The Best Homemade Thai Green Curry Recipe
What You’ll Love About This Recipe
You’re going to love making this Homemade Thai Green Curry because it’s simple, packed with flavor, and lets you customize it just the way you like. The fresh ingredients bring a vibrant taste, while the creamy coconut milk makes every bite feel rich and comforting. Plus, you’ll feel like a pro chef when you see how easy it is to create a restaurant-quality dish at home.
Recipe
Thai Green Curry is a fragrant and spicy dish that combines tender meat or vegetables with a rich, coconut-based sauce. The homemade curry paste gives it an authentic and vibrant flavor that’s far superior to store-bought versions.
Ingredients:
- 1 lb chicken, beef, shrimp, or tofu (cut into bite-sized pieces)
- 1 can (14 oz) coconut milk
- 2-3 tbsp Thai green curry paste
- 1 cup Thai eggplant (or substitute with zucchini or bell peppers)
- 1 cup bamboo shoots (optional)
- 1-2 kaffir lime leaves (torn)
- 1 tbsp palm sugar (or brown sugar)
- 1-2 tbsp fish sauce (or soy sauce for vegetarian)
- 1/2 cup Thai basil leaves
- 1-2 red chilies (sliced, for extra heat)
- 1 tbsp vegetable oil
Instructions:
- Heat oil in a pot over medium heat. Add 2-3 tbsp green curry paste and stir for 1-2 minutes until fragrant.
- Pour in half the coconut milk and stir well to dissolve the paste. Simmer for 2-3 minutes.
- Add the meat or tofu and cook until partially done (about 5 minutes).
- Pour in the remaining coconut milk, along with eggplant, bamboo shoots, kaffir lime leaves, sugar, and fish sauce. Simmer for 10-15 minutes until the meat is cooked and vegetables are tender.
- Stir in Thai basil and sliced chilies. Taste and adjust seasoning if needed.
- Serve hot with steamed jasmine rice.
Notes:
- Adjust the curry paste amount based on spice preference.
- For a vegetarian version, use tofu and soy sauce instead of fish sauce.
- Fresh kaffir lime leaves are ideal, but dried ones can be substituted.
Equipment:
- Medium-sized pot
- Wooden spoon or spatula
- Measuring spoons
Time:
- Prep time: 15 minutes
- Cooking time: 20 minutes
Cuisine: Thai
Serving: 4
Nutrition
Thai Green Curry is a flavorful dish that blends fresh herbs, spices, and creamy coconut milk. Below is its nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 345 kcal |
| Protein | 14 g |
| Fat | 28 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 480 mg |
What To Serve With It
You can’t go wrong pairing your homemade Thai green curry with steamed jasmine rice—it soaks up all that delicious sauce perfectly. For a fresh crunch, I love adding sides like cucumber slices, snap peas, or a quick-pickled carrot salad. Trust me, balancing the rich curry with light, crisp veggies makes every bite even better.
Steamed Jasmine Rice
Steamed jasmine rice is the perfect partner for homemade Thai green curry, balancing the rich, spicy flavors with its light, fragrant simplicity. I always make sure to rinse the rice thoroughly before cooking—it removes excess starch and keeps the grains fluffy. Using a rice cooker or stovetop method works, but I prefer the stovetop for that hands-on feel. As it cooks, the aroma fills my kitchen, hinting at the delicious meal ahead. When I scoop it onto plates, its soft texture complements the curry’s boldness perfectly. Pairing them feels like they’re meant to be, and every bite just makes sense.
Fresh Vegetable Sides
While the rice and curry make a great pair, fresh vegetable sides can add crunch, color, and extra flavor to the meal. I love serving crisp cucumber slices, lightly pickled carrots, or a simple green papaya salad—they balance the rich, spicy curry perfectly. Steamed bok choy or snap peas work too, adding a fresh bite without overpowering the dish. Sometimes, I’ll toss together a quick herb salad with mint, cilantro, and lime. These sides aren’t just pretty; they’re revitalizing and help cool your palate between bites. Trust me, they’ll make your curry feast even more satisfying.
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