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Thai Curry Recipe Green

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!