This post may contain affiliate links. Please check our privacy and disclosure policy.
Are you a curry fan? If so, you must try this easy green curry recipe that is filled with incredible flavor from the green curry 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!
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 and that paste is then used to make green curry. And that is how green curry paste is made from scratch! 
Green Curry vs Red Curry
Thai green and red curry are very similar to each other using almost exact same ingredients with one minor difference. But it’s the one thing that sets the two curries apart from each other. Green curry paste uses fresh green chilis while red curry paste uses dried red chilis. Thus the differences in color, taste and uses of the pastes.
Is Green Curry Spicy?
Yes, green curry can be spicy. One of the star ingredients of the green curry paste is fresh green chili’s and those are spicy little things. They are about 5-10 times spicier than jalapenos peppers! Normally, bird-eye chilis are used in a traditional curry paste recipe, and those babies are feisty hot!
What Goes Well with Thai Green Curry?
Thai green curry is typically eaten with steamed jasmine rice. It also goes well with cooked vermicelli noodles. You can check out the different types of noodles used in Thai cooking HERE. This is not at all common, maybe it’s just me, but I also like to eat my curries with sticky rice too if I don’t have jasmine or noodles ready. You can check out my sticky rice post here if you are interested in making this awesome rice.
What are Thai Eggplants?
In Thailand, Thai eggplants are traditionally used in the recipe. Also the type of eggplants used are the tiny pea sized eggplants and are extremely rare to find in the US. Less rare are the golf ball sized Thai eggplants. Those are often used in green curry recipes. However, for many of my readers who are not familiar with Thai eggplants, check out the photos below to take a look. They are from the eggplant family, they have a white interior with tiny soft seeds that look almost like pepper seeds. The taste is crispy and a tiny bit earthly and way less chewy than the long purple eggplants. They are often eaten raw and served with dipping sauce (like on a veggie tray).
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 left overs. 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 yourself the heartiest, creamiest and tastiest breakfast that is tastier than biscuits and gravy!
How to Make Authentic Green Curry Recipe
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.
1. Over medium heat, sautee garlic and oil in a soup pot until brown.
2. Add the green curry paste and break up the clumps, cook for 20-30 seconds or less.
3. Add the coconut cream and mix in with the paste really well.
4. Let the mixture cook until bubbles form.
5. Add the chicken, onion, eggplants, coconut milk, and water, and mix well. Bring the heat up to medium high and cook for 10-15 minutes until the chicken is done.
6. Add the sugar and fish sauce, stir well and cook for 1-2 minutes.Taste the flavor and adjust to your liking.
7. Add the bamboo shoots, cook for 1-2 minutes.
8. Add the kaffir lime leaves, basil and turn the heat off. Taste and adjust as needed by adding more sugar or fish sauce. Serve with jasmine rice!
Ingredients you need for Authentic Thai green curry: LINKS
- Green curry paste
- Garlic
- Oil
- Chicken
- Cocoonut cream
- Coconut milk
- Bamboo shoots (Tips, strips or slices are fine, sliced or cut as desired)
- Thai egg plants, (you can substitute with any eggplants available)
- Kaffir lime leaves
- Red chilis (optional for extra heat)
- Water
- Sugar
- Fish sauce
Easy Green Curry Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Are you a curry fan? If so, you must try this easy green curry recipe that is filled with incredible flavor from the green curry 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!
Ingredients
- 2 Tbsp oil (coconut, grape, vegetable, canola)
- 3 cloves garlic, diced
- 4 oz green curry paste
- 1/2 cup cocoonut cream
- 1 lb chicken thinly sliced
- 2 cups Thai eggplants, cut into bite size pieces. *See notes*
- 2 cups onion, cut into bite size pieces
- 1 can (14 oz) coconut milk
- 1 cup water
- 3 Tbsp sugar
- 1.5 Tbsp fish sauce
- 5 oz bamboo shoots (Tips, strips or slices are fine, sliced or cut as desired). *See notes*
- 3 kaffir lime leaves, julienned
- 1 cup Thai basil
- 2–3 Thai red chilis (optional for extra heat)
Instructions
1. Over medium heat, sautee garlic and oil in a soup pot until brown.
2. Add the green curry paste and break up the clumps, cook for 20-30 seconds or less.
3. Add the coconut cream and mix in with the paste really well.
4. Let the mixture cook until bubbles form.
5. Add the chicken, onion, eggplants, coconut milk, and water and mix well. Bring the heat up to medium high and cook for 10-15 minutes until the chicken is done.
6. Add the sugar and fish sauce, stir well and cook for 1-2 minutes.Taste the flavor and adjust to your liking.
7. Add the bamboo shoots, cook for 1-2 minutes.
8. Add the kaffir lime leaves, basil and turn the heat off. Taste and adjust as needed by adding more sugar or fish sauce. Serve with jasmine rice!
Notes
*Green curry paste. I recommend only using Thai brands such as Mae Ploy curry paste or Mae Sri curry paste for my curry recipes. Some brands are spicier and/or saltier than others. Adjust the flavor with fish sauce, sugar and water. Just add only a tiny bit at a time to make sure not to over do it.
*Thai eggplants-you can substitute with any eggplants available.
*bamboo shoots- If using canned bamboo shoots, drain the liquid, rinse the bamboo, place the pieces in a large bowl with water and either microwave for 2-3 minutes, or use hot water. Let it sit while you prep the ingredients, then drain the water and use the bamboo for cooking. This will help remove the tin-like taste from the can.
*Thai red chilis, this is purely optional if you prefer your curry extra hot. The seeds will make the curry spicier, but you can remove the seeds too to control the heat.
- Category: Curry
- Method: Stew
- Cuisine: Thai
Keywords: easy thai green curry recipe. authentic thai green curry recipe. green curry. thai green curry.
Notes:
*bamboo shoots- If using canned bamboo shoots, drain the liquid, rinse the bamboo, place the pieces in a large bowl with water and either microwave for 2-3 minutes, or use hot water. Let it sit while you prep the ingredients, then drain the water and use the bamboo for cooking. This will help remove the tin-like taste from the can.
*Thai red chilis, this is purely optional if you prefer your curry extra hot. The seeds will make the curry spicier, but you can remove the seeds too to control the heat.
*green curry paste. I recommend only using Thai brands (LINK) for my curry recipes. Some brands are spicier and/or saltier than others. Adjust the flavor with fish sauce, sugar and water. Just add only a tiny bit at a time to make sure not to over do it.
This green curry bursts in flavours. Super tasty. It’s a bit on the spicy side for me. I was wondering how to reduce the heat without loosing the flavours of the curry? I used Mae Ploy green curry paste.
★★★★★