Try this easy green curry recipe with incredible flavor from the green paste cooked in coconut milk, chicken, bamboo shoots, kaffir lime leaves, and Thai eggplants. You can have this authentic Thai green curry for dinner in less than 30 minutes!
If you love green curry, try making green curry paste from scratch. Try my authentic Thai green curry paste. Once you make that delicious curry paste, use it to make another easy and flavorful Thai green curry fried rice. You'll be hooked!
What is Green Curry Sauce Made of?
Green curry paste is made from several fresh herbs and spices. Those ingredients are fresh (not dried) Thai green chilis, garlic, shallots, galangal, kaffir lime rind and leaves, lemongrass, cilantro roots (or stems), and shrimp paste. These ingredients are typically ground together in a granite mortar and pestle to a paste, then used to make green curry. And that is how green curry paste is made from scratch!
Ingredients you need for an easy Thai green curry recipe
These are some key ingredients for making this authentic and easy Thai green curry recipe. Not all ingredients are listed below. Only those need a little explanation to help you make a successful curry. Check the recipe card for a complete list. These items are also the brands I use in my kitchen to test this recipe for you. Adapt and adjust as necessary with more fish sauce, sugar, or a little more water or coconut milk.
- Green curry paste. You can use store-bought or make your curry paste. Try my homemade authentic Thai green curry recipe. The fresh ingredients will change the way you cook and eat curry!
- Chicken. You can use beef, pork, lamb, or duck. Tofu, tempeh, shrimpfish, and scallop are also great for this recipe. If using the latter set of proteins, reduce the cooking time to only 2-3 minutes since they don't take as long as the meat to cook.
- Coconut cream. I recommend using the Chaokoh brand of coconut cream and milk. There's something special about them that helps elevate Thai curries to a new height of flavors.
- Coconut milk. Use full-fat coconut milk and never use the lite or sweetened coconut milk.
- Bamboo shoots. Use canned bamboo shoots. Many cuts, tips, strips, slices, or whole are available in Asian markets. If using whole bamboo shoots, slice them into small bite-size pieces first. Always soak, wash or rinse your canned bamboo before using it to help reduce the tin-like taste.
- Thai eggplants. Thai eggplants are mostly available in the Asian market. They are green, round small ones the size of a golf ball. You can substitute with any eggplants available to you.
- Kaffir lime leaves. There's no substitute for kaffir lime leaves. Best to grab them from the Asian market if you want the true authentic flavors.
- Red chilis. These are optional for extra heat and added colors to your green curry.
- Water. You can use unsalted stock instead of water for extra added flavors.
- Sugar. Use brown, palm, white, monk fruit, and coconut sugar. Or you can use other sweetening agents if you want a healthier option.
- Fish sauce. I used the Squid brand for my Thai cooking. But you can use any brands you have. Since each brand has different levels of saltiness, adjust and season according. Use a little at a time and add more towards the end if need to.
Below are simple steps to help you make a creamy, delicious, and easy green curry recipe. Please check out the step-by-step photos to help with your success in making this delicious Thai green curry recipe.
- Sautee garlic and oil in a medium-size Dutch oven or stock pot over medium-high heat.
- Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.
- Add the coconut cream and stir well with the paste.
- Let the mixture cook until the coconut oil separates or until the bubbles form.
- Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and cook for 1 minute.
- Add the sugar and fish sauce, stir well and cook for 1-2 minutes. Taste the flavor and adjust it to your liking.
- Add the bamboo shoots, and cook for 1-2 minutes.
- Add the kaffir lime leaves and basil, and turn the heat off. Taste and adjust as needed by adding more sugar or fish sauce. Serve with jasmine rice!
Does Green Curry Freeze Well?
Green curry freezes extremely well! I usually have a few small portioned-out curries in my freezer if they are not eaten up each time I make a big batch. It’s an easy way to have leftovers. Here’s how- try green curry for an amazing breakfast! Trust me. Just fry an egg sunny side up, put it on top of the curry over the jasmine rice, and you have the heartiest, creamiest, and tastiest breakfast that is tastier than biscuits and gravy!
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