Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large green chilies, seeds removed & finely chopped (to taste); 1 teaspoon grated galangal (ginger is a good substitute); 2 teaspoons lemongrass, finely chopped; 3 kaffir lime leaves, finely chopped; 1 garlic clove, finely chopped; 2 teaspoons shallots, finely chopped; 1 pinch salt; 1 tablespoon vegetable oil; 1 cup thai sweet basil, roughly chopped; 2 skinless chicken breasts, cut into small pieces; 400 ml coconut milk; 1 green curry paste, recipe (see above); 1 tablespoon vegetable oil (for frying); 2 tablespoons fish sauce; 1 tablespoon sugar; ½ cup green beans, cut in half; 1 (220 g) can bamboo shoots; ½ cup basil leaves, for garnishing; red chili pepper flakes (to garnish, optional) (optional) or finely chopped fresh red chili (to garnish) (optional)

Servings: persons

3 large green chilies, seeds removed & finely chopped (to taste)
1 teaspoon grated galangal (ginger is a good substitute)
2 teaspoons lemongrass, finely chopped
3 kaffir lime leaves, finely chopped
1 garlic clove, finely chopped
2 teaspoons shallots, finely chopped
1 pinch salt
1 tablespoon vegetable oil
1 cup thai sweet basil, roughly chopped
2 skinless chicken breasts, cut into small pieces
400 ml coconut milk
1 green curry paste, recipe (see above)
1 tablespoon vegetable oil (for frying)
2 tablespoons fish sauce
1 tablespoon sugar
½ cup green beans, cut in half
1 (220 g) can bamboo shoots
½ cup basil leaves, for garnishing
red chili pepper flakes (to garnish, optional) (optional) or finely chopped fresh red chili (to garnish) (optional)

1
First make the paste.
2
Take all the ingredients for the paste (chillies, ginger, lemongrass, lime leaves, garlic, shallot, salt, basil) except the oil and put them into a pestle and mortar and give them a good bashing.
3
Add the oil and continue to pound the ingredients until you have a smooth paste consistency.
4
You can use a food processor if you like but I just love using my pestle and mortar (I think I just get enjoyment from bashing things!).
5
I usually use all of the paste in one go, but if you want to make extra, you can stick the paste into a container, cover with oil and it should last for a week or so in the fridge.
6
Now for the curry itself.
7
On a low heat, add the oil and all of the green curry paste into a pan and mix well.
8
Add the chicken and fry on a low / medium heat until almost cooked through.
9
Give the can of coconut milk a good shake and add to the pan, along with the fish sauce and the sugar and simmer for 2 minutes.
10
Add in the green beans and bamboo shoots and simmer until the beans are cooked then you are ready to dish up.
11
I usually serve this curry with brown rice, although it works just as well with noodles or some type of roti / flatbread.
12
Garnish the curry with a few basil leaves, a wedge of lime and a sprinkle of chopped red chilli flakes.
13
Note: It actually doesnt matter if you use only red chillies as it is the basil that gives the colour, not the chilli - in fact I think a mixture gives a great colour to the dish.

314

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 3 large green chilies, seeds removed & finely chopped (to taste), 1 teaspoon grated galangal (ginger is a good substitute), 2 teaspoons lemongrass, finely chopped, 3 kaffir lime leaves, finely chopped, and more.

Yes, 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!

Thai Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions