How to Make the Perfect Thai Green Curry
Thai · Medium · 40 min · 4 servings
This vibrant Thai green curry is rich with coconut milk and fragrant with lemongrass, galangal, and kaffir lime leaves. It is a deeply satisfying dish that balances heat, creaminess, and freshness in every bite.
Why this recipe works
This Thai Green Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 tbsp green curry paste
- 400 ml coconut milk
- 500 g boneless chicken thighs cut into chunks
- 2 cups Thai eggplant halved
- 3 leaves kaffir lime leaves torn
- 1 tbsp fish sauce
Step by step instructions
Step 1: Fry the Curry Paste
Heat a large wok or saucepan over medium-high heat. Add a splash of the thick coconut cream from the top of the can and fry the green curry paste for 2 minutes until fragrant and the oil begins to separate.
Step 2: Add Coconut Milk and Chicken
Pour in the remaining coconut milk and bring to a gentle simmer. Add the chicken pieces and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
Step 3: Add Vegetables and Aromatics
Add the Thai eggplant and kaffir lime leaves. Simmer for 8 minutes until the eggplant is tender but not mushy.
Step 4: Season and Serve
Stir in the fish sauce and taste, adjusting seasoning as needed. Serve hot over steamed jasmine rice and garnish with fresh Thai basil leaves.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Thai eggplant → zucchini or regular eggplant cut into chunks
- fish sauce → soy sauce for a vegetarian version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the curry paste by using too high heat at the start
- Adding all the coconut milk at once before the paste has bloomed properly
Nutrition facts
Per serving: 480 calories, 32g protein, 18g carbs, 34g fat, 3g fiber.
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