Thai Green Curry

This creamy Thai green curry is perfect for a quick dinner or meal prep! A medley of fresh vegetables is combined with a spicy coconut milk broth infused with ginger, lemongrass, and garlic. Enjoy it with jasmine rice and fresh cilantro for a flavor-packed meal.

Made with homemade green curry paste, this Thai green curry tastes just like takeout for half the price. It requires only a few key ingredients and under 30 minutes to prepare. Does it get much better than that?

Why I love this recipe

Thai curries are one of my favorite dishes, which is why I make my Thai yellow curry at least once a week! This Thai green curry recipe is just as quick and easy to throw together and is full of authentic flavors.

It's made with fresh, vibrant ingredients like Thai basil, zucchini, eggplant, and green bell pepper. The creamy coconut base, combined with a tangy hint of lime and the freshness of cilantro, is always a hit with everyone.

Everything comes together in one pot, making cleanup a breeze. This plant-forward dish is great for busy weeknights when you’re short on time or weekend dinners with friends and family.

Ingredient notes

Here is a breakdown of everything you’ll need for this Thai green curry recipe:

• Green curry paste: Provides the vibrant flavor base typical of Thai green curry. I use homemade green curry paste, but you can use store-bought. Just make sure it doesn’t contain fish sauce, as many curry pastes do.
• Garlic paste: Adds a concentrated burst of savory, zesty garlic flavor.
• Coconut milk: Its creamy texture and mild sweetness balance the heat and spices. You will need full-fat canned coconut milk, not coconut milk in a carton.
• Soy sauce: Gives the curry savory, umami depth in place of fish sauce.
• Maple syrup: Adds a natural sweetness to counteract the heat and acidity. Use 100% pure maple syrup, not pancake syrup.
• Rice vinegar: Imparts a mild acidity that brightens the other flavors in the dish.
• Lemon juice: Enhances the curry with a fresh, citrus note to cut through the richness.
• Vegetables: I use a combination of eggplant, zucchini, and carrots.
• Fresh herbs: You’ll need fresh basil and fresh cilantro for this recipe. Thai basil will give it a peppery, anise-like flavor that’s distinctive in Thai curries.

Substitutions

• Curry paste: Try yellow curry paste or Panang curry paste for a different but equally aromatic taste. Note the heat level and flavor profile will change.
• Garlic: You can also use minced fresh garlic, though you may need to adjust the quantity for a less concentrated flavor.
• Soy sauce: Try tamari or coconut aminos for a gluten-free option.
• Maple syrup: You can use an equal amount of agave or coconut nectar.
• Vinegar: Apple cider vinegar has a similar acidic profile with a slight fruitiness.
• Lemon: Lime juice, often used in Thai cooking, offers a sharper tartness.
• Veggies: You can use any summer squash, baby corn, snow peas, bell peppers, or broccoli.
• Herbs: Regular basil will work in a pinch, though it will lend a milder flavor and lack the same aromatic intensity. If you’re not a cilantro fan, you can opt for parsley.

How to make

Making this Thai green curry couldn’t be easier! Follow all my tips and tricks for the best results.

Preparation

Wash and slice the vegetables, ensuring all pieces are uniform, so they cook evenly. This helps blend the ingredients for a more cohesive texture in every bite.

Cooking

Step 1
Heat some avocado oil in a medium-sized Dutch oven or deep pot over medium. Using a Dutch oven helps distribute the heat evenly, which is perfect for sautéing the spices and vegetables.

Then add garlic paste and green curry paste to the oil and sauté for a minute to release their flavors. Sautéing the pastes first enhances the oils and aromas, creating a flavorful curry foundation.

Step 2

Add the vegetables and cook for about 5 minutes until they’re tender but still vibrant. If you have harder vegetables (like carrots), add them in stages based on their cooking times.

Step 3
Pour in 1 of 2 cans of coconut milk into a high speed blender along with 1 cup of basil leaves. Blend till smooth. This will give the curry it's vibrant green color.

Step 4
After the vegetables have softened, pour in the blended basil coconut milk and the other can of coconut milk over the sautéed vegetables. Add soy sauce, maple syrup, and rice vinegar, stirring well to combine all the ingredients. Stir continuously to prevent the coconut milk from separating at a gentle simmer for 4-5 minutes.

Step 5
Once the vegetables are cooked, stir in the lemon juice and simmer for an additional minute. Serve your Thai green curry hot with steamed jasmine rice, garnished with fresh cilantro and slices of green chilis!

Expert tip

The best Thai green curries have a perfect balance of core flavors — spicy, sweet, sour, and salty. I recommend starting with high-quality green curry paste (homemade is best), as this forms the foundation of the dish’s flavor profile.

To enhance the depth of the curry, don’t skip frying the curry paste in oil until it becomes fragrant before adding the coconut milk. This step really helps release the flavors more effectively, especially if it’s been sitting in your fridge.

Cooking tips

Use full-fat coconut milk: Canned coconut milk adds a rich creaminess that low-fat or ‘lite’ versions just can't match.

Simmer, don't boil: Keep your Thai green curry at a gentle simmer to prevent the coconut milk from separating.

Taste as you go: The key to perfect curry is adjusting the spices and seasonings as you cook. Taste it throughout simmering, and adjust the maple syrup, soy sauce, and citrus accordingly.

Use a heavy-bottomed pot: This distributes heat evenly and prevents the curry from burning.

Frequently asked questions

Storing & Reheating

If you have extra Thai green curry, it makes great leftovers the next day! Let it cool to room temperature before storing.

Fridge
This curry can be stored in the fridge for up to 3 days in an airtight container.

Freezer
You can also freeze the curry in single-serving containers for up to 3 months. Thaw them individually in the fridge overnight.

Reheating
Reheat the curry on the stove over low, adding a little water or plant milk if the consistency has thickened too much. Avoid boiling the curry to keep the coconut milk from separating.

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