How do I make this curry less spicy?

Reduce green curry paste to 2 tablespoons and add an extra teaspoon of coconut sugar to balance heat. You can also add more coconut milk.

Can I add other vegetables?

Absolutely. Snow peas, zucchini, carrots, or baby corn all work well. Add firmer vegetables earlier and delicate ones toward the end.

Why did my coconut milk curdle?

Curdling usually happens if the heat is too high or you add acidic ingredients too quickly. Simmer gently and stir in fish sauce at the end.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if too thick.

Home / Recipes / thai / Simple Thai Green Curry

thaiMediumnon vegetariangluten freedairy freelow carb

Simple Thai Green Curry

RATING

0.0/5

TASTE SCORE

8/10

A fragrant, creamy Thai green curry that comes together in one pot in just 30 minutes. Tender chicken and fresh vegetables swim in a luscious coconut milk sauce infused with homemade green curry paste, Thai basil, and fresh aromatics. It tastes just like your favorite Thai takeout but is surprisingly simple to make at home.

PREP

15m

COOK

20m

SERVES

1 CUP

535 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep all ingredients before you start cooking.
1.Slice chicken breast into thin, even strips about 2 inches long.
2.Quarter the eggplant, trim green beans into 2-inch pieces, slice bell pepper into strips.
3.Tear kaffir lime leaves into pieces and remove the tough center stems.
4.Have green curry paste, coconut milk, fish sauce, and coconut sugar measured and ready.
saute · ~2 min
Bloom the green curry paste.
1.Heat 1 tbsp oil in a large wok or deep skillet over medium heat.
2.Add 3 tbsp green curry paste and stir continuously for 1-2 minutes until very fragrant.
3.The paste should darken slightly and release its aroma — don't let it burn.
TIPFrying the curry paste first wakes up all the spices and is the secret to deep, authentic flavor.
simmer · ~4 min
Add coconut milk and bring to a gentle simmer.
1.Pour in half the coconut milk (200ml) and stir until the paste is fully incorporated.
2.Let it bubble gently for 3-4 minutes until you see oil starting to separate on the surface.
3.Add the remaining coconut milk, 0.5 cup water, and torn kaffir lime leaves.
simmer · ~6 min
Cook the chicken in the curry sauce.
1.Add the sliced chicken breast to the simmering sauce.
2.Stir gently to separate the pieces and ensure they are fully submerged.
3.Simmer for 5-6 minutes until the chicken is just cooked through and tender.
TIPDon't overcook the chicken at this stage — it will continue cooking with the vegetables.
simmer · ~7 min
Add vegetables and simmer until tender-crisp.
1.Add quartered eggplant, green beans, bamboo shoots, and bell pepper.
2.Season with 2 tbsp fish sauce, 1 tsp coconut sugar, and 1 pinch salt.
3.Simmer for 5-7 minutes until vegetables are tender but still have a slight bite.
mix · ~1 min
Finish with Thai basil.
1.Remove the wok from heat.
2.Stir in the fresh Thai basil leaves and let them wilt in the residual heat.
TIPAdding basil off the heat keeps its flavor bright and aromatic — heat dulls it quickly.
serve
Serve hot with steamed jasmine rice.
Ladle the green curry into bowls and serve immediately over steamed jasmine rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat coconut milk; light versions make the sauce thin and less creamy.
2
Tear kaffir lime leaves instead of slicing to release more aromatic oils.
3
Don't skip blooming the curry paste — it deepens flavor and removes raw taste.
4
Add vegetables just before serving to keep them tender-crisp, not mushy.
5
Taste and adjust fish sauce and coconut sugar to balance salty and sweet.
6
For thicker sauce, simmer uncovered for 2 extra minutes after adding coconut milk.

RECIPE VARIATIONS

Adapt it for your goals.

plant based

Plant-based

Replace chicken with extra-firm tofu (pan-fried until golden) and use soy sauce or mushroom powder instead of fish sauce. Perfect for vegetarians and vegans.

low carb

Low-carb

Skip the bamboo shoots and use extra green beans and bell pepper. Serve over cauliflower rice instead of jasmine rice — keeps it low-carb and keto-friendly.

seafood twist

Seafood twist

Swap chicken for 400g peeled shrimp or firm white fish fillets. Add during the last 3 minutes of simmering to avoid overcooking. Delicious with a squeeze of lime.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Full-fat coconut milk provides medium-chain triglycerides (MCTs), which support energy and satiety.

✓

Good Source of Vitamin C

Bell peppers in this dish offer a solid dose of vitamin C, which helps immune function and collagen production.

✓

Contains Antioxidants from Herbs

Thai basil and kaffir lime leaves are rich in polyphenols and essential oils that have anti-inflammatory properties.

✓

High in Protein

Chicken breast provides lean protein to support muscle repair and keep you full longer.

QUESTIONS?

Frequently asked questions

Yes, quality store-bought paste (like Mae Ploy or Thai Kitchen) works great. Use about 3 tablespoons or adjust to your heat preference.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·8 min·705 cal

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Simple Thai Green Curry

For 4 servings

Prep all ingredients before you start cooking.

Bloom the green curry paste.

Add coconut milk and bring to a gentle simmer.

Cook the chicken in the curry sauce.

Add vegetables and simmer until tender-crisp.

Finish with Thai basil.

Serve hot with steamed jasmine rice.