Thai Green Curry is one of the most cherished dishes from Thailand known for its fragrant aroma creamy texture and perfect blend of spicy salty sweet and herbal flavors. The combination of coconut milk fresh herbs green chillies and vegetables creates a comforting dish that feels warm soothing and deeply satisfying. When served with steamed jasmine rice this curry becomes a complete meal that brings authentic Thai flavor to your home.
Although Thai curry tastes complex it is surprisingly simple to prepare once you understand the layering of flavors. The key lies in using a good green curry paste and cooking it slowly so that the herbs release their aroma into the coconut milk. This recipe guides you through every step to help you make a delicious bowl of Thai Green Curry even if you are a beginner.
Ingredients You Will Need
For the Curry
- 1 tablespoon oil
- 2 tablespoons Thai green curry paste
- 1 can coconut milk about 400 ml
- 1 cup water or vegetable broth
- 1 cup mixed vegetables bell peppers carrots green beans broccoli
- 1 small onion sliced
- 1 to 2 green chillies optional
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon soy sauce optional
- Fresh basil leaves
For Serving
- Steamed jasmine rice
- Lime wedges optional
Step by Step Method to Make Thai Green Curry
Step 1
Fry the Curry Paste
- Heat oil in a deep pan.
- Add Thai green curry paste.
- Stir gently for one minute until it releases its aroma.
- Add a few spoonfuls of coconut milk and mix until the paste blends smoothly.
This step helps the herbs and spices in the paste open up completely.
Step 2
Add Coconut Milk and Broth
- Pour the remaining coconut milk into the pan.
- Add water or broth to adjust the consistency.
- Stir well and bring it to a gentle simmer.
- Add sugar soy sauce and salt.
- Mix everything and let the flavors come together for five minutes.
The curry should smell fragrant and slightly sweet from the coconut milk.
Step 3
Add Vegetables
- Add onions and cook for two minutes.
- Add bell peppers carrots beans and broccoli.
- Cover the pan and cook on low flame for eight to ten minutes.
- Vegetables should become soft but still look bright and colorful.
The vegetables absorb the curry flavors as they simmer.
Step 4
Add Basil and Adjust Flavor
- Add a handful of fresh basil leaves.
- Add green chillies if you want extra heat.
- Taste the curry and adjust salt sweetness or spice as needed.
- Simmer for two more minutes.
Basil adds the signature Thai aroma and freshness.
Step 5
Serve Hot and Fresh
Serve the curry in a deep bowl.
Garnish with extra basil leaves for a fragrant touch.
Pair with
- Steamed jasmine rice
- Coconut rice
- Flat noodles
The soft rice and creamy curry come together beautifully in every bite.
Tips for Perfect Thai Green Curry
- Use thick coconut milk for a rich texture
- Do not boil too hard or the coconut milk may split
- Add vegetables according to their cooking time
- Basil should be added at the end for best aroma
- Use authentic Thai curry paste for real flavor
Variations You Can Try
- Add tofu for a vegan protein rich version
- Add mushrooms for a deeper earthy flavor
- Add baby corn and zucchini for more texture
- Make non veg version with chicken or prawns
Approximate Nutrition per Serving
Values may vary
- Calories 300 to 420
- Carbohydrates 25g
- Protein 7g
- Fat 22g