Thai Green Curry is one of the most beloved dishes in Thai cuisine, known for its rich, creamy texture and vibrant, aromatic flavors. This iconic dish combines tender pieces of chicken, shrimp, tofu, or vegetables with a fragrant green curry sauce made from green chilies, garlic, lemongrass, galangal, kaffir lime leaves, and Thai basil. The base is simmered in creamy coconut milk, which balances the heat with its subtle sweetness.
What sets Thai Green Curry apart is its perfect harmony of spicy, sweet, salty, and savory flavors. The green curry paste provides a spicy kick, while the coconut milk softens the heat and creates a luscious sauce. Fresh herbs like Thai basil add brightness and a burst of freshness to every bite.
The dish is incredibly versatile. While chicken is a common protein choice, it also works beautifully with shrimp, fish, tofu, or a medley of vegetables like eggplant, bell peppers, and zucchini. Bamboo shoots are often added for extra texture. It is usually served with steamed jasmine rice, which soaks up the flavorful sauce perfectly.
Despite its complex flavor, Thai Green Curry is quick and easy to prepare at home. Once the curry paste is ready or bought from a store, the cooking process takes about 20 to 30 minutes. It is an ideal meal for busy weeknights when you want something comforting but full of flavor.
Thai Green Curry is not just about taste – it is also a feast for the senses. The vibrant green color, the rich aroma of herbs and spices, and the creamy texture make it an experience as much as a meal. Whether you are a fan of spicy food or prefer to tone it down by adding more coconut milk, this dish is easily adaptable to your taste.
Ingredients
- 2 tablespoons green curry paste use more or less according to taste
- 400 ml coconut milk
- 200 grams chicken breast cut into bite-sized pieces
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 handful Thai basil leaves fresh
Instructions
- Heat a tablespoon of oil in a pan over medium heat and add the green curry paste. Stir-fry for 1-2 minutes until fragrant.
- Pour in the coconut milk, stir well to combine, and bring to a gentle simmer.
- Add the chicken pieces and cook for about 5-7 minutes until cooked through.
- Add the bell pepper and broccoli florets, and cook for another 4-5 minutes until the vegetables are tender.
- Stir in the fish sauce and sugar, then taste and adjust seasoning if needed.
- Remove from heat and add the Thai basil leaves. Stir to combine and serve hot with steamed rice.
Nutrition
I found the curry to be too spicy. Next time, I’ll use less paste. But the coconut milk made it creamy. š
I just threw in whatever veggies I had, and it still turned out great!
That’s awesome! I love when you can make a great dish with what you have. Cooking is all about creativity! š
So much flavor! I can’t believe how easy it was to make. Definitely a keeper!
Kinda bland in my opinion… I don’t think I’d make it again.
I actually love this recipe! Maybe you didn’t use enough curry paste? More spice might bring it to life!
This dish made my whole house smell like curry. Can I get a refund?
Too many ingredients! Looks complicated.
This stuff is AMAZING! The coconut milk makes it so creamy! YUM!
It was good, but a bit spicy for my kids. I think I put too much curry paste. š
I feel you! I’ve done that before too. Maybe try reducing the paste next time. Glad it was still good for you! š
I used tofu instead of chicken and it worked great! š
This was INSANELY good. Like, restaurant level. I served it with jasmine rice and my whole kitchen smelled like Thailand.