Thai Green Curry: Creamy, Fragrant, and Packed with Authentic Flavor
This Thai green curry is creamy, spicy, and packed with flavor from coconut milk, green curry paste, and Thai basil. Quick to make, naturally gluten-free, and totally customizable with chicken, tofu, or shrimp. Perfect for a weeknight dinner that tastes like your favorite Thai restaurant—without the delivery wait!
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.
Notes
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