Jul 14 2026
Restaurants›Chao Baan›Green Curry Recipe

Green Curry Recipe

Inspired by Chao Baan
Time35m
Serves4

Green bell peppers, red bell peppers, green peas, straw mushrooms, Thai basil.

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Ingredients

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curry base

vegetables & aromatics

protein (optional)

to serve

Method

curry base

  1. 1

    heat paste and infuse coconut milk

    Heat a large skillet or wok over medium heat. Add 1 tablespoon vegetable oil. Add minced garlic and sliced shallot and sauté 1 minute until fragrant. Add 3 tablespoons green curry paste and fry, stirring, for 1–2 minutes until the paste becomes aromatic.

  2. 2

    Pour in 200 ml of the coconut milk and stir to combine with the paste. Bring to a gentle simmer, allowing the coconut milk to release its oils and the paste to meld, about 3 minutes.

  3. 3

    Add the remaining 200 ml coconut milk, 100 ml broth, and stir to combine. Bring to a light simmer (do not boil vigorously).

  4. 4

    Stir in 2 tablespoons fish sauce and 1 teaspoon palm sugar. Taste and adjust seasoning — add more fish sauce for saltiness or a pinch more sugar if needed. Finish the base with 1 tablespoon lime juice to brighten.

protein & vegetables

  1. 5

    If using protein: Pat the sliced chicken (or pressed, cubed tofu) dry. Add the protein to the simmering curry and cook until just done — about 4–6 minutes for thinly sliced chicken, 3–4 minutes for tofu to heat through. Remove with a slotted spoon and set aside briefly if it finishes early.

  2. 6

    While the protein cooks (or if omitting protein), prepare the peppers: core and thinly slice the green and red bell peppers into 1/4-inch strips. If using canned straw mushrooms, drain and rinse; halve large mushrooms. If using frozen peas, no need to thaw.

  3. 7

    Add the sliced bell peppers, 150 g peas, and 200 g straw mushrooms to the simmering curry. Simmer gently for 3–5 minutes until vegetables are tender-crisp and peas are heated through. Avoid overcooking so peppers retain some bite.

  4. 8

    Return cooked chicken or tofu to the curry if removed earlier and heat together for 1–2 minutes to combine flavors.

finish & serve

  1. 9

    Turn off the heat and stir in the Thai basil leaves (about 20 g). The residual heat will wilt the basil and release its aroma. Taste and adjust final seasoning with extra fish sauce, lime juice, or a pinch of sugar if needed.

  2. 10

    Serve the green curry immediately over jasmine rice. Offer lime wedges on the side to squeeze to taste.

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