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Thai Green Curry Recipe: Simple Steps for Authentic Flavor

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homemade Thai Green Curry

If you love bold and spicy flavors, Thai Green Curry is a dish you have to try. This recipe combines chicken, fresh vegetables, and aromatic herbs with creamy coconut milk to create a meal that’s both delicious and satisfying.

You might be wondering what makes green curry stand out. Its vibrant color comes from green chilies and fresh herbs, while the unique taste is a blend of spicy, sweet, and savory notes. Whether you’re cooking for family or friends, this dish is sure to impress with its rich flavors and delightful aroma.

Ready to dive into the world of Thai cuisine? With just a few simple steps and ingredients, you’ll have a masterpiece on your plate in no time. Let’s get started on this exciting culinary journey together!

Exact Ingredients (+ Possible Substitutes)

To make a delicious Thai Green Curry, you need some important ingredients. Here’s a list with possible substitutes:

Main Ingredients:

  • Thai Green Curry Paste

    • Substitute: Store-bought green curry paste if you can’t make it from scratch.
  • Coconut Milk

    • Substitute: Coconut cream for a richer texture or light coconut milk for fewer calories.

Vegetables:

  • Bell Peppers: Red or green

    • Substitute: Any color bell pepper or even zucchini.
  • Bamboo Shoots

    • Substitute: Water chestnuts for a similar crunch.

Aromatics:

  • Garlic (3-4 cloves)
  • Shallots (2-3 bulbs)
  • Ginger (1-inch piece)
    • Substitute: Galangal for a more authentic taste.

Herbs and Spices:

  • Thai Green Chilies (3-5)

    • Substitute: Jalapeños if you want less heat.
  • Lemongrass (2 stalks)

    • Substitute: Lemongrass paste if fresh stalks are not available.
  • Kaffir Lime Leaves (3-4 leaves)

    • Substitute: Zest from one lime.
  • Cilantro Roots (2-3 roots)

    • Substitute: Cilantro stems if you can’t find roots.

  • Cumin Seeds (1 tsp)



  • Coriander Seeds (1 tsp)


Protein:

  • Chicken (1 lb)
    • Substitute: Tofu or shrimp for a different twist.

Seasoning:

  • Fish Sauce (1-2 tbsp)

    • Substitute: Soy sauce for a vegetarian option.

  • Sugar (1 tbsp)



  • Salt (to taste)


Try using these ingredients and their substitutes to fit your taste preferences or what’s available in your kitchen. Experimenting can lead to some delightful surprises!

Instructions

  1. Prepare the Ingredients:

    • Peel and thinly slice 2 cloves of garlic.
    • Thinly slice 1 shallot.
    • Thinly slice 1 stalk of lemongrass.
    • Delicately slice off the green bumpy peel of 1 kaffir lime.
    • Dry roast 1 tsp of cumin seeds and 1 tsp of coriander seeds for 30 seconds.
  2. Cook the Paste:

    • Heat 2 tbsp of oil in a large wok or frying pan over medium-high heat until hot.
    • Add 2 tbsp of green curry paste and fry for about 30 seconds, stirring constantly.
  3. Add the Chicken:

    • Add 500g of chicken pieces to the wok.
    • Cook for 2-3 minutes, stirring to combine with the paste.
  4. Add Liquid:

    • Pour in 1 cup of chicken stock and 1 can of coconut milk.
    • Bring to a simmer.
  5. Add Vegetables:

    • Add 1 cup of sliced eggplant and 1 cup of mushrooms.
    • Add 3 kaffir lime leaves, 1 tbsp of palm sugar, and 2 tbsp of fish sauce.
  6. Simmer:

    • Let it cook for 10 minutes or until the eggplant is soft.
    • Stir in 1 sliced red bell pepper and let it cook for another minute.
  7. Finish:

    • Turn off the heat.
    • Add a handful of Thai basil leaves and stir until wilted.
    • Add some chopped red chilies if you like it spicier.
  8. Serve:

    • Serve your Thai green curry hot with steamed rice.

Tips, Tricks & Storing

Use Fresh Ingredients: Fresh herbs like basil and kaffir lime leaves give the curry a burst of flavor. Avoid dried herbs if possible.

Balancing Flavors: Taste as you go. Adjust the sweetness with sugar or the saltiness with fish sauce. Lime juice adds a perfect tangy note.

Coconut Milk: Use full-fat coconut milk for a richer taste. If you prefer a lighter curry, you can mix full-fat with light coconut milk.

Spice Level: Control the heat by adjusting the amount of green curry paste. Start with a small amount and add more if you need.

Basil Tips: Add basil at the end of cooking so it stays fresh and aromatic. Overcooked basil can lose its flavor.

Storing Leftovers

  • Refrigerator: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: For longer storage, freeze the curry in portions for up to 3 months. Use freezer-safe containers to prevent freezer burn.
  • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or coconut milk if it thickens too much after refrigeration.

Quick Tricks

  • Prep Ahead: Chop all veggies and measure your ingredients before you start cooking. It speeds up the process.
  • Lemongrass Paste: If you can’t find fresh lemongrass, use lemongrass paste. It’s a great substitute and easier to use.
  • Fish Sauce: Substitute with soy sauce for a vegetarian version.

Using these tips and tricks will help you make a delicious Thai Green Curry every time. Enjoy your cooking!

Recipe Variations & Serving Suggestions

Try Different Proteins

You can use various proteins in your Thai Green Curry, like chicken, beef, shrimp, or tofu. Each protein brings a unique flavor and texture.

Vegetable Options

Add an array of vegetables such as bell peppers, zucchini, bamboo shoots, and green beans. The more variety, the more colorful and nutritious your curry will be.

Spice Level

Adjust the heat of your curry by varying the amount of green curry paste. If you prefer a milder curry, use less paste. For a spicier kick, you can add extra green chilies.

Garnishes

Use garnishes to enhance flavor and presentation. Fresh Thai basil, cilantro, lime wedges, and sliced red chili peppers can be great options.

Serving with Rice

Rice is a classic side for Thai Green Curry. Jasmine rice is particularly aromatic and pairs well. You can also try brown rice for a healthier option.

Serving with Noodles

For a different twist, serve your curry over rice noodles or glass noodles. This makes for a comforting and filling meal.

Breads

Even though it’s not traditional, some folks enjoy Thai Green Curry with bread. Crusty bread can be used to soak up the delicious curry sauce.

Coconut Milk Alternatives

For a lighter dish, you can use light coconut milk or even half coconut milk and half vegetable broth. This can reduce the calorie content while keeping the flavor.

Adding Fruits

Experiment by adding fruits like pineapple or mango. They introduce a sweet and tangy element that contrasts beautifully with the spices.

These variations and serving suggestions allow you to customize Thai Green Curry to fit your tastes and dietary needs perfectly.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.