Thai Green Curry

Plate of Thai green vegetable curry served alongside jasmine rice and garnished with Thai basil leaves.

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This authentic Thai green curry is made with a homemade Thai green curry paste and is easy to adapt with your favorite vegetables or proteins for a punchy weeknight dinner. It’s always best served with a side of rice.

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 6 servings

Calories: 361kcal

Author: Nicole Gaffney

Ingredients

1 tablespoon coconut oil
½ - ¾ cup homemade green curry paste
28 ounces coconut milk or coconut cream canned
3 tablespoons fish sauce or more to taste
1 ½ tablespoons palm sugar or light brown sugar or more to taste
3-4 kaffir lime leaves optional
your choice of protein or vegetables see note for options
Thai basil for garnish
jasmine rice for serving

Instructions

Heat coconut oil in a large wok or heavy bottomed pot (I use a Dutch oven) over medium-high heat. Add curry paste and stir until fragrant, about 2-3 minutes.
Add coconut milk or coconut cream and stir, then bring up to a simmer. Add fish sauce, palm sugar, and kaffir lime leaves (if using), then simmer for about 5 minutes.
Add your vegetables or proteins, starting with the ones that will take the longest to cook if using a mix. Simmer until the protein is cooked through and the vegetables are tender, but not cooked to death.
Taste the curry and season with more sugar or fish sauce to your taste, then simmer just a little more to even out the flavor if needed.
Garnish with big sprigs of Thai basil and serve with jasmine rice.

Notes

The amount of curry paste depends how strong you want it to be. More paste will have a stronger, spicier flavor, and less will be more mellow.
Coconut cream is thicker and creamer and better for an all vegetable curry because they give off a lot of liquid.
If you can't find coconut cream, refrigerate your coconut milk and then scoop the cream off the top and only add some of the liquid, discarding the rest. You'll want to add an extra can to account for the lost liquid if using this method.
Different brands of fish sauce will vary greatly in their saltiness and overall flavor. Start with 3 tablespoons and add more as needed to taste. Just know that the flavor will be quite strong at first and will mellow out as the curry cooks.
The amount of protein and vegetables will vary depending on what you use and how saucy you want the finished dish to be. Experiment with different amounts and combinations to find what you like best.
Palm sugar comes in these little discs that take a few minutes to dissolve, and each one measures out to about a tablespoon. Add it to taste, but don't make it sweet. You just want to balance out the other flavors. The best curries are always perfectly balanced.

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