Curry Recipe a Must-Try?
Delicious flavors: This dish balances spicy and sweet, creating a delectable experience for your taste buds.
Customizable options: Whether you’re meal-prepping for vegetarians or vegans, this recipe has substitutions that cater to everyone.
Quick prep: In under 40 minutes, you can serve up restaurant-quality curry in the comfort of your home.
Nutritious and satisfying: Packed with fresh vegetables and creamy coconut milk, it gives your body a healthy boost while feeling indulgent.
Crowd-pleaser: Perfect for gatherings or weeknight dinners; your friends and family will rave about this meal! You can also explore more flavorful Curry recipes here for even more variety.
Thai Green Curry Ingredients
• Dive into the delicious flavors with these essential ingredients for your Thai Green Curry Recipe.
For the Curry Base
- Green Curry Paste – The heart of this recipe; choose homemade or store-bought for the best flavor.
- Garlic (2 cloves) – Fresh garlic adds aromatic depth; it’s a must for that authentic taste.
- Fresh Ginger (2 tsp, grated) – Warmth and complexity come from using fresh ginger; it’s irreplaceable.
- Lemongrass Paste (1 tbsp) – Brings citrus notes; fresh lemongrass can elevate the dish if available.
- Vegetable Oil (2 tbsp) – Essential for frying the curry paste; a neutral oil works best.
For the Sauce
- Broth (1 cup, low-sodium chicken or vegetable) – Boosts flavor depth, making each bite delightful.
- Coconut Milk (400g, full-fat) – Creates that creamy texture; full-fat is ideal for richness.
- Fish Sauce (1-3 tsp) – Adds umami flavor; for a vegan twist, substitute with soy sauce.
- Sugar (1-3 tsp, white) – Balances the spiciness; adjust to your taste preference.
- Salt (1/8 tsp) – Enhances flavor; use sparingly, especially if using fish sauce.
- Kaffir Lime Leaves (6 leaves, torn) – Provide a unique citrus aroma; look for fresh or frozen options.
For the Protein & Veggies
- Chicken Thighs (350g, skinless, boneless) – Tender and juicy; feel free to swap for tofu for a vegetarian option.
- Japanese Eggplants (2 small, sliced) – Offers texture and absorbs flavors beautifully; zucchini is a good substitute.
- Snow Peas (1.5 cups, trimmed) – Adds crispness; green beans are a suitable alternative.
Garnishes
- Thai Basil (16 leaves) – Imparts authentic flavor; regular basil can work in a pinch.
- Lime Juice (juice of half a lime) – Brightens the dish and enhances the flavors.
- Garnishes – Crispy fried shallots, Thai basil, cilantro, and sliced chilies elevate presentation and taste.
With these ingredients in hand, you’re ready to create a Thai Green Curry that embraces flavor, freshness, and customization to suit everyone’s palate!
How to Make Thai Green Curry
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Heat oil: Warm 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat until shimmering. This will prepare the dish for the flavors to come.
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Fry paste: Add the green curry paste and sauté for 2-3 minutes until it’s fragrant and starts to bloom, bringing out that wonderful aroma.
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Combine broth: Stir in 1 cup of low-sodium chicken or vegetable broth along with 400g of full-fat coconut milk. Mix until the curry paste is completely dissolved.
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Incorporate seasonings: Add 1-3 teaspoons of fish sauce, 1-3 teaspoons of sugar, and 6 torn kaffir lime leaves. Let this simmer for about 5 minutes, allowing the flavors to meld beautifully.
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Add chicken: Toss in 350g of sliced chicken thighs and simmer for 7 minutes, or until the chicken is cooked through and tender.
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Introduce eggplants: Mix in 2 sliced Japanese eggplants and cook for another 5 minutes, until they are tender and absorbing all those delicious flavors.
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Season to taste: Taste the curry and adjust seasoning as needed with a pinch of salt and additional sugar if required.
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Add snow peas: Stir in 1.5 cups of trimmed snow peas and cook for 2 minutes, just until they’re lightly tender yet still crisp.
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Finish with herbs: Just before serving, mix in 16 leaves of Thai basil and the juice of half a lime, ensuring the sauce remains creamy but thin for that perfect texture.
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Serve hot: Ladle the curry over jasmine rice or noodles, garnishing with crispy fried shallots, fresh Thai basil, cilantro, and sliced chilies for an extra flavor kick.
Optional: Drizzle with a little extra lime juice before serving for a zesty finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Thai Green Curry Meal Prep options are perfect for busy home cooks looking to save time! You can prepare components like the green curry paste and cut vegetables up to 24 hours in advance, storing them in airtight containers in the refrigerator. Alternatively, you can cook the curry itself and refrigerate it for up to 3 days. When ready to serve, simply reheat the curry on the stove over low heat until warmed through, adding a splash of coconut milk if needed to refresh the sauce’s creaminess. This way, you can enjoy a delicious Thai Green Curry without the last-minute rush!
Expert Tips for Thai Green Curry
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Frying Matters: Frying the green curry paste well is crucial for deep, authentic flavors. Don’t rush this step; let it sizzle to perfection!
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Coconut Milk Choice: Always choose full-fat coconut milk for a rich, creamy texture. Light versions may leave your curry lacking that luxurious mouthfeel.
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Fresh is Best: Use fresh ingredients like garlic and ginger whenever possible. They enhance the vibrant flavors of your Thai Green Curry Recipe.
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Protein Timing: Adjust cooking times based on your protein choice. Chicken thighs take longer than tofu; ensure they’re fully cooked without overcooking vegetables.
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Season Gradually: Taste as you go! Adjust seasoning with salt and sugar gradually to achieve that perfect balance without overwhelming the dish.
Thai Green Curry Variations
Feel free to make this Thai Green Curry your own with these delightful variations that suit every taste and dietary need.
- Vegan: Substitute chicken with tofu or a medley of your favorite vegetables for a hearty vegan version.
- Spicy Kick: Increase the heat by adding more green curry paste or throw in some sliced fresh chilies for a fiery flavor boost.
- Fruity Freshness: Toss in pineapple or mango chunks during the cooking process to add a sweet, tropical twist.
- Nutty Flavor: Add a tablespoon of peanut butter to the sauce for a unique creamy texture and nutty undertone.
- Zesty Lemongrass: Enhance the citrus notes by incorporating fresh lemongrass. Simply chop and add it during the simmering phase.
- Creamier Texture: For a richer sauce, use coconut cream instead of coconut milk, elevating the indulgence of your curry.
- Heat Level Variations: Play with different curry pastes like red or yellow for varied heat and profile.
- Herb Twist: Instead of Thai basil, experiment with cilantro or mint to discover a fresh and fragrant flavor twist.
Embrace your creativity with these variations, and let the flavors of Thailand dance in your kitchen!
What to Serve with Thai Green Curry?
Elevate your Thai Green Curry experience with delightful sides that balance flavors and textures beautifully.
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Jasmine Rice: Fluffy, fragrant rice absorbs the creamy sauce, making each bite heavenly.
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Rice Noodles: A light and chewy alternative, perfect for soaking up the rich curry flavors. Toss them with a dash of lime for extra zest!
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Spring Rolls: These crispy appetizers provide a delightful crunch. Fill them with fresh veggies and herbs to complement the curry’s warmth.
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Cucumber Salad: Refreshing, tangy, and slightly sweet, this salad offers a crisp contrast to the spicy curry.
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Thai Iced Tea: The creamy and subtly sweet drink cools the palate, making it a perfect companion for your flavorful meal.
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Mango Sticky Rice: For dessert, this sweet treat balances the meal with its lush coconut and ripe mango flavors, creating a satisfying end to your dining experience.
These pairings not only enhance each flavor but also create a beautifully balanced meal that everyone will love!
How to Store and Freeze Thai Green Curry
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Room Temperature: Thai Green Curry can be left out for about 2 hours at room temperature, but it’s best to refrigerate it promptly after serving.
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled down before sealing to prevent condensation.
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Freezer: For longer storage, freeze your Thai Green Curry in a freezer-safe container for up to 2 months. Label the container with the date for easy tracking.
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Reheating: Thaw the curry overnight in the fridge before reheating gently on the stove. Add a splash of coconut milk if needed to maintain creaminess when warming it up.
Thai Green Curry Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! For the best flavors in your Thai Green Curry, choose fresh, vibrant vegetables. Look for green curry paste that smells aromatic, indicating its freshness. Select eggplants that are firm and glossy without any dark spots. Fresh ginger should be smooth and not wrinkled, and kaffir lime leaves should appear bright green and not wilted.
How should I store leftover Thai Green Curry, and how long will it last?
Very! Refrigerate any leftovers in a sealed container for up to 3 days. Allow the curry to cool to room temperature before sealing it to prevent condensation. It’s always a good practice to label the container with the date for reference!
Can I freeze Thai Green Curry, and how do I do it properly?
Sure thing! To freeze your Thai Green Curry, use an airtight freezer-safe container. Fill it, leaving about an inch of space for expansion, and label it with the date. It will stay good for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and then gently reheat it on the stove, adding a splash of coconut milk to maintain its creamy texture.
What if my Thai Green Curry turned out too spicy?
No worries! If you find your curry is too spicy, you can balance it out by adding a bit of sugar or additional coconut milk to mellow the heat. Alternatively, mixing in more broth or some vegetables like bell peppers or carrots can help reduce the spice level. Taste as you go until you hit that perfect balance!
Is this recipe safe for my allergies or dietary restrictions?
Yes! This Thai Green Curry Recipe can be easily customized. For gluten-free needs, just make sure to use a gluten-free soy sauce as a substitute for fish sauce. If you have nut allergies, verify your broth and green curry paste ingredients. For vegans, replacing chicken with tofu and using a plant-based broth or vegetable stock will work beautifully!
How can I adjust the recipe for a vegetarian or vegan option?
The more, the merrier! For a vegetarian or vegan Thai Green Curry, simply substitute the chicken with extra tofu or a variety of vegetables like bell peppers, zucchini, and mushrooms. Use vegetable broth instead of chicken broth and replace fish sauce with soy sauce or tamari. Adjust the cooking time accordingly for vegetables so they don’t become overcooked, creating a delightful, satisfying meal for everyone!
Delicious Thai Green Curry Recipe: Quick, Easy, and Customizable
Ingredients
Equipment
Method
- Warm 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat until shimmering.
- Add the green curry paste and sauté for 2-3 minutes until fragrant.
- Stir in 1 cup of broth with 400g of coconut milk until the curry paste is dissolved.
- Add 1-3 teaspoons of fish sauce, 1-3 teaspoons of sugar, and 6 torn kaffir lime leaves. Simmer for about 5 minutes.
- Toss in 350g of sliced chicken thighs and simmer for 7 minutes, until cooked through.
- Mix in 2 sliced Japanese eggplants and cook for another 5 minutes.
- Taste the curry and adjust seasoning with salt and sugar as needed.
- Stir in 1.5 cups of trimmed snow peas and cook for 2 minutes until lightly tender.
- Mix in 16 leaves of Thai basil and the juice of half a lime.
- Ladle the curry over jasmine rice or noodles, garnishing with crispy fried shallots and fresh herbs.