This Thai Green Curry recipe is incredibly versatile, quick to prepare, and bursting with bold Thai flavors. Whether you’re cooking for a special dinner or craving something comforting, this curry hits all the right notes: creamy, spicy, herby, and soul-satisfying!
🌟 IntroductionThai Green Curry (known as Gaeng Keow Wan in Thai) is one of Thailand's most loved dishes. Made with a vibrant green curry paste, creamy coconut milk, fresh herbs, and your choice of vegetables or protein, this curry is a perfect blend of spicy, sweet, and savory.Whether you make it vegetarian, with chicken, or with tofu, this Thai Green Curry recipe brings authentic Thai flavors right into your kitchen — all in under 30 minutes!
Servings: 3
Cost: 100
Ingredients
For the Green Curry Paste (or use store-bought):
- 1 cup fresh coriander leaves cilantro
- 1 –2 green chilies adjust to spice level
- 1 stalk lemongrass chopped, tender inner part
- 1 inch piece of galangal or ginger
- 4 cloves garlic
- 1 small shallot or ½ onion
- 1 tbsp coriander seeds toasted
- 1 tsp cumin seeds toasted
- 1 tbsp lime juice or kaffir lime zest
- 1 tsp soy sauce or fish sauce
- 2 tbsp water to blend
For the Curry:
- 2 tbsp oil
- 1½ cups coconut milk full-fat
- 1 cup mixed vegetables broccoli, bell peppers, zucchini, etc.
- 200 g tofu or chicken optional
- 1 tsp brown sugar
- Salt to taste
- Fresh Thai basil leaves or regular basil
- 1 tbsp soy sauce or fish sauce
- Lime wedges for garnish
Instructions
Step 1: Make the Green Curry Paste
- Blend all curry paste ingredients into a smooth paste.
- Store leftovers in the fridge for 3–4 days or freeze.
- 💡 Quick Tip: You can also use store-bought green curry paste for a shortcut.
Step 2: Cook the Curry
- Heat oil in a pan or wok. Add 2–3 tbsp of green curry paste. Sauté for 2–3 minutes until fragrant.
- Add coconut milk and bring it to a gentle simmer.
- Add tofu, chicken, or your preferred protein. Cook until almost done.
- Add chopped vegetables. Cook until just tender.
- Stir in soy sauce (or fish sauce), sugar, and salt to taste.
- Simmer until the curry thickens slightly.
- Add basil leaves just before turning off the heat.
🍚 Serving Suggestions
- Serve hot with steamed jasmine rice or sticky rice.
- Garnish with fresh basil, lime wedges, and extra chopped chilies for spice.
- Also great with noodles or cauliflower rice for a low-carb twist.
🔥 Variations
- Vegan Thai Green Curry: Use tofu and skip fish sauce.
- Chicken Green Curry: Add sliced chicken breast or thigh.
- Seafood Green Curry: Use prawns or fish fillets.
- Add mushrooms or baby corn for extra texture.