Thai Green Curry Recipe
Introduction
Thai Green Curry is a vibrant and fragrant dish packed with aromatic herbs and tender chicken. Silky coconut milk blends with spicy green curry paste to create a flavorful sauce that pairs perfectly with jasmine rice. This recipe is easy to follow and adaptable to your taste preferences.
Ingredients
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) or homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g (14 oz) full-fat coconut milk
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
- 6 kaffir lime leaves, torn in half
- 350 g (12 oz) skinless boneless chicken thigh, sliced
- 2 small Japanese eggplants, sliced 1 cm thick
- 1 1/2 cups small snow peas, trimmed
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander for garnish
- Green or red chili slices (optional)
- Steamed jasmine rice, to serve
Instructions
- Step 1: Heat the vegetable oil in a heavy-based skillet or pot over medium-high heat.
- Step 2: Add the green curry paste, garlic, ginger, and lemongrass paste and cook for 2 to 3 minutes until most of the moisture evaporates. Avoid breathing in the fumes directly.
- Step 3: Pour in the chicken or vegetable broth and coconut milk. Stir well to dissolve the curry paste into the liquid.
- Step 4: For store-bought curry paste, add 1 tsp fish sauce and 1 tsp sugar. For homemade paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt. Mix thoroughly.
- Step 5: Add the torn kaffir lime leaves and bring the curry to a gentle simmer.
- Step 6: Add the sliced chicken thighs. Stir to combine, then reduce heat to medium and simmer gently for 7 minutes.
- Step 7: Add the sliced eggplants and cook for 5 minutes until tender.
- Step 8: Taste the sauce and adjust seasoning with more fish sauce or salt for saltiness, and sugar for sweetness as desired.
- Step 9: Stir in the snow peas and cook for 2 minutes until slightly softened.
- Step 10: Add the Thai basil leaves and lime juice, mixing gently. The sauce should be reduced but still relatively thin; avoid simmering further to prevent darkening.
- Step 11: Serve the curry over steamed jasmine rice. Garnish with crispy fried shallots, additional Thai basil or cilantro, and chili slices if using.
Tips & Variations
- Use fresh kaffir lime leaves for authentic aroma; if unavailable, substitute with lime zest.
- Adjust fish sauce and sugar gradually to balance saltiness and sweetness to your preference.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Add bamboo shoots or bell peppers for extra texture and color.
- Crispy fried shallots add a wonderful crunch and depth of flavor; they can be found in Asian markets or homemade.
Storage
Store leftover Thai green curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. The sauce may thicken when cooled—add a splash of broth or coconut milk to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thigh?
Yes, you can use chicken breast, but thighs tend to remain juicier and more flavorful when simmered in curry.
Is Thai green curry paste very spicy?
Green curry paste can be quite spicy, but the heat level varies by brand. Adjust the amount used according to your preferred spice tolerance.
PrintThai Green Curry Recipe
This authentic Thai Green Curry recipe blends aromatic green curry paste with tender chicken thigh, fresh vegetables, and creamy coconut milk, creating a flavorful and hearty dish. Enhanced with kaffir lime leaves, Thai basil, and a balance of fish sauce and sugar, it offers a perfect harmony of spicy, sweet, and savory flavors. Served over steamed jasmine rice and garnished with crispy fried shallots and fresh herbs, this curry is a delightful taste of Thailand right at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Curry Paste and Base
- 4 – 6 tbsp Thai Green Curry Paste (Maesri brand recommended) or 1 quantity homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14 oz full-fat coconut milk
Seasonings
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
- 6 kaffir lime leaves, torn in half
Main Ingredients
- 350 g/12 oz skinless boneless chicken thigh, sliced
- 2 small Japanese eggplants, sliced 1cm thick
- 1 1/2 cups snow peas, trimmed
Garnishes and Serving
- 16 Thai basil leaves
- Juice of 1/2 lime
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (optional for garnish)
- Green or red chili slices (optional)
- Steamed jasmine rice
Instructions
- Heat the Oil: In a heavy-based skillet or pot, heat 2 tablespoons of vegetable oil over medium-high heat to prepare for cooking the curry paste.
- Cook the Curry Paste and Aromatics: Add the green curry paste along with minced garlic, grated ginger, and lemongrass paste, if using. Cook for 2 to 3 minutes, stirring frequently until the paste mostly dries out and releases its fragrance. Avoid inhaling fumes directly as they can be strong.
- Add Liquids: Pour in the chicken or vegetable broth and full-fat coconut milk. Stir well to dissolve the curry paste completely into the liquids, creating the curry base.
- Season the Curry: For curry paste from a jar, add 1 teaspoon fish sauce and 1 teaspoon sugar without salt. For homemade curry paste, add 3 teaspoons fish sauce, 3 teaspoons sugar, and 1/8 teaspoon salt to balance the flavors.
- Incorporate Kaffir Lime Leaves: Add the torn kaffir lime leaves into the pot and mix well. Bring the mixture to a gentle simmer to infuse flavors.
- Cook the Chicken: Add sliced chicken thigh pieces into the simmering curry. Stir to combine. Reduce heat to medium to maintain a gentle bubbling and cook for 7 minutes until the chicken is cooked through.
- Add Eggplants: Stir in sliced Japanese eggplants and cook for an additional 5 minutes until the eggplants are soft and tender.
- Adjust Seasoning: Taste the sauce and add more fish sauce or salt for saltiness, or sugar for sweetness according to preference to achieve the ideal balance.
- Add Snow Peas and Finishing Touches: Add the trimmed snow peas and cook for 2 minutes until slightly softened. Then stir in Thai basil leaves and fresh lime juice. The sauce should have reduced but remain rather thin in consistency; avoid simmering further as it could darken the curry’s color.
- Serve: Serve the vibrant Thai green curry hot over steamed jasmine rice, garnished with crispy fried Asian shallots, additional Thai basil or cilantro, and optional chili slices for extra heat.
Notes
- Use Maesri brand curry paste for authentic flavor if you do not want to make homemade green curry paste.
- Lemongrass paste adds freshness and depth; adjust quantity based on your preference or omit if unavailable.
- Low sodium broth helps control saltiness; adjust fish sauce and salt accordingly during seasoning.
- Full-fat coconut milk contributes to the creamy texture and rich flavor of the curry.
- Kaffir lime leaves add a distinctive citrus aroma; tearing them boosts flavor release.
- Chicken thighs are preferred for tenderness and juiciness over chicken breasts.
- Japanese eggplants are traditional but substitute with other small Asian eggplants or regular eggplants as needed.
- Snow peas add crunch and color, added near the end to retain texture.
- Crispy fried Asian shallots enhance texture and flavor as a garnish, highly recommended.
- Adjust the balance of fish sauce and sugar at the end to suit personal taste.
Keywords: Thai Green Curry, Thai Curry, Coconut Curry, Chicken Curry, Asian Cuisine, Spicy Curry
