Green Curry Recipe

Thai green curry is made with a freshly pounded green curry paste of fresh green chilies, lemongrass, galangal, kaffir lime peel, and shrimp paste, cooked in coconut milk with vegetables and protein. It's the most aromatic and herbaceous of the major Thai curries, with a freshness from the green chilies and herbs that distinguishes it from the earthier red and yellow varieties. A properly made green curry is fragrant, slightly sweet from the coconut milk, and has a clean heat that builds slowly. The paste is the foundation. Making it from scratch — pounding chilies, lemongrass, galangal, garlic, shallots, kaffir lime zest, coriander root, and shrimp paste in a mortar until completely smooth — produces a noticeably more vibrant result than store-bought paste. If using shop-bought paste, frying it first in a little oil until fragrant is essential; this cooks out the raw flavor and intensifies the aromatics. Fry the paste in the thick coconut cream that separates at the top of an unshaken can of coconut milk. Stir constantly over medium-high heat until the paste is very fragrant and begins to separate from the oil — about 3 to 4 minutes. This step builds the backbone of the curry's flavor. Add the remaining coconut milk, fish sauce, and palm sugar, then the protein. Chicken thighs and prawns are common; tofu and vegetables work well for a vegetarian version. Thai eggplant and bamboo shoots are typical vegetables. Kaffir lime leaves and fresh Thai basil added right at the end preserve their aroma. The curry should taste balanced across sweet, salty, and spicy — adjust with more fish sauce for salt, more palm sugar for sweetness. Serve with jasmine rice.

Recipe Details

Cuisine: Thai

Prep time: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes.

Servings: 6

Difficulty: Easy

Ingredients

  • 3 lbs chicken
  • 1 tbsp green curry paste
  • 2 cups coconut milk
  • 12 leaves thai basil
  • 1 cup bamboo shoots
  • 1 medium eggplant
  • 1.5 lbs fish sauce
  • 1/2 cup palm sugar
  • 2 limes kaffir lime leaves

Instructions

  1. Step 1: Fry curry paste in coconut cream. Heat the oil to the correct temperature before adding ingredients — this is critical for achieving a crispy exterior without greasy results. Test the oil by dropping in a small piece; it should sizzle immediately and rise to the surface. Fry in batches to maintain oil temperature, and drain finished pieces on paper towels or a wire rack.
  2. Step 2: Add chicken and cook. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.
  3. Step 3: Add remaining coconut milk. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.
  4. Step 4: Add vegetables. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.
  5. Step 5: Season with fish sauce and sugar. Taste and adjust the seasoning carefully, adding salt, pepper, and any additional spices gradually. Remember that seasoning can always be added but cannot be removed, so err on the side of caution and build up to the desired flavor level.
  6. Step 6: Add basil and lime leaves. Introduce the new ingredients to the mixture, taking care to distribute them evenly. Adding ingredients at the right moment is critical — too early and they may overcook, too late and they may not integrate properly with the other flavors.