Thai Green Curry
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Whip up a delicious Thai Green Curry in just 30 minutes! You can either enhance store-bought curry paste or create your own from scratch. The secret to an amazing green curry is to sauté the curry paste before adding your ingredients. This step elevates the flavors and brings your dish to life.
Looking for a restaurant-quality meal that you can whip up on a busy weeknight? This Thai green curry recipe is just what you need! It’s vibrant, packed with flavor, and you can have it on your table in just 30 minutes, thanks to our easy homemade green curry paste.
The curry paste is made with aromatic ingredients like green chilies, lemongrass, and lime leaves, giving it a bold and exciting flavor profile. When simmered in creamy coconut milk along with fresh ginger, it transforms into a sauce that’s rich, fragrant, and just the right amount of sweet. While nothing beats the experience of enjoying takeout from your favorite Thai restaurant, this homemade version comes incredibly close.
Feel free to customize this green curry with your choice of protein and vegetables. I love using eggplant and snow peas, along with delicious cubes of tofu. Serve it over a bed of rice for a quick and satisfying dinner that’s sure to impress!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Green curry paste: We use our homemade green curry paste, but you can use store-bought if that is better.
- Coconut milk: Use unsweetened coconut milk in a can.
- Chicken broth
- Brown sugar: We prefer light brown sugar, but you can use white sugar instead.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Stir-fry the paste with vegetable oil to bring out the flavors.
- Add the coconut milk and chicken broth, then bring to a boil. Stir in the sugar.
- Add protein and vegetables of your choice.
Tips For Success
- We like to use eggplant, snow peas, and tofu in our green curry. Feel free to add any protein or vegetables you prefer. Chicken is great with green curry.
- Don’t skip sautéing the paste. It enhances the flavors in the paste and will make the curry more fragrant.
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Thai Green Curry
Ingredients
- ¼ cup green curry paste, homemade or store-bought
- 1 tablespoon vegetable oil, or canola oil
- 1 14-ounce can coconut milk
- ½ cup chicken broth, or water
- 1 tablespoon light brown sugar
Instructions
- Stir-fry the paste with oil until heated through.
- Add the coconut milk and broth and bring to a boil. Stir in the sugar.
- At this point, you can save the curry sauce or add a protein and vegetables of your choice. We like to use tofu, snow peas, eggplant, and kaffir lime leaves. Add everything to the pot and cook over medium-high heat until the vegetables are tender.
Notes
- The sauce can be used immediately or stored in the refrigerator for up to 2 days.
- You may also freeze the sauce for up to 1 month.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.