Mom's Best Recipes
Recipe

Green Curry Recipe

A luscious, rich Thai-inspired green curry with silky coconut milk, crisp-tender veggies, and a bright hit of lime and basil. Weeknight-friendly, restaurant-cozy.

Author By Matt Campbell
4.8
A bowl of Thai green curry with chicken, green vegetables, and basil in a creamy coconut broth on a wooden table
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If your dinner plan is basically: something cozy, something fast, and something with a sauce you want to spoon over everything, this spiced green curry is your move. It’s rich from coconut milk, punchy from green curry paste, and finished with lime so the whole thing tastes awake, not heavy.

This is the kind of recipe that feels like takeout but cooks like a weeknight. You build flavor in one pan, keep the ingredients easy to find, and end up with a glossy, fragrant curry that begs for rice, noodles, or a big piece of warm flatbread if you want to be a little chaotic about it. I support that.

A saucepan of green curry simmering with coconut milk and vegetables, with a wooden spoon stirring

Why It Works

  • Luscious texture from full-fat coconut milk and a quick simmer that often thickens the sauce without needing starch (coconut milk brands vary, so simmer a little longer if yours runs thin).
  • Deep flavor fast by frying the curry paste in oil before adding liquids. This is the difference between “fine” curry and “wow” curry.
  • Balanced heat with an optional jalapeño or Thai chile plus a little brown sugar to round the edges.
  • Crisp-tender vegetables added in stages so they stay bright and not sad.
  • Finish like a pro with lime juice and basil (or cilantro) at the end for a fresh, aromatic pop.

Pairs Well With

Storage Tips

Fridge: Store curry in an airtight container for up to 4 days. The sauce thickens as it chills, which is honestly a perk.

Freezer: Freeze up to 2 months. Coconut milk can separate slightly after freezing, but it comes back together when reheated gently.

Reheat: Warm on the stovetop over low heat, stirring often. Add a splash of water or broth to loosen. Finish with a fresh squeeze of lime to wake it back up.

Store rice separately if you can. Curry plus rice in one container turns the rice into a sponge, which is not always the vibe.

Common Questions

Is green curry supposed to be spicy?

It can be. Store-bought green curry paste varies a lot by brand. For example, Thai Kitchen is usually milder, while Maesri and Mae Ploy can hit harder and taste saltier. Start with 2 tablespoons, taste after the coconut milk goes in, then add more if you want extra heat and herbiness.

What if my curry tastes flat?

Try this order: salt first, then a little lime juice, then a touch more sugar. Curry needs balance. If it still feels muted, add 1 to 2 teaspoons fish sauce or soy sauce for depth.

Can I make this vegetarian or vegan?

Yes. Use tofu or chickpeas, and swap fish sauce for soy sauce or tamari. Also make sure you use vegetable broth (not chicken broth). And double-check your curry paste because some brands contain shrimp paste.

How do I keep vegetables from overcooking?

Add them in stages. Hard veg first (like carrots), then softer ones (like bell pepper, zucchini, snap peas) near the end so they stay bright and crisp-tender.

Can I use light coconut milk?

You can, but the curry will be less rich and a bit thinner. If you use light coconut milk, simmer a few minutes longer. If you still want it thicker, add 1 teaspoon cornstarch mixed with 1 tablespoon water at the end.

I started making green curry when I realized my “takeout craving” was really a “saucy comfort” craving. Once I learned the one trick, frying the curry paste first, it clicked. Suddenly it tasted like the real deal: fragrant, spicy, and a little sweet with that coconut richness that makes you want to drag something carb-adjacent through the bowl.

Now it’s my reset dinner. When the week is loud and my fridge is a mix of random vegetables and good intentions, green curry turns all of it into something that feels intentional. Plus, leftovers the next day over rice? That’s the kind of meal prep I can get behind.