Authentic Thai Green Curry Recipe

Name: Authentic Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup diced eggplant; 1 cup chopped white onion; 1 cup thinly sliced bell pepper; 1 cup string bean; 1 cup sliced carrot; 1 cup broccoli (added later than other veggies so it dosn't get too soft); 1 (8 ounce) can bamboo shoots; 2 teaspoons minced garlic; 2 -4 tablespoons thai green curry paste (depending on desired degree of heat); 2 tablespoons nam pla (Thai fish sauce); 1 (14 ounce) can unsweetened coconut milk; 1 cup stock (shrimp, fish, veggie, or whatever you prefer); 1 1/2 lbs shrimp, peeled and deveined; 1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint); 1/4 teaspoon salt; 8 lime wedges (optional for garnish)

Servings: persons

2 tablespoons vegetable oil
1 cup diced eggplant
1 cup chopped white onion
1 cup thinly sliced bell pepper
1 cup string bean
1 cup sliced carrot
1 cup broccoli (added later than other veggies so it dosn't get too soft)
1 (8 ounce) can bamboo shoots
2 teaspoons minced garlic
2 -4 tablespoons thai green curry paste (depending on desired degree of heat)
2 tablespoons nam pla (Thai fish sauce)
1 (14 ounce) can unsweetened coconut milk
1 cup stock (shrimp, fish, veggie, or whatever you prefer)
1 1/2 lbs shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 italian basil, 1/2 mint)
1/4 teaspoon salt
8 lime wedges (optional for garnish)

1
In a wok or large saute pan, heat the oil over medium-high heat.
2
Add the vegetables (minus the broccoli) and cook until softened, 3 to 5 minutes.
3
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4
Add the curry paste and fish sauce, and cook, stirring, for 15 seconds.
5
Add the coconut milk and stock and bring to a boil.
6
Lower the heat and simmer until thickened, about 5 minutes.
7
Add the shrimp, broccoli and bamboo shoots, and cook until shrimp is pink and broccoli is cooked to your preference.
8
Stir in 1/4 cup of Thai basil and remove from heat.
9
Season to taste with salt. Garnish with remaining Thai basil. Serve with rice and lime wedges.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup diced eggplant, 1 cup chopped white onion, 1 cup thinly sliced bell pepper, and more.

Yes, Authentic Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Thai Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions