Thai Green Curry Recipes

  Thai Green Curry Recipes

Thai green curry is one of the most beloved dishes in Thai cuisine, known for its aromatic flavors, creamy coconut-based sauce, and vibrant green hue. Whether you prefer a classic chicken version, a seafood twist, or a vegetarian option, these three Thai green curry recipes will bring the taste of Thailand to your kitchen.

1. Classic Thai Green Curry with Chicken

This traditional Thai green curry is rich, spicy, and packed with fresh ingredients like Thai basil, kaffir lime leaves, and tender chicken.

Ingredients:

2 tablespoons vegetable oil

1 pound (450g) chicken breast or thigh, sliced

2 cups coconut milk

2 tablespoons Thai green curry paste

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon palm sugar (or brown sugar)

3 kaffir lime leaves, torn

1 cup Thai eggplants, quartered

½ cup bamboo shoots

1 red chili, sliced (optional for extra spice)

1 cup fresh Thai basil leaves

½ cup bell pepper, sliced

Juice of 1 lime

Instructions:

Heat oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.

Pour in half of the coconut milk and stir until the oil starts to separate.

Add the chicken slices and cook until no longer pink.

Pour in the remaining coconut milk and chicken broth, then bring to a gentle simmer.

Stir in the fish sauce, sugar, and kaffir lime leaves. Let it simmer for 5 minutes.

Add the Thai eggplants, bamboo shoots, and bell pepper. Cook until tender, about 5–7 minutes.

Stir in Thai basil and sliced red chili. Turn off the heat.

Squeeze in lime juice before serving.

Serve hot with steamed jasmine rice.

Flavor Tip: For extra depth, toast the green curry paste in a dry pan before adding oil.

2. Thai Green Curry with Shrimp and Coconut

This seafood version of Thai green curry is light, flavorful, and perfect for seafood lovers. Shrimp pairs beautifully with the creamy curry sauce.

Ingredients:

2 tablespoons coconut oil

1 pound (450g) shrimp, peeled and deveined

2 cups coconut milk

2 tablespoons Thai green curry paste

1 cup vegetable or seafood broth

1 tablespoon fish sauce

1 tablespoon palm sugar

3 kaffir lime leaves, torn

1 cup zucchini, sliced

½ cup baby corn

1 red chili, sliced

½ cup cherry tomatoes, halved

1 cup Thai basil leaves

Juice of 1 lime

Instructions:

Heat coconut oil in a pan over medium heat. Add green curry paste and stir-fry until aromatic.

Pour in half of the coconut milk and cook for 2 minutes, stirring constantly.

Add shrimp and cook until they turn pink.

Pour in the remaining coconut milk and vegetable broth. Stir well.

Add fish sauce, sugar, and kaffir lime leaves. Simmer for 3 minutes.

Stir in zucchini, baby corn, and cherry tomatoes. Cook for another 5 minutes.

Add red chili and Thai basil. Stir and turn off the heat.

Finish with a squeeze of fresh lime juice.

Serve hot with steamed rice or rice noodles.

Cooking Tip: For a richer flavor, use full-fat coconut milk instead of light versions.

3. Vegan Thai Green Curry with Tofu and Vegetables

A plant-based take on Thai green curry that’s just as delicious and satisfying as the original.

Ingredients:

2 tablespoons coconut oil

14 oz (400g) firm tofu, cubed

2 cups coconut milk

2 tablespoons Thai green curry paste

1 cup vegetable broth

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon palm sugar

3 kaffir lime leaves, torn

1 cup broccoli florets

1 cup snap peas

1 cup carrots, sliced

½ cup mushrooms, sliced

1 red chili, sliced

1 cup fresh Thai basil leaves

Juice of 1 lime

Instructions:

Heat coconut oil in a pan over medium heat. Fry the tofu cubes until golden brown. Remove and set aside.

In the same pan, add the green curry paste and stir-fry for 1–2 minutes.

Pour in half of the coconut milk and stir until fragrant.

Add vegetable broth, soy sauce, sugar, and kaffir lime leaves. Let it simmer for 5 minutes.

Stir in broccoli, snap peas, carrots, and mushrooms. Cook until tender, about 5–7 minutes.

Return the fried tofu to the pan. Stir well.

Add Thai basil and red chili. Turn off the heat.

Squeeze in lime juice and serve with steamed jasmine rice.

Vegan Tip: If you want a protein boost, add chickpeas or lentils for extra texture.

Final Thoughts

Thai green curry is a versatile dish that can be adapted to different dietary preferences while maintaining its signature rich, aromatic flavors. Whether you choose the classic chicken version, the shrimp-based seafood delight, or the hearty vegan option, each of these recipes brings a taste of Thailand to your home.

For the best results, use fresh ingredients like Thai basil, kaffir lime leaves, and authentic green curry paste. Serve with jasmine rice or rice noodles to soak up the delicious sauce.

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