Thai Green Curry Recipe

Thai green curry recipe is a beloved dish that brings together the perfect blend of spicy, savory, and slightly sweet flavors in one bowl. It’s a comforting meal often served with steamed rice and loaded with vegetables, proteins, and aromatic herbs. Whether you’re a seasoned chef or a cooking enthusiast exploring Thai cuisine, this recipe promises an easy yet authentic experience.

In this article, we’ll guide you through making your own Thai green curry at home, from understanding its history to selecting the best ingredients.

A Brief History of Thai Green Curry Recipe:

Thai green curry, or Gaeng Keow Wan, originates from central Thailand and is one of the country’s most famous dishes. Its distinct green hue comes from fresh green chilies, blended with herbs like basil and coriander. The recipe dates back to the early 20th century and has since become a global favorite. Traditionally, Thai green curry was made with chicken, but today it is enjoyed with tofu, shrimp, or beef, adapting beautifully to modern tastes.

Thai Green Curry Recipe

Pinklady

Thai green curry, or Gaeng Keow Wan, originates from central Thailand and is one of the country's most famous dishes. Its distinct green hue comes from fresh green chilies, blended with herbs like basil and coriander. The recipe dates back to the early 20th century and has since become a global favorite.

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Cook Time 30 minutes mins

Course Main Course

Cuisine Thailand

Servings 4

Calories 350 kcal

Equipment

• Large skillet or wok
• Blender or food processor
• Measuring spoons and cups
• Wooden spoon

Ingredients

  

For the Green Curry Paste:

• 5–6 green chilies (adjust to taste)
• 1 shallot, roughly chopped
• 2 garlic cloves
• 1-inch piece of galangal or ginger, sliced
• 2 stalks of lemongrass, trimmed and chopped
• 1 cup fresh coriander leaves and stems
• 2 tablespoons fish sauce (or soy sauce for a vegan option)
• 1 teaspoon shrimp paste (optional for a vegan alternative, skip this or use miso paste)
• Zest of 1 lime2 tablespoons water

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For the Curry:

• 2 tablespoons vegetable oil
• 1 cup coconut milk
• 1 cup chicken stock or vegetable stock
• 300g protein of choice (chicken, tofu, shrimp, or beef)
• 1 cup eggplant, diced
• 1 cup zucchini, sliced
• 1 red bell pepper, sliced
• 1 tablespoon palm sugar or brown sugar
• Handful of Thai basil leaves
• Steamed jasmine rice (for serving)

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Instructions

 

• Prepare the Green Curry Paste

  Add green chilies, shallots, garlic, galangal (or ginger), lemongrass, coriander, fish sauce, shrimp paste (if using), lime zest, and water to a blender or food processor.
• Blend until smooth. You can store this paste in the fridge for up to a week.
• Cook the Curry Base

  Heat the vegetable oil in a large skillet or wok over medium heat.
• Add 2–3 tablespoons of your prepared green curry paste and sauté for 1–2 minutes until fragrant.
• Incorporate the Liquids

  Pour in the coconut milk and chicken or vegetable stock. Stir well to combine with the curry paste.
• Add the Protein

  Add your protein of choice (chicken, tofu, shrimp, or beef) to the skillet. Let it simmer for 5–7 minutes until cooked through.
• Cook the Vegetables

  Add eggplant, zucchini, and bell peppers. Simmer for another 8–10 minutes until the vegetables are tender.
• Season and Final Touches

  Stir in palm sugar or brown sugar to balance the flavors. Taste the curry and adjust seasoning with fish sauce or soy sauce if needed.
• Toss in a handful of Thai basil leaves just before turning off the heat.
• Serve and Enjoy

  Serve the Thai green curry hot over steamed jasmine rice. Garnish with extra basil leaves or lime wedges if desired.

Video

Keyword Thai Green Curry Recipe

Similar Recipes You’ll Enjoy:

Thai Red Curry: A spicier cousin of green curry made with red chilies.
Massaman Curry: A mild and nutty Thai curry with a touch of Indian influence.
Panang Curry: A thick, creamy curry with peanuts and a hint of sweetness.
Vegetarian Yellow Curry: A comforting, turmeric-rich curry loaded with vegetables.

FAQs About Thai Green Curry About Thai Green Curry Recipe:

1. Can I make the curry paste in advance?

Yes, the paste can be refrigerated for up to a week or frozen for up to three months.

2. What makes green curry green?

The green color comes from fresh green chilies, herbs like coriander, and Thai basil.

3. Is Thai green curry spicy?

It can be spicy, but you can control the heat by adjusting the amount of green chilies used.

4. Can I make this dish vegan?

Absolutely! Substitute fish sauce with soy sauce or tamari and omit the shrimp paste.

5. What other vegetables can I use?

Bamboo shoots, green beans, or carrots work wonderfully in this curry.

6. How do I store leftovers?

Store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.

7. Can I use store-bought curry paste?

Yes, store-bought paste works well if you’re short on time. Just adjust the amount to taste.

8. What type of rice pairs best with green curry?

Jasmine rice or sticky rice are excellent choices.

9. Can I freeze the cooked curry?

Yes, it freezes well for up to two months. Thaw and reheat on low heat to prevent the coconut milk from splitting.

10. Why does my curry taste bitter?

Over-roasted curry paste or old, wilted herbs can cause bitterness. Always use fresh ingredients.

Conclusion:

Thai green curry is an irresistible dish that delivers bold, aromatic flavors with minimal effort. With its adaptability to different proteins and vegetables, it’s a versatile meal that can cater to any palate. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this recipe is bound to impress.

YouTube Video Credits:
Joshua Weissman