Thai Green Curry

Name: Thai Green Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 5 tbsp Thai green curry paste; 2 clove garlic cloves, minced; 2 tsp fresh ginger, finely grated; 1 tbsp lemongrass paste; 2 tbsp vegetable oil; 250 ml chicken or vegetable broth, low sodium; 400 g full fat coconut milk; 2 tsp fish sauce; 2 tsp white sugar; 0.125 tsp salt; 6 piece kaffir lime leaves, torn in half; 350 g chicken thigh, skinless boneless, sliced; 2 piece Japanese eggplants, sliced; 1.5 cup snow peas, trimmed; 16 piece Thai basil leaves; 0.5 piece lime, juiced; 2 tbsp crispy fried Asian shallots (garnish); 2 tbsp Thai basil or cilantro (garnish); 1 piece green or red chilli slices (optional garnish); 2 cup steamed jasmine rice

A really great quick Thai green curry made by pimping up curry paste with aromatics, or using a homemade paste. Frying off the curry paste first makes all the difference, and remember green curry is supposed to be spicy!

35 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

352

Calories

Protein

16g

Carbs

31g

Fat

Scale recipe

4 servings

Original recipe

Ingredients20 items

Produce

🧄garlic cloves, minced2 clove

🫚fresh ginger, finely grated2 tsp

🌿lemongrass paste1 tbsp

🍃kaffir lime leaves, torn in half6 piece

🍆Japanese eggplants, sliced2 piece

🫛snow peas, trimmed1½ cup

🌿Thai basil leaves16 piece

🍋lime, juiced½ piece

🌿Thai basil or cilantro (garnish)2 tbsp

🌶️green or red chilli slices (optional garnish)1 piece

Meat

🍗chicken thigh, skinless boneless, sliced350 g

Pantry

🍥Thai green curry paste5 tbsp

🛢️vegetable oil2 tbsp

🍲chicken or vegetable broth, low sodium250 ml

🥥full fat coconut milk400 g

🐟fish sauce2 tsp

🍬white sugar2 tsp

🧅crispy fried Asian shallots (garnish)2 tbsp

🍚steamed jasmine rice2 cup

Spices

🧂salt0.13 tsp

Instructions

1
Heat oil in a heavy based skillet or pot over medium high heat.
2
Add curry paste (and garlic, ginger and lemongrass extras, if using) and cook for 2 to 3 minutes until it mostly dries out. Don't breathe in the fumes!
3
Add chicken broth and coconut milk, mix to dissolve the paste.
4
If using curry paste from a jar, add 1 tsp fish sauce, 1 tsp sugar and no salt.
5
If using homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar and 1/8 tsp salt.
6
Add kaffir lime leaves. Mix then bring to a simmer.
7
Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
7:00 timer
8
Add eggplants and cook 5 minutes until soft.
5:00 timer
9
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
10
Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. The sauce should be on the thin side, not thick. Don't keep simmering or it will darken.
2:00 timer
11
Serve curry over jasmine rice with garnishes of choice.

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CuisineThai