If you’re craving something creamy, spicy, and insanely comforting, Thai green curry is THE move. This dish hits that perfect balance of fragrance and flavor—rich coconut milk, bold green curry paste, tender chicken, and fresh herbs all vibing together in one pot. Since it cooks fast and tastes restaurant-level delicious, this recipe is a must-try for anyone who loves easy-but-bougie home cooking. Plus, it’s beginner-friendly, so even if you’re new to Thai cuisine, you’ll still nail it.
Nutrition Value
(Approx per serving)
- Calories: ± 420 kcal
- Protein: 28g
- Carbs: 18g
- Fat: 28g
- Fiber: 3g
- Sodium: 780mg
This curry is high in protein and full of healthy fats from coconut milk, while still being incredibly satisfying.
Thai Green Curry Ingredients
- 400g chicken thigh, sliced
- 2 tbsp Thai green curry paste
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- A cup eggplant or zucchini, chopped
- 1 red chili, sliced
- 1 tbsp fish sauce
- brown sugar (1 tbsp)
- 3–4 kaffir lime leaves
- 1 cup Thai basil leaves
- 1 tbsp vegetable oil
- Salt & pepper to taste
Tools
- Medium saucepan or wok
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups & spoons
How To Make Thai Green Curry Step by Step
- Heat oil in a saucepan over medium heat.
- Add green curry paste and stir for 1 minute until fragrant.
- Pour in half of the coconut milk and stir until the mixture thickens.
- Add chicken slices, then cook until lightly opaque.
- Add the remaining coconut milk and chicken broth.
- Stir in vegetables and let simmer for 8–10 minutes.
- Add fish sauce, brown sugar, and kaffir lime leaves.
- Let it simmer gently until the chicken is fully cooked and the sauce thickens.
- Add Thai basil and sliced chili right before turning off the heat.
- Taste and adjust seasoning—because flavor matters.
FAQs
Q: Can I use beef or tofu instead of chicken?
Yes! Beef, shrimp, tofu, or even mixed veggies work super well in this curry.
Q: Is Thai green curry spicy?
Generally, yes—but you can reduce the curry paste if you want it milder.
Q: Can I make it dairy-free?
It already is! Thai curries use coconut milk, not dairy.
How to Store
- Store in an airtight container for up to 3 days in the fridge.
- Freeze for up to 2 months—but add fresh basil only after reheating for best flavor.
Cooking Tips
- Sautéing the curry paste first boosts aroma and depth.
- Don’t skip kaffir lime leaves—they’re tiny but game-changing.
- If you like your curry thicker, simmer uncovered for a few extra minutes.
- Add basil at the end so it stays bright and fresh.
- Use full-fat coconut milk for the creamiest result.
Thai green curry is one of those dishes that tastes complex yet is surprisingly easy to throw together. Whether you serve it with jasmine rice or warm noodles, it’s guaranteed to level up your dinner game. Save this recipe, try it once, and trust me—you’ll be making it again and again.
Keyword : Thai green curry, easy curry recipe, coconut milk curry, Thai food recipe, spicy Asian curry
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