How to Make a Thai Green Curry

Co-authored by Jessica Gibson

Last Updated: January 10, 2021 References Tested

If you like the flavor of curry but prefer it to be mild and fresh tasting, cook a Thai green curry. Make your own fragrant curry paste if you can find spices, chilies, and lemongrass. Then heat some of the homemade or store bought curry paste with coconut milk and cook your choice of vegetables, such as zucchini and eggplant, along with fish sauce and basil. Serve this creamy curry with rice and naan.

Ingredients

Thai Green Curry Paste

5 stalks of lemongrass
3 fresh green (thai bird) chilies, stemmed
1/4 cup (6 g) of cilantro (dhania) leaves
3 sprigs of fresh basil leaves
1 tablespoon (6 g) of whole coriander (dhania) seeds, roasted
1 teaspoon (2 g) of cumin (jeera) seeds, roasted
1 teaspoon (3 g) of whole black peppercorns
1 onion, roughly chopped
1/4 cup (25 g) of spring onions
3 cloves of garlic
1 inch (2.5 cm) of fresh, peeled ginger
Salt, to taste
¹⁄₄ cup (59 ml) of water

Makes about 1/2 cup (120 g) of paste

Basic Green Curry

2 medium zucchini or 2 long purple Asian eggplants
1 ¹⁄₂ cups (350 ml) of unsweetened coconut milk, divided
3 tablespoons (45 g) of green curry paste
2 tablespoons (30 ml) of fish sauce
1 tablespoon (12.5 g) of palm sugar or brown sugar
6 to 8 wild lime leaves, divided, optional
1 handful of fresh Asian or Italian basil leaves, plus extra for garnish
³⁄₄ pound (340 g) of boneless chicken thighs or breasts, cut into bite-sized pieces, optional
1 ¹⁄₂ cups (350 ml) of chicken broth or water, optional

Makes 4 to 6 servings

Method 1

Method 1 of 2:
Making the Thai Green Curry Paste

1
Peel and slice 5 stalks of lemongrass into ¹⁄₄ inch (0.64 cm) rounds. Trim off and discard the bottom ¹⁄₂ inch (1.3 cm) from each stalk. Then peel away all of the dry layers until you reach the tender center of the stalk. Slice each stalk to make very thin rounds.^{[1]
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- Save the peeled layers of lemongrass to steep in tea or soup.
2
Roughly chop the chilies, cilantro, basil, onion, and spring onions. Get out 3 green chilies and chop them into rough pieces. You'll also need to chop 1 onion and 3 sprigs of fresh basil leaves. Then chop 1/4 cup (6 g) of cilantro and 1/4 cup (25 g) of spring onions. Put all of the ingredients into a food processor.^{[2]
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- If you'd like to make the curry paste in the traditional way, put all of the paste ingredients into a large mortar. Then use a pestle to pound the ingredients into a paste.
3
Add the spices, garlic, ginger, and salt. Put 3 peeled cloves of garlic and 1 inch (2.5 cm) of peeled ginger into the food processor along with 1 tablespoon (6 g) of roasted coriander seeds, 1 teaspoon (2 g) of roasted cumin seeds, 1 teaspoon (3 g) of whole black peppercorns, and salt according to your taste.^{[3]
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4
Pour in ¹⁄₄ cup (59 ml) of water and blend the ingredients to a paste. Put the lid on the food processor and pulse it until the ingredients combine to form a smooth paste. You might need to stop and scrape down the sides of the food processor if the paste is very thick.^{[4]
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- If you'd like to thin the paste a little, mix in extra water 1 tablespoon (15 ml) at a time to reach your desired consistency.
5
Store the curry paste in an airtight jar for up to 2 weeks. Spoon the green curry paste into a small jar and seal it shut. Refrigerate the curry paste and use it within 2 weeks or put it into a freezer-safe container so you can freeze it for up to 6 months.^{[5]
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- This batch of curry paste will make enough paste to cook about 3 batches of Thai green curry.

Method 2

Method 2 of 2:
Basic Green Curry

1
Cut zucchini or eggplants into 1 inch (2.5 cm) chunks. Get out 2 medium zucchini or 2 long purple Asian eggplants and trim off the ends. Cut the vegetables in half lengthwise and then cut them into 1 inch (2.5 cm) chunks. Set these aside while you prepare the base for the curry.^{[6]
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Vegetable Variations:
Broccoli with carrots and bamboo shoots
Red bell peppers with zucchini and carrots
Peppers with snow peas and tofu
Sweet potato with mushrooms and ginger
2
Heat ³⁄₄ cup (180 ml) of the coconut milk for 2 to 3 minutes. Pour ³⁄₄ cup (180 ml) of the coconut milk into a saucepan or skillet and turn the burner to medium-high. Stir the milk occasionally and boil it so it thickens a little.^{[7]
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- You should smell the delicate flavor of the coconut once it's heated.
3
Add the curry paste and cook it for 2 to 3 minutes. Stir 3 tablespoons (45 g) of homemade or store bought green curry paste into the hot coconut milk. Keep stirring and cooking the mixture until the paste is dissolved in the coconut milk.^{[8]
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- Heating the curry paste in the coconut milk will intensify the flavor of the green curry.
4
Stir in the optional chicken and cook it for 2 minutes. If you'd like to make a chicken curry, add ³⁄₄ pound (340 g) of bite-sized pieces of boneless chicken thighs or breasts. Stir so the chicken is coated with the spiced coconut and cook it over medium-high heat for 2 minutes.^{[9]
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- You can use any type of protein you prefer. For example, use tofu, shrimp, or beef.
5
Mix in the coconut milk, vegetables, sauce, sugar, and optional leaves. Stir in the remaining ³⁄₄ cup (180 ml) of unsweetened coconut milk, 2 tablespoons (30 ml) of fish sauce, and 1 tablespoon (12.5 g) of palm sugar or brown sugar. If you'd like to give the curry a refreshing tangy flavor, add 3 to 4 wild lime leaves that you've torn or cut in half.^{[10]
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- If you can't find wild lime leaves, use the zest of 1 lime instead.
6
Simmer the curry for 8 to 10 minutes. Heat the curry over medium-high heat until it begins to boil. Then turn the burner down to medium or medium-low, so the curry bubbles gently. Keep the lid off the pan and simmer the curry until the vegetables are tender and the curry has thickened a little. If the curry is too thick for your liking, stir up to 1 ¹⁄₂ cups (350 ml) of chicken broth or water.^{[11]
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- Stir the curry frequently to prevent it from sticking to the bottom of the pan.
- If you added the chicken, simmer the curry until the chicken is completely cooked.
7
Stir in the basil and optional wild lime leaves. Turn off the burner and add a handful of fresh Asian or Italian basil leaves. Serve the curry along with rice and naan. You could also stir a handful of cooked rice noodles into the curry, if you made a soupy curry.^{[12]
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- Refrigerate leftover curry in an airtight container for up to 3 or 4 days.