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

4.95 stars (276 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

Anisha on 2026-04-27 (5 stars):
Followed the recipe to the tee and it did not disappoint! It tasted like the local Thai restaurant, which means no more takeout! My husband has requested it be put on the rotation, thank you for upskilling me in my cooking repertoire. All of your recipes have been a hit in my household!
Namita Joshua on 2026-04-27 (5 stars):
I just made this 6X for a large crowd. It came out soo soo well scaled up. I’ve made the regular quantitity a few times and that gave me the confidence to scale up. It was gobbled up with little leftovers and lots of compliments. Thank you Nagi! Recipe choices/changes : I used MAE PLOY curry paste because I could just use a full container instead if several tins. I used lemon grass paste from a tube. For veggies, I used a bag of mixed frozen veggies - bell peppers, mushrooms, broccoli, green beans, snap peas, carrots and squash . I also added a can of bamboo shoots. Served with your coconut rice recipe. Vegetarian: The maeploy mix has shrimp paste so isn’t suitable for vegetarians. I made a small batch with maesri paste for vegetarians. Omitted the chicken and added more veggies. Subbed the fish sauce with oyster sauce. (Next time I’ll try adding tofu) 100/10
Lisa on 2026-04-07 (5 stars):
Great recipe, it really does turn the jar brought paste into an authentic green curry, I used Ayam. I had All the additives fresh beside the lemongrass, which I left out. Even without it, it was great! Vegetables I used were: carrot, broccolini, wombok and pakchoy. Absolutely delicious. Thank you Nagi!
Maria on 2026-04-02 (5 stars):
Have made this recipe a few times now with either fish or chicken. So much flavour and the coconut sauce is next level delicious!!
Yumna Arif on 2026-03-25 (4 stars):
Hi can you help me because I didn’t have much sauce left when I made this.. it all got soaked up by the veggies and noodles. I wanted mine to be more saucy
Donna M Hood on 2026-03-21 (5 stars):
Wow Nagi, you've done it again! This was easy to make & soooo tasty with a hood hit of spice. Can't wait to make it again.
kevans on 2026-03-16 (5 stars):
So delicious!! We made with pan-fried tofu. Didn't have kefir leaves or thai basil and it was still amazing. Thank you!
Hingehead on 2026-03-13 (5 stars):
Long loved out of the jar Thai green curries - but the pimping to Maestri is next level. Thanks Nagy
Alexandra on 2026-03-09 (5 stars):
If I could put more stars down i would. I made the homemade green thai curry paste and then also pimped it out too. Just delicious and my 4y, 2y and 10m old children loved it!! Just made sure to de-seed the chilli's and myself and partner had some fresh birdseye chilli for our garnish
Auletta on 2026-02-18 (3 stars):
I used 1.5 tbsp Green curry paste and found it to hot. I Could not detect any other spices than hot. Sorry, but not for my babymouth.
leena kumar on 2026-02-08 (5 stars):
tried it yesterday, it was easy yet so amazing, thank you
Angela on 2026-01-24 (5 stars):
This is by far the best recipe Thai Green Curry that I’ve tried. I love the addition of the fresh ginger, garlic, and lemongrass. It really elevates the dish… I’ve already made this twice in two weeks! Yum!!
Terri on 2025-12-30 (5 stars):
Hands down *best* green curry ever!! I do the cheaty way with the Maesri paste - which btw I had never tried until it was recommended and now I won’t use any other! We do this often on rotation with white fish instead of chicken and it is divine 10/10
Regan on 2025-12-23 (5 stars):
I've cooked many green currys and none of them compare to this recipe. This is almost exactly what it tastes like at my favorite thai restaurant which sadly is now located over an hour away from me. So I've been longing for a recipe that gets me as close to tasting like theirs. This hit the spot!! Couldn't get my hands on kaffir lime leaves or fresh lemongrass so I used lime rind, I just didn't get a chance to drive the 1.5 hours to the closest Asian market but I'll get them next time and freeze them. I added mushrooms, red pepper slices, julienned carrots, and 1/2 white onion sliced thinly because we love our veggies. Everyone thought this was by far the best version I've ever made. 4 yo & 15 yo approved!
Jen G on 2025-11-19 (5 stars):
Curry in a snap! Used jarred green curry and doctored it as per your directions, which made a big difference (as I’ve used jarred before without doctoring).
Julie Tuttle on 2025-10-27 (5 stars):
I LOVE, LOVE your amazing and so helpful recipes!!! Asian food is by far my heart and you’ve helped me so much making my own with these recipes! This dish turned out perfect both times I made it and my stepson and step granddaughters said it was better than the curry chicken dishes they’ve had at a Thai restaurants, which means it’s a WINNER! Everything about this recipe and the information you provided is SO APPRECIATED! I’m a from scratch cook so I really appreciate it!
Anon on 2025-10-20 (1 stars):
Way off the real deal.
Marney on 2025-09-17 (5 stars):
Best recipe ever! I have never had confidence making curries, simply because they never turn out how an authentic curry is meant to taste. This honestly turned out better than any green curry I have bought! It's fantastic, spicy, and also very easy to modify for vegetable taste preferences (or adding extra meat for carnivores like me). I used the suggested store-bought paste with the lemongrass, ginger, and garlic modifications. Tasted amazing. I've never made a comment on an online recipe ever before in my life, which should tell you not to look past this one.