Thai Green Curry

Why You’ll Love This Recipe

This recipe is packed with bold flavors and comes together quickly, making it perfect for weeknight dinners. The creamy coconut base pairs beautifully with the aromatic herbs and spices, while the ingredients are easy to customize. Whether you prefer chicken, shrimp, or a vegetarian version, this dish is always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

green curry paste
coconut milk
chicken breast or thighs (or tofu for vegetarian option)
eggplant, sliced
bell peppers, sliced
zucchini, sliced
bamboo shoots (optional)
fish sauce
brown sugar or palm sugar
garlic cloves, minced
fresh ginger or galangal, grated
vegetable oil
fresh basil leaves
lime juice
salt

Directions

Heat vegetable oil in a large pan or pot over medium heat. Add the green curry paste and cook for 1–2 minutes until fragrant.

Stir in the garlic and ginger, cooking briefly to release their aroma.

Pour in the coconut milk and stir well to combine with the curry paste.

Add the chicken (or tofu) and cook for a few minutes until it begins to cook through.

Add the eggplant, bell peppers, zucchini, and bamboo shoots if using. Let the curry simmer for 10–15 minutes until the vegetables are tender and the protein is fully cooked.

Season with fish sauce and sugar, adjusting to taste.

Stir in fresh basil leaves and a squeeze of lime juice just before serving.

Serve hot with steamed rice.

Servings and timing

This recipe serves 4 people.
Preparation time is about 15 minutes, and cooking time is approximately 25 minutes, making the total time around 40 minutes.

Variations

You can switch the protein to shrimp, beef, or keep it vegetarian with tofu or chickpeas. Adjust the spice level by adding more or less curry paste. For extra richness, use full-fat coconut milk, or for a lighter version, use light coconut milk. You can also add vegetables like green beans, snow peas, or mushrooms.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over medium heat or in the microwave until warmed through. Add a splash of water or coconut milk if the curry thickens.

This dish can be frozen for up to 2 months, though the texture of some vegetables may soften after thawing.

FAQs

What is Thai green curry made of?

It’s made with green curry paste, coconut milk, vegetables, and protein such as chicken or tofu.

Is Thai green curry very spicy?

It can be, but you can adjust the spice level by using less curry paste.

Can I make it vegetarian?

Yes, simply use tofu and replace fish sauce with soy sauce or a vegetarian alternative.

What vegetables work best?

Eggplant, peppers, zucchini, green beans, and bamboo shoots are great options.

Can I use store-bought curry paste?

Yes, store-bought paste works perfectly and saves time.

What does green curry taste like?

It’s creamy, slightly spicy, and aromatic with hints of sweetness.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy.

What should I serve with it?

Steamed jasmine rice is the most common pairing.

How long does it last in the fridge?

Up to 3 days when stored properly.

Can I freeze Thai green curry?

Yes, though some vegetables may become softer after reheating.

Conclusion

Thai green curry is a flavorful and comforting dish that brings together rich coconut creaminess and vibrant spices. Easy to customize and quick to prepare, it’s a perfect recipe to add variety and excitement to your home cooking.

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