Simple Thai Green Curry
This quick and easy Thai green curry recipe brings authentic, vibrant flavors to your table in under 30 minutes, making it perfect for a delicious weeknight meal.
For 4 servings
Prepare your ingredients: Thinly slice the chicken breast and all vegetables. Have your coconut milk, broth, and seasonings ready.
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
Add the green curry paste to the hot oil. Fry for 1-2 minutes, stirring constantly, until the paste is very fragrant and slightly darkened. Be careful not to burn it.
Pour in the full-fat coconut milk and vegetable broth. Stir well to fully incorporate the curry paste into the liquid. Bring the mixture to a gentle simmer.
Add the sliced chicken, red bell pepper, zucchini, broccoli florets, and drained bamboo shoots to the simmering curry. Stir to ensure everything is submerged.
Season the curry with fish sauce and brown sugar. Stir again to combine all the flavors.
Continue to simmer for 8-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Avoid overcooking the vegetables to maintain their texture and vibrant color.
Taste the curry and adjust seasoning as needed: add more fish sauce for saltiness/umami, more sugar for balance, or a pinch more curry paste for extra heat.
Remove the pot from the heat. Stir in the fresh lime juice and most of the fresh Thai basil leaves.
Serve the Simple Thai Green Curry hot over fluffy jasmine rice, garnished with the remaining fresh basil and optional sliced red chili for an extra kick and visual appeal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always fry the curry paste: This crucial step develops the paste's flavor and aroma, creating a much richer and more authentic curry base.
- 2Use full-fat coconut milk: For the creamiest texture and most satisfying flavor, opt for full-fat coconut milk. Light coconut milk can result in a thinner, less rich curry.
- 3Don't overcook your vegetables: Aim for tender-crisp vegetables. They should still have a slight bite, which adds a pleasant texture contrast to the creamy sauce.
- 4Adjust spice to your preference: Green curry paste varies in heat. Start with the recommended amount and add more gradually if you prefer a spicier dish.
Adapt it for your goals.
Protein Swap
Substitute chicken with 400g (14oz) firm tofu (pressed and cubed), shrimp, beef, or chickpeas for different dietary needs or preferences. Adjust cooking time accordingly.
Vegetable MedleyVegetable Medley
Experiment with other vegetables like Thai eggplant, green beans, mushrooms, baby corn, or spinach. Add heartier vegetables earlier and leafy greens towards the end of cooking.
Spice Level BoostSpice Level Boost
For extra heat, add 1-2 fresh bird's eye chilies (sliced) along with the curry paste, or a dash of chili oil at the end.
Why this is on our healthy list.
Rich in Nutrients
This curry is packed with various vegetables, providing essential vitamins, minerals, and dietary fiber important for overall health.
Healthy Fats from Coconut Milk
Full-fat coconut milk contains medium-chain triglycerides (MCTs), which are easily digestible and can provide a quick source of energy.
Antioxidant Properties
Many ingredients in green curry paste, such as galangal, lemongrass, and kaffir lime, possess antioxidant and anti-inflammatory properties.
Frequently asked questions
Yes, to make it vegan, substitute the chicken with firm tofu or chickpeas, and replace the fish sauce with an equal amount of soy sauce or tamari. Also, ensure your green curry paste does not contain shrimp paste (check the label).
