Green Curry Recipe

When I cooked green curry for the first time, I was blown away by how fresh and aromatic it smelled while simmering. The creamy coconut base paired with zesty herbs and a hint of spice made each spoonful feel rich and satisfying, yet it came together quickly without any fuss. It’s one of those dishes that’s comforting, flavorful, and leaves your kitchen smelling amazing.

Green Curry Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

This easy and flavorful green curry is packed with tender chicken, fresh vegetables, and a creamy coconut sauce. Perfectly balanced with a hint of spice and lime, it’s a quick and delicious meal to enjoy with jasmine rice.

Ingredients

• 2 tablespoons vegetable oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2–3 tablespoons green curry paste (adjust to taste)

• 1 can (14 oz / 400 ml) coconut milk

• 1 cup chicken broth (or vegetable broth for vegetarians)

• 1 lb (450 g) boneless chicken breast, thinly sliced (or tofu for vegetarians)

• 1 red bell pepper, thinly sliced

• 1 zucchini, sliced into half-moons

• 1 cup snap peas

• 1 tablespoon fish sauce (or soy sauce for vegetarians)

• 1 teaspoon brown sugar

• Juice of 1 lime

• Fresh Thai basil leaves, for garnish

• Cooked jasmine rice, for serving

Directions

• Prepare the aromatics: Heat oil in a large pan or wok over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
• Cook the curry paste: Stir in green curry paste and cook for 1 minute to release its flavors.
• Add liquids: Pour in coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
• Cook the protein: Add chicken slices (or tofu) and simmer for 8–10 minutes until cooked through.
• Add vegetables: Mix in red bell pepper, zucchini, and snap peas. Simmer for another 5–7 minutes until vegetables are tender but still crisp.
• Season the curry: Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
• Serve: Spoon curry over cooked jasmine rice and garnish with fresh Thai basil leaves. Enjoy hot!

Nutrition Information

• Calories: ~350 kcal
• Protein: 28 g
• Carbohydrates: 18 g
• Fat: 20 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 750 mg

Expert Tips and Variations

Try using light coconut milk or even almond milk for a milder, creamier curry. Adding fresh basil or kaffir lime leaves can give it a fragrant twist, while briefly sautéing the spices brings out deeper flavors. Keep the vegetables slightly crisp for the best texture, and adjust the chili and seasoning gradually to suit your taste. You can also switch up the protein, chicken, shrimp, or tofu, all work beautifully.

How to Store and Reheat Green Curry

Keep any leftover curry in a sealed container in the fridge for up to 3 days. When reheating, warm it slowly on the stove or in the microwave, stirring occasionally, and add a little coconut milk if it becomes too thick.

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