Recipe

Fresh Thai Green Curry

A bright, creamy Thai green curry with tender chicken, crisp veggies, and a limey basil finish. Weeknight-friendly, restaurant-level flavor.

By Matt Campbell

•

4.8

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Thai green curry is one of those magical meals that tastes like it took all day, even when it absolutely did not. You get that fresh green heat from herbs, the round, cozy richness from coconut milk, and the little pop of lime and basil that makes you go back for “just one more spoon.”

This version is built for real life. We are using an easy-to-find green curry paste, then leveling it up with a couple smart moves: a quick fry in coconut cream, a pinch of sugar for balance, and a final squeeze of lime to wake everything up. If you can stir and taste, you can make this.

Why It Works

Big, vibrant flavor fast: Blooming curry paste in coconut cream concentrates aroma and keeps the sauce tasting bold, not flat.
Balanced heat: You control spice by adjusting paste and adding coconut milk, sugar, and lime until it hits your sweet spot.
Fresh finish: Basil and lime go in at the end so they stay punchy and green, not cooked out.
Flexible ingredients: Swap chicken for tofu or shrimp, and use whatever quick-cooking vegetables you have.

Pairs Well With

Storage Tips

Cool it fast: Let curry cool for about 20 to 30 minutes, then store. Do not leave it out longer than 2 hours.

Fridge: Store in an airtight container for up to 4 days. Keep rice separate if you can, so it does not soak up all the sauce.
Freezer: Freeze up to 2 months. Coconut-based curries can separate a bit after freezing, but they come back together when reheated gently.
Reheat: Warm on the stovetop over medium-low, stirring often. If it looks thick, loosen with a splash of water or broth. Finish with a fresh squeeze of lime and a few basil leaves to revive the flavor.

Note: If you used shrimp, it reheats best gently and quickly. Overcooking makes it rubbery.

Common Questions

Is Thai green curry supposed to be spicy?

It can be. Green curry often runs hotter than red curry because of fresh green chilies in the paste. Start with less paste, taste, then add more. You can always increase heat, but it is annoying to walk it back.

What if my curry tastes flat?

It almost always needs one of these: salt (fish sauce), acid (lime), or a tiny touch of sweetness (brown sugar). Add one at a time, taste, repeat.

Can I make it vegetarian?

Yes. Swap chicken for tofu or chickpeas, use soy sauce or vegan fish sauce in place of fish sauce, and double down on vegetables.

What vegetables work best?

Anything that cooks quickly and stays crisp: bell pepper, zucchini, snap peas, green beans, baby corn, mushrooms, or spinach (stir in at the end).

Why does the recipe fry the curry paste first?

That quick fry wakes up the aromatics and removes the “raw paste” taste. It is the difference between decent curry and “wait, you made this at home?” curry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or silicone spatula
Microplane or zester (optional, for lime zest)

The first time I tried to make green curry at home, I treated the curry paste like it was a delicate little ingredient that needed gentle handling. I basically stirred it into coconut milk and hoped for the best. The result was… fine. Comforting, but blurry around the edges.

Then I learned the move: fry the paste in coconut cream until your kitchen smells like you accidentally opened a tiny Thai café. Ever since, this has been my “I want something exciting but I also want to be on the couch soon” dinner. It is weeknight chaos in the best way, especially when I keep tasting and adjusting until it is punchy, balanced, and just spicy enough to make me sip my drink a little faster.

Fresh Thai Green Curry

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 tablespoon neutral oil (avocado, canola, or grapeseed)
1 pound boneless, skinless chicken thighs, sliced into thin bite-size pieces
2 to 3 tablespoons Thai green curry paste (start at 2, go up from there)
1 (13.5-ounce) can full-fat coconut milk, not shaken
1 cup low-sodium chicken broth (or water)
1 tablespoon fish sauce, plus more to taste
1 to 2 teaspoons brown sugar or palm sugar (optional but recommended)
1 cup green beans, trimmed and cut into 2-inch pieces
1 red bell pepper, thinly sliced
1 cup zucchini, half-moons (optional)
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon lime zest (optional)
1 cup Thai basil or regular basil leaves
Optional: 1 to 2 teaspoons grated fresh ginger
Optional garnish: sliced red chili or Thai chili, fried shallots, chopped cilantro
For serving: jasmine rice or rice noodles

Tip: If you have kaffir lime leaves, toss in 2 to 3 leaves while simmering (remove before serving). If you have a stalk of lemongrass, bruise it and simmer it like a flavor booster.

Note: If your coconut milk is already fully mixed and there is no cream cap, do not stress. Use about 1/3 cup coconut milk in Step 3 and proceed as written.

Instructions

Prep your ingredients. Slice chicken, trim veggies, and get everything within arm’s reach. Curry moves fast once the heat is on.
Sear the chicken. Heat a large deep skillet or Dutch oven over medium-high. Add oil, then add chicken in a single layer. Cook 2 to 3 minutes per side until lightly browned (it does not need to be cooked through). Transfer to a plate.
Keep the drippings: Leave any oil and browned bits in the pan for flavor. If there is a lot of excess grease, spoon off a little, but do not wipe the pan clean.
Bloom the curry paste. Reduce heat to medium. Without shaking the can, spoon the thick coconut cream from the top into the pan (about 1/3 cup). Add curry paste and stir constantly for 1 to 2 minutes until fragrant and slightly darker. If it sticks, add a splash more coconut milk.
Build the sauce. Pour in remaining coconut milk and chicken broth. Stir well, scraping up any browned bits. Add fish sauce and brown sugar. Bring to a gentle simmer.
Simmer the chicken. Add chicken back in (plus any juices). Simmer 6 to 8 minutes, stirring occasionally.
Add vegetables. Stir in green beans and bell pepper (and zucchini if using). Simmer 4 to 6 minutes until veggies are crisp-tender and the chicken is cooked through.
Finish bright. Turn off heat. Stir in lime juice (and zest if using), then fold in basil until just wilted.
Taste and adjust. Want it saltier? Add fish sauce. Want it brighter? More lime. Want it hotter? A small spoon of curry paste or sliced chili. Want it creamier? A splash more coconut milk.
Serve. Ladle over hot jasmine rice or noodles. Top with extra basil and whatever crunchy garnish makes you happy.

Nutrition information is estimated.

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