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Green Curry Recipe

Name: Charm Thais Green Curry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs green curry paste (store-bought or homemade); 3 pcs garlic cloves, minced; 1 pcs shallot, finely sliced; 2 tbs fish sauce; 1 tsp palm sugar (or light brown sugar); 1 tbs lime juice; 400 ml full-fat coconut milk; 200 ml water or chicken/vegetable stock; 200 g bamboo shoots (canned or fresh), drained and sliced into strips; 250 g Thai eggplant (or small globe/Italian eggplant), quartered or halved; 2 pcs red chilies, thinly sliced (adjust to heat preference); 1 cup Thai sweet basil leaves; 100 g long beans or green beans, trimmed and cut into 3–4 cm pieces (optional); 300 g sliced chicken thighs or firm tofu, cut into bite-size pieces; 1 tbs vegetable oil or neutral oil; 2 pcs fresh lime wedges; 4 cups steamed jasmine rice

Inspired by Charm Thai

Time35m

Serves4

Green curry | coconut shoot | eggplant | red chili | sweet basil

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Ingredients

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Curry Paste & Seasoning

3 tbs green curry paste (store-bought or homemade)

3 pcs Garlic cloves, minced

1 pcs shallot, finely sliced

2 tbs Fish sauce

1 tsp palm sugar (or light brown sugar)

1 tbs ReaLime juice

Coconut & Broth

1 2/3 cup (400 ml) full-fat coconut milk

7/8 cup (200 ml) water or chicken/vegetable stock

Vegetables & Herbs

7.05 oz (200 g) bamboo shoots (canned or fresh), drained and sliced into strips

8.82 oz (250 g) Thai eggplant (or small globe/Italian eggplant), quartered or halved

2 pcs red chilies, thinly sliced (adjust to heat preference)

1 cup Thai sweet basil leaves

3 1/2 oz (100 g) long beans or green beans, trimmed and cut into 3–4 cm pieces (optional)

Protein (optional)

10.6 oz (300 g) sliced chicken thighs or firm tofu, cut into bite-size pieces

Finishing & Serving

1 tbs vegetable oil or neutral oil

2 pcs fresh lime wedges

4 cups steamed jasmine rice

Method

Curry Paste & Seasoning

Prepare base aromatics

Heat 1 tablespoon oil in a wide saucepan or wok over medium heat. Add minced garlic and sliced shallot; sauté 1–2 minutes until fragrant and lightly softened but not browned.

Bloom the paste

Add 3 tablespoons green curry paste to the pan. Stir and fry with the aromatics for 1–2 minutes to bloom the spices and release aroma. If using raw protein (chicken), cook it briefly now with the paste until the outside is sealed (about 2–3 minutes).

Season

Stir in 2 tablespoons fish sauce and 1 teaspoon palm sugar. Mix for 30 seconds so the seasoning combines with the paste.

Coconut & Broth

Add coconut milk

Pour in 400 ml coconut milk. Bring the mixture to a gentle simmer over medium heat, scraping any paste from the bottom of the pan. Do not boil vigorously to avoid splitting the coconut milk.

Add stock

Stir in 200 ml water or stock to loosen the curry and create enough sauce to cook the vegetables and protein. Reduce heat to maintain a gentle simmer.

Vegetables & Herbs

Cook tougher vegetables

Add sliced eggplant and bamboo shoots (and long/green beans if using) to the simmering curry. Submerge them in the coconut broth, cover partially, and simmer 6–8 minutes until the eggplant is tender but still holds shape.

Cook protein and quick-cooking items

If using raw chicken or tofu, add it now (if you pre-seared chicken earlier, it will finish cooking in the simmer). Simmer 4–6 minutes more until chicken reaches an internal temperature of 75°C (165°F) or tofu is heated through. Add thinly sliced red chilies in the last 1–2 minutes to retain some fresh heat and color.

Finish with herbs

Turn off the heat and stir in 1 cup packed Thai sweet basil leaves and 1 tablespoon lime juice. Taste and adjust seasoning with additional fish sauce (up to 1 tablespoon) or palm sugar (up to 1 teaspoon) as needed for balance of salty-sweet-acid.

Finishing & Serving

Plate

Spoon steamed jasmine rice into bowls. Ladle hot green curry over the rice, making sure to distribute eggplant, bamboo shoots, protein, and sauce evenly.

Garnish and serve

Garnish with extra Thai basil leaves and additional sliced red chili if desired. Serve immediately with lime wedges on the side for squeezing.