Thai Green Curry Recipe (Creamy and Flavorful)
This post may contain affiliate links.This Thai Green Curry is one of my favorite Thai dishes! Tender chicken and Thai eggplants simmered in a creamy, fragrant coconut curry sauce with just the right amount of heat. It’s so flavorful and delicious, especially when served with a bowl of warm steamed rice!
A Quick Look at the Recipe
🏷️ Recipe Name: Thai Green Curry
⏱️ Ready In: ~ 45 minutes
🍽️ Serves: 6 portions
🔥 Calories: 1598 kcal per portion (estimate)
🧾 Main Ingredients: Chicken, Thai green curry paste, Thai basil leaves, shrimp paste, garlic, ginger, lemongrass, sugar, fish sauce, lime leaves, coconut milk, lime, chicken stock.
🥗 Dietary Info: Contains coconut milk.
🧠 Difficulty: Easy with simple step-by-step guide.
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If you love Thai food, you have to try this homemade Thai Green Curry! Tender chicken and Thai eggplants simmer in a creamy coconut curry sauce that’s rich, fragrant, and full of flavor. It’s delicious with steamed rice and makes such a comforting meal.
If you enjoy making Thai dishes at home, you might also love my Chicken Pad Thai and Pad Kee Mao (Thai Drunken Noodles). Both are easy, flavorful dishes that bring the taste of Thailand right into your kitchen!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Chicken – I use bone-in chicken pieces for extra flavor and tender, juicy meat. You can substitute boneless chicken thighs or chicken breast if you prefer.
- Thai Green Curry Paste – The main ingredient that gives this curry its signature spicy, aromatic flavor. You can use store-bought green curry paste to make preparation easier.
- Coconut Milk – Gives the curry its rich, creamy texture and helps balance the spiciness of the green curry paste. I recommend using full-fat coconut milk for the best results.
- Eggplant – I use purple eggplants, which become tender and absorb the delicious curry sauce. You can substitute Thai round eggplants or other varieties.
- Lemongrass and Lime Leaves – Add a refreshing citrusy fragrance that complements the rich coconut curry.
- Thai Basil – Adds a wonderful herbal aroma. Stir it in toward the end of cooking to preserve its fresh flavor.
- Fish Sauce and Shrimp Paste – Bring savory depth and umami to the curry. Adjust the fish sauce to taste, especially if your curry paste already contains salt.
- Lime – A little lime juice at the end brightens the flavor and balances the richness of the coconut milk.
How to Make Thai Green Curry
STEP 1. Prepare the Green Curry Paste and Chicken. To enhance the flavor of the Thai green curry paste, blend it with fresh Thai basil leaves and garlic until smooth (Images 1, 2). Place the chicken pieces in a saucepan with cold water and bring to a boil. Boil for 10 minutes to remove the impurities (Image 3). Discard the water and rinse the chicken thoroughly.
Bring a fresh pot of water to a boil and cook the chicken for another 30 minutes, or until tender (Image 4). Reserve the chicken broth for the curry.
STEP 2. Sauté the Green Curry Paste and Ingredients. Heat some cooking oil in a large pan over medium heat. Add the blended Thai green curry paste, lemongrass, lime leaves, and bay leaves (Images 5, 6). Sauté until fragrant.
Add the eggplants and stir to coat them with the aromatic curry paste (Image 7). Add the cooked chicken pieces and stir gently until everything is evenly coated (Image 8).
STEP 3. Simmer the Thai Green Curry. Pour in the coconut milk and reserved chicken broth (Images 9, 10). Season with fish sauce, sugar, and mushroom powder (Image 11). Stir gently to combine.
Cover the pan with a lid and let the curry simmer over low heat for about 10 minutes, or until the eggplants are tender and the flavors have blended together (Image 12). Taste and adjust the seasoning if needed. Serve the Thai green curry hot with steamed rice.
Pro Tips
- Enhance the Green Curry Paste – Blend the Thai green curry paste with fresh Thai basil leaves and garlic for a more fragrant, flavorful curry. This is an easy way to improve store-bought curry paste without making everything from scratch.
- Use Bone-In Chicken – Bone-in chicken adds extra flavor to the broth and keeps the meat tender and juicy. You can also use boneless chicken thighs for a quicker version.
- Sauté the Curry Paste Until Fragrant – Don’t rush this step! Sautéing the green curry paste with lemongrass and lime leaves helps release their wonderful aromas and brings out a deeper flavor.
- Use Full-Fat Coconut Milk – For a rich and creamy Thai green curry, choose full-fat coconut milk. Avoid boiling the curry too vigorously after adding it, as the coconut milk may separate.
- Adjust the Spiciness and Seasoning – Green curry paste can vary in heat and saltiness depending on the brand. Start with a smaller amount if you prefer a milder curry, then adjust the fish sauce and sugar to balance the flavors.
- Let the Curry Simmer Gently – Allow the chicken and eggplants to simmer in the coconut curry sauce so they absorb the delicious flavors. Avoid overcooking the eggplants, as they can become too soft.
Serving Suggestions
Garnish your Thai green curry with fresh green chilies for an extra spicy kick and crispy fried shallots for a delicious crunch. I like serving the chilies separately so everyone can adjust the heat to their preference. Here are a few other dishes and drinks you can serve alongside it:
- Vegetable Side Dishes – Pair it with Bok Choy Stir Fry or garlic green beans for some extra vegetables.
- Crispy Appetizers – Serve with homemade shrimp toast or fried mashed potato patties for a delicious contrast to the creamy curry.
- Refreshing Drinks – Enjoy your Thai green curry with a glass of homemade Thai Tea, Lychee Soda, or Pineapple Mint Soda to balance the spiciness.
- Something Sweet – Finish your meal with Mango Sticky Rice or Bua Loy (Thai Glutinous Rice Balls) for a delicious Thai-inspired dessert.
Thai Green Curry FAQs
This homemade Thai green curry is actually quite mild! I blend fresh Thai basil leaves with green curry paste to give the curry a lovely green color and fragrant flavor. For extra heat, serve it with fresh green chilies on top so everyone can adjust the spiciness to their taste.
The main difference is the curry paste. Thai green curry typically uses fresh green chilies and aromatic herbs, giving it a fresh, herbal flavor. Thai red curry uses dried red chilies, resulting in a deeper, warmer flavor. Both are delicious with coconut milk!
Thai green curry gets its color from the green chilies and herbs in the curry paste. In my recipe, I also blend in fresh Thai basil leaves to enhance the green color and add a wonderful herbal aroma.
I love topping my Thai green curry with fresh green chilies and crispy fried shallots. The chilies add a fresh, spicy kick, while the fried shallots bring extra savory flavor and a delicious crunch that complements the creamy coconut curry.
Absolutely! You can substitute bone-in chicken with boneless chicken thighs or chicken breast. Boneless chicken cooks faster, so adjust the cooking time to prevent it from becoming dry or overcooked.
Yes! Thai green curry is great for making ahead because the flavors have time to blend together. Store it in an airtight container in the refrigerator and reheat gently before serving. Add a little water or broth if the sauce becomes too thick.
Storage
Store leftover Thai green curry in an airtight container in the refrigerator for up to 3–4 days. Let the curry cool slightly before refrigerating, and keep the fresh green chilies and crispy fried shallots separate.
To reheat, warm the curry gently in a saucepan over low to medium heat until thoroughly heated. Add a splash of water or chicken broth if the sauce becomes too thick. Garnish with fresh green chilies and crispy fried shallots just before serving.
More Thai Recipes
If you love Thai food, here are some more delicious Thai recipes you can easily make at home!
- Pad See Ew (Thai Stir-Fried Noodles) – Tender, wide rice noodles stir-fried with chicken, Chinese broccoli, and a savory, slightly sweet sauce.
- Pad Kra Pao (Thai Basil Stir Fry) – A flavorful Thai stir-fry with aromatic basil, garlic, and chilies. Delicious served with steamed rice and a fried egg!
Thai Green Curry
Equipment
- 1 saucepan
Ingredients
- 1 kg chicken
- 1 stalk lemongrass
- 1 tbsp fish sauce
- 1 tsp mushroom powder
- 1 cup coconut milk
- 3 cups chicken broth
- 1 tbsp sugar
Green Curry Paste
- 75 g Thai green curry paste
- 15 Thai basil leaves
- 2 garlic
- 1 tsp ground ginger
- 1 tsp shrimp paste
Instructions
- To enhance the flavor of the Thai green curry paste, blend it with fresh Thai basil leaves and garlic until smooth. Place the chicken pieces in a saucepan with cold water and bring to a boil. Boil for 10 minutes to remove the impurities. Discard the water and rinse the chicken thoroughly.
- Bring a fresh pot of water to a boil and cook the chicken for another 30 minutes, or until tender. Reserve the chicken broth for the curry.
- Heat some cooking oil in a large pan over medium heat. Add the blended Thai green curry paste, lemongrass, lime leaves, and bay leaves. Sauté until fragrant.
- Add the eggplants and stir to coat them with the aromatic curry paste. Add the cooked chicken pieces and stir gently until everything is evenly coated.
- Pour in the coconut milk and reserved chicken broth. Season with fish sauce, sugar, and mushroom powder. Stir gently to combine.
- Cover the pan with a lid and let the curry simmer over low heat for about 10 minutes, or until the eggplants are tender and the flavors have blended together. Taste and adjust the seasoning if needed. Serve the Thai green curry hot with steamed rice.
Notes
- Enhance the Green Curry Paste – Blend the Thai green curry paste with fresh Thai basil leaves and garlic for a more fragrant, flavorful curry. This is an easy way to improve store-bought curry paste without making everything from scratch.
- Use Bone-In Chicken – Bone-in chicken adds extra flavor to the broth and keeps the meat tender and juicy. You can also use boneless chicken thighs for a quicker version.
- Sauté the Curry Paste Until Fragrant – Don’t rush this step! Sautéing the green curry paste with lemongrass and lime leaves helps release their wonderful aromas and brings out a deeper flavor.
- Use Full-Fat Coconut Milk – For a rich and creamy Thai green curry, choose full-fat coconut milk. Avoid boiling the curry too vigorously after adding it, as the coconut milk may separate.
- Adjust the Spiciness and Seasoning – Green curry paste can vary in heat and saltiness depending on the brand. Start with a smaller amount if you prefer a milder curry, then adjust the fish sauce and sugar to balance the flavors.
- Let the Curry Simmer Gently – Allow the chicken and eggplants to simmer in the coconut curry sauce so they absorb the delicious flavors. Avoid overcooking the eggplants, as they can become too soft.
This Thai green curry is surprisingly easy to make, yet so rich and flavorful! I love how blending fresh Thai basil and garlic into the green curry paste takes the flavor to another level. So delicious with steamed rice!