Thai Green Curry

Thai green curry is a vibrant, fragrant dish packed with bold flavors and creamy textures. With its blend of aromatic herbs, rich coconut milk, and a touch of spice, it’s a comforting meal that’s surprisingly easy to make at home. Perfect with steamed rice, this curry is customizable to suit your favorite proteins and vegetables. Let’s get cooking!

Ingredients

1. Green Curry Paste (2–3 tablespoons)
   The heart of the dish! Look for a good-quality store-bought paste, or make your own for the freshest flavor.
2. Coconut Milk (1 can, 13.5 ounces)
   Creates a rich and creamy base. Use full-fat coconut milk for the best consistency.
3. Chicken, Shrimp, or Tofu (1 pound)
   Choose your preferred protein. Slice chicken thinly, peel and devein shrimp, or cube firm tofu.
4. Vegetables (2 cups, sliced)
   Add a mix of your favorites like bell peppers, zucchini, eggplant, or bamboo shoots for variety and texture.
5. Fish Sauce (1–2 tablespoons)
   Adds umami and saltiness. For a vegan option, substitute with soy sauce or coconut aminos.
6. Sugar (1 teaspoon)
   Balances the heat and enhances the other flavors.
7. Fresh Basil Leaves (a handful)
   Thai basil is ideal for its slightly anise-like flavor, but regular basil works too.
8. Lime Leaves or Zest (2 lime leaves or 1 teaspoon zest)
   Adds a citrusy aroma. Use lime zest if lime leaves aren’t available.
9. Vegetable Oil (1 tablespoon)
   For sautéing the curry paste.
10. Steamed Jasmine Rice (for serving)
    The perfect accompaniment to soak up the delicious curry sauce.

How to Make Thai Green Curry

Step 1: Heat the Oil

Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes, stirring constantly, until fragrant.

Step 2: Add the Coconut Milk

Pour in the coconut milk and stir until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.

Step 3: Cook the Protein

Add your chosen protein (chicken, shrimp, or tofu) to the skillet. Simmer gently until cooked through—about 5–7 minutes for chicken or tofu, and 3–4 minutes for shrimp.

Step 4: Add the Vegetables

Stir in the vegetables and cook for another 5–7 minutes, or until they are tender but still vibrant.

Step 5: Season the Curry

Stir in the fish sauce, sugar, and lime leaves or zest. Taste and adjust the seasoning to your preference.

Step 6: Garnish and Serve

Remove the skillet from the heat and stir in fresh basil leaves. Serve the curry hot over steamed jasmine rice. Garnish with additional basil or lime wedges if desired.

Equipment Needed

• Large skillet or wok for cooking the curry.
• Sharp knife and cutting board for prepping the protein and vegetables.
• Rice cooker or pot for steaming jasmine rice.
• Wooden spoon or spatula for stirring.

Frequently Asked Questions

Can I make this curry vegan?

Absolutely! Use tofu as the protein, and substitute fish sauce with soy sauce or coconut aminos.

What if I can’t find green curry paste?

You can use red curry paste as an alternative, though the flavor will differ slightly. Green curry paste has a more herbal and fresh taste.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy. If you want a lighter version, use half full-fat and half light coconut milk.

How do I store leftovers?

Store the curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze Thai green curry?

Yes! Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

What other vegetables can I use?

Snow peas, broccoli, carrots, or green beans are great additions. Feel free to mix and match based on what you have.

How can I control the spice level?

Reduce the amount of curry paste for a milder dish, or add sliced chili peppers for extra heat.

Conclusion

Thai green curry is a dish that’s as flavorful as it is versatile. It’s a satisfying meal that you can tailor to your taste, whether you prefer it mild or extra spicy, vegetarian or protein-packed. I hope this recipe brings a little taste of Thailand to your kitchen! If you loved it, don’t forget to share it on Facebook or save it on Pinterest for later. Happy cooking! 🌿✨