Thai Green Curry

Thai Green Curry is a fragrant and spicy coconut-based curry that’s one of Thailand’s most loved dishes. Made with a rich blend of green curry paste, coconut milk, and fresh vegetables, it delivers the perfect balance of heat, sweetness, and creaminess. Traditionally served with steamed jasmine rice, it’s a perfect mix of comfort and exotic flavors that captivates global food lovers.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 tbsp vegetable oil

2 tbsp Thai green curry paste

400 ml (1 can) coconut milk

300 g chicken breast, sliced thin

1 cup (120 g) eggplant, diced

1/2 cup (60 g) red bell pepper, sliced

1/2 cup (60 g) baby corn

2 tbsp fish sauce (or soy sauce for veg)

1 tbsp brown sugar

4–5 kaffir lime leaves (optional)

1/2 cup (120 ml) water or chicken stock

Fresh basil leaves for garnish

Steamed jasmine rice for serving

Equipment

Wok or deep pan, wooden spoon, chopping board, sharp knife, measuring cup
Wooden spoon
chopping board
Sharp knife
Measuring cup

Method

Heat oil in a wok or deep pan over medium heat.

Add green curry paste, stir until aromatic (1–2 mins).

Pour in half the coconut milk; simmer until it thickens slightly.

Add chicken slices and cook for 5 minutes.

Stir in vegetables, remaining coconut milk, fish sauce, and sugar.

Simmer 10–12 minutes until chicken is tender and veggies are soft.

Add lime leaves and basil. Serve hot with jasmine rice.

Notes

Nutrition (per serving, approx.):
420 kcal | Carbs 12 g | Protein 28 g | Fat 30 g

Notes:

Substitute chicken with tofu or prawns for variation.

Adjust curry paste to control spice level.

Storage:
Refrigerate up to 3 days; reheat gently. Do not freeze (coconut milk may split).