Need more homemade Thai deliciousness in your life? Try pad thai or pad kee mao! Both are noodle dishes that are ridiculously good.
Thai Green Curry Recipe
Thai curries are too good to resist. Massaman curry is always a hit, but it’s time that green curry gets the recognition it deserves! It’s earthy and aromatic, but still has a touch of spice. If you’re not a fan of curries that are too spicy, don’t worry! The coconut milk in this dish balances it out perfectly. Besides that amazing green curry sauce, this dish boasts a tasty combination of juicy chicken pieces and veggies- all cooked until nice and tender! Mushrooms, bell peppers, and snow peas just to name a few. The texture is amazing! Serve this Thai green curry over some freshly steamed white rice and trust me, everyone will be begging for seconds. So good, and just as delicious as takeout.
Ingredients You’ll Need
A lot of these ingredients are pretty easy to find, besides the lemongrass paste and green curry paste. You can get these online or at your local Asian market!
Green Curry Paste: This vibrant paste packs a punch of flavor with chilies, lemongrass, and spices. It’s the heart of the curry, adding heat and depth. Coconut Milk: Creamy and rich, coconut milk adds a smooth texture and sweetness to balance the spice. Use full-fat for the best flavor. Lemongrass Paste: So your green curry has an extra punch of earthy, delicious flavor. Garlic & Ginger: Aromatic duo to make your curry even more flavorful. Chicken Broth: Creates a savory base for the curry. Lime Juice: Brightens up the flavor of the dish. Fish Sauce: Savory and slightly salty, fish sauce adds umami depth to the curry. Thai Basil: Thai basil has a unique licorice-like, fresh flavor that’s perfect for finishing the curry with. Chicken Breast: Cut into bite-sized pieces that are relatively the same size so they cook at the same rate. Vegetables: I used brown mushrooms, red bell pepper, and snow peas.
Homemade Thai Green Curry
This green curry recipe checks all the boxes. It’s rich, savory, creamy, and best of all- easy to make! Once the smell hits your kitchen you won’t be able to resist taste testing it.
Other Kinds of Basil: If you cannot find Thai basil, regular basil will work. Adjust the Spice: Green curry paste is pretty spicy on its own so if you aren’t a fan of spice, reduce the amount of green curry paste you use. Other Kinds of Protein: Swap the chicken out with strips of beef, pork, shrimp, or seared tofu for a vegetarian version. More Veggies: Homemade curry is a great way to load up on all of your favorite vegetables. Try adding broccoli, eggplant, or zucchini. You can also add chopped avocado for more creaminess!
To reheat, warm your curry over the stove at medium heat, stirring frequently to prevent scalding. You can also reheat individual servings in the microwave, stirring between each 1-minute interval until warmed through.
Shrimp Pad Thai
Thai Peanut Sesame Noodles
17 mins
Thai Chicken Skewers
1 hr 15 mins
Thai Basil Beef
25 mins
