There’s something magical about Thai green curry—the creamy coconut milk, the fragrant herbs, the perfect balance of spicy, sweet, and savory flavors. If you’ve ever tasted it at a Thai restaurant and wondered how to recreate that authentic taste at home, you’re in the right place. This Thai green curry recipe is easy to follow, packed with fresh ingredients, and delivers restaurant-quality results every time.
Why You’ll Love This Thai Green Curry
Thai green curry, or Gaeng Keow Wan, is one of Thailand’s most beloved dishes. Unlike red curry, which is richer and spicier, green curry has a fresher, slightly herbal taste with a medium heat level. Here’s why this recipe is a must-try:
Authentic flavors – Made with homemade or store-bought green curry paste, coconut milk, and fresh Thai herbs.
Versatile – You can use chicken, shrimp, tofu, or any protein you prefer.
Quick & easy – Ready in under 30 minutes, perfect for weeknight dinners.
Healthy & balanced – Packed with vegetables and lean protein.
Ingredients You’ll Need
To make the best Thai green curry, you’ll need a mix of fresh and pantry staples. Here’s the full list:
For the Green Curry Paste (or use store-bought)
2-3 green Thai chilies (adjust for spice level)
1 stalk lemongrass (white part only, finely chopped)
3 cloves garlic
1 shallot (or small onion)
1-inch piece galangal (or ginger)
1 tsp coriander roots (or ground coriander)
1 tsp cumin seeds
1 tbsp shrimp paste (optional for umami depth)
1 tsp lime zest
1/4 cup fresh cilantro stems
1/2 tsp white pepper
For the Curry
1 tbsp vegetable oil
1 can (400ml) coconut milk
1 lb chicken breast or thighs (or tofu/shrimp)
1 cup Thai eggplant (or zucchini)
1 red bell pepper (sliced)
1 cup bamboo shoots
5-6 kaffir lime leaves (or bay leaves)
1 tbsp palm sugar (or brown sugar)
2 tbsp fish sauce (or soy sauce for vegetarian)
1/4 cup Thai basil leaves
1 red chili (for garnish)
Step-by-Step Instructions
Step 1: Make the Green Curry Paste (Skip if Using Store-Bought)
If you want the most authentic flavor, making your own paste is worth the effort.
Blend the ingredients – In a food processor, combine green chilies, lemongrass, garlic, shallot, galangal, coriander, cumin, shrimp paste, lime zest, and cilantro stems.
Grind into a smooth paste – Add a splash of water if needed to help blend.
Store or use immediately – This paste can be refrigerated for a week or frozen for longer storage.
Step 2: Cook the Curry Base
Heat the oil – In a large pot or wok, heat oil over medium heat.
Fry the curry paste – Add 2-3 tbsp of green curry paste and stir for 1-2 minutes until fragrant.
Add coconut milk – Pour in half the coconut milk and simmer for 3-4 minutes until oil starts to separate.
Step 3: Add Protein & Vegetables
Cook the chicken – Add sliced chicken and cook for 5 minutes until no longer pink.
Add vegetables – Toss in eggplant, bell pepper, bamboo shoots, and kaffir lime leaves.
Simmer – Pour in the remaining coconut milk and let it simmer for 8-10 minutes.
Step 4: Season & Finish
Add fish sauce & sugar – Balance the flavors with fish sauce and palm sugar.
Garnish with basil – Stir in Thai basil leaves just before serving.
Adjust consistency – If too thick, add a splash of water or broth.
Serving Suggestions
Thai green curry is best served with:
Steamed jasmine rice – The perfect base to soak up the flavorful sauce.
Rice noodles – For a lighter alternative.
Side of crispy spring rolls – Adds a nice crunch.
Fresh lime wedges – A squeeze of lime enhances the flavors.
Tips for the Best Thai Green Curry
Use full-fat coconut milk – It gives a creamier texture.
Don’t skip kaffir lime leaves – They add an authentic citrusy aroma.
Adjust spice level – Remove chili seeds for milder heat or add more for extra spice.
Don’t overcook vegetables – They should stay slightly crisp.
Common Mistakes to Avoid
Using too much curry paste – Start with 2 tbsp and adjust to taste.
Boiling the coconut milk – Simmer gently to prevent curdling.
Overcrowding the pan – Cook in batches if needed for even cooking.
Variations & Substitutions
Vegetarian option – Use tofu and soy sauce instead of fish sauce.
Seafood lovers – Shrimp or fish work great.
Extra veggies – Try mushrooms, baby corn, or snap peas.
Thai Green Curry Recipe, Authentic Thai Curry
Making Thai green curry at home is easier than you think, and the result is a restaurant-worthy dish bursting with fresh, aromatic flavors. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers every time. Give it a try, and you’ll never go back to takeout again!
People Also Ask
Thai green curry is a vibrant and flavorful dish that typically includes a variety of fresh vegetables, adding both texture and nutrition. Common vegetables found in this curry are eggplant, bamboo shoots, bell peppers, and Thai basil. Eggplant absorbs the rich coconut milk and spices, while bamboo shoots provide a crunchy contrast. Bell peppers add sweetness and color, and Thai basil contributes a distinct aromatic flavor. Some variations may also include zucchini, green beans, or carrots. These vegetables not only enhance the taste but also make the dish more wholesome. The combination of these ingredients with the creamy coconut base and fragrant green curry paste creates a harmonious balance, making Thai green curry a favorite among both vegetarians and non-vegetarians.
Thai green curry is known for its spicy kick, but the heat level can vary depending on the recipe and personal preference. The spiciness comes from green chilies used in the curry paste, which can range from moderately hot to very intense. However, the creaminess of coconut milk helps mellow the heat, making it more balanced. If you’re sensitive to spice, you can reduce the number of chilies or add more coconut milk to tone it down. Conversely, if you love heat, extra chilies or a dash of chili oil can amplify the spiciness. While Thai green curry is generally spicier than yellow curry, it’s often milder than red curry, making it a versatile choice for different palates.
When comparing red and green Thai curry, red curry is usually the hotter of the two. The heat level depends on the type and quantity of chilies used in the paste. Red curry gets its color and spice from dried red chilies, which tend to be fiercer. Green curry, made with fresh green chilies, is still spicy but often has a fresher, slightly herbal flavor with a milder heat profile. That said, spiciness can vary by recipe—some chefs may make green curry exceptionally hot. If you prefer a milder option, green curry with less chili is a good choice, but if you crave intense heat, red curry is likely the better pick.
Thai green curry can be a healthy dish when prepared with fresh ingredients and mindful cooking techniques. The curry paste contains herbs like lemongrass, galangal, and kaffir lime leaves, which have anti-inflammatory and digestive benefits. Coconut milk provides healthy fats, while the vegetables add fiber, vitamins, and minerals. However, the calorie count can rise if too much coconut milk or sugar is added. To make it healthier, opt for light coconut milk, reduce added sugars, and load up on vegetables. Lean proteins like chicken or tofu can also boost its nutritional value. Overall, Thai green curry is a balanced meal when enjoyed in moderation.
If your Thai green curry is too thin, there are several ways to thicken it. Simmering the curry uncovered allows excess liquid to evaporate, naturally thickening the sauce. Adding coconut cream instead of milk can also enhance richness and density. Another method is mixing a teaspoon of cornstarch or tapioca flour with water and stirring it into the curry while cooking. Mashed potatoes or pureed vegetables like eggplant can also help thicken the sauce while adding flavor. Avoid boiling vigorously, as it can break the coconut milk. With these techniques, you can achieve the perfect creamy consistency for your Thai green curry.
A green curry recipe is a flavorful Thai dish made with green curry paste, coconut milk, meat or vegetables, and aromatic herbs. The curry gets its vibrant color from green chilies, cilantro, and other fresh ingredients. It’s known for its spicy, sweet, and savory balance, often served with rice.
To make an authentic Thai green curry recipe, sauté green curry paste in oil until fragrant, then add coconut milk and your choice of protein (chicken, shrimp, or tofu). Add vegetables like eggplant and bell peppers, then season with fish sauce, palm sugar, and basil. Simmer until cooked and serve hot with jasmine rice.
A green curry Thai recipe stands out due to its fresh, spicy, and herbal flavors. The key is using homemade or high-quality green curry paste, which includes green chilies, lemongrass, galangal, and kaffir lime leaves. The creamy coconut milk balances the heat, creating a rich yet refreshing dish.
A traditional green curry recipe Thai style requires green curry paste, coconut milk, protein (chicken, beef, or tofu), Thai eggplant, bamboo shoots, kaffir lime leaves, basil, fish sauce, and palm sugar. Fresh herbs and spices give it an authentic taste, while coconut milk adds creaminess.
Each of these variations highlights the delicious and aromatic qualities of Thai green curry, making it a favorite worldwide. Adjust spice levels and ingredients to suit your taste!
