Thai Green Curry

Thai Green Curry

⚡ Quick 🍛 Weeknight Win 🔥 Flavour Bomb
⏱️ 30 minutes 🍽️ Serves 4 👨‍🍳 Easy

The Story

Thai green curry is proof that weeknight dinners don't have to be boring. Creamy coconut, aromatic curry paste, fresh veg, and protein all coming together in one pot in 30 minutes flat? That's what I call a midweek miracle!

This is the curry that saved me from the "what's for dinner?" spiral. It's faster than waiting for delivery, tastier than anything you'd order, and makes you feel like a cooking genius even when you're running on empty. Plus, it's crazy adaptable — swap the protein, change up the veg, make it as spicy as you dare.

Perfect for those nights when you need something comforting, flavourful, and ready FAST. Serve it over jasmine rice with a cold beer and watch the stress of the day melt away. This is the dinner party-worthy food that doesn't require a dinner party level of effort!

What You'll Need

  • 2 tablespoons vegetable oil
  • 3-4 tablespoons green curry paste
  • 600ml coconut cream
  • 1 cup chicken or vegetable stock
  • 500g chicken thigh fillets, sliced (or tofu for veggie)
  • 200g green beans, trimmed and halved
  • 1 red capsicum, sliced
  • 1 small eggplant, cubed
  • 1 tablespoon fish sauce
  • 1 tablespoon palm or brown sugar
  • Juice of 1 lime
  • Handful Thai basil leaves
  • Fresh coriander, to serve
  • Jasmine rice, to serve

Let's Make Magic

1

Get your rice on first — nothing worse than curry ready with no rice! Follow the packet instructions and keep it warm.

2

Heat the oil in a large wok or deep pan over medium-high heat. Add the curry paste and fry for 1-2 minutes until it smells incredible and your eyes start to water a little (that's the good stuff!).

3

Pour in about half the coconut cream and stir it through the curry paste. Let it bubble and reduce for 2-3 minutes. The oil will start to separate — that's when you know it's getting good!

4

Add the chicken and stir to coat in the curry goodness. Cook for 3-4 minutes until it starts to turn opaque.

5

Pour in the remaining coconut cream and the stock. Add the green beans, capsicum, and eggplant. Bring to a gentle simmer.

6

Season with fish sauce and sugar. Taste and adjust — you want that perfect balance of salty, sweet, and spicy. Cook for 8-10 minutes until the chicken is cooked through and the veg is tender but still has bite.

7

Remove from heat and stir through the lime juice and Thai basil. The basil will wilt beautifully in the residual heat.

8

Serve over fluffy jasmine rice, scatter with fresh coriander, and maybe a lime wedge on the side. Get ready for everyone to ask for seconds!