Thai Green Curry Recipe
An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp. A fast and easy weeknight dinner that can be made in 30 minutes!
How to Make the Best Thai Green Curry
Thai green curry is one of the most beloved dishes in Thai cuisine, and for good reason. This authentic Thai green curry recipe delivers bold, aromatic flavors in just 30 minutes, making it perfect for busy weeknights when you still want something that tastes like it took hours to prepare.
The beauty of this recipe lies in its versatility—you can easily customize it with your choice of protein, whether that’s crispy tofu for a vegetarian version, tender sliced chicken, or succulent shrimp. The combination of creamy coconut milk, fragrant kaffir lime leaves, and fresh Thai basil creates layers of flavor that are both comforting and exciting.
The key to a great green curry is balancing the four essential tastes: salty from fish sauce, sweet from sugar, sour from lime, and the aromatic heat from the curry paste. Don’t be afraid to taste and adjust as you go—finding your perfect balance is what makes homemade curry so much better than takeout.
Thai Green Curry
An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp. A fast and easy weeknight dinner that can be made in 30 minutes!
Ingredients
Curry Base
Protein
Vegetables and Seasonings
Instructions
Prepare the Curry
- Set the rice to cook if using.
- Heat oil in a heavy bottom pot or dutch oven over medium heat and sauté the shallot. Turn your fan on, and stir-fry green curry paste for 2-3 minutes.
- Add the broth or stock and scrape up all those delicious browned bits. Add the kaffir lime leaves and veggies, bring to simmer and cover. Feel free to add chicken now if using.
Finish the Dish
- Once veggies are just tender (3-5 minutes) stir in the coconut milk, salt, sugar and fish sauce.
- Add the tofu or shrimp and bring to a gentle simmer, simmering uncovered until tofu is warmed through (and shrimp is cooked—pink and curled). Try to prevent this from coming to a hard boil—a gentle simmer will help preserve the coconut's sweetness.
- Taste and adjust seasoning, adding more lime if needed. If you need more sweetness, add more sugar. More depth, add salt or fish sauce.
- Remember you will be serving this over rice, which will mellow out the intensity of flavor—so keep this on the slightly salty/flavorful side.
- Add the fresh basil leaves and serve with lime wedges over rice.
Notes
- Use 2-4 tablespoons of store-bought green curry paste depending on your spice preference, or substitute with 1/2 cup homemade paste.
- If using chicken, slice thinly and add during the simmering stage with the vegetables.
- A gentle simmer (not a hard boil) preserves the coconut milk's natural sweetness.
