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!!)
sandhya says
Where can we get Thai basil leaves in India ? Nice recipe.
Michael L says
This recipe really does rival our favorite Thai restaurant! Maesri paste makes this super easy and living close to two Asian markets doesn’t hurt either. We prefer cream vs milk, full-on spiciness, and palm sugar.
Thank you for making this available! I’ve been the hero of the kitchen lately.
Nagi says
Wahoo! That’s so great to hear Michael!
Lucia and Steve says
This recipe was awesome!! I loved the extra stuff to buff up the canned curry paste. Instead of snow peas we added mushrooms and red pepper and it was absolutely delicious! Also we could’nt find the kaffir lime leaves (we’re in Canada) so we didn’t use them. We used the whole can of the Maesri (8tbsp) and found the spice level spot on!
Krista says
Krista from Canada…you can find dried Kaffir lime leaves wherever Presidents Choice products are sold. You’ll find it in the Spice aisle . PC brand in a jar. Otherwise you can use lime zest. In Ontario you can find fresh or frozen at B & T grocer or T & T Asian grocer
Josephine says
This recipe was amazing! I used snapper fillets and added them just at the end. For veggies I used sugar snaps, baby corn and pumpkin. I couldn’t find that brand of curry paste at Coles so I used “Ayam”, along with ginger in a tube and garlic- the flavour was great. Thank you Nagi! ⭐️
Nagi says
Woot!!! I’m so glad you loved it Lucia!
Nagi says
Hi Ruth, sorry you found it too spicy – true Thai green curry does have a good kick of heat. You can always reduce the chilli paste if you prefer though. – N x
Denise Burton says
This is a fantastic recipe. Used
a whole tin of the Maesri paste plus Lemon grass paste. The flavour was incredible but very spicy hot the way we like it.
Nagi says
Thanks so much for letting me know Denise!
Denise Burton says
Sorry, I forgot to give this recipe the 5 stars it deserves.
Sue says
Another fantastic recipe !!
I used the Maesri curry paste and swapped the eggplants for 1/4’d button mushrooms and sliced carrots .
I also used the lower fat Ayam brand coconut milk and was delicious.
Will be my go to green chicken curry recipe from now on . 😄
Nagi says
I’m so happy you loved it Sue – you won’t go back to take out again!
Agill says
Yet another amazing recipe! It is difficult to find kaffir lime leaves here in Canada, especially during the colder seasons. Luckily my local Asian grocer carries some in the freezer section. I’ve tossed those and the basil leaves in my freezer for future use. The aroma of this dish is amazing. I threw in a lime leaf, whole chilli, and 1 tbsp of chicken stock in my rice cooker – wow, just so aromatic! THANKS AGAIN. Your recipes are spot-on!
Nagi says
I’m so happy you loved it Agill, yes I always have lime leaves in my freezer – I never use a whole bag when I buy them – N x
Lauren McKinley says
Really fabulous recipe! I can tell that this recipe will become a staple for us very quickly.
Nagi says
That’s awesome to hear Lauren!
Michael Lane says
Nagi,
I’ve been wanting to make green curry for a while now, and once I found your recipe I was confident I could do this. It was amazing! I even found Maesri paste at our local Asian market! Next time, I’m going to make my own paste. Thank you!
Irene says
I made my first curry paste and I swear I will never buy store bought. This made the curry absolutely delicious 😋 thanks for the great recipe. I used fresh lemongrass though. Thanks 👍🏿
Nagi says
Wahoo!!!
Liz says
I cooked this for a dinner party and everyone raved about it! I couldn’t find Thai chillies but it didn’t seem to matter that I left them out. One of the guests was a chef and she was impressed.
Nagi says
That’s awesome to hear Liz!
Aarefa says
Another wonder by Nagi! I think I’ve now stopped even looking at other recipe websites after trying a few of Nagi’s recipes. Super quick recipe with extreme flavour! It did turn out quite spicy – but I guess that’s how it was meant to be. It makes an amateur cook like me actually want family and friends to taste my cooking!
Mietta says
That Maesri curry tin has been a GAME CHANGER! I made your curry paste recipe twice and it was fantastic but when you’re in a hurry, this stuff is the bomb. The jar curries are nothing compared to it!
And the extra lemongrass and garlic….I used to HATE curries and now I’m in love with them!
Another thing I always stuffed up was using chicken breast and not thigh!
Nagi says
Thigh is so much juicier!! I’m so glad you’re converted Mietta!!!
Myriam says
Wow! I am happy I finally found a recipe I can make at home, and have it taste as if it’s from a Thai restaurant. I always appreciate that you write possible substitutes in your recipes. I live in Mexico, and many times it can be difficult to find ingredients such as kaffir lime leaves. I just used the rind of a lime as suggested, and I am just the happiest girl on earth ! It tastes delicious !!!! Thank you !
Nagi says
Sounds like you nailed it Myriam!!!!
Ceci says
Is there a reason for the chicken broth? I usually make Thai curries without and worried this would thin out the sauce too much.
Nagi says
Hi Ceci, yes the broth is the base for this recipe, green curry it supposed to be quite thin – N x
Thomas D Carter says
Hi Nagi!!
Love all of your recipes! Truly exceptional and always delectable! Dozer’s great too! All the best, Toptaipan
Nagi says
Thanks so much!!
Corinne says
Hi Nagi, I don’t usually comment on recipe websites but I feel it’s a must as time and time again I keep coming back to your recipes and I am hooked!!!
This green chicken curry was the best recipe yet! I got the maesri paste and added the extras and it was a winner!
Love your work x
Nagi says
I’m so glad you loved it Corinne, thanks so much for letting me know ❤️
Victoria says
I’ve made this as per your recipe and loved it! Now we’re coming up to winter I like using my slow cooker a lot more, could I make this as a slow cooker recipe using chicken with bone in? Or do you have other slow cooker curry recipes?
Vikki Spicer says
This was really delicious! I used the Maesri paste and pimped it as per the recipe. I doubled the recipe so used the entire tin of paste – very nice kick to it, had us all sweating! Had a big crew and everyone loved it. Another winner Nagi, thanks.
Nagi says
Like a true green curry should 😂 I’m so glad it was a hit Vikki!
Michelle says
I made this for my partner on his bday as its his favourite dish. Best recipe ever! Was delicious, thankyou so much.
Nagi says
I’m so glad you loved it Michelle!!! Happy Birthday to your partner 🎈