Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai Green Curry Recipe
Thai Inexperienced Curry in half-hour made by freshening up retailer purchased curry paste OR with a do-it-yourself inexperienced curry paste! Whichever method you go, the one important step to make a extremely nice inexperienced curry is to fry off the curry paste.
Make this with chicken and even totally meat free. With a sauce this good, you’ll be able to put something in it – and it’ll style wonderful!
The only most requested recipe is lastly right here!! We love the color, the spiciness, and the way aromatic the creamy sauce is.
Together with Pad Thai, Chicken Satay and Thai Crimson Curry, inexperienced curry is the gold commonplace by which we price Thai eating places.
It’s the curry we sweat and swear our method by way of, guzzling down water and wiping our brows once we confidently inform the waiter “give it to us the best way it needs to be – additional spicy!!”
Fortunately, once we make it at residence, we will dial again the spiciness considerably. 😂 Whether or not made with curry paste in a jar OR do-it-yourself inexperienced curry paste!
“This is usually a fast 30 minute Thai Inexperienced Curry made with retailer purchased curry paste – OR go all out with a do-it-yourself curry paste!”
With the recent fragrant components utilized in South East Asian curries, I’ll at all times be an advocate of creating the curry pastes from scratch as a result of it’s not potential to seize that flavour in jars. However it’s simply not viable to try this each time I’ve a hankering for curry.
So I’ll attain for curry paste in a jar. I believe the finest inexperienced curry paste is Maesri (which additionally occurs to be the most affordable at round $1.20). It’s bought at Woolies, Coles (I’m in Australia) and Asian grocery shops. (right here it’s on Amazon US).
Maesri yields the closest outcome to do-it-yourself inexperienced curry paste. I discover the opposite manufacturers to be too candy with much less inexperienced curry flavour – and unusually, they’re spicier!
It’s inevitable utilizing any curry paste out of a jar somewhat than making it from scratch that the curry shall be missing a sure freshness.
So what I do is freshen it up utilizing recent garlic, ginger and lemongrass.
As a result of “fast and simple” is the go right here, I normally don’t even use recent lemongrass, I exploit lemongrass paste. It really works a deal with!
The most well-liked model of inexperienced curry is Chicken, in order that’s the bottom model I’m sharing immediately. Whereas there’s no set guidelines about what goes in a Thai Inexperienced Chicken Curry, the most typical mixture appears to be chicken, eggplant and snow peas which is what I’ve gone with.
However it’s very straightforward to change it out for an additional protein of selection, or to make it meat free so I’ve included instructions within the recipe.
Along with the curry paste (and pimping it up, if utilizing jar paste), there’s really not that many components in Thai Inexperienced Curry.
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Coconut milk – full fats please! Fats is the place the flavour is, should you use low fats coconut milk the sauce will lack flavour. You may even use coconut cream, if you would like a richer model!
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Chicken or vegetable broth – chicken is best (deeper flavours) however vegetable is ok if making a vegetarian model.
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Chicken – Thigh is finest as a result of it stays juicy even after the requiring simmering time to thicken the sauce
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Asian (Japanese) Eggplant – sensible sponge for absorbing the sauce. The small eggplants are excellent as a result of the eggplant is cooked till tender and the pores and skin holds it collectively. Sub with small regular eggplants, or should you dislike eggplants, strive zucchini!
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Snow peas – for color and freshness
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Sugar – for additional sweetness
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Fish sauce – might not be wanted if utilizing paste from a jar. Sure it’s pungent however it’s important for Thai curries and as soon as cooked, it doesn’t style fishy in any respect
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Kaffir Lime leaves – it gives a earthy citrus perfume to the sauce that’s inherent to inexperienced curry. It’s available in Australia these days, however should you can’t discover it, then a lemongrass stalk shall be an honest substitute. Freezes nice – I virtually at all times have some within the freezer.
Ending:
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Thai Basil – important for a real inexperienced curry expertise! Tastes like Italian basil with a barely extra aniseedy flavour
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Lime juice – only a squeeze, for freshness!
What makes inexperienced curry inexperienced?
The color largely comes from giant inexperienced chillies which aren’t that spicy, they’re largely for color and flavour. The curry paste additionally has small Thai chillies which offer the fiery warmth that inexperienced curry is understood for.
In case you make your individual inexperienced curry paste, you’ll be able to skip the spicy chillies with out compromising on flavour!
The making half may be very easy which is why should you use curry paste from a jar, inexperienced curry is one thing you’ll be able to have any night time of the week.
The important step right here is to fry off the curry paste, whether or not utilizing retailer purchased or do-it-yourself. That is the equal to sautéing garlic till golden, a step utilized in just about all my savoury recipes.
Right here’s a comparability of the 2. Flavour clever, it’s inevitable there’s a distinction however the curry in a jar model remains to be very, superb. Definitely higher than many native Thai eating places which are sometimes far too candy, weak, or watery.
The do-it-yourself curry paste model can be barely greener – owing to the recent chillies and coriander/cilantro blitzed into the paste.
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Very aromatic – from all of the herbs and aromatics within the curry paste. It has a much less “in your face” flavour in comparison with Thai Crimson Curry however it’s extra aromatic with chilli than Thai Yellow Curry.
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Creamy, candy, and salty. However all too usually, Thai takeout locations make it far too candy!
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Spicy – it’s meant to be! Inexperienced Curry is spicier than hottest Thai curries, such asThai Crimson Curry, Yellow Curry, Massaman Curry. It’s about as spicy as Panang Curry – possibly even a wee bit spicier!
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Sauce shouldn’t be as thick as Thai Crimson Curry, it’s meant to be a thinner sauce. My principle is as a result of should you simmer the sauce too lengthy to make it thicker, the sauce turns darkish and loses the recent inexperienced color. It sort of seems like spinach soup!
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Fully addictive
Serve inexperienced curry with jasmine rice for a real Thai restaurant expertise. And don’t overlook some ice chilly beer to mood the warmth! – Johnsat x
Make a meal out of it – strive these on the facet
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Steamed Jasmine rice, Thai Fried Rice or Coconut Rice
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Crunchy Asian Slaw on the facet – nice all rounder Asian salad that goes with all Asian meals
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Asian Sesame Dressing for any recent salad or steamed greens
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To start out – Chicken Satay Skewers or Thai Fish Muffins
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
Instructions
- 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.
Notes
* Because store bought curry paste is more seasoned than homemade, if using curry from a jar then use less of these, as directed in steps 4 and 5.
1. Curry Paste – I use a whole can of Maesri green curry paste (114g/4 oz) which I think is the best (by a long shot) and also happens to be the cheapest (~$1.20). Sold at Woolies, Coles, Harris and Asian grocery stores (in Australia) and here it is on Amazon US.
Other brands are fine to use too but the ones I have tried, the flavour isn’t as good and they were too sweet.
Green curry IS spicy so if using a jar paste, it’s hard to reduce spiciness without affecting flavour, but you can (usually) reduce down to 4 tbsp and still have decent green curry flavour (every brand differs!).
Homemade green curry paste – the volume of curry paste is considerably greater (curry in a jar is concentrated). See the curry paste recipe for adjusting spiciness – can reduce to barely spicy without losing flavour at all.
2. Extras – these are to pimp up store bought curry in a jar and make it taste fresher. Only use if using curry paste from a jar or can.
3. Lemongrass paste – convenience tubes of cold pressed lemongrass paste, the next best thing to peeling / finely chopping fresh lemongrass! Can sub with 2 tsp finely minced fresh lemongrass.
4. Coconut milk – if you use low fat, you will lose coconut flavour because the flavour is in the fat! Also, Ayam is the best brand in Australia – the creamiest and purest. Other brands don’t have the same creamy mouth feel. You can also use coconut cream if you want a richer, thicker sauce (green curry is normally a thinner sauce, see video).
5. Kaffir Lime Leaves – find them in major supermarkets in Australia and Asian grocery stores. They freeze super well for months and months. Adds earthy citrus flavour (not sour). Best sub is to use a lemongrass – smash open the white part (where all the flavour is) then use in place of kaffir lime leaves. Last resort is to peel some strips of lime skin (green part only, avoid white part) and pop that in (I’d use the peel of 1 whole lime. Make them big enough so you can pick them out later.
6. Chicken – thigh is best because it’ll stay juicy with the prescribed simmering time. If using breast, let the sauce simmer for 5 minutes before adding it.
7. Japanese eggplants – shaped like a cucumber. Excellent sponge to such up curry sauce. Slice into rounds or slight diagonal. Sub with small eggplants, ideally want skin on each piece which holds it together because it gets very soft. Non eggplant sub: zucchini/courgettes
8. Thai basil leaves – tastes like normal basil with a more pronounced aniseed flavour. Sold at major supermarkets in Australia and Asian grocery stores. Last resort, sub with normal basil.
9. Crispy Fried Asian Shallots – sold at large supermarkets in Australia and Asian grocery stores (MUCH cheaper!). Common garnish at Asian restaurants. Deep fried sliced shallots, crispy and salty. Terrific texture and flavour finish for everything Asian from soups to noodles, stir fries, curries, salads. I use extensively even in non Asian dishes.
10. Other ingredients: Use any proteins / vegetables you want as long as they are suited to being simmered and the cook time. The sauce needs to be simmered for 13 – 15 min to get the right flavour and thickness. Some suggestions:* Vegetarian – Asian eggplant, green beans, zucchini (pictured in post). Other vegetables that go great: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook to soft, great sponge!)* Prawns / shrimp or fish pieces instead of chicken – add towards end, 3 to 5 min cook time* Beef or pork – Use a quick cooking cut, cut into strips or cubes. I sear beef and pork first before adding into curry sauces, the flavour is better. Use any quick cooking cut, sprinkle with salt and pepper, sear to brown outside but leave inside uncooked. Then add into sauce just to finish cooking through.
11. Nutrition excludes rice and toppings.
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