Thai Green Curry

There's something about a proper Thai green curry that just hits different. The aromatic paste simmering in coconut milk, the fragrance of lemongrass and galangal filling your kitchen, that perfect balance of creamy, spicy, and fresh. This is the kind of dish that makes you forget you're cooking at home on a Tuesday night.

This recipe uses a good quality curry paste as the foundation (because let's be real, making it from scratch is a weekend project), but we're not cutting corners on anything else. Fresh herbs, quality coconut milk, and proper fish sauce make all the difference. Serve it over jasmine rice and prepare for compliments.

Menu Order

2 tablespoons vegetable oil
3-4 tablespoons Thai green curry paste
400ml coconut cream
200ml coconut milk
500g chicken thigh fillets, sliced
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
4 kaffir lime leaves, torn
1 small eggplant, cubed
100g green beans, trimmed
1 red chilli, sliced
Fresh Thai basil leaves
Fresh coriander
Lime wedges, to serve
Steamed jasmine rice, to serve

Nutrition Info

485

Calories

32g

Protein

28g

Fat

18g

Carbs

Fibre

580mg

Sodium

Street Method

Heat the oil in a large wok or deep pan over medium-high heat. Add the curry paste and fry for 2-3 minutes until fragrant and the oil starts to separate. This step is crucial — you're blooming all those aromatics.
Pour in the coconut cream and stir to combine with the paste. Let it bubble and reduce for 2-3 minutes until it thickens slightly and the oil separates on the surface. This creates that rich, glossy curry base.
Add the chicken pieces and stir to coat in the curry. Cook for 5 minutes, stirring occasionally, until the chicken is mostly cooked through and starting to turn opaque.
Pour in the coconut milk, then add the fish sauce, palm sugar, and kaffir lime leaves. Stir well and bring to a gentle simmer. Taste and adjust seasoning — you want a balance of salty, sweet, and spicy.
Add the eggplant and green beans. Simmer for 8-10 minutes until the vegetables are tender but still have some bite. The curry should be thick and glossy.
Remove from heat and stir through most of the Thai basil leaves (save some for garnish). The residual heat will wilt them perfectly and release that amazing anise-like fragrance.
Serve over steamed jasmine rice, garnished with fresh Thai basil, coriander, sliced red chilli, and lime wedges. Squeeze the lime over just before eating — that acid cuts through the richness beautifully.

Street Talk

Sarah Chen 3 days ago

This curry is absolutely incredible! I used the Mae Ploy green curry paste and it was spot on. The tip about frying the paste first until the oil separates made such a difference — the flavours were so much deeper. Made it twice this week already. Thanks for the awesome recipe!

Marcus Thompson 1 week ago

Mate, this is the real deal. I've had green curry all over Bangkok and this recipe nails it. I added some bamboo shoots and baby corn because that's how I like it. Also doubled the curry paste because I like it HOT. Perfect weeknight dinner that tastes like you spent hours on it. 10/10.

Menu Order

Nutrition Info

Street Method

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Street Talk