Thai Green Curry
There's something magical about a proper Thai green curry. The way the coconut milk marries with the fiery paste, the fragrant Thai basil that hits you the moment you lift the lid, the delicate balance of sweet, salty, and spicy that makes you reach for one more spoonful even when you're full. This is not the watered-down version you find in some restaurants — this is the real thing.
The key is in the paste. You can buy a good quality one from an Asian grocer, and I won't judge you for it. But if you have the time and the ingredients, making your own elevates this dish to something transcendent. Either way, don't hold back. Thai cooking is bold. It's not meant to be timid.
This recipe comes together in under an hour, making it perfect for weeknight cooking without compromising on flavour. Serve it with jasmine rice and prepare for the intoxicating aroma to fill your kitchen. Leftovers, if you're lucky enough to have any, taste even better the next day once the flavours have had time to meld.
Ingredients
- 500g chicken thigh fillets, cut into bite-sized pieces
- 3-4 tablespoons Thai green curry paste
- 400ml coconut milk
- 200ml chicken stock
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 3 kaffir lime leaves, torn
- 200g bamboo shoots, drained
- 100g Thai basil leaves
- 2 long red chillies, sliced
- 1 lime, cut into wedges
- Jasmine rice, to serve
Method
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Heat the vegetable oil in a large wok or deep pan over medium-high heat. Add the green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste. This step is crucial — it awakens all those aromatics.
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Shake the coconut milk can well, then pour in about half of it (the thick cream from the top). Stir it into the paste and let it bubble for 2-3 minutes until it starts to look glossy and the oil rises to the surface again.
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Add the chicken pieces and stir to coat them in the curry paste. Cook for 3-4 minutes, turning occasionally, until the chicken is sealed and starting to cook through.
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Pour in the remaining coconut milk and the chicken stock. Add the fish sauce, palm sugar, and kaffir lime leaves. Stir well and bring to a gentle simmer. Don't let it boil rapidly — you want a gentle bubble that won't split the coconut milk.
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Add the bamboo shoots and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust the seasoning — add more fish sauce for saltiness, more sugar for sweetness, or more curry paste for heat.
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Just before serving, tear in most of the Thai basil leaves and stir through. The residual heat will wilt them perfectly. Reserve a few leaves for garnish.
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Serve the curry in bowls over steamed jasmine rice. Top with the remaining basil leaves and sliced red chillies. Serve lime wedges on the side for squeezing over — the citrus cuts through the richness beautifully.
Chef's Note
The quality of your curry paste makes all the difference here. If using a store-bought paste, look for one from a Thai brand with a short ingredient list — it should be mostly herbs, chillies, and aromatics, not thickeners and preservatives. And don't skip the Thai basil. Regular basil won't give you the same anise-like fragrance that makes this curry so distinctive.
Nutrition Information
Per serving (1/4 of recipe)
What People Are Saying
This is the best Thai green curry I've made at home! The instructions for frying the paste first really make a difference — so fragrant! I used a good quality paste from my local Asian grocer and it was restaurant-quality. My partner asked for it again the next night!
Absolutely delicious. The balance of flavours is perfect. I couldn't find Thai basil so I used regular basil and a few mint leaves, and it was still incredible. Quick enough for a weeknight but tastes like you spent hours on it. Will definitely make this regularly!