Thai Green Curry is the kind of comfort food that hugs you back, and this Thai Green Curry Recipe is one I return to whenever I crave something warm and full of life. I first fell in love with it over a simple bowl of rice, amazed by how coconut milk, fresh herbs, and gentle heat could feel so bold yet calm. Over the years, I’ve learned that great green curry isn’t hard—it’s about balance, timing, and trusting your taste. In this recipe, I’ll show you an easy, authentic, and flexible way to make it your own, so grab a pan and let’s cook something special together.
Why You’ll Love This Thai Green Curry Recipe
This is the kind of curry that feels rich but never heavy, thanks to creamy coconut milk that stays smooth and light. Every bite hits that sweet spot—soft heat, gentle salt, and a touch of sweetness that keeps you going back for more. I’ve made this with chicken, tofu, and pure veggies, and it always works without stress. Best part? It tastes like restaurant curry, but it comes from your own kitchen.
What Kind of Main Ingredients Should I Use?
I usually reach for chicken thighs because they stay juicy, but chicken breast works if that’s what you have. Full-fat coconut milk gives the best flavor, while light coconut milk keeps things lean but still tasty. You can go all in with homemade green curry paste or save time with a good store-bought one—I’ve done both on busy days. Fresh herbs and simple veggies matter most, because they bring the curry to life.
Options for Substitutions
This curry is forgiving, like a good friend—swap chicken for tofu, shrimp, or mixed vegetables without worry. No Thai basil? Regular sweet or Italian basil still adds that fresh, green note. If fish sauce isn’t your thing, soy sauce or vegan fish sauce works just fine. Even small swaps, like lime zest for kaffir leaves or white sugar for palm sugar, keep the soul of the dish intact.
Ingredients for Thai Green Curry Recipe
Main Ingredients
Chicken or protein of choice
I prefer chicken thighs because they stay soft and juicy, even after simmering. Chicken breast works too, and tofu or vegetables are great if you want a lighter or vegan curry.
Coconut milk
Full-fat coconut milk gives the curry its creamy soul and rich taste. Light coconut milk works, but the curry will feel thinner and less comforting.
Green curry paste
Homemade paste gives deep flavor, but a good store-bought paste saves time and still tastes great. I often use store-bought on busy days.
Vegetables
Aubergine / eggplant
Eggplant soaks up the curry like a sponge and turns soft and silky. It adds body and makes the curry feel hearty.
Snow peas / sugar snap peas
These add crunch and freshness that balance the creamy sauce. I always add them near the end to keep them bright.
Bamboo shoots
Bamboo shoots bring a mild crunch and classic Thai texture. They also lighten the curry and keep it from feeling heavy.
Aromatics & Seasonings
Lemongrass
Lemongrass adds a fresh citrus note that defines Thai green curry. A gentle bruise is enough to release its aroma.
Garlic & shallots
These are the flavor base of the curry. When cooked slowly, they add sweetness and depth without overpowering.
Kaffir lime leaves
These leaves add a sharp, clean fragrance that lifts the whole dish. If you can’t find them, lime zest works well.
Fish sauce & sugar
Fish sauce brings salt and umami, while sugar balances heat and spice. Together, they create that classic Thai harmony.
Garnish
Fresh basil leaves add aroma right at the end. Red chili slices bring gentle heat and color. Lime wedges and fresh coriander brighten every bite before serving.
How to Make Thai Green Curry Recipe
Step 1: Prepare the Ingredients
Start by slicing the chicken into small, even pieces so it cooks fast and stays juicy. Chop all your vegetables and lightly bruise the lemongrass to wake up its aroma. I always measure the sauces and coconut milk first—once cooking starts, things move quickly.
Step 2: Cook the Curry Paste
Heat oil in a pan and gently cook the aromatics until they smell sweet and warm. Add the green curry paste and stir it well for a minute or two. This step is key—it’s where the deep flavor of Thai green curry really begins.
Step 3: Add Coconut Milk & Protein
Pour in the coconut milk slowly and keep the heat low so it stays creamy. Add the chicken and let it simmer gently until just cooked. I avoid rushing here, because slow heat keeps the meat soft.
Step 4: Add Vegetables & Seasonings
Add eggplant first, then bamboo shoots and snow peas. Season with fish sauce and sugar, tasting as you go. Thai cooking is about balance, so trust your tongue.
Step 5: Final Flavor & Garnish
Turn off the heat and stir in basil and kaffir lime leaves. This keeps their flavor fresh and bright. Adjust seasoning, take a deep breath, and enjoy that moment—the curry is ready.
How Long to Cook Thai Green Curry
Thai green curry is fast and friendly in the kitchen. From start to finish, it takes about 25–30 minutes, which makes it perfect for busy days. Most of that time is gentle simmering, not hard work.
Chicken usually cooks in 6–8 minutes once it hits the coconut milk. You want it just cooked, not dry. Vegetables are done when they’re soft but still hold shape—think tender, not mushy.
Tips for Perfect Thai Green Curry
Keep the heat calm when coconut milk is in the pan. A hard boil can split it, and nobody wants that. Low heat keeps the curry smooth and creamy.
Always cook the curry paste in oil first. This wakes up the spices and builds real depth. Taste as you go and balance spicy, salty, and sweet until it feels right.
Watch Out for These Mistakes While Cooking
Don’t add basil too early. Heat kills its fresh flavor, so save it for the end. This one step makes a big difference. Avoid weak curry paste and don’t rush the seasoning. Overcooked vegetables and under-seasoned curry are common mistakes—but easy to fix with patience and tasting.
What to Serve With Thai Green Curry
Jasmine rice
This is my go-to choice. Its soft texture and light aroma soak up the curry sauce beautifully.
Steamed white rice
Simple and clean, it lets the bold flavors of Thai green curry shine without distraction.
Coconut rice
If you love extra richness, coconut rice pairs perfectly with the creamy curry.
Rice noodles
Great for a lighter feel. They carry the sauce well and make the meal feel comforting.
Brown rice
A hearty option with a nutty bite. It works well if you want something filling but balanced.
Quinoa
Not traditional, but it’s light and protein-rich. I use it when I want a modern twist.
Roti or naan
Perfect for scooping up every last drop of curry. Warm bread makes the meal feel cozy and complete.
Storage & Reheating Instructions
Let the curry cool completely, then store it in an airtight container in the fridge, where it keeps well for 3–4 days and often tastes even better the next day as the flavors deepen. Thai green curry also freezes well for up to 2 months, especially when stored in small portions so you can thaw only what you need. When reheating, use low heat and stir gently—avoid boiling, as slow warming keeps the coconut milk smooth and prevents it from splitting.
Estimated Nutrition (Per Serving – Approximate)
This Thai Green Curry Recipe is rich but balanced when eaten mindfully.
- Calories: 350–450 kcal
- Protein: 22–28 g
- Fat: 25–30 g (mostly from coconut milk)
- Carbohydrates: 15–20 g
- Fiber: 4–6 g
Using more vegetables, light coconut milk, or tofu can lower calories while keeping the flavor satisfying.
FAQs for Thai Green Curry Recipe
Is Thai green curry very spicy?
Thai green curry can be spicy, but it’s easy to control. You can reduce heat by using less curry paste or adding extra coconut milk.
Can I make Thai green curry vegetarian or vegan?
Yes, this Thai Green Curry Recipe works well with tofu or vegetables. Swap fish sauce for soy sauce or vegan fish sauce.
Can I freeze Thai green curry?
Yes, Thai green curry freezes well for up to two months. Cool it fully, freeze in portions, and reheat gently on low heat.
What is the best coconut milk for green curry?
Full-fat coconut milk is best for Thai green curry. It gives a rich, creamy texture and balanced flavor without extra effort.
Can I use store-bought curry paste?
Absolutely. A good store-bought green curry paste saves time and still delivers great flavor for an easy Thai Green Curry Recipe.
Conclusion
This Thai Green Curry Recipe is one of those dishes that feels special but stays easy. You can keep it classic, make it spicy, or load it with veggies—it always adapts to you. That’s the beauty of green curry: it listens to your taste.
Give it a try in your own kitchen and make it yours. If you tweak it, swap ingredients, or discover a new favorite combo, I’d love to hear about it—let’s cook and learn together next time.
If you love cozy, creamy comfort meals, you’ll also enjoy this Creamy Tomato Basil Soup Recipe here!
Thai Green Curry Recipe
Ingredients
Equipment
Method
- Slice the chicken into even, bite-size pieces and prepare all vegetables. Lightly bruise the lemongrass and measure sauces before cooking.
- Heat 1 tbsp oil in a pan over medium heat. Add garlic and shallots and cook until fragrant and lightly softened.
- Add green curry paste and stir for 1–2 minutes until aromatic and slightly darkened.
- Slowly pour in coconut milk, stirring gently. Reduce heat to low to keep the sauce smooth.
- Add chicken and simmer gently for 6–8 minutes, until just cooked through.
- Add eggplant and cook for 3–4 minutes until tender.
- Stir in bamboo shoots and snow peas. Simmer for another 2–3 minutes.
- Season with fish sauce and sugar, tasting and adjusting for balance.
- Turn off heat and stir in basil leaves and kaffir lime leaves.
- Garnish with red chili, coriander, and lime wedges. Serve warm.
