Thai Green curry
Thai green curry is one of Thailand's most beloved dishes, and for good reason!
Bursting with fresh, aromatic flavours, it perfectly balances heat, sweetness, and creaminess, creating a dish that’s both comforting and exciting. It’s not just a curry—it’s an experience for your taste buds.
If you've ever wondered what makes Thai green curry so special, it’s all in the ingredients. The fragrant mix of Thai herbs like , Thai Basil Leaves , Coriander roots, lemongrass, kaffir lime leaves, and the spicy punch of green chilies is mellowed by the rich creaminess of coconut milk. Combined with tender chicken or tofu ( For Vegan Option ) fresh vegetables, and that perfect hint of fish sauce, this curry is a symphony of flavours.
Why You Should Try My Recipe :
As an Asian woman who has lived in Chiang Mai, I know what real Thai green curry should taste like. The flavours of Thailand are deeply personal to me, and I’ve spent years perfecting this dish. In my recipe, I only use authentic ingredients—like fresh Thai basil, coriander roots , fresh galangal and lemongrass , and the right balance of spices—to ensure bold, true flavours, just like you’d find in a local Thai kitchen.
If you want to experience the real taste of Thai green curry, not a watered-down version, try my recipe. It’s your gateway to the authentic, vibrant flavours of Thailand!
Here's the Recipe :
Prepping Time : 15 Minutes
Cooking Time : 15 Minutes
Servings : 2
Ingredients
2 tbsp Coriander seeds (Lightly toasted)
1 tbsp Cumin seeds (Lightly toasted)
5pc Thai green chillies (De-seeded)
A handful of Thai Basil Leaves
1 stalk of Lemongrass (Only the bottom part- finely sliced)
1 tbsp finely chopped Galangal
2 tbsp finely chopped Coriander root (from approx 6 roots)
3 tbsp finely chopped Thai shallot (or substitute with red onion)
3 tbsp finely chopped garlic / 4 cloves
To make the paste:
Blend all paste ingredients until smooth using a traditional pestle and mortar or an electric blender.
Other Ingredients :
200ml Coconut milk
200ml Chicken stock ( 1tbsp Chicken Powder Mix with 200ml Water)
250g Chicken thigh (Or mix thigh with breast) Cut bitesize – Vegetable option : Tofu, baby corn ,Long bean, Aubergine, Red and green pepper.
1 tbsp Palm sugar / Brown sugar
2 tbsp fish sauce ( Use Vegan Alternative for Vegan / Vegetarian )
4 Thai basil leaves for garnish
4 Kaffir lime leaves
1 Red chilli / optional
2 tbsp vegetable oil for frying the paste
Salt to taste
1 tbsp lime juice
Directions
Begin by heating 2 tbsp of vegetable oil in a pan.
Add the freshly made paste, along with the lime leaves and cook for a minute.
Pour in 60ml of coconut milk and cook on medium heat until the coconut oil starts to separate (3-4 minutes).
Add the chicken and coat it with the paste. Cook for another 3 minutes.
Add the remaining coconut milk and chicken stock, bring it to a simmer and cook for another 7-10 minutes until the chicken is tender. Stir gently.
Add fish sauce and sugar and lime juice to taste this combinations will balanced the flavour. I like salty so mine add more fish sauce.
Add the green beans and remaining vegetables, cook until they are al dente and then remove from heat.
Garnish with Thai basil leaves and finely chopped chillies.
Serve hot with steamed Jasmine rice.
Enjoy.
Book My Thai Cooking Class for the Full Experience
Want to go beyond the recipe? Join my Thai Cooking Class and experience making Thai green curry first-hand. In my class, you’ll learn the secrets to balancing flavours, picking the freshest ingredients, and mastering this iconic dish.
Cooking together in a fun, hands-on environment, you’ll leave not just with a full belly but with the confidence to recreate this beautiful dish at home. Come discover the true flavours of Thailand!
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