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!!)
EXCELLENT!
I’m worried that the chicken won’t cook thoroughly if it’s simmered and not cooked even a little bit in the pan prior. Does it make a difference if I pan cook the chicken before?
Hi Al i used chicken thigh, skin off, cubed and added as described in recipe! Cooked perfectly! Maybe pull a piece out and see if cooked to your liking!
Thanks so much for publishing this delicious recipe. The visuals and text combo is really helpful for unsure cooks like me!
I was excited to find a recipe calling for the maesri curry paste, as it’s the one I kept seeing when I first started looking into prefab curry pastes. I used the full can (approx 7.5 tbsp) rather than the 4-6 tbsp suggested here, mainly because I wasn’t sure what the storage guidelines were. I also used a piece of lemon grass, rather than paste, since that is what was available at my grocer. I made mine protein-free and went with a veggie mix of fresh broccoli & snow peas plus canned bamboo shoots, baby corn & diced water chestnuts. Next time I think I’ll try to add tofu. I did have to use dried kefir lime leaves since I couldn’t find fresh, but they rehydrated in the sauce perfectly and I could definitely taste them.
Honestly as I was cooking I thought the sauce looked too thin, but once taken off the heat for a minute or two and poured over the rice, it was perfect!
This is VERY hot, like tingly lips/runny nose hot. I think maybe some ppl wouldn’t like the spice level, but it tasted authentic to me. And the heat could probably be mitigated somewhat by adjusting the ratio of curry mix to coconut milk for folks who prefer a little less heat.
So pleased with how this turned out! A quick, delicious meal and much cheaper than takeout!
Thank you so much for this green curry recipe, Nagi! Your website is my favorite place to go for Asian recipes. This recipe was so easy and simple. Loved it!! I’ve recently been trying to recreate my favorite meals I order at restaurants like kimchi stew, and different curries. If you ever read this, could you recommend one of your favorite recipes I should try making? Thanks!
– Madi
Hi Madi, I’m so glad you loved it! Feel free to pop any recipe requests on my recipe request page – I have a long list I’m working through 🙂 N x
Have made this recipe many times and cannot truly express how damn good it is! I no longer have any desire to buy green curry out at Thai or Asian restaurants here in Australia because I can make it at home. I’ve made it for family and friends as well and all have given rave reviews and shocked that it was homemade.
Have made it both with chicken and also vegetarian with tofu and tastes magnificent both ways. I use zucchini as well and swap the snow peas for green beans and 100% is so delicious.
How long will the canned curry paste last once opened and how do I store it once opened?
The can isn’t that big, however the green curry recipe calls for only a few spoonfuls. They need to sell it in a jar or in a tube!
Hi Corine. I always bag up the leftovers (on the rare occasion there is any) and pop it in the freezer. Keeps for a couple of months.
Best of the best Thai green curry recipe
This is unreal. I made it last week for the first time and had to make it again this week. I used snow peas, thinly sliced yellow pepper, and green squash as the veggies. So incredibly delicious!!
Hi Nagi! This is an amazing recipe. After living a semester abroad in Thailand I deeply miss the rich flavors. This is the best green chile I’ve made so far- it’s such a comforting meal and we’ve made it twice a month since I found it, using different veggies and proteins each time. Simply amazing!
This recipe had been in my to do list for a long time and atlast tried this recipe today with store bought Thai green curry paste. It really surprised me.. it tasted sooo yummy and good following all Nagi’s tips and steps. Thanks once again for sharing this wonderful recipe Nagi. Keep up the good work! Your food has been a great inspiration during this depressing lockdown times.
I made this vegan using all veg and then substitutes for fish sauce and chicken broth. I also made in the instapot for 3 minutes pressure cook time. We loved it!
Why does she say “don’t breath in the fumes” ? Is it unhealthy? How do I modify this recipe to use tofu instead of meat?
The chilli fumes make you cough.
Hi Nagi have had the Thai green curry in many a restaurant but your recipe has been the best I’ve had and I cooked it! So proud Thank you
Hello! I am a 15 year old who cooks quite often. I must say that I made this for dinner for my family and I loved it! The ingredients were a bit hard to find and the spice is definitely not for everyone, but I thought it was amazing! I may substitute the snow peas for peppers next time! Thank you!
That’s fantastic Isabella, you’re a star in the kitchen! N x
Hi Nagi, have you tried, “Mae Ploy” brand (https://shop.coles.com.au/a/national/product/mae-ploy-paste-green-curry)? Insanely hot, and a super-thick paste. Fantastic flavour!
🙂
Delicious! I’ve tried many green curry recipes this is the best !
Looks like a great recipe, if I can’t have added sugar would it be a big miss from this recipe or would it still be ok?
This is seriously amazing. Restaurant quality curry. You’ve done it again Nagi! I used the canned curry paste and never thought it could taste so good.
Hi Adrian, the sugar balances the flavours – how about honey or another sugar sub? N x
This is the best Thai green curry recipe I’ve come across. It’s full of flavour and wasn’t difficult to make! Thank you so much!
I made a ton of substitutions, mostly for the gr c paste ingredients, and was still quite happy. Just don’t sub out the eggplant, it is the perfect complement to this curry sauce!
Excellent. We loved the recipe. Best Thai green curry I’ve had in a long time, and certainly the best I’ve ever made myself.