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Thai Green Curry, Thailand's Fragrant Classic

Thailand — see all Thailand recipes
  • Main course
  • For 4 people
Teal Bowl of Garnished with Green Curry and Rice

A fragrant Thai green curry with coconut milk, fresh herbs, vegetables and your choice of protein.

Ingredients

For the green curry paste

  • 4–6 fresh green chillies, adjusted to taste
  • 2 shallots
  • 3 garlic cloves
  • 1 lemongrass stalk, tender inner part only, replace by a full lime if you don't have
  • 20 g fresh galangal, or fresh ginger if unavailable
  • A small handful of fresh coriander, including roots or stems
  • A small handful of Thai basil, or regular basil
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp shrimp paste, or 1 tsp white miso as an alternative
  • Juice & Zest of ½ lime
  • Soy Sauce, optional
  • 1–2 tbsp vegetable oil
  • Salt & pepper

For the curry

  • 600 g chicken thighs, prawns, beef, firm tofu or mixed vegetables
  • 400 ml coconut milk
  • 150 ml chicken or vegetable stock
  • 1 aubergine, cut into chunks
  • 1 red or green pepper, sliced
  • 100 g green beans, trimmed
  • 1 small courgette, sliced
  • 1 tbsp fish sauce, or soy sauce for a vegetarian version
  • 1–2 tsp palm sugar or brown sugar
  • Juice & Zest of ½ lime
  • A small handful of Thai basil, or regular basil
  • A little vegetable oil

To serve

  • Jasmine rice
  • Fresh coriander
  • Thai basil leaves
  • Lime wedges
  • Fresh green chillies, optional
  • Cucumber , optional

Method

  1. Prepare the ingredients Roughly chop the shallots, garlic, lemongrass, galangal, ginger and chillies. Remove the tough outer layers of the lemongrass and use only the tender inner section. If using ginger instead of galangal, add a little extra lime zest to bring some citrus freshness.

  2. Make the green curry paste Place the chillies, shallots, garlic, lemongrass, galangal or ginger, coriander, basil, ground coriander, cumin, white pepper, shrimp paste or miso, and lime zest into a blender or mortar. Add a little oil and blend or pound until you obtain a thick, fragrant paste.

  3. Prepare the protein and vegetables Cut the chicken, beef or tofu into bite-sized pieces. If using prawns, keep them aside until later. Prepare the aubergine, red pepper, green beans and courgette.

  4. Fry the curry paste Heat a little vegetable oil in a large saucepan or wok. Add approximately 3–4 tablespoons of green curry paste and cook over medium heat for 2–3 minutes, stirring continuously until fragrant. Add a splash of coconut milk if the paste begins to stick.

  5. Cook the protein Add the chicken, beef or tofu and stir to coat thoroughly in the curry paste. Cook for a few minutes until lightly coloured. If using prawns, reserve them for the final stage.

  6. Build the curry sauce Pour in the coconut milk and stock. Stir well and bring to a gentle simmer. Avoid boiling vigorously to maintain a smooth, creamy sauce.

  7. Add the vegetables Add the aubergine, green beans and courgette. Simmer for approximately 8–12 minutes until tender but still holding their shape. Add the red pepper towards the end to retain some texture.

  8. Season the curry Add the fish sauce or soy sauce and palm sugar. Taste and adjust the balance of saltiness, sweetness and acidity. Add more curry paste for extra intensity or lime juice for freshness.

  9. Finish the curry If using prawns, add them and cook for approximately 3–4 minutes until opaque and cooked through. Stir in the Thai basil and finish with lime juice.

  10. Serve Serve immediately with jasmine rice. Finish with fresh coriander, Thai basil leaves, sliced green chillies and lime wedges.

  11. Chef's Note The secret to a good Thai green curry is balancing heat, sweetness, saltiness and acidity. Making your own curry paste gives much more depth than using a ready-made version. Traditional galangal and shrimp paste provide distinctive flavours, but ginger and miso are useful alternatives when these ingredients are difficult to find. Miso adds umami but is not an exact replacement for shrimp paste. For a vegetarian version, use tofu or vegetables, vegetable stock, miso and soy sauce instead of shrimp paste and fish sauce. You can prepare extra curry paste and freeze it in small portions for future recipes.

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