Thai Curry Recipe Green – Authentic, Aromatic, Spicy, and Delicious

Thai curry Recipe green , known as “Gaeng Keow Wan” in Thailand, is one of the most popular and flavorful dishes in Thai cuisine. Its vibrant green color comes from fresh green chilies and aromatic herbs, while coconut milk balances the heat for a creamy, rich taste. In this detailed guide, you’ll learn everything about Thai curry recipe green, including how to make the curry paste from scratch, cook the vegetables perfectly, and assemble an unforgettable dish.

About Thai Curry Recipe Green

Thai green curry is a spicy, fragrant, and slightly sweet dish that originated in Central Thailand. Unlike red curry, which uses dried red chilies, green curry gets its signature color and fresh flavor from green chilies, lemongrass, galangal, and kaffir lime leaves.

Key Characteristics of Thai Green Curry:

• Heat Level: Medium to hot (adjustable with chilies).

• Texture: Creamy from coconut milk, with tender meat and crisp vegetables.

• Flavor Profile: Spicy, herbal, slightly sweet, and savory.

• Common Proteins: Chicken, shrimp, beef, tofu, or fish.

• Best Served With: Steamed jasmine rice or rice noodles.

Why Make It at Home?

• Fresher ingredients than store-bought versions.

• Customizable spice and sweetness.

• No artificial additives or preservatives.

How to Make Thai Curry Recipe

Making Thai curry recipe green at home is easier than you think. Follow this step-by-step method for an authentic taste.

What are the ingredients for Thai curry?

• 1 can (400ml) coconut milk (full-fat for best texture)

• 3-4 tbsp Thai green curry paste (homemade or store-bought)

• 1 lb protein (chicken, shrimp, tofu, or beef)

• 1 cup Thai eggplant (or zucchini, bell peppers, bamboo shoots)

• 1 tbsp fish sauce (or soy sauce for vegan)

• 1 tbsp palm sugar (or brown sugar)

• 5-6 kaffir lime leaves (torn)

• 1 stalk lemongrass (bruised)

• 1 cup Thai basil leaves

• 1-2 red chilies (sliced, for garnish)

• 1 tbsp vegetable oil

Step-by-Step Instructions of Thai Curry Recipe:

1. Heat the Oil & Sauté Curry Paste

   • Heat oil in a wok or deep pan over medium heat.

   • Add 3-4 tbsp green curry paste and stir for 1-2 minutes until fragrant.

2. Add Coconut Milk

   • Pour in half the coconut milk and stir well to blend with the paste.

   • Simmer for 2-3 minutes until oil slightly separates.

3. Cook the Protein

   • Add your chicken, shrimp, or tofu and cook for 5-7 minutes.

   • If using seafood, add later to avoid overcooking.

4. Add Remaining Coconut Milk & Aromatics

   • Pour in the rest of the coconut milk.

   • Add kaffir lime leaves, lemongrass, and fish sauce.

5. Simmer & Adjust Seasoning

   • Let it simmer for 5-8 minutes.

   • Add palm sugar and taste—adjust with more fish sauce (saltiness) or sugar (sweetness).

6. Add Vegetables (See next section for details)

   • Stir in eggplant, bell peppers, or bamboo shoots.

   • Cook for 3-4 minutes until tender but crisp.

7. Finish with Fresh Herbs

   • Turn off heat, add Thai basil, and squeeze lime juice for freshness.

8. Serve Hot

   • Ladle over steamed jasmine rice.

   • Garnish with sliced red chilies and basil leaves.

How to Make Thai Green Curry Paste (From Scratch)

While store-bought paste works, homemade green curry paste tastes fresher and more vibrant.

What is the secret to good Thai curry?

Thai Curry Recipe Ingredients for Homemade Paste:

• 10-12 green Thai chilies (adjust for spice)

• 3 shallots (chopped)

• 4 garlic cloves

• 1 stalk lemongrass (sliced)

• 1 thumb-sized galangal (or ginger)

• 1 tsp coriander roots (or stems)

• 1 tsp cumin seeds

• 1 tsp shrimp paste (optional, omit for vegan)

• 5 kaffir lime leaves (stems removed)

• 1 tsp white peppercorns

• 1 tbsp cilantro roots/stems

Instructions:

1. Dry Roast Spices

   • Lightly toast cumin seeds and coriander seeds in a pan until fragrant.

2. Blend All Ingredients

   • Combine everything in a mortar and pestle (traditional) or food processor.

   • Grind into a smooth paste, adding a little water if needed.

3. Store or Use Immediately

   • Keep in an airtight jar for up to 2 weeks in the fridge or freeze for months.

How to Cook Vegetables in Thai Green Curry

Vegetables should be crisp-tender, not mushy. Here’s how to cook them perfectly.

Best Vegetables for Thai Green Curry:

• Thai eggplant

• Bamboo shoots

• Bell peppers

• Zucchini

• Green beans

• Baby corn

When to Add Them:

• Firm veggies (carrots, bamboo shoots) – Add early to soften.

• Quick-cooking veggies (bell peppers, zucchini) – Add in the last 3-4 minutes.

Ingredient Substitutions & Customizations

While authentic Thai green curry relies on traditional Thai herbs and spices, you can still make a delicious version with common substitutes. Keep in mind that the flavor won’t be exactly the same, but these swaps will help you create a tasty dish even if you can’t find specialty ingredients.

Spices & Herbs Alternatives

• Galangal → Ginger (similar sharpness but less floral)

• Kaffir lime leaves → Extra lime zest or bay leaves (for citrusy aroma)

• Thai chilies → Serrano or jalapeño peppers (adjust quantity for heat)

• Shallots → Red or white onions (sweeter taste)

• Lemongrass → Lemon zest + a pinch of lemon juice (no perfect substitute, but adds brightness)

• Cilantro roots/stems → Extra cilantro leaves or ground coriander (for herbal depth)

• Thai basil → Italian basil or mint (different flavor but still fresh)

Vegetable Options

You can customize the veggies based on preference or availability. Great choices include:

• Classic Thai: Thai eggplant, bamboo shoots, bell peppers

• Western-friendly: Carrots, zucchini, green beans, mushrooms

• Heartier options: Potatoes, cauliflower, baby corn

Protein Variations

• Chicken, shrimp, beef, or tofu (traditional choices)

• Plant-based: Tempeh, chickpeas, or seitan

Sauce & Seasoning Swaps

• Fish sauce → Soy sauce, tamari, or coconut aminos (for vegan option)

• Palm sugar → Brown sugar or honey

• 

Recipe Notes & Tips

Adjusting Consistency

• Thinner curry: Add more vegetable broth or water.

• Thicker curry: Simmer longer or use less liquid.

• Extra creamy: Stir in additional coconut milk.

Controlling Spice Level

• Mild: Use 1 small green chili or skip seeds.

• Medium: Stick to 2-3 chilies.

• Extra spicy: Add more chilies or a dash of cayenne pepper.

Meal Prep & Storage

• Make-ahead curry paste: Double or triple the recipe and freeze in portions (lasts up to 3 months).

• Leftovers: Store in an airtight container for 3-4 days (flavor improves over time!).

• Reheating: Warm gently on the stove with a splash of coconut milk or water to refresh.

Extra Enhancements

• More protein: Add tofu, chickpeas, or tempeh for a heartier dish.

• Extra veggies: Toss in spinach or kale at the end for added nutrition.

• Garnish: Top with crushed peanuts, lime wedges, or extra basil for texture.

Pro Tips:

• Don’t overcrowd the pan – Cook in batches if needed.

• Blanch hard veggies first (like carrots) for even cooking.

Final Tips for the Best Thai Curry Recipe

1. Use fresh herbs (kaffir lime leaves, Thai basil) for maximum flavor.
2. Simmer gently – Boiling too hard can make coconut milk separate.
3. Balance flavors – Taste and adjust salt (fish sauce), sweet (sugar), sour (lime).
4. Make extra paste – Freeze for quick future meals.

FAQs

Thai Curry Recipe Green

Thai curry Recipe green , known as "Gaeng Keow Wan" in Thailand, is one of the most popular and flavorful dishes in Thai cuisine. Its vibrant green color comes from fresh green chilies and aromatic herbs, while coconut milk balances the heat for a creamy, rich taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: lunch, Salad, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 can (400ml) coconut milk (full-fat for best texture)
• 3-4 tbsps Thai green curry paste (homemade or store-bought)
• 1 lb protein (chicken, shrimp, tofu, or beef)
• 1 cup Thai eggplant (or zucchini, bell peppers, bamboo shoots)
• 1 tbsp fish sauce (or soy sauce for vegan)
• 1 tbsp palm sugar (or brown sugar)
• 5-6 kaffir lime leaves (torn)
• 1 stalk lemongrass (bruised)
• 1 cup Thai basil leaves
• 2 red chilies (sliced, for garnish)
• 1 tbsp vegetable oil

Method

 

Heat the Oil & Sauté Curry Paste

1. Heat oil in a wok or deep pan over medium heat.
2. Add 3-4 tbsp green curry paste and stir for 1-2 minutes until fragrant.

Add Coconut Milk

1. Pour in half the coconut milk and stir well to blend with the paste.
2. Simmer for 2-3 minutes until oil slightly separates.

Cook the Protein

1. Add your chicken, shrimp, or tofu and cook for 5-7 minutes.
2. If using seafood, add later to avoid overcooking.

Add Remaining Coconut Milk & Aromatics

1. Pour in the rest of the coconut milk.
2. Add kaffir lime leaves, lemongrass, and fish sauce.

Simmer & Adjust Seasoning

1. Let it simmer for 5-8 minutes.
2. Add palm sugar and taste—adjust with more fish sauce (saltiness) or sugar (sweetness).

Add Vegetables (See next section for details)

1. Stir in eggplant, bell peppers, or bamboo shoots.
2. Cook for 3-4 minutes until tender but crisp.

Finish with Fresh Herbs

1. Turn off heat, add Thai basil, and squeeze lime juice for freshness.

Serve Hot

1. Ladle over steamed jasmine rice.
2. Garnish with sliced red chilies and basil leaves.

Notes

Important Notes for the Perfect Thai Curry Recipe

1. Use Fresh Ingredients – For the best flavor, use fresh herbs like lemongrass, kaffir lime leaves, and Thai basil whenever possible.
2. Adjust Spice Level – Thai curries can be very spicy. Control the heat by reducing or increasing the number of chilies in the paste.
3. Coconut Milk Matters – Always use full-fat coconut milk for a rich, creamy texture. Light coconut milk will make the curry watery.
4. Balance Flavors – A good Thai curry should have a harmony of spicy, sweet, salty, and sour. Adjust with:
   • Fish sauce (salty)
   • Palm sugar (sweet)
   • Lime juice (sour)
5. Don’t Overcook Vegetables – Add quick-cooking veggies (like bell peppers) at the end to keep them crisp.
6. Homemade vs. Store-Bought Paste – Homemade curry paste tastes fresher, but a quality store-bought brand (like Mae Ploy or Thai Kitchen) works well in a pinch.
7. Let It Rest – Thai curry tastes even better the next day as flavors deepen.
8. Freezing Curry Paste – Make extra paste and freeze in small portions for quick future meals.
9. Rice is Essential – Serve with jasmine rice to soak up the delicious sauce.
10. Customize Your Protein – Chicken, shrimp, tofu, or beef all work—choose your favorite!