Thai Green Curry

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Prep time: PT15M

Cook time: PT20M

Total time: PT35M

Rating

4.98 stars (243 reviews)

Keywords

Green Curry, Thai Green Curry

Ingredients

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Cuisine

Thai

Steps

Heat oil in a heavy based skillet or pot over medium high heat.
Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
Add chicken broth and coconut milk, mix to dissolve paste.
Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
Add kaffir lime leaves. Mix then bring to simmer.
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
Add eggplants, cook 5 minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
Serve curry over jasmine rice with garnishes of choice.

Nutitrion

Serving Size: 1 serving
Calories: 352 kcal
Carbohydrates: 16 g
Protein: 7 g
Fat: 31 g
Saturated Fat: 25 g
Sodium: 54 mg
Sugar: 7 g

Reviews

Ali B on 2025-08-11 (5 stars):
Sooo cravably good, we've made this many times. I scale the recipe to 1.5 in order to use the whole small tin of maesri. There is so much sauce i add even more chicken and long eggplant. High quality full fat coconut milk (ayam) helps to tame the spice a bit! Thai basil and Makrut/kaffir lime leaf (stashed in the freezer) are a must.
Kate on 2025-08-07 (5 stars):
Best green curry ever. I love your recipes, they always turn out perfectly. I always thought I was really bad in the kitchen, but your recipes make me think I’m a chef. My husband thanks you !!
jess on 2025-08-06 (5 stars):
finally, a curry recipe that truly feels customizable without making the recipe over complicated. so many amazing suggestions and tips in this recipe!! i've made this three times now with different veggies and proteins and every time has turned out great. thanks!!
Marg on 2025-08-02 (5 stars):
I made this tonight - very successful and so quick to make with store bought paste. Definitely a repeat recipe
Lundiga on 2025-06-23 (5 stars):
I love your recipes, but the ENTIRE can of Maesri green curry is just not possible.😳. I live in Thailand a few months each year AND I love spicy, super spicy, I put less than half the can and it was still way too spicy.
Sue on 2025-05-03 (5 stars):
Hi, I know this is an older review but I would like to suggest halving the paste to 2 tablespoons instead of 4. You could also add extra sugar to help counteract the heat level. I know potatoes help absorb extra salt in saucy dishes but possibly potato or sweet potato might help too.
Jo B on 2025-04-01 (5 stars):
I have cooked this many times. It is such a fresh and spicy curry. I up the veggies because that’s what our family likes. We like eggplant, mushrooms, capsicums, spring onions and cherry tomatoes. So good!
Cheryl on 2025-03-05 (5 stars):
OMG! This is THE BEST Thai Green Chicken Curry recipe ever - and I have tried so many. My Son doesn't like Thai Green Chicken Curry, but he loved this. You're a genius Nagi! Thank you :-)
Lynda Shelley on 2025-02-20 (5 stars):
Another amazing recipe. I just have to say that I think Mae Ploy are THE best curry pastes
Doug Jacquier on 2025-02-15 (3 stars):
You are my go-to recipe person, Nagi, and I have both of your books. Never had anything we didn't love until this one. But I fear it's a bit of a self-inflicted wound. My usual supermarket doesn't stock Maesri so I used the True Thai brand. What a mistake. It has 50% more salt than other brands and, along with the added fish sauce, the dish was too salty to be edible, even after adding extra coconut cream. Just sharing a warning to be careful of the salt content in any brand you by.
Lee Bini on 2025-02-03 (5 stars):
Thankyou Nagi once again for a delicious authentic recipe. My family think I’m quite the cook since I started using your recipes. Whatever I want to make, I go straight to your books, site, emails May as well donate my other 50 recipe books (sorry Nigella, Jamie,Ottellengi…)
bianca on 2024-12-28 (5 stars):
Wow - Made this tonight. I did by the pre bought paste and followed the instructions the whole way. Absolutely delicious.
Karen Christie on 2024-10-10 (5 stars):
My favorite recipe of all time. Definitely use the Maesri green curry paste, available at Wegman’s in U.S. but beware the whole can is spicy! Just the way I like it.
Nerys on 2024-09-18 (5 stars):
Absolutely delicious and ready in just 30 minutes! It’s way better than the local Thai place where we always fight over the tiny amount of chicken.
Claire on 2024-08-10 (5 stars):
Divine! This is so delicious! I cannot believe I waited this long after learning your butter chicken recipe, which is also stellar, to try this! I did go full on and made your green curry paste also. Thank you Nagi for sharing this, you’re a superstar!
Lita on 2024-08-04 (5 stars):
Cooked this 2 days ago with the homemade green curry recipe using fresh cilantro, zucchini and Thai basil from our garden (threw in the cleaned cilantro roots as well, great tip and smells amazing). Bought three packs of frozen galangal after searching all over our city’s Asian markets. I will never have to hunt it down again. Was able to make 2 full curries with the single paste recipe: one vegetarian for me (with fried tofu and without the fish sauce/shrimp paste) and one chicken for my husband without the shrimp paste (shellfish allergy). Still incredibly flavourful so can’t wait to make two batches next time to try it full potency! Made the Thai basil chicken for husband tonight and he loved it as well. You’re our new top recipe source now Nagi!
Willow Blooms on 2024-07-16 (5 stars):
Weeknight Thai dream? 30 mins & you're there!