Thai Green Curry Recipe
Introduction
Thai Green Curry is a vibrant and fragrant dish that beautifully balances spicy, sweet, and savory flavors. Made with tender chicken, fresh vegetables, and aromatic herbs, it’s a comforting meal perfect for any night of the week.
Ingredients
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) 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/14oz coconut milk, full fat
- 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 chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1cm thick
- 1 1/2 cups snow peas, small, trimmed
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Crispy fried Asian shallots, highly recommended
- Thai basil or cilantro/coriander, recommended for garnish
- Green or red chili slices, optional
- Steamed jasmine rice, for serving
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, minced garlic, grated ginger, and lemongrass paste. Cook for 2 to 3 minutes until the mixture mostly dries out. Be careful not to breathe in the fumes.
- Step 3: Pour in the chicken or vegetable broth and coconut milk, stirring to dissolve the paste evenly.
- Step 4: For store-bought paste, season with 1 tsp fish sauce and 1 tsp sugar; no salt is needed. If using homemade paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt.
- Step 5: Add the torn kaffir lime leaves and stir. Bring the mixture to a simmer.
- Step 6: Add the sliced chicken thighs, stir to coat, then lower the heat to medium. Let it bubble gently and cook for 7 minutes.
- Step 7: Add the sliced Japanese eggplants and cook for another 5 minutes until they become soft.
- Step 8: Taste the sauce and adjust seasoning by adding more fish sauce or salt for saltiness, or sugar for sweetness, as desired.
- Step 9: Add the snow peas and cook for 2 minutes until slightly softened. Stir through the Thai basil leaves and lime juice. The sauce should reduce slightly but remain thin; do not over-simmer or it will darken.
- Step 10: Serve the curry hot over steamed jasmine rice. Garnish with crispy fried Asian shallots, additional Thai basil or cilantro, and sliced chilies if you like.
Tips & Variations
- Use full-fat coconut milk for a richer and creamier curry.
- If you prefer vegetarian, substitute chicken with tofu and use vegetable broth.
- Adjust the number of Thai chili slices to control the spice level.
- Kaffir lime leaves add a distinctive aroma; if unavailable, a little lime zest can be used as a substitute.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of coconut milk or water if it has thickened. This curry does not freeze well because the coconut milk can separate.
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 remain more tender and flavorful in this curry due to their higher fat content.
Is Thai Green Curry paste very spicy?
It has a moderate heat level, but it can be adjusted by adding fewer or more chili slices or choosing a milder paste variety. Always taste and adjust seasoning as you cook.
PrintThai Green Curry Recipe
This authentic Thai Green Curry recipe combines aromatic green curry paste with tender chicken, fresh vegetables, and creamy coconut milk to create a flavorful, balanced dish. Featuring ingredients like kaffir lime leaves, lemongrass, and Thai basil, this curry delivers a perfect harmony of spicy, sweet, and savory notes. Serve it over steamed jasmine rice for a comforting and traditional Thai meal.
- 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 Aromatics
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR homemade green curry paste (see Note 1)
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
Wet Ingredients
- 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*
Herbs and Vegetables
- 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 snow peas, trimmed
- 16 Thai basil leaves
- Juice of 1/2 lime (to taste)
Garnishes
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (recommended)
- Green or red chilli slices (optional)
- Steamed jasmine rice (for serving)
Instructions
- Heat oil: Warm 2 tablespoons of vegetable oil in a heavy-based skillet or pot over medium-high heat to prepare for sautéing the curry paste and aromatics.
- Cook curry paste and aromatics: Add the green curry paste along with minced garlic, grated ginger, and lemongrass paste. Cook for 2 to 3 minutes until the mixture mostly dries out and becomes fragrant. Be cautious to avoid inhaling the strong fumes directly.
- Add liquids: Pour in the chicken or vegetable broth and the full-fat coconut milk. Mix well to dissolve the curry paste evenly into the liquid base.
- Season the curry: Depending on your curry paste choice, add seasonings — if using store-bought curry paste, add 1 teaspoon fish sauce and 1 teaspoon sugar; for homemade paste, add 3 teaspoons fish sauce, 3 teaspoons sugar, and 1/8 teaspoon salt.
- Add kaffir lime leaves: Tear the lime leaves in half and stir them into the curry, then bring the mixture to a simmer to develop flavor.
- Cook chicken: Add the sliced chicken thighs to the simmering curry, stir well, then reduce the heat to medium to maintain a gentle bubbling. Cook for 7 minutes until the chicken is cooked through.
- Add eggplants: Add the sliced Japanese eggplants to the curry and cook for an additional 5 minutes until they become soft and tender.
- Taste and adjust seasoning: Sample the sauce and adjust saltiness by adding more fish sauce or salt if needed, and adjust sweetness with additional sugar if desired.
- Add snow peas: Stir in the trimmed snow peas and cook for 2 minutes until they soften slightly but retain some crunch.
- Finish with herbs and lime: Stir in the Thai basil leaves and lime juice to brighten the flavors. The sauce should have reduced slightly but remain somewhat thin; do not continue simmering to avoid darkening the sauce.
- Serve: Spoon the green curry over steamed jasmine rice, and garnish with crispy fried shallots, extra Thai basil or cilantro, and sliced green or red chillies as desired for added flavor and texture.
Notes
- Note 1: You can use store-bought green curry paste (Maesri brand recommended) or prepare homemade green curry paste for more authentic flavor.
- Note 2: Lemongrass paste provides the essential citrusy aroma typical of Thai curry; fresh lemongrass can be substituted if desired.
- Note 4: Use full-fat coconut milk for richness and creaminess; light coconut milk will result in a thinner curry.
- Note 5: Kaffir lime leaves add a unique citrus fragrance; tearing them releases their essential oils.
- Note 6: Chicken thigh is preferred for its tenderness and flavor; skinless, boneless cuts cook evenly in the curry.
- Note 7: Japanese eggplants are sweeter and less bitter than other varieties; they hold up well in curry without disintegrating.
- Note 8: Thai basil imparts a distinctive aromatic flavor different from sweet basil, critical for authentic green curry taste.
- Note 9: Crispy fried Asian shallots add crunch and umami; highly recommended as garnish.
- * Adjust fish sauce, sugar, and salt to taste for balanced seasoning.
Keywords: Thai green curry, green curry recipe, chicken curry, Thai cuisine, coconut milk curry, easy Thai recipe
