Get restaurant quality results with this Thai green curry recipe!
When making Thai green curry, it is important to use the freshest ingredient you can get your hands on.
Thai food is all about getting the flavours right. You want a good mix of sweet, sour, savoury and spicy and this Thai green curry recipe will get the results you’re looking for.
This is a recipe from my cookbook ‘The Curry Guy Thai’ but it was tested here on the blog first!
You are going to love this Thai green curry!
Thai Green Curry is best made with homemade Thai Green Curry Paste!
This is a delicious Thai green curry recipe that is very authentic and better than most I have tried. There are some pretty good Thai green curry pastes out there which you can purchase.
There are some bad ones too so shop around until you find one you really like. That, or make your own which is always my preferred curry paste. You just can’t beat the intense and delicious flavour of freshly pounded Thai green curry paste!
Once you have your curry paste sorted, this recipe is a breeze!
It only takes minutes to make. Again, however, I really hope you try making your own curry paste as I do here. You will notice a big, tasty difference.
If you decide to use a commercial brand, you will need to add it to this Thai green chicken curry to taste. Don’t add as much as I do in the recipe as my curry paste has a lot of other ingredients in it.
Some shop bought curry pastes have a lot more salt and chili in them so be careful.
The first time I tried this curry recipe, I was hooked! There is something about pounding all those ingredients into a delicious paste.
You can use other main ingredients too!
Although I used chicken in this authentic Thai green curry, the main ingredient is really up to you. This recipe is all about that delicious green sauce. Add prawns, beef, tofu… Whatever you like, it will be delicious in this sauce.
Just like when you go out to a nice Thai restaurant, you are usually offered your choice of main ingredient.
I love this one with king prawns!
Remember… You can substitute other main ingredients of your choice. You aren’t limited to chicken. Try this sauce with tofu, beef, pork or just lots more veggies! If it sounds good, it probably will be.
This curry is often served with a couple other curries so that you can enjoy so many different flavours. Try my Thai red chicken curry or beef Massaman for example.
Step by step photos of Thai green curry…
It is always a good idea to lay out all the ingredients before starting cooking.
Fry the green curry paste for about 30 seconds in some oil.
Add the chicken or your protein of choice.
Stir well and brown the chicken for a couple of minutes in the pan.
Once the chicken is about 50% cooked through, pour in the heated stock.
Add the coconut milk.
Bring to a simmer.
Add veggies of choice.
Add the fish sauce, soy sauce, tamarind and sugar and simmer until the veggies are just cooked through.
Love Thai food? Try some of these delicious recipes!
Thai Red Curry
Beef Massaman Curry
Chicken Satay and peanut sauce
Thai Drunken Noodles
Steamed Sea Bass with Garlic and Lime Sauce
Tom Yum Gai
Tom Kha Gai
Hot and Sour Prawn Soup
Dig in!
How To Make Thai Green Curry
Ingredients
- 2 tbsp coconut oil or rapeseed (canola) oil
- 1 batch of Thai green curry paste or shop-bought to taste
- 450g (1lb) skinless chicken thigh or breast fillets, cut into bite- size pieces
- 250ml (1 cup) Thai chicken stock or unsalted chicken stock
- 400ml (13⁄4 cups) thick coconut milk
- About 225g (8oz) vegetables, such as baby corn, bamboo shoots, aubergine (eggplant), broccoli, sliced lotus root
- 2 tbsp sugar (more or less to taste)
- 3 tbsp Thai fish sauce* Handful of Thai sweet basil,
- roughly chopped
- 3 lime leaves, stalks removed
- and leaves finely julienned
- 2 red spur chillies, cut into thin
- rings, to garnish
- Basil oil and some of the goop
- from the bottom, to garnish (see page 146) (optional)
Instructions
- Heat a large wok or frying pan over a medium–high heat and add the oil. When visibly hot, add the green curry paste and fry for about 30 seconds in the oil. Add the chicken pieces and cook for a couple of minutes, stirring to combine with the paste.
- Add the stock and coconut milk and bring to a simmer. Cook for about 10 minutes, or until the chicken is cooked through and the sauce thickens a little. Stir in your vegetables and cook them through to your liking. I prefer mine to be on the crunchy side and not at all mushy. Stir in the sugar, fish sauce, basil and lime leaves. Taste the curry and adjust the flavours to your preference.
- Garnish with the sliced spur chillies and basil oil, if using. In the photo opposite I added 3 tablespoons of the thick basil oil. You could strain the oil and just garnish with a few drops of clear basil oil but I like to add the oil without running it through a sieve and cheesecloth.
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