Easy Green Curry Recipe

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 with more fish sauce, sugar, 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. Something special about them helps elevate Thai curries to a new height of flavor.
• Coconut milk. Use full-fat coconut milk; 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 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.

1. Sautee garlic and oil in a medium-sized Dutch oven or stock pot over medium-high heat.
2. Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.
3. Add the coconut cream and stir well with the paste. 
4. Let the mixture cook until the coconut oil separates or until the bubbles form.
5. Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and onions, and cook for 1 minute.
6. Add the coconut milk, sugar, and fish sauce, stir well and cook for 1-2 minutes. Taste the flavor and adjust as needed with more fish sauce or sugar. 
7. Add the bamboo shoots, and cook for 1-2 minutes.
8. Add the kaffir lime leaves, basil, and chilis, and turn the heat off. Serve with jasmine rice!

FAQs

More Thai Recipes you'll Love

• authentic Thai green curry paste
• Thai green curry fried rice
• Thai red curry paste
• Prik Khing curry paste
• Easy red curry green beans with shrimp, Pad Prik Khing curry 
• Thai red curry with chicken and pineapple
• Authentic Thai red curry recipe
• Red Thai curry with chicken and kabocha squash

* Love a recipe you've tried? Please leave a 5-star ?rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram! **

Easy Green Curry Recipe

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★★★★★

5 from 4 reviews

• Author: Suwanee
• Total Time: 30 minutes
• Yield: 6 1x
• Diet: Gluten Free

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Description

This easy green curry recipe is filled with incredible flavor from the 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!

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Ingredients

Scale 1x2x3x

• 2 Tbsp oil (coconut, grape, vegetable, canola)
• 3 cloves garlic, diced
• 4 oz green curry paste
• ½ cup coconut 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)

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Instructions

1. Sautee garlic and oil in a medium-sized Dutch oven or stock pot over medium-high heat.
2. Add the green curry paste and break up the clumps. Cook for 20-30 seconds or less.
3. Add the coconut cream and stir well with the paste. 
4. Let the mixture cook until the coconut oil separates or until the bubbles form.
5. Add the chicken, and cook for 5-6 minutes until the chicken is done. Add the eggplants and onions, and cook for 1 minute.
6. Add the coconut milk, sugar, and fish sauce, stir well and cook for 1-2 minutes. Taste the flavor and adjust as needed with more fish sauce or sugar. 
7. Add the bamboo shoots, and cook for 1-2 minutes.
8. Add the kaffir lime leaves, basil, and chilis, and turn the heat off. 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 recipes. Some brands are spicier and saltier than others. Adjust the flavor with fish sauce, sugar, and water. Just add only a tiny bit at a time to ensure not to overdo 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, drain the water and use the bamboo for cooking. This will help remove the tin-like taste from the can.
• Thai red chilis are optional if you prefer extra hot curry. The seeds will make the curry spicier, but you can remove the seeds, too, to control the heat.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

• Prep Time: 15
• Cook Time: 15
• Category: Curry
• Method: Stew
• Cuisine: Thai

Keywords: easy thai green curry recipe, authentic thai green curry recipe, green curry, thai green curry, chicken green curry recipe