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. 😅
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! 🌟
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 was super flavorful—love how the coconut milk smooths out the curry paste. I used a bit more basil at the end and it smelled amazing.
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. 😅
I feel you! I’ve done that before too. Maybe try reducing the paste next time. Glad it was still good for you! 😊
I used tofu instead of chicken and it worked great! 😋
This was INSANELY good. Like, restaurant level. I served it with jasmine rice and my whole kitchen smelled like Thailand.
I followed it exactly and it was bland at first. Then I tasted again and realized my green curry paste wasn’t strong—so I added more and boom, fixed.
I don’t have fish sauce, can I just use soy sauce? Asking for a friend.
Nah, that won’t be right. Fish sauce gives a unique flavor. Soy sauce is too different! Better get some fish sauce!
Yeah, you can use soy sauce instead. It won’t taste the same, but it’ll work! Just don’t add as much, soy sauce is saltier!
Eh, it didn’t taste like the one from my favorite Thai place. Maybe I’ll just stick with takeout.
Yum!!! But why is it called green curry? I think it’s more like yellow…
It’s called green curry because of the green curry paste! It has cilantro and green chilies which give it that color, not because of the coconut milk. They use green ingredients! 🌿
Yummy! But I added lime juice for that extra kick. Will make again!
I’m really skeptical about coconut milk, but this dish turned me around! Yum!
Where is the garlic? I always thought curry needed garlic! Anyone else?
Easy recipe, but I think the fish sauce was too strong for my taste. I’ll skip it next time. Still edible tho!
Wont eat anything with coconut! Never gonna try this.
Made this tonight—so fragrant! I used a bit extra curry paste and it turned out perfectly spicy. The basil at the end is a game changer.
I followed it closely and it still felt bland until I added extra curry paste. Maybe my paste was mild, not sure. After that it was great.
Can I use beef instead of chicken? My hubby don’t like chicken! 🤔
I followed the recipe precisely but it turned out bland. Maybe I need more paste?
This Thai green curry is amazing! The flavors are just perfect! I added some extra veggies and it turned out great!
Yummy! I didn’t have Thai basil, so used regular basil. Still good!
Yummy! Curry made me feel like I was in Thailand! Best recipe I’ve tried this year!
Pretty good overall, but mine was a little too salty even after tasting. I think next time I’ll start with half the fish sauce and adjust. Still, the chicken cooked nicely.
Coconut milk is like magic. This was so nice!
LOVE this! So flavorful. I added a bit of lime juice for extra kick!
I’m glad you loved it! Lime juice sounds like a great addition. I want to try that next time!
Flavorful? Really? I tried this recipe, and it was kinda bland. Maybe I did something wrong? 🤔
Absolutely delicious! I loved the burst of flavors in this dish!
I followed it exactly and it was alright. Chicken was tender, but I wanted more heat. Also, I think my basil got kinda sad after I added it.
Glad it turned out tender! For more heat, try adding extra curry paste (or even a pinch of chili flakes). I’ve also found letting it simmer a minute longer helps the flavor bloom.
Are you supposed to add tofu instead of chicken? Because I’m vegetarian and it worked out fine!
Made this tonight—so fragrant! I used a bit more curry paste and it really hit that Thai-curry vibe. Super good with jasmine rice.
The step with stir-frying the curry paste is key—mine got really fragrant fast. I also added a little chili oil and it kicked!
Yes! That stir-fry step is everything—when it smells amazing that’s when you know the flavor’s unlocked. I’ve never tried chili oil in it though, I’ll have to next time.
This is the best curry recipe ever!! I’ve made it three times already.
Totally agree! This curry recipe is a lifesaver. So simple and delicious!
OK, but where’s the spice?! I expected more heat from the green curry paste. 😒
What can I substitute for Thai basil? Can’t find it anywhere!
Easy to make, but I don’t like fish sauce. Can I skip it? 🐟
You can definitely skip the fish sauce! Just add a little extra salt or soy sauce for flavor. 😊
This recipe took forever. I’m not a chef, can someone do it for me? 😂
Eh, it was okay. I think my mom’s recipe is better. 🤷♂️
Total waste. Didn’t taste right at all. Never again.
5 stars! Fast, creamy, and smells like takeout. I added shrimp instead of chicken and it was even better.
I found it way too spicy. I thought I was gonna cry. 😭
Made this for my family and they all loved it! Will definitely make again. Much better than any store-bought curry.
This sounds amazing! I love green curry, can’t wait to try it!
I tried it and it was ok, but I think store-bought is easier. 😅
1 bell pepper only? I like my curries more veggie-heavy 😅 Still, the flavor was legit and the sauce was creamy.
I agree—1 bell pepper feels a little light, especially if you want that veggie-forward vibe 😅 But the creamy sauce + curry paste combo really does the heavy lifting.
The curry paste is too much for me, it was super spicy! Next time I will use less.
I used pork instead of chicken and it came out great. Also, simmering longer made the sauce thicken a bit which I liked.
Nice! Pork is a great swap—glad it worked out. And yes, simmering longer really helps the coconut sauce reduce and cling to everything. I’ll try that next time.
I dunno, it just doesn’t taste like the ones I had in Thailand. 🙄
I feel you! It’s hard to replicate that authentic taste. Did you use fresh ingredients? Maybe try adjusting the spice levels too!
Naw, you can’t expect it to taste the same! Every place has its own way of making it. This one’s still yummy tho!
Absolutely delicious! I added some extra veggies and it turned out amazing!
This is the best Thai curry ever! So flavorful and easy to make!
Meh. Too much work for me. Also, 1 bell pepper is not enough veg lol.
I’m not a good cook, but even I managed this recipe! Thanks for making it easy!
I’m glad to hear you found it easy! Thai food can be intimidating, but this recipe really simplifies it. Happy cooking!
It was okay, but I found it a bit too spicy for my taste. Not bad overall tho.
Too spicy? Really? I thought it was perfect! Maybe you just need to build up your spice tolerance.
I totally get that! Sometimes the spice can be a bit much. I usually add more coconut milk to soften it up!
This recipe is amazing! The curry came out so flavorful. Will definitely make again.
What’s Thai basil? Is it like regular basil? 🤷♂️ Can I use the other kind?
Too spicy for my kid (and me). I think 2 tablespoons is a lot unless your curry paste is mild. Try starting with 1.
Other recipes are better. This one was kinda bland.
So good! Even my kids loved it, which is a miracle! 🥰
I messed up and put too much sugar. It became a dessert. 😂
Haha, that happens! At least you made something sweet instead. Maybe it could be a dessert curry? 😂
Yum! I added some extra vegetables and it was fab! Family loved it!
Sounds delish! I love that you added veggies. Can’t wait to try it myself!
Thai basil is a must! I forgot to add it and it tasted bland. Next time I’ll make sure!
I don’t think it would taste that bland without it, but I guess everyone’s palate is different. Just add more spice next time!
Totally agree! Thai basil really makes the dish pop! I’ve made that mistake too, but it was still good. Just not as good as it could be with the basil.
I used red bell pepper instead of green and it came out sweet?? Maybe I did something wrong but it still tasted good. Weirdly better day two.
This recipe is amazing! The flavors are so rich and authentic. My family loved it!
Too much green stuff! Don’t like basil. Next time gonna leave it out.
I followed it and it tastes… okay, but I don’t get the “Thai” vibe. Maybe because I used regular basil? Also the measurements are weirdly not super clear.
Yeah, I think you nailed the culprit—Thai green curry usually needs Thai basil (and lots of it). Regular basil can make it feel more like a generic “green” curry instead of Thai.
My measurements were confusing too 😅 like “1 bell pepper” could be small or huge. I’d say try: curry paste start with 1 tbsp then add more, and use taste for fish sauce. Might help with the Thai vibe!
This was easy enough for a weeknight. Not gonna lie, I was skeptical about fish sauce + sugar but it balances really well.
Yes!! The fish sauce + a little sugar combo is magic. Glad it worked for you on a weeknight 😄
Thai food is my fave! This is so authentic! ⭐⭐⭐⭐⭐
Never made curry before, but this was so easy! Thanks for the tips 😊.
Good flavor, but 200g chicken felt a little low for how much sauce you get. Next time I’ll add more chicken or serve with extra rice.
Quick and delicious! Perfect if you don’t have much time but want somethin yummy. 😊
I don’t understand why people love coconut milk so much. Is it even healthy? This dish was okay.
Chicken don’t cook in 7 mins… mine took like 15! Recipe needs more details!
I thought the same! It took me about 10 mins for the chicken. Maybe it depends on the heat level of the stove? Still tastes great though!
7 mins is way too short for chicken! That’s like undercooking it. You should always check, not just trust the timer!
I followed the recipe but it turned out way too spicy for my family. I thought green curry was supposed to be mild.
The instructions are a little vague. Like how much oil? Also my curry paste brand is very salty so I had to cut the fish sauce.
Yeah I get what you mean—“a tablespoon of oil” feels kinda assumed. I usually just use enough to keep the paste from sticking, like 1–2 tbsp depending on the pan, and taste early.
This tastes super authentic! I used a bit more curry paste and it was nicely spicy. The basil at the end really makes it pop.
Very nice dish! I added more broccoli because I love it. Will make again!
Green curry paste varies so much—my jar was mild so I had to add extra. If you follow the recipe exactly, maybe check taste as you go.
Totally agree—different brands of green curry paste can be wildly spicy. I always start with a little, then add more after tasting the coconut base. Good call about adjusting as you go!
Idk how to make this well. It looks good but I messed it up!
Don’t worry! It happens to everyone. Just try again and follow the steps closely. You got this!
Not gonna lie, the ingredient list is kinda sparse. Like what about garlic/ginger or lime? Still tasty, but feels like it’s missing something.
not enough chicken! I added more but still felt it was lost in the sauce. Taste was ok.
I totally understand! You really gotta pack in the chicken if you want that flavor to shine through. I usually add more too! Maybe try a bit less sauce next time?
But how many chicken pieces did you put in? I think that could help next time. I just toss whatever I have in the pot. 😂
I tried this but I think I put too much fish sauce. It was salty, but still eatable.
Too much fish sauce? Are you sure? I think it makes it taste better! Maybe you just need to get used to the flavor.
I’ve definitely had that problem before! Maybe next time try adding a bit more coconut milk to balance it out. It can save a dish!
3 stars. Too many steps? I made it, but the curry paste was clumpy in the oil and I was like… why is it doing that. Still ate it though.
So good! Best curry I’ve ever made. Never going back to takeout again. Thank you for sharing! 🌟
Broccoli took longer than 4-5 min for me—mine stayed a tad crunchy. Still tasty though, just adjust timing.
Good call—4-5 min is quick depending on how big the florets are. I usually steam them a bit first or just extend the cook time until they’re where I like them.
This is so cozy and fragrant! I added a bit extra curry paste and it turned out perfectly creamy. The basil at the end really makes it taste restaurant-level. Will make again.
Why cook broccoli that long? Mine got soft and almost mushy. I think 2-3 minutes would be better with smaller florets.
Huh, mine always stays fine cooking that long… maybe you used too much heat? Or the florets were really small. I’d try keeping it more of a gentle simmer, not boiling hard. Also, 4–5 min might be okay if you like softer veggies.
Totally agree—broccoli can go mushy fast. I usually do just 2–3 minutes once the curry is simmering, especially if the florets are small. I’d rather undercook slightly and let residual heat finish it.
The sauce came out creamy and flavorful. Chicken stayed tender, and the broccoli timing worked for me.
Like it, but why do you add sugar? Isnt it already sweet with coconut milk?? 🤔
Pretty solid, but my curry was a little too salty from the fish sauce. Next time I’ll reduce it or add a touch more sugar/coconut milk.
Good flavor, but my sauce came out a little too thick. Next time I’ll add a splash more coconut milk or water.
Green curry paste + coconut milk is always a winner. Chicken cooked through perfectly in the time given. Will make again!
I tried it, but my broccoli went mushy. I’m guessing I overcooked it—next time I’ll add it later or cook shorter.
Pretty good but mine turned out a little too salty. I think my fish sauce brand is stronger, so next time I’ll start with 1/2 tbsp and adjust.
Mine always comes out salty if I add the full fish sauce. I usually add it gradually too—like spoon by spoon. Next time you could also reduce a pinch of sugar or dilute with a bit more coconut milk.
Good catch! Fish sauce brands really do vary a lot—starting smaller like 1/2 tbsp is smart. I’m also a “taste as I go” person after step 5.
Incredible. 10/10
Coconut milk? Yuck. I used almond milk and it was terrible. Never doing that again.
Not sure about the broccoli timing—mine got kinda soft and mushy after 4-5 minutes. Maybe I should blanch it first or add later. Flavor still nice though.
Not gonna lie, I was skeptical about cooking the paste that long—1-2 minutes felt short—but it still smelled amazing.
I tried this and it came out too spicy for my kids. I think it needs less paste.
Awesome flavor! I used tofu instead of chicken, and it was so good!
Tofu? Hmm, never thought of that! But sounds interesting! I might try it next time.