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!!)
Another Nagi masterpiece. Absolutely delicious. Thank you
Thanks so much Cath!
Hi Nagi,
After trying 3 of your recipes, and having all 3 become hits in my home, I’m excited to try this green curry recipe.
This will be my second attempt at a green Thai curry, which is my husband’s favorite. I plan to go the “pimped up” Maesri green curry paste. I was unable to find lemongrass paste, but I did find lemongrass powder. Would this be a suitable substitute? If so, how much powder should I use?
Also, can I substitute a palm sugar pod for the white sugar?
Hi Marcy, you can either use lemon zest or 1 tsp lemongrass powder. It won’t be quite the same but is the closest substitute. You can definitely use palm sugar!
Dear Nagi, thank you so much! Tonight I made my first ever curry using your brilliant Thai Green Curry recipe. I just could not resist 🙂
Yes, it is possible to use your recipes even on the other side of this ball we all live on. My home is half the world away from yours – in Estonia – and food is… different here. Different soil, different climate – it gives differences in taste, Still, your recipes just work.
That’s so great to hear Kreet ❤️
Hi there. I was wondering what would be a good substitute for the cayenne pepper. I can’t find them here and want to make this tomorrow. I love all your recipes.
Hi Marcia, any larger green chillies if you can find them, you just want to check how spicy they are and adjust to suit. Love to know how you go!
I just made this.. and Woah! I added some chilli flakes as I like mine a bit on the spicy side. Best Thai Green Curry. Ever. I did work up a bit of sweat though…
Sounds great Andrew, I’m so glad you loved it!
green thai curry is nice recipe .
Thanks Jett! ❤️
Hi Nagi. I haven’t tried this Thai Green Curry yet, but hope to very soon using home made paste though. Checked my local supermarkets and cant see the Japanese eggplant. Can I substitute with a small regular eggplant?
Cheers, Robyn
Hi Robyn, yes you can sub with smaller eggplants, try to get ones that you can cut into the right size that would still have the skin attached so it holds them together in the curry ☺️
Just made this with your homemade curry paste recipe and it was A-MAZ-ING!!!
Made it with coconut cream instead of milk cuz we do like super creamy/rich green curry and it was the best green curry I’ve ever had.
Thanks tons!
Ps HI DOZER!!
Oh Adi that’s so great to hear, thanks so much, Dozer says hi!
Cooking this now with your curry paste recipe, smells amazing :))
Did you enjoy it Nathan??
Yes one of my all time favorites & will be making it again v.soon!
Hi Nagi, I have to agree 100% Maesri curry paste is the only one i use. Great recipe, mine is pretty much the same. Not a fan of eggplant but i add baby corn , water chestnuts & bean sprouts. Thanks again for another great recipe.
Sounds great Matt!
Thank you Nagi all your recipes are amazing 💕🌸
Thanks so much Jane! ☺️
Hey Nagi. Excellent work once again. I’ve been told that when making a Thai curry you need to “split” the coconut cream/milk so the fats seperate. Is that something you’ve come across in your travels? Thanks.
Hi Samantha, yes I know of recipes that “Crack” the coconut milk to make a curry richer as it helps to evaporate the water. As green curry is slightly more watery than most curries you want to avoid it here – N x
Am sending you huge hugs for today’s post. Often make Thai green curry from scratch and grow my own lemongrass, coriander, Thai basil at al. Not a huge fan of the red one but love this 🙂 ! Just sometimes one does buy the ‘quick fix’ and I always have gone for ‘Ayam’ or ‘Valcom’, never for ‘Maesri’ which now is on Tuesday’s on line list! Perfect !! Can take and love heat, but take care in Thai restaurants! Remember being a little over 20, for the first time in Bangkok in an era of as yet little tourism and telling the head waiter I wanted my curry medium hot – he smiled – and I did not give up tho’ my face turned puce, my scalp was totally wet and eyes were running: amazingly the taste was wonderful! But I learned to order’ Western style hot’ to avoid a repetition of embarrassment 🙂 !
😂 yes medium over there is much different to the Western “medium”!! I’m very jealous of your fresh coriander and lemongrass, one day I’ll have a big garden to grow all my herbs from scratch. ❤️ Love to know what you think of the Maesri compared to the other brands!
I have been waiting for this….
Thank you, I knew you would come up with the goods. Off to the shops I run
Do it Mona, you won’t regret it! 😂
Nagi this looks so delicious. I also noticed it wasn’t brown. Hehehe <3
Huzzaaaa! A non gravy dish 😂
This looks great! I can hardly wait to try it. Is there a substitute for eggplant? Sorry, way not my favorite.
You could really sub with anything you like Susan – what about zucchini or broccoli?
It looks so yummy and if I can find the lime and basil leaves I’ll give it a go. Thanks for sharing all of your recipes, the ones I’ve tried are new favourites in our home :o).
That’s so great to hear Lorraine ❤️
Green curry chicken is the first thing I ever cooked for my husband after we got married. He absolutely hated it and was as relieved when I gave it to my girlfriend as she was happy to get it. Even though after 10 years I’ve trained him to eat more “strange” foods, I’m not sure he’ll ever be ready for green curry… 🙁
Oh no Susan, maybe this one will convert him?! 😂
Normally I contact you when I have a question but today I want to thank you for the time and patience you have to be so detailed with all your recipes. For those of us that cook from scratch we can appreciate all the time and passion you have for cooking. It makes it so easy to follow and we know that there will be good results when sitting down to eat a Nagi recipe.
Thanks Nagi
Thanks so so much Pam, it truly means the world to have such great feedback ❤️
What Pam Said! xoxoxoxo
OMG!!! I love those little tins in Woolies! I especially also love the Masaman tin also – your recipe is right up my alley. I can’t believe how economical they are and they’re just better!! Anyways my dear – your recipe is right up my alley. Thank you. Times a thousand! 😊
Yes, the Masaman is amazing too!!