Thai Green Curry | Creamy, Spicy & Packed with Flavor – A Thai Classic That Hits All the Right Notes!

Looking for a dinner that’s creamy, spicy, aromatic, and bursting with color? Thai Green Curry is your perfect solution. This traditional Thai dish brings together tender chicken, crisp vegetables, and the bold flavor of green curry paste, all simmered in rich coconut milk. Whether you're craving comfort or want to impress guests, this one-pan wonder is ready in under 30 minutes and pairs perfectly with a bowl of steaming jasmine rice.

Thai Green Curry (Gaeng Keow Wan) is one of the most iconic dishes in Thai cuisine, known for its vibrant green hue and complex flavors. Originating from central Thailand, the dish gets its signature color from green chilies, blended into a fragrant paste with herbs like lemongrass and kaffir lime. What makes this dish truly shine is the contrast – the creamy sweetness of coconut milk balanced by the umami depth of fish sauce, the citrusy zing of kaffir lime leaves, and just a touch of sugar to round everything out. You can easily customize it with seasonal vegetables or tofu, and it’s great for meal prep too – just store the curry in the fridge for up to 3 days or freeze for a cozy meal later. Pro tip: for the best texture, don’t overcook the vegetables – they should stay vibrant and slightly crisp!

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Key Ingredients & Their Roles

• Thai Green Curry Paste → The flavor powerhouse of this dish, offering heat, depth, and a fragrant herbal kick.
• Coconut Milk (Full-Fat) → Adds richness and a slightly sweet balance to the spicy curry paste.
• Kaffir Lime Leaves → Infuse the curry with a fresh citrus aroma; tear them to release more oils.
• Fish Sauce → Adds umami and saltiness; a little goes a long way. Substitute with soy sauce for a vegetarian version.
• Chicken Breast → Lean and tender protein that absorbs the curry flavor beautifully. You can sub with tofu or prawns.
• Zucchini, Green Beans & Baby Corn → Provide crunch, color, and nutrients to make it a wholesome meal.
• Fried Fish Cake (optional) → Adds extra protein and texture for a heartier curry.

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Recipe Details

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Cuisine Type: Thai

Calories: ~380 kcal per serving (without rice) | Serving Size: Serves 4

Ingredients:

• 500g (1.1 lb) chicken breast, thinly sliced
• 4–6 tbsp Thai green curry paste (adjust to taste)
• 1 tbsp minced garlic
• 1 tbsp lemongrass paste
• 1 tbsp vegetable oil
• 2 cups (500ml) chicken stock
• 1 can (400ml / 13.5 fl oz) full-fat coconut milk
• 1 tsp fish sauce
• 1 tsp white sugar
• Salt, to taste
• 6 kaffir lime leaves, torn in half
• 1 zucchini, diced into bite-sized pieces
• 1 cup green beans, trimmed
• 1 can (425g / 15 oz) baby sweet corn, drained
• 300g (10.5 oz) fried fish cake (optional)
• 1 tsp lemon juice

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Instructions:

1. Sauté Aromatics
• Heat oil in a large skillet or wok over medium heat (180°C / 350°F).
• Add the green curry paste, garlic, and lemongrass paste. Stir-fry for 2 minutes until fragrant.
2. Create the Broth
• Pour in chicken stock and coconut milk. Stir well to dissolve the curry paste.
• Add fish sauce, sugar, and torn kaffir lime leaves. Mix and bring to a gentle simmer.
3. Add Chicken and Fish Cake
• Add sliced chicken and optional fried fish cake.
• Reduce heat to medium-low and simmer for 8 minutes until chicken is mostly cooked through.
4. Add Vegetables
• Add zucchini, green beans, and baby corn. Simmer for another 7 minutes or until vegetables are tender but not mushy.
5. Final Seasoning
• Taste the curry. Adjust with more fish sauce or salt for saltiness, and sugar for sweetness.
• Stir in lemon juice, then remove from heat. Avoid simmering further to maintain the curry’s vibrant green color.
6. Serve
• Serve hot with freshly steamed jasmine rice.

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Tips & Ingredient Substitutions

✔ Vegan Option: Swap chicken for tofu or tempeh, and replace fish sauce with soy sauce or vegan fish sauce.
✔ Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.
✔ Vegetable Swap: Use capsicum (bell pepper), snow peas, or eggplant instead of zucchini and beans.
✔ Creamy Boost: Stir in a spoonful of peanut butter or cashew cream for added richness.
✔ Make Ahead: Prepare the curry base (without veggies) and store in the fridge for 2–3 days. Add fresh vegetables just before serving for best texture.

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Frequently Asked Questions (FAQ Section)

Q: Can I make Thai green curry ahead of time?
A: Yes! You can make the curry up to 2–3 days in advance. Reheat gently and add fresh vegetables when serving.

Q: What can I substitute for kaffir lime leaves?
A: Use lime zest or Thai basil if kaffir lime leaves aren’t available, though the flavor will differ slightly.

Q: Is this dish gluten-free?
A: It can be! Just check that your green curry paste and fish sauce are gluten-free.

Q: Can I freeze Thai green curry?
A: Yes, freeze the curry without the vegetables for up to 2 months. Add fresh veggies when reheating.

Q: How spicy is Thai green curry?
A: It depends on the curry paste. Start with 4 tbsp and taste as you go. You can also stir in extra coconut milk to mellow the heat.

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Wrap-Up 

Thai Green Curry is a dish that instantly transports you to the vibrant streets of Thailand with just one spoonful. It's cozy, flavorful, and customizable for any preference. Whether you're new to Thai cooking or a seasoned pro, this recipe is a must-try!

Have you made Thai Green Curry at home before? What veggies or proteins do you love adding to yours? Let me know in the comments below!

👉 Looking for another warming curry? Try my Apricot Chicken Curry!

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