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green curry recipe

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
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

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)

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