Thai green curry is a creamy coconut curry built on shop-bought green curry paste, fish sauce, and a little palm or brown sugar to balance the heat. Ready in under 30 minutes with no special equipment, it is one of the easiest Thai dishes to get right on a weeknight.
This version uses chicken and vegetables, but the same method works with prawns, tofu, or beef.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken thigh, sliced | 400g |
| Green curry paste | 3 tablespoons |
| Coconut milk | 400ml tin |
| Fish sauce | 1 tablespoon |
| Palm sugar or brown sugar | 1 teaspoon |
| Thai aubergines or courgette, chopped | 150g |
| Kaffir lime leaves | 4 |
| Thai basil leaves | A handful |
Method
- Fry the curry paste in a splash of oil for 1 to 2 minutes, until fragrant.
- Add the chicken and cook for 3 to 4 minutes, until it starts to turn white.
- Pour in half the coconut milk, stirring to combine with the paste before adding the rest.
- Add the fish sauce, sugar, lime leaves, and vegetables, then simmer for 10 to 12 minutes, until the chicken is cooked through.
- Stir in the Thai basil just before serving, and taste for salt and sweetness.
Adjusting the heat
Shop-bought pastes vary a lot in strength between brands. Start with less than the recipe states, taste after the paste has cooked for a minute, and add more if you want it hotter. A squeeze of lime juice at the end also balances a paste that has come out too fiery.
What is Thai green curry?
Thai green curry (gaeng keow wan) is a coconut curry made with a paste of fresh green chillies, lemongrass, galangal, garlic, shallot, coriander root and shrimp paste. The name means sweet green curry, which refers to the soft green colour rather than the taste.
It is often the hottest of the common Thai curries, as the fresh green chillies are used in large amounts. It is finished with Thai basil and lime leaves.
Storing and reheating
Green curry keeps for 3 days in the fridge or 2 months in the freezer. Reheat gently and add fresh basil after reheating, as it turns dark when stored in the sauce.
FAQ
Can I use red curry paste instead of green?
Yes, though the flavour changes. Red curry paste is usually sweeter and less herbal than green, since it is made with dried red chillies rather than fresh green ones.
Is Thai green curry very spicy?
Usually hotter than red curry, since it uses fresh green chillies rather than dried. Heat still varies a lot by brand, so taste and adjust as you cook.
Can I make this vegetarian?
Swap the chicken for tofu and check the paste label first, since most shop-bought green curry pastes contain shrimp paste. A few brands sell a vegetarian version.
What rice goes with Thai green curry?
Jasmine rice is the standard match, since its light fragrance does not compete with the curry.
For another quick Thai favourite, try our chicken pad thai. If you have run out of fish sauce mid recipe, our fish sauce substitute guide has ratios that work here too.