Thai Green Curry Recipe
This renowned green curry is vibrant in colour, mild and sweet in flavour, filled with fragrant aromas and the perfect blend of spices. Choice of chicken or beef. Served with steamed rice.
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Ingredients
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Curry Base & Protein
Vegetables & Herbs
Aromatics & Finish
Method
Curry Base & Protein
Prepare protein
Slice the chicken thighs (or beef) thinly across the grain into even pieces about 3–5 mm thick. Season lightly with a pinch of salt and set aside.
Add coconut milk
Pour in half (200 ml) of the coconut milk and stir to combine. Bring to a gentle simmer and let the mixture cook for 2–3 minutes until oil separates slightly from the paste.
Cook the protein
Add the sliced chicken (or beef) to the pan, stir to coat with the curry-coconut mixture, and simmer gently for 4–6 minutes for chicken (or 6–8 minutes for thin beef) until mostly cooked through.
Extend the sauce
Stir in the remaining 200 ml coconut milk and the 200 ml light coconut milk (or water) to reach your desired sauce consistency. Bring back to a gentle simmer.
Season
Add 2 tbs fish sauce and 1 tbs palm or brown sugar. Taste and adjust — it should be a balance of salty, sweet, and aromatic. Simmer 2 minutes to let flavors meld.
Vegetables & Herbs
Add firmer vegetables first
Add the quartered eggplants and trimmed green beans to the simmering curry. Cook 4–6 minutes, stirring occasionally, until eggplant begins to soften but still holds shape and beans are just tender-crisp.
Add quick-cooking vegetables and herbs
Stir in the sliced red bell pepper, torn kaffir lime leaves (if using), and the sliced ginger/galangal. Cook another 2–3 minutes until pepper is tender-crisp.
Finish with basil
Turn off the heat and stir through the fresh basil leaves until wilted. Add the fresh lime juice and sliced red chili to taste.
Aromatics & Finish
Taste the curry and adjust seasoning: add more fish sauce for saltiness, a little sugar for sweetness, or lime juice for acidity. If you prefer a thinner sauce, stir in up to 50 ml warm water or coconut milk.
Serve immediately with steamed jasmine rice. Garnish with extra basil leaves and additional sliced red chili if desired.