Green Curry

Green Curry is a classic Thai dish known for its bold, aromatic flavor and creamy coconut base. Made with green curry paste, coconut milk, and your choice of protein or vegetables, this vibrant curry delivers the perfect balance of spice, sweetness, and herbal freshness.

Why You’ll Love This Recipe

• Full of rich, complex flavors with minimal prep
• Adaptable to any protein or vegetable you have on hand
• Ready in under 30 minutes
• Great with rice or noodles for a complete meal
• Naturally dairy-free and easy to make gluten-free or vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green curry paste
• Coconut milk (full-fat for richness)
• Protein (chicken, tofu, shrimp, or tempeh)
• Bamboo shoots or baby corn (optional)
• Bell peppers, eggplant, or zucchini
• Fish sauce or soy sauce
• Brown sugar or palm sugar
• Kaffir lime leaves (optional)
• Thai basil
• Jasmine rice, for serving

Directions

this recipe

1. Heat oil in a pan over medium heat. Add green curry paste and sauté until fragrant (1–2 minutes).
2. Pour in coconut milk and bring to a gentle simmer.
3. Add protein and vegetables. Simmer until fully cooked (10–15 minutes).
4. Season with fish sauce (or soy sauce), sugar, and kaffir lime leaves if using.
5. Stir in fresh Thai basil leaves and remove from heat.
6. Serve hot over jasmine rice.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

Variations

• Use tofu and soy sauce for a vegan version
• Add sliced green chilies for more heat
• Try it with mushrooms, carrots, or snow peas
• Use lite coconut milk for a lighter option
• Add lime juice at the end for extra brightness

Storage/Reheating

• Store in an airtight container in the fridge for up to 3 days
• Freeze for up to 2 months; thaw in fridge before reheating
• Reheat gently on the stove or in the microwave until hot

FAQs

Is green curry spicy?

Yes, it’s typically quite spicy, but you can reduce the amount of curry paste to adjust the heat.

Can I make it vegan?

Yes, use tofu for protein, soy sauce instead of fish sauce, and ensure the curry paste is vegan.

What’s the best protein to use?

Chicken, tofu, shrimp, and tempeh all work great.

Can I use store-bought curry paste?

Yes, brands like Mae Ploy and Maesri are good options.

What vegetables go well in green curry?

Bell peppers, eggplant, zucchini, baby corn, and green beans are all great.

What if I can’t find kaffir lime leaves?

Use lime zest and a squeeze of lime juice as a substitute.

Can I make it less spicy?

Yes, start with a smaller amount of curry paste and taste as you go.

How do I thicken the curry?

Simmer longer to reduce or add a cornstarch slurry if needed.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy.

What should I serve it with?

Jasmine rice is traditional, but it also pairs well with noodles or quinoa.

Conclusion

Green Curry is a flavorful and comforting dish that’s surprisingly easy to make at home. With its vibrant green hue, creamy texture, and customizable ingredients, it’s sure to become a go-to recipe for any occasion. Whether you make it spicy or mild, with chicken or tofu, it’s always a winner.

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