Green Curry Recipe – Asian Special
Green Curry is a signature Thai dish celebrated for its vibrant green color, creamy coconut milk base, and bold, aromatic flavors from fresh herbs and spices. Made with green curry paste, coconut milk, and a variety of vegetables, it can feature proteins like chicken, tofu, or shrimp. Slightly spicy and incredibly fragrant, this curry pairs perfectly with steamed jasmine rice for a comforting and colorful main course. Whether for a quick weeknight dinner or a special Thai-inspired meal, Green Curry delivers authentic flavor with minimal fuss.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Green Curry Ingredients:
- 400g (14 oz) chicken breast or thighs, thinly sliced (or tofu/shrimp for vegetarian)
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1–2 tbsp vegetable oil
- 1 cup eggplant, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup bamboo shoots (optional)
- 2–3 kaffir lime leaves (optional)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- Fresh Thai basil leaves, for garnish
- Steamed jasmine rice, for serving.
Green Curry Instructions:
Heat vegetable oil in a pan or wok over medium heat.
Add green curry paste and sauté until fragrant.
Pour in half of the coconut milk; stir to combine with curry paste.
Add chicken (or tofu/shrimp) and cook until partially cooked.
Add remaining coconut milk, vegetables, kaffir lime leaves, fish sauce, and sugar.
Simmer gently for 10–15 minutes until chicken is cooked and vegetables are tender.
Taste and adjust seasoning with more fish sauce or sugar if needed.
Remove from heat and garnish with fresh Thai basil leaves.
Serve hot with steamed jasmine rice.
Recipe Notes :
Protein Options: Use chicken, tofu, shrimp, or a seafood mix for variety.
Vegetable Variations: Add green beans, baby corn, bell peppers, or eggplant for extra texture and color.
Spice Level: Adjust green curry paste to control heat according to taste.
Make Ahead: Prepare curry in advance; reheat gently before serving to preserve creaminess.
Serving Suggestion: Serve hot with steamed jasmine rice and garnish with fresh Thai basil leaves for authentic flavor.
