Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste! Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.
Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!
Thai Green Curry recipe
The single most requested recipe is finally here!! We love the colour, the spiciness, and how fragrant the creamy sauce is.
Along with Pad Thai, Chicken Satay and Thai Red Curry, green curry is the gold standard by which we rate Thai restaurants.
It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”
Luckily, when we make it at home, we can dial back the spiciness substantially. 😂 Whether made with curry paste in a jar OR homemade green curry paste!
“This can be a quick 30 minute Thai Green Curry made with store bought curry paste – OR go all out with a homemade curry paste!”
The BEST Green Curry Paste
With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry.
So I’ll reach for curry paste in a jar. I think the best green curry paste is Maesri (which also happens to be the cheapest at around $1.20). It’s sold at Woolies, Coles (I’m in Australia) and Asian grocery stores. (here it is on Amazon US).
Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier!
Pimping up curry in a jar
It’s inevitable using any curry paste out of a jar rather than making it from scratch that the curry will be lacking a certain freshness.
So what I do is freshen it up using fresh garlic, ginger and lemongrass.
Because “quick and easy” is the go here, I usually don’t even use fresh lemongrass, I use lemongrass paste. It works a treat!
What goes in green curry
The most popular version of green curry is Chicken, so that’s the base version I’m sharing today. While there’s no set rules about what goes in a Thai Green Chicken Curry, the most common combination seems to be chicken, eggplant and snow peas which is what I’ve gone with.
But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.
In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry.
Coconut milk – full fat please! Fat is where the flavour is, if you use low fat coconut milk the sauce will lack flavour. You could even use coconut cream, if you want a richer version!
Chicken or vegetable broth – chicken is better (deeper flavours) but vegetable is fine if making a vegetarian version.
Chicken – Thigh is best because it stays juicy even after the requiring simmering time to thicken the sauce
Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini!
Snow peas – for colour and freshness
Sugar – for extra sweetness
Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all
Kaffir Lime leaves – it provides a earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available in Australia nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great – I almost always have some in the freezer.
Finishing:
Thai Basil – essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour
Lime juice – just a squeeze, for freshness!
What makes green curry green?
The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for.
If you make your own green curry paste, you can skip the spicy chillies without compromising on flavour!
How to make Thai Green Curry
The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week.
The essential step here is to fry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes.
Homemade vs curry in a jar
Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is still very, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery.
The homemade curry paste version is also slightly greener – owing to the fresh chillies and coriander/cilantro blitzed into the paste.
Thai Green Curry is….
Very fragrant – from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant with chilli than Thai Yellow Curry.
Creamy, sweet, and salty. But all too often, Thai takeout places make it far too sweet!
Spicy – it’s meant to be! Green Curry is spicier than most popular Thai curries, such asThai Red Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry – maybe even a wee bit spicier!
Sauce is not as thick as Thai Red Curry, it’s meant to be a thinner sauce. My theory is because if you simmer the sauce too long to make it thicker, the sauce turns dark and loses the fresh green colour. It kind of looks like spinach soup!
Completely addictive
Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x
Make a meal out of it – try these on the side
Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
Asian Sesame Dressing for any fresh salad or steamed vegetables
To start – Chicken Satay Skewers or Thai Fish Cakes
Thai Green Curry
Watch how to make it
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Thai Green Curry
Ingredients
Curry – use ONE:
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR (Note 1)
- 1 quantity homemade green curry paste (Note 1)
Extras – for jar curry paste (Note 2):
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste (Note 2)
Green Curry:
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14oz coconut milk , full fat (Note 4)
- 1 – 3 tsp fish sauce *
- 1 – 3 tsp white sugar *
- 1/8 tsp salt *
- 6 kaffir lime leaves , torn in half (Note 5)
- 350 g/12 oz chicken thigh , skinless boneless, sliced (Note 6)
- 2 Japanese eggplants, , small, 1cm / 2/5″ slices (Note 7)
- 1 1/2 cups snow peas , small, trimmed
- 16 Thai basil leaves (Note 8)
- Juice of 1/2 lime , to taste
Garnishes:
- Crispy fried Asian shallots , high recommended (Note 9)
- Thai basil or cilantro/coriander , recommended
- Green or red chillies slices , optional
- Steamed jasmine rice
Instructions
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out” – see video. Don’t breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Recipe Notes:
* Vegetarian – Asian eggplant, green beans, zucchini (pictured in post). Other vegetables that go great: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook to soft, great sponge!)
* Prawns / shrimp or fish pieces instead of chicken – add towards end, 3 to 5 min cook time
* Beef or pork – Use a quick cooking cut, cut into strips or cubes. I sear beef and pork first before adding into curry sauces, the flavour is better. Use any quick cooking cut, sprinkle with salt and pepper, sear to brown outside but leave inside uncooked. Then add into sauce just to finish cooking through. 11. Nutrition excludes rice and toppings.
Nutrition Information:
I adore Thai curries!
Proof:
And more Thai food favourites
Life of Dozer
He high tailed it out of the house pretty quickly when I started frying off the curry paste – he can’t handle the heat!! (Neither can I – I always forget not to breath in the chilli fumes!!)
Was looking for a tasty curry to make during lockdown & this was a winner. 3 sons & husband loved did ( as did I), Thank you Nagi.
One tip: Add a small amount of coconut cream into the pan and reduce it until quite oily, and then saute your curry paste in that.
Then saute your chicken in the paste before adding your liquid bases. This causes the chicken (which I find to be bland in many recipes) to take on more of the coconut-ey, and curry flavours.
I have made this 4 times and I am addicted. I will never get green curry from a restaurant again. I use thin sliced ribeye, like you’d use for a noodle soup and it’s great. Also use Bok choy and peppers and put them both in in the last 3 minutes.
This recipe is perfect. The only mod is a little extra sugar because I prefer the extra sweetness.
Amazing recipe. So quick and easy – and definitely tastier than restaurants – its nice to be able to adjust to my taste. Can I ask – where on earth do you buy thai basil in Sydney? I have tried every Asian supermarket and grocers around my area – but I’m at a loss.
Thanks Kimberley!
Just wanted to add that I made this recipe again with the following subs to make it vegan with amazing results:
1. Seaweed instead of Fish sauce. Added with the kaffir lime leaves
2. Tofu instead of chicken – but preferred it shallow fried first then added later
3. Lamyong soy nuggets instead of chicken – this were SOOO good that they were picked out individually!
Completely agree that Maesri is the best brand available in Australia. It is spicy! No need for extra chilli in this household!
I’m in Melbourne and found it at Woolworths.
So yummy! This has become a family favorite! I also accidentally used coconut cream instead of milk and it makes it even better in my opinion!
This is better than what I usually get from a restaurant. I found the Maesri paste online and it was well worth waiting for it to arrive. Next will be to make your green curry paste.
That’s amazing Terri! I’d love to know what you think when you try making it from scratch! N x
The best curry dish I’ve made to date! The Maesri paste is really incredible with the add-ins. I like my curry with green beans, frozen peas, red bell pepper, and small waxy potatoes. All around just another fantastic recipe from Nagi.
Hi Nagi,
WOW!!! I made this dish and it’s delicious!! Ironically even before I found your amazing recipe, I went to an Asian supermarket and asked an employee to recommend a curry paste. He pointed out the Maesri paste (that you highly recommended!) And he said all the Thai restaurant owners that shop at their supermarket purchase the Maesri paste to make their curry dishes. Thank you so much Nagi for sharing this amazing recipe with tips and substitutions!
Just made this tonight, times four (a family of 6). It was amazing. So fresh and tasty, the flavours danced around in my mouth. Gave some to my brother and sister in law and they too loved it. This is a winner 👍🏼
I am so excited to try this recipe. I just did Thai takeaway yesterday. The recipes were delicious. They pride themselves in genuine Thai food. But, the portions are much smaller these days and the price has gone up. I figure that it is time for me to start cooking it at home. I’m wondering if you have ever considered providing a pad prik king recipe? That is my husband’s favorite. Thank you! Julie
My children loved the curry. This will be my go to recipe. Planning on making the red curry next. Also, I love the way you make a mention of Dozer. I love reading about his little antics. Lots of “love” from the UAE
Nagi, this recipe is amazing! So much better than the Green Thai Curry at the restaurant. It’s extremely tasty.
My first time making the curry paste from scratch and the dish was a winner with the family. Will be making this again. Thank you!
Wondering if you have tried Mae Ploy curry paste? Also from Asian stores, also good value, thick paste in a bigger tub
Made this and it was SO GOOD! Also easy to follow
I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed 😉 The Caprese combo sounds pretty amazing!
Who knew that “pimping” store bought curry paste would have such an impact on the end result. Amazing! Thanks
Such a beautiful curry from scratch. I made your paste and used fresh cod fish instead of chicken. What a treat!
It’s SO good isn’t it Helen?! N x
Oh my gosh I can’t decide whether I like the green curry or the red curry better they are both soooooo delicious I could live on them! At the start of a Tasmanian Winter I cannot get enough of spicy curries lately and this one is amazing so nice and warming on a cold night. My hubby forgot to pick up an eggplant so I threw in some par boiled diced potato and cooked them until they soaked up the green curry juices – so good.
This is a family favourite! My sister put me onto this recipe and it never fails to impress. The tinned curry paste also makes for a great camping recipe.
Thanks, Nagi. My guests and I really enjoyed this. And it’s a great tip using the Maesri paste. I am a member of your fan club. We are old girls from Narrabeen High school. We often talk about your recipes and love seeing the photos of Dozer enjoying Bayview.
I’m so glad I found your recipe! I fell in love with thai green curry when I tried it for the first time at a thai restaurant in my home town of Houston. Since moving out of state, I have yet to find a decent restaurant in my area or a recipe that even comes close to my first experience. This recipe hit the bullseye! I used the Maesri green curry paste as you suggested (had to order it from Amazon) and used a lemongrass stalk in place of the kaffir lime leaves. I also made this vegetarian with eggplant and snow peas. Next time I’ll add fresh green beans. Wonderful recipe and very easy to follow! Thank you!!