Culina recipe

Thai Green Curry.

Name: Thai Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp green curry paste; 400 ml coconut milk; 300 g chicken breast or tofu (cubed); 1 tbsp fish sauce; 1 tbsp sugar (palm or brown); 1 cup mixed vegetables ((bell peppers, zucchini, or eggplant)); 1 tbsp vegetable oil; 5-6 kaffir lime leaves ((optional)); 1 cup fresh Thai basil; 1 tbsp lime juice; cooked jasmine rice (for serving)

This Thai Green Curry is fragrant, creamy, and packed with the bold flavors of coconut milk, green curry paste, and fresh herbs. Perfect with chicken, vegetables, or tofu for a quick and satisfying meal.

Recipe by Culina

Thai

Cuisine

Thai

Course

Main Course

Prep time

10 minutes

Cook time

20 minutes

Recipe by

Culina

Total time

30 minutes

Serves

4 bowls

About this recipe

A bit about this recipe

Thai Green Curry (แกงเขียวหวาน or Gaeng Kiew Wan) is a signature dish in Thai cuisine, known for its rich, creamy coconut base and vibrant green color from fresh green chilies. The origins of this dish trace back to Central Thailand, where it evolved as part of the broader tradition of Thai curries, which are distinguished by their use of fragrant, freshly made curry pastes combined with a variety of herbs and spices. Green curry is believed to have emerged in the early 20th century, reflecting Thai cooking’s harmonious balance of sweet, savory, spicy, and tangy flavors.

The green curry paste typically includes green chilies, lemongrass, galangal, garlic, shallots, kaffir lime leaves, and shrimp paste. The use of fresh green chilies gives the dish its distinctive color and spiciness, while coconut milk adds a smooth and creamy texture that tempers the heat of the chilies. Thai basil and cilantro are also essential ingredients, giving the curry its characteristic herbal fragrance. The curry is often made with chicken, beef, shrimp, or tofu, making it a versatile dish suitable for different dietary preferences.

What makes Thai green curry stand out from other Thai curries, like red or yellow curry, is its slightly sweeter and herbaceous flavor profile. The sweetness usually comes from a small amount of palm sugar, which is balanced by the tangy notes of fish sauce and lime. Vegetables like eggplant, bamboo shoots, and bell peppers are often added, making the dish both flavorful and nutritious.

Thai green curry is typically served with jasmine rice, which helps soak up the rich sauce, or sometimes with rice noodles. It’s a popular dish in Thai restaurants worldwide, but when made at home with fresh ingredients, it takes on a truly authentic and fresh flavor. The balance of ingredients in Thai cooking is vital, and green curry represents the perfect harmony between heat, sweetness, and creaminess.

To achieve the best results, using fresh herbs and making your own green curry paste can elevate the dish’s flavor far beyond pre-packaged options. However, store-bought curry paste is also a convenient and tasty alternative for home cooks.

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Cook this

Thai Green Curry

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Ingrediant: Chicken

Course: Main Course

Cuisine: Thai

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

Equipment

Large Pan
Mixing Spoon

Ingredients

Main Ingredients

2 tbsp green curry paste
400 ml coconut milk
300 g chicken breast or tofu cubed
1 tbsp fish sauce
1 tbsp sugar palm or brown
1 cup mixed vegetables (bell peppers, zucchini, or eggplant)
1 tbsp vegetable oil
5-6 kaffir lime leaves (optional)
1 cup fresh Thai basil
1 tbsp lime juice
cooked jasmine rice for serving

Instructions

Heat vegetable oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
Stir in the coconut milk and bring to a simmer. Add the chicken or tofu cubes and cook for 10-12 minutes until the protein is cooked through.
Stir in the mixed vegetables and kaffir lime leaves (if using), and cook for another 5 minutes until the vegetables are tender.
Stir in the fish sauce, sugar, and lime juice. Garnish with fresh Thai basil and serve with jasmine rice.

Notes

For a vegetarian version, swap chicken for tofu or more vegetables and use soy sauce instead of fish sauce. Adjust the spiciness by adding more green curry paste or fresh Thai green chilies.

Nutrition

Recipe notes

For a vegetarian version, swap chicken for tofu or more vegetables and use soy sauce instead of fish sauce. Adjust the spiciness by adding more green curry paste or fresh Thai green chilies.

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