Thai green curry is a rich and aromatic dish made with coconut milk, green curry paste, and tender meat or vegetables. Its signature flavor comes from fresh herbs like lemongrass, basil, and kaffir lime, all blended into the curry paste. The result is a warming, mildly spicy curry with a balance of sweet, salty, and tangy notes. This version features chicken and vegetables. Serves 4.
Ingredients
For the Curry:
500g boneless chicken breast or thighs, sliced thinly
2 tablespoons green curry paste (store-bought or homemade)
400ml coconut milk (1 can)
1 tablespoon vegetable oil
1 cup mixed vegetables (e.g., bell peppers, zucchini, bamboo shoots, green beans)
2–3 kaffir lime leaves (torn or sliced, optional)
1 tablespoon fish sauce (or soy sauce for a non-fish option)
1 teaspoon brown sugar or palm sugar
1 small red chili, sliced (optional, for extra heat)
Fresh Thai basil leaves for garnish
Jasmine rice, to serve
Instructions
1. Sauté the Curry Paste
In a large pan or wok, heat oil over medium heat.
Add green curry paste and stir-fry for 1–2 minutes until fragrant.
2. Add Coconut Milk and Chicken
Pour in half of the coconut milk and stir until the curry paste is well mixed.
Add chicken slices and cook for 4–5 minutes until they start to turn white.
Pour in the remaining coconut milk.
3. Season the Curry
Add fish sauce, sugar, and kaffir lime leaves. Stir to blend.
Let it simmer gently for 5 minutes.
4. Add Vegetables
Add your choice of vegetables and cook until tender but still slightly crisp—about 5–7 minutes.
5. Finish and Serve
Taste and adjust seasoning if needed (more fish sauce, sugar, or chili).
Add a handful of Thai basil leaves and let them wilt in the curry.
Serve hot with steamed jasmine rice.
Tips
If your curry paste is mild, add fresh chili to boost heat
Don’t boil the coconut milk too hard—it can split
Thai basil gives the most authentic flavor, but regular basil can work in a pinch
Thai green curry is flavorful, vibrant, and adaptable.
