Sam Craving something bold, comforting, and wildly aromatic? This Thai green curry recipe is the ultimate comfort dish for lovers of Southeast Asian cuisine. With just the right amount of heat, creamy coconut milk, and an herbaceous kick from Thai basil, Thai green curry is one of the most beloved Thai dishes for a reason. This fragrant curry combines tender meat or tofu, vibrant vegetables, and bold flavors in a silky green sauce you’ll want to spoon over everything. Whether you’re a fan of bold flavors or looking to spice up your weeknight dinner routine, this Thai green curry will win you over instantly.
What makes it stand out is its balance of sweet, spicy, salty, and savory. The green curry paste—made from green chilies, garlic, lemongrass, kaffir lime, and galangal—infuses the entire dish with layers of flavor. Combined with rich coconut milk and fresh vegetables, every bite hits just right.
Whether you’re a curry lover or new to Thai cuisine, this recipe is your go-to guide for creating an authentic, restaurant-quality Thai green curry in under an hour. It’s gluten-free, dairy-free, and customizable with chicken, tofu, shrimp, or just vegetables.
Ready to learn how to make Thai green curry that’s both authentic and achievable for weeknight cooking? Let’s get into it.
RECIPE OVERVIEW
Difficulty Level: Medium
Cuisine: Thai
Serving Size: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Nutritional Snapshot (a.k.a. What You’re Really Eating!)
This dish is a rich source of healthy fats, vitamins, and minerals—perfect for a comforting, nourishing dinner.
- Calories: ~450 per serving
- Protein: 20g
- Carbs: 25g
- Fat: 30g
- Fiber: 5g
- Sugar: 8g
- Sodium: 700mg
- Mood Boost Factor: Spicy comfort food that satisfies both soul and stomach
Budget Breakdown
- Green curry paste (store-bought or homemade): ~$2.00
- Coconut milk (2 cans): ~$3.00
- Protein (chicken, tofu, or shrimp): ~$5.00
- Veggies + herbs: ~$4.00
- Rice (optional side): ~$1.00
- Total Cost: ~$15.00
- Cost per Serving: ~$3.75
Why You’ll Love This Thai Green Curry Recipe
- Bold, aromatic flavors with creamy coconut richness
- Customizable with chicken, tofu, or all veggies
- Naturally gluten-free and dairy-free
- Better than takeout—ready in under an hour
- Comforting yet vibrant with just the right spice
Behind the Recipe
I fell in love with Thai green curry during a backpacking trip through Southeast Asia. The blend of heat from green chilies, cooling coconut milk, and the herbal kick from Thai basil was unforgettable. Back home, I wanted to recreate that experience in my own kitchen—without needing a plane ticket. After trying countless versions, this is the one I keep coming back to: fast enough for a weeknight, flavorful enough for guests.
Ingredients You’ll Need
- 2 tbsp green curry paste (homemade or store-bought)
- 2 tbsp vegetable oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or water
- 1 lb chicken breast or tofu, cubed
- 1 cup eggplant, diced
- 1 cup bell peppers, sliced
- 1/2 cup bamboo shoots (optional)
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp palm sugar or brown sugar
- Fresh Thai basil leaves
- Kaffir lime leaves (optional)
- Jasmine rice or rice noodles for serving
Ingredient Spotlight: Green Curry Paste
This flavorful paste is the soul of the dish. It typically includes green chilies, lemongrass, galangal, kaffir lime zest, garlic, and shallots. You can make it at home with a mortar and pestle, or find a good-quality store-bought version from brands like Maesri or Thai Kitchen.
Learn more about its components and nutrition from these reputable sources:
- Coconut Milk Benefits – Medical News Today
- Galangal vs. Ginger – Spices Inc
- Thai Basil Benefits – Urban Leaf
How to Make It
Step 1: Sauté the Curry Paste
In a large pot or wok, heat the oil over medium heat. Add the paste and stir-fry for 1–2 minutes until fragrant.
Step 2: Add Coconut Milk and Protein
Pour in half the coconut milk. Stir until the paste is fully mixed in. Add your chicken or tofu and cook for 5–7 minutes until partially cooked.
Step 3: Add Vegetables and Simmer
Add remaining coconut milk, broth, vegetables, sugar, and fish sauce. Toss in kaffir lime leaves if using. Simmer for 15–20 minutes.
Step 4: Adjust Flavor and Finish
Taste and adjust saltiness or sweetness. Stir in fresh Thai basil before serving.
Step 5: Serve and Enjoy
Ladle over jasmine rice or rice noodles and garnish with more basil.
Pro Tips for Success
- Use full-fat coconut milk for a creamier texture
- Don’t skip Thai basil—it adds a uniquely sweet, herbal note
- Adjust spice level by adding fresh green chilies or reducing the paste
- Make it vegetarian with tofu, eggplant, mushrooms, and soy sauce
Variations to Try
- Vegetarian Version: Use tofu and all veggies, skip fish sauce or replace with soy sauce
- With Shrimp: Add shrimp in the last 5 minutes of cooking to prevent overcooking
- With Beef: Use thin-sliced beef and simmer for extra flavor
- Soup Style: Add more broth for a soupier consistency and serve with rice noodles
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in individual portions for up to 2 months
- Reheat: Warm on the stovetop or microwave gently, adding a splash of coconut milk if needed
🍽️ Make It a Meal 🍜
Serve it with:
- Mango Sticky Rice for dessert
- Thai Spring Rolls or Papaya Salad
- Thai Iced Tea or Coconut Water
Frequently Asked Questions
Q: What is Thai green curry made of?
A: It’s made of green curry paste (green chilies, garlic, lemongrass, galangal), coconut milk, fish sauce, sugar, and fresh herbs. Often includes chicken, tofu, shrimp, or vegetables.
Q: What is the difference between green and red curry?
A: Green curry is typically hotter and uses fresh green chilies, while red curry uses dried red chilies and has a more mellow, slightly sweeter heat.
Q: Can I make Thai green curry vegetarian or vegan?
A: Yes! Use tofu or all vegetables and swap fish sauce with soy sauce or a vegan fish sauce substitute.
Q: What does Thai green curry taste like?
A: It’s creamy, spicy, and deeply herbal. Rich coconut notes, bright citrusy lemongrass, and earthy, spicy undertones from chilies and garlic.
Q: How do I thicken Thai green curry?
A: Simmer uncovered to reduce liquid or add a slurry of cornstarch and water. Full-fat coconut milk will also help give it body.
Q: Can I freeze leftover Thai green curry?
A: Absolutely. Cool completely and store in freezer-safe containers. Thaw in the fridge overnight before reheating.
Final Thoughts
This Thai green curry recipe isn’t just a dish—it’s an experience. Creamy, spicy, savory, and deeply aromatic, it brings the heart of Thai cooking to your kitchen. Whether you’re preparing it for a cozy night in or to wow dinner guests, it never disappoints.
The best part? You can make this restaurant-quality Thai green curry in under an hour with ingredients from your local store. Customize it with your favorite veggies or proteins, make it mild or spicy, and enjoy a comforting meal that always hits the spot.
Once you try this, you’ll never want to settle for takeout again.
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📌 Pin This Recipe: Thai Green Curry (Creamy, Authentic & Easy!)
Make restaurant-style Thai green curry at home! With creamy coconut milk, fresh herbs, and bold green curry paste, this easy recipe is better than takeout.
Thai Green Curry: Creamy, Fragrant, and Packed with Authentic Flavor
Ingredients
- 2 tbsp Green curry paste (homemade or store-bought)
- 2 tbsp Vegetable oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup Chicken broth or water
- 1 lb Chicken breast or tofu, cubed
- 1 cup Eggplant, diced
- 1 cup Bell peppers, sliced
- ½ cup Bamboo shoots (optional)
- 2 tbsp Fish sauce (or soy sauce for vegetarian)
- 1 tbsp Palm sugar or brown sugar
- Fresh Thai basil leaves
- Kaffir lime leaves (optional)
- Jasmine rice or rice noodles for serving
Instructions
- Sauté the Curry Paste:In a large pot or wok, heat the oil over medium heat. Add the paste and stir-fry for 1–2 minutes until fragrant.
- Add Coconut Milk and Protein:Pour in half the coconut milk. Stir until the paste is fully mixed in. Add your chicken or tofu and cook for 5–7 minutes until partially cooked.
- Add Vegetables and Simmer:Add remaining coconut milk, broth, vegetables, sugar, and fish sauce. Toss in kaffir lime leaves if using. Simmer for 15–20 minutes.
- Adjust Flavor and Finish:Taste and adjust saltiness or sweetness. Stir in fresh Thai basil before serving.
- Serve and Enjoy:Ladle over jasmine rice or rice noodles and garnish with more basil.
