Simple Thai Green Curry Recipe

A 30-minute Thai Green Curry you can make with any type of protein you like: chicken, shrimp, or make it vegetarian with chickpeas. An incredibly flavorful dish that takes as if it took forever to prepare but is actually super quick and easy.

The easiest and fastest way to make Thai curry is by using ready-made curry pastes. They come mainly in three colors: yellow (mild), red (hotter), and green (hottest).

One of my favorite brands is Thai Kitchen’s green curry because it contains nothing but clean ingredients. (Not sponsored). I use it for my famous Thai Curry Soup as well as for the super popular Thai Chicken Cauliflower Curry.

Easy Thai Green Curry With Chicken, Bell Pepper, And Sugar Snap Peas Recipe

Other than that you only need scallions, garlic, ginger, and coconut milk for the curry sauce and from there the sky is the limit.

Use any protein of your choice. If it’s raw animal protein make sure to pan fry or bake or roast first of course. My favorite protein for Thai Green Curry is:

Many others can work fine, too though. Any type of white fish or even salmon. Stripes of beef, though I find they are rather strong in flavor and don’t go as well with the strong flavored sauce. You be the judge though :)

Best Authentic Thai Green Curry Recipe (quick & Easy)

You can also add what I call “hard veggies” bu you’ll have to account for the a little extended cooking time. 3-4 minutes submerged in simmering thai green curry broth won’t be enough to soften them up. You’ll have to cook them for more like 8-10 minutes.

The simple change of protein makes the green curry taste completely different. It’s amazing. I prepare all three of them the same way but it feels like they are completely different meals.

The best part is that the protein is cooked separatly first so you can easily make the whole curry and then add the cooked protein to the plate directly and that way every family member can have their favorite without any extra effort.

Thai Green Curry '泰式青咖哩'| Homemade Paste, Vegan, Gluten Free

Any and all of these are fantastic for Meal Prep as well. It lasts perfectly fine with whichever protein for up to 4 days in the fridge and also freezes well.

Calories: 202 kcal | Carbohydrates: 9 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 108 mg | Sodium: 110 mg | Potassium: 562 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2604 IU | Vitamin C: 50 mg | Calcium: 56 mg | Iron: 2 mgElizabeth has been sharing seasonal recipes on her blog Brooklyn Supper for over ten years. She's been contributing to Simply Recipes since 2016.

Made into an easy rich curry dish with chicken, coconut milk, fresh herbs, and lime, you'll have a stunning dish to admire, smell,

Green Thai Curry Recipe

Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor – fresh green curry has a vibrant flavor that a store-bought paste just can't match.

Makrut lime leaves will likely be the trickiest ingredient to find. They lend a ton of citrusy pop to the curry paste. They are available in many specialty stores mixed in with the fresh spices that are sold in clamshells. There's really no substitution for this ingredient, so just leave them out if you have trouble finding them.

For ease, this recipe uses skinless, boneless chicken thighs. Even though they are without skin, I like to sear the chicken thighs at the start of cooking to render some of the fat and give the chicken some color and flavor.

Green Thai Curry With Chicken

You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe. If you do, skip to Step 3.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Thai Green Curry

We and our 1609 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.

Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste!Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.

Make this withchicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!

Vegan Thai Green Curry With Tofu & Veggies

Along with Pad Thai, Chicken Satay and Thai Red Curry, green curry is the gold standard by which we rate Thai restaurants.

It’s the curry we sweat and swear our way through, guzzling down water and wiping our brows when we confidently tell the waiter “give it to us the way it should be – extra spicy!!”

Luckily, when we make it at home, we can dial back the spiciness substantially. 😂 Whether made with curry paste in a jar ORhomemade green curry paste!

Simple Thai Green Curry With Salmon Recipe

“This can be a quick 30 minute Thai Green Curry made with store bought curry paste – OR go all out with ahomemadecurry paste!”

With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars. But it’s just not viable to do that every time I have a hankering for curry.

So I’ll reach for curry paste in a jar. I think thebest green curry paste is Maesri(which also happens to be the cheapest at around $1.20). It’s sold at Woolies, Coles (I’m in Australia) and Asian grocery stores. (here it is on AmazonUS).

Thai Green Curry Recipe ((paleo, Whole30, Keto)

Maesri yields the closest result to homemade green curry paste. I find the other brands to be too sweet with less green curry flavour – and strangely, they are spicier!

It’s inevitable using any curry paste out of a jar rather than making it from scratch that the curry will be lacking a certain freshness.

Because “quick and easy” is the go here, I usually don’t even use fresh lemongrass, I use lemongrass paste. It works a treat!

Easy Homemade Thai Green Curry Recipe

The most popular version of green curry is Chicken, so that’s the base version I’m sharing today. While there’s no set rules about what goes in a Thai Green Chicken Curry, the most common combination seems to be chicken, eggplant and snow peas which is what I’ve gone with.

But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe.

In addition to the curry paste (and pimping it up, if using jar paste), there’s actually not that many ingredients in Thai Green Curry.

Thai Green Chicken Curry

The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for.

The making part is very straightforward which is why if you use curry paste from a jar, green curry is something you can have any night of the week.

The essential step here is tofry off the curry paste, whether using store bought or homemade. This is the equivalent to sautéing garlic until golden, a step used in virtually all my savoury recipes.

Green Curry With Shrimp

Here’s a comparison of the two. Flavour wise, it’s inevitable there is a difference but the curry in a jar version is stillvery, very good. Certainly better than many local Thai restaurants which are often far too sweet, weak, or watery.

Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat!

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don’t skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

A Simple Thai Green Curry

* Because store bought curry paste is more seasoned than homemade, if using curry from a jar then use less of these, as directed in steps 4 and 5.

1.Curry Paste – I use a whole can of Maesri green curry paste (114g/4 oz) which I think is the best (by a long