Green Curry Recipe

If you’ve ever ordered Thai food and found yourself spooning sauce straight from the container, then you already understand the power of green curry. It’s bold, fragrant, creamy, spicy—but not too spicy—and comforting in a way that feels both luxurious and light.

At the heart of green curry is the curry paste—a glorious mash-up of green chilies, lemongrass, galangal, garlic, shallots, and more. When you sauté it with coconut milk, your whole kitchen smells like you’ve been transported to a tiny family-run restaurant in Bangkok. Add some tender protein, crunchy veggies, and serve it over jasmine rice or with roti, and suddenly your Tuesday dinner feels like an event.

And guess what? It’s actually easy. Once you’ve got the paste (homemade or store-bought, no shame), the rest comes together in under 30 minutes. This version is rich, balanced, and loaded with vegetables—but fully customizable to whatever you’ve got in your fridge.

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Ingredients (serves 3–4):

• Green curry paste – 2–3 tbsp (adjust to spice level)

• Coconut milk – 400ml (1 can, full fat)

• Chicken breast or tofu – 300g, sliced

• Eggplant (Thai or regular) – 1 cup, chopped

• Bell pepper – 1, sliced

• Bamboo shoots – 1/2 cup (optional)

• Green beans – 1/2 cup, trimmed

• Kaffir lime leaves – 2 (optional but aromatic!)

• Fish sauce – 1 tbsp (or soy sauce for veg version)

• Palm sugar or brown sugar – 1 tsp

• Thai basil – a handful

• Lime juice – 1 tbsp

• Oil – 1 tbsp (for cooking)

• Steamed jasmine rice – for serving

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Step-by-Step Instructions:

1. Sauté the curry paste (2–3 minutes):
Heat oil in a wok or deep skillet over medium heat. Add the green curry paste and sauté for 2–3 minutes until fragrant. It should sizzle and become slightly darker in color.

2. Add coconut milk (2 minutes):
Pour in half the coconut milk and stir it with the paste to combine. Let it simmer until it thickens slightly and the oil begins to separate (a sign it’s releasing flavor). Then add the rest of the coconut milk.

3. Add protein and veggies (10–12 minutes):
Add your chicken or tofu and cook for 5 minutes. Then toss in eggplant, green beans, bell pepper, and bamboo shoots. Simmer gently until the chicken is cooked through and the vegetables are tender, about 7–8 more minutes.

4. Season and finish (3–5 minutes):
Add fish sauce, palm sugar, and kaffir lime leaves if using. Stir well. Add lime juice and Thai basil just before turning off the heat. Give it a taste—adjust saltiness or sweetness if needed.

5. Serve hot:
Ladle over jasmine rice, garnish with extra basil and lime wedges, and bask in the fact that you made Thai food at home without burning anything.

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Pro Tip:

Don’t skip sautéing the curry paste. This step activates the aromatics and takes your curry from “meh” to “oh wow.” And always use full-fat coconut milk for the best texture and richness—light versions just don’t hit the same. Want more depth? Add a few drops of fish sauce or a spoon of peanut butter (trust).