Name: Thai Green Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
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 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 1 cm thick; 1 1/2 cups snow peas, trimmed; 16 Thai basil leaves; Juice of 1/2 lime; Crispy fried Asian shallots, highly recommended; Thai basil or cilantro/coriander, optional garnish; Green or red chili slices, optional garnish; Steamed jasmine rice, to serve

Introduction

Thai green curry is a vibrant and fragrant dish that balances spicy, sweet, and savory flavors. Made with a rich coconut milk base and aromatic herbs, it’s a comforting meal perfect for any night. Whether you use store-bought paste or homemade, this recipe brings authentic Thai flavors to your kitchen.

A close-up view of a black cast iron pan filled with a creamy green curry, showing layers of light green curry sauce with smooth texture, chunks of light beige chicken, and dark purple eggplant slices with shiny skin, along with bright green long chili peppers scattered on top. Fresh green cilantro leaves are placed on the curry, adding contrast and freshness. A metal spoon with a wooden handle rests in the pan, partially submerged in the curry, and a white bowl containing lime wedges is seen in the corner on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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 1 cm 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 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. Cook for 2 to 3 minutes until the mixture mostly dries out. Be careful not to breathe in the fumes directly.

Step 3: Pour in the chicken or vegetable broth and coconut milk, stirring to dissolve the paste completely.

Step 4: If using store-bought curry paste, add 1 tsp fish sauce, 1 tsp sugar, and no salt. For homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar, and 1/8 tsp salt.

Step 5: Add the torn kaffir lime leaves, mix well, and bring the curry to a gentle simmer.

Step 6: Add the sliced chicken thighs, stir, then reduce the heat to medium so the curry bubbles gently. Cook for 7 minutes.

Step 7: Add the sliced eggplants and cook for another 5 minutes until they soften.

Step 8: Taste the sauce and adjust seasoning by adding more fish sauce or salt for saltiness, or sugar for sweetness if needed.

Step 9: Stir in the snow peas and cook for 2 minutes until slightly softened. Then add the Thai basil leaves and lime juice. The sauce should be slightly reduced but still on the thin side; do not keep simmering as the sauce will darken.

Step 10: Serve the green curry hot over steamed jasmine rice with crispy fried shallots, Thai basil or cilantro, and chili slices if you like a bit more heat.

Tips & Variations

Use full-fat coconut milk for a richer and creamier curry texture.

Substitute chicken with tofu or vegetables for a vegetarian version.

Adjust the amount of curry paste to control the spice level.

Add bamboo shoots or bell peppers for extra crunch and color.

If kaffir lime leaves are unavailable, a small amount of lime zest can provide a similar citrus fragrance.

FAQs

Can I make Thai green curry paste from scratch?

Yes, making green curry paste at home with fresh herbs and spices enhances the flavor, but store-bought paste is a convenient and tasty alternative.

What can I substitute for kaffir lime leaves?

If you don’t have kaffir lime leaves, you can use a small amount of fresh lime zest or dried lime leaves as a substitute to add citrus notes to the curry.