Thai Green Curry is a rich, fragrant, and authentic dish packed full of fresh flavors. This curry is made with Chicken, eggplant, Thai herbs, and spices. The recipe I have shared here shows you how to make Thai Green Curry and Green Curry Paste with easy step-by-step instructions for you to try at home.
I have also shared a detailed video of this recipe to make the cooking process clear and simple. This Thai Green Curry is the best side dish for lunch and dinner and tastes great over jasmine rice, white rice or brown rice . And it can also be easily customized to the Vegan or Vegetarian-friendly dish.
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What is Thai Green Curry?
Thai Green Curry is a classical dish made with homemade green curry paste along with proteins and vegetables. Usually, the proteins used for this recipe are chicken, shrimp, fish, or tofu that is simmered in rich coconut milk. Then the sauce is garnished with Thai Sweet Basil Leaves.
This Green Curry is one of the popular dishes from the Thai Cuisine and it also has its fame across the globe. The complex fresh flavors with a mildly sweet note from the coconut milk make this curry unique from other Thai Recipes.
Here in this post, I have shared Thai Green Curry with homemade curry paste. But you can also make this with store-bought paste to make the cooking process easier. So let's check out how to make this delicious curry from scratch.
Ingredients
I have shared the ingredients for making Thai Green Curry from scratch below and have also shared some substitutes if any of the ingredients are not handy to you.
For Thai Green Curry Paste
- Chinese Shallots - Usually Chinese shallots work best for this curry and I have used the same to get a nice taste and flavor
- Ginger - Gives a rich aroma to the curry, you could also use galangal if it is easily available to you. It gives an intense fresh aroma to your curry
- Garlic - Helps in good digestion and enhances the flavor of the curry. You could also use Ginger Garlic Paste if you don't want to add them separately
- Green Chili (Thai) - Thai green chilies that give the required spice to the curry and adjust the quantity according to your family's heat preferences
- Lemongrass - Gives a fresh aroma and flavor to the dish I have used fresh chopped stalks here and you can also use lemon grass paste
- Roasted Cumin & Coriander Seeds - I have taken tsp each of cumin and coriander seeds and roasted it in medium heat. The combination of both the spices gives an earthy flavor to your curry
- Fish or Shrimp Sauce - I have used fish sauce here but you can also use shrimp sauce for rich taste and flavor
- White Peppercorns - Since I have used a lot of green chilies, I have skipped it and you can use it if you can handle the heat
- Kaffir Lime Zest - Kaffir lime zest and leaves give an authentic taste and flavor but it was not easily available to me, so I have added regular lime zest here
For Thai Green Curry
- Coconut Milk - It gives a thick, rich, and sweet taste to the dish
- Chicken - I have used whole chicken curry cut medium size pieces and you can feel free to use thighs or chicken breast pieces
- Eggplant -Chinese eggplant or Thai eggplant both works best for this recipe
- Red Chili - Thai red chilies when combined with green chilies gives a nice flavor to the curry
- Thai Sweet Basil - Delivers a sweet touch to the curry
Thai Green Curry Paste
Green Curry Paste is the main ingredient that gives an earthy and aromatic flavor to your curry. Even though the curry paste is easily available in most Asian grocery stores, making them from scratch gives an authentic feel. But if you are not easily accessible to certain ingredients, you could always feel free to use the store-bought ones.
To make the curry paste, first, add all the ingredients mentioned under green curry paste into a blender jar. Pulse everything until it turns into a smooth paste. Reserve it for later use.
More similar condiments:
- Thai Red Curry Paste
- Thai Yellow Curry Paste
- Panang Curry Paste
- Yellow Curry Paste
- Vindaloo Paste
- Ginger Garlic Paste
- Tamarind Paste
How to make Thai Green Curry?
The Thai Green Curry Recipe shared here is made with chicken and eggplant and you can always use your favorite proteins like shrimp, tofu, or only vegetables for a meat-free version.
Following are the high-level instructions to make this recipe, but for detailed step-by-step instructions with photos with video, please check out the recipe card below.
- Pour Coconut Milk - In a pan with medium heat, pour coconut milk and cook until it leaves oil
- Fry Green Curry Paste -Now fry the green curry paste in the coconut milk oil until it turns fragrant. This is very important to achieve a flavor-packed curry. Note that, if the curry paste is not sauteed properly the curry will be too bitter and pungent
- Add in the chicken - Now add the chicken, salt and give a good mix to coat it with the green curry paste
- Close and Cook - Close the pan with a lid and cook for about 7 to 10 minutes
- Add in the Eggplant - Open the lid and add in the eggplant, Thai red chili, coconut milk, and water and give a good mix.
- Close and cook again - Close the pan and cook again for about 10 to 12 minutes
- Simmer - Now open the lid and simmer the heat and add some lime leaves, Thai sweet basil leaves and give a quick stir
- Remove and Serve - Remove the curry from the heat and now it is ready for you to taste and enjoy
Calories
This Thai Green Curry shared here contains 359 calories and it is an estimation by the nutrition calculator. The calorie count may change if any of the ingredients are changed or increased. You could also find the detailed nutritional information in the recipe card below.
Tips
- Green Curry Paste - Even though homemade green curry paste gives you the authentic flavor and taste, you could also use store-bought paste to make the process easier
- For Rich Flavor and taste - Make sure to fry the green curry paste in the coconut milk oil or coconut oil until you don't feel any raw aroma. If the curry paste is not fried properly, then your curry will taste bitter and pungent
- Proteins - I have used chicken to make this green curry but you can also use shrimp, tofu, or vegetables alone
- Vegan Options - For a vegan-friendly version, you could choose veggies like zucchini, snow peas, squash, and similar other veggies. You could also skip the fish sauce or use the vegan sauce for this Vegan Thai Green Curry
- Coconut Milk - Coconut milk gives a thick and rich flavor to your curry, and I recommend using unsweetened thick coconut milk for this particular recipe
- Alternatives - Even though Kaffir lime zest and lime leaves are important flavor-enhancing ingredients, I have used only regular lime zest and lime leaves as they were not handy for me. You could also use the store-bought curry paste if you don't want to make it from scratch
Storage Suggestions
This Thai Green Curry stays good for up to 2 days in the refrigerator in an airtight container. But as always I would recommend consuming it as fresh as possible without storing it for long days.
Serving Suggestions
This curry tastes delicious over jasmine rice, white rice or brown rice along with other side dishes of your choice.
Related Recipes
You could also find similar recipes below and more at chicken recipes and Thai recipes:
- Thai Red Curry
- Thai Yellow Curry
- Panang Curry
- Chicken Curry
- Butter Chicken
- Egg Curry
- Pad Thai
- Thai Fish Cake
If you are a spicy food lover like me and want to try a different version of green chicken then you might be interested in tasting Indian Green Chili Chicken which is one the delicious dish you wouldn't want to miss.
Thai Green Curry Recipe Video
I have also shared a detailed video of this Thai Green Curry along with curry paste below, which I hope will help you to make an addictive finger-licking curry from scratch. For a quick reference, you could also find this recipe in story format.
📖 Recipe
Thai Green Curry
Ingredients
For Green Curry Paste
- 2 Shallots, sliced
- 1 inch Galangal , or ginger, chopped
- 8 Garlic
- 12 Green chili
- 1 tbsp Lemon Grass, chopped
- 1 tbsp Fish Sauce
- 2 tsp Coriander Cumin Seeds, roasted (1 tsp each)
- 1 Lime Zest, (use Kaffir lime if available)
For Green Curry
- 1¾ lb Chicken, cut into bite size
- 1½ cup Coconut Milk
- 1 cup Water
- 2 tsp Salt
- 3 Thai Red Chili
- 4 Lime Leaves, use Kaffir Lime Leaves if available
- ¼ cup Chinese Egg Plant
- ¼ cup Thai Sweet Basil
Instructions
To make Green Curry Paste
- In the blender jar, add all the ingredients mentioned under green curry paste
- Close the lid of the jar and pulse everything until it turns into a smooth paste using a blender. Reserve this paste for later use. You could also use the ready-made green curry paste from stores to make the process easier
To make Thai Green Curry
- In a pan with medium heat, pour ½ cup of coconut milk and allow it to cook until it leaves oil
- Now add the green curry paste and fry until it turns aromatic
- Add the chicken, salt and give a good mix
- Now close the pan with the lid and cook for 7 to 10 minutes
- Open the lid and add coconut milk, water, Thai red chili, and eggplant. Give a good mix
- Now close the pan with the lid and cook for another 10 to 2 minutes
- Open the lid and simmer the heat and add lime leaves, and sweet basil leaves. Remove from the heat and it is ready for you to taste and enjoy
Video
Notes
- Green Curry Paste - Even though homemade green curry paste gives you the authentic flavor and taste, you could also use store-bought paste to make the process easier
- For Rich Flavor and taste - Make sure to fry the green curry paste in the coconut milk oil or coconut oil until you don't feel any raw aroma. If the curry paste is not fried properly, then your curry will taste bitter and pungent
- Proteins - I have used chicken to make this green curry but you can also use shrimp or tofu for a different flavor and taste
- Coconut Milk - Coconut milk gives a thick and rich flavor to your curry, so I recommend not skipping it
- Alternatives - Even though Kaffir lime zest and lime leaves are important flavor-enhancing ingredients, I have used only regular lime zest and lime leaves as that was not handy for me. You could also use the store-bought curry paste if you don't want to make it from scratch
Nutrition
FAQ
Thai Green Curry is a rich, creamy, and aromatic Thai dish loaded with the fresh flavor of herbs and spices. It is usually made with a special homemade green curry paste with chicken, shrimp, fish, or tofu along with veggies in rich coconut milk. It is usually served over rice for lunch or dinner.
The curry can be high in fat and it comes from rich coconut milk and chicken. But the curry also has essential nutrients, vitamins, and a good source of protein in a single serving bowl.
Both the curries are unique in their flavor and taste especially Thai Red Curry is sweet compared to Green curry. The whole heat comes from the red chili in red curry while green chili delivers a unique flavor and heat for green curry.
Veggies like eggplant, zucchini, squash, snow peas, corn, asparagus, broccoli, and similar vegetables for this curry.
This Curry shared here contains 359 calories and it is an estimation by the nutrition calculator. The calorie count may change if any of the ingredients are changed or increased. You could also find detailed nutritional information in the recipe card above.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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