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Homemade Thai Green Curry

This authentic Thai green curry recipe delivers creamy, spicy perfection that rivals any restaurant and is customizable to your taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Curry
  • 3 tablespoons Thai green curry paste Quality paste like Mae Ploy or Thai Kitchen is recommended.
  • 1 14-ounce can coconut milk Shake can thoroughly before opening.
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fish sauce Can substitute with soy sauce or coconut aminos.
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil For frying.
  • 3-4 pieces kaffir lime leaves Optional but recommended.
  • 1 tablespoon fresh lime juice Added at the end for freshness.
For the Protein
  • 1 pound chicken breast or thighs, sliced thin Thighs are juicier.
  • 1 pound firm tofu, cubed For a vegan version.
  • 1 pound shrimp, peeled and deveined
For the Vegetables
  • 1 piece red bell pepper, sliced
  • 1 cup bamboo shoots
  • 1 cup Thai eggplant or regular eggplant, cubed Use smaller pieces for regular eggplant.
  • 1/2 cup fresh basil leaves Thai basil preferred.
  • 2 pieces Thai chilies, sliced Optional for heat.

Method
 

Preparation
  1. Slice chicken into thin, bite-sized strips.
  2. If using tofu, press it first to remove excess moisture.
  3. Cut vegetables into uniform sizes for even cooking.
  4. Have all ingredients prepped before starting to cook.
Building the Flavor Base
  1. Heat vegetable oil in a large pot or wok over medium-high heat.
  2. Add Thai green curry paste and stir constantly for 1-2 minutes until fragrant.
  3. Add half of the coconut milk and stir until the paste dissolves completely.
  4. Simmer for 3-4 minutes until oil starts separating.
  5. Add remaining coconut milk and broth, and adjust the consistency.
  6. Stir in fish sauce and brown sugar, along with kaffir lime leaves.
  7. Taste and adjust seasoning.
Cooking the Protein
  1. Add sliced chicken to the curry and cook for 8-10 minutes until fully cooked.
  2. For shrimp, add in the last 3-4 minutes of cooking.
  3. Add tofu with the vegetables.
Adding Vegetables
  1. Once protein is nearly cooked, add bell peppers, bamboo shoots, and eggplant.
  2. Simmer together for 5-7 minutes until vegetables are tender-crisp.
  3. Optionally add green peas in the last minute of cooking.
Final Touches
  1. Turn off heat and stir in fresh lime juice and basil.
  2. Let the curry rest for 5 minutes before serving.

Notes

Serve with jasmine rice or rice noodles. Adjust spice levels according to personal preference.