How to make Thai Green Curry

Our authentic and delicious Thai recipes are lovingly curated by Khun Kim. We want to give you the opportunity to try a few in the comfort of your own home.

This month we’re sharing our ever-loved Thai Green Curry recipe which is one that all the family will love. It does have a little kick, this traditional Thai dish is simple and delicious. This recipe is gluten free and throughout our Chaophraya restaurants, we serve our Thai Green Curry with a choice of chicken, beef or prawns as this is the authentic Thai way of serving the dish.

Ingredients (serves 2):

200g of protein & vegetables (we recommend courgettes, onions and green beans)

450ml coconut milk 

50g green curry paste (you can buy this in a supermarket but homemade is best) 

2 red chillies 

2 tsp palm sugar 

10 Thai basil leaves 

2 tbsp vegetable oil 

2tbsp fish sauce

Curry paste ingredients: 

4 fresh green chillies

2 shallots 

2 lemongrass sticks

½ galangal  

2 garlic cloves 

1 tsp salt 

4 kaffir lime leaves 

Please note - you can make this a vegan recipe by your choice of protein and not using fish sauce.

Method

Using a pestle and mortar, crush and mix together your curry paste ingredients until it forms a thick green paste.

Put a medium sized pan on medium heat, add oil and stir in your curry paste until it becomes fragrant.

Reduce heat to low and gradually add in your coconut milk a little at a time whilst stirring until a green oil surfaces.

Whilst the curry is boiling, add your protein and kaffir lime leaves. Cook for 10 minutes until the chicken is thoroughly cooked and add in your vegetables.

Add the fish sauce, salt, palm sugar, red chillies and basil whilst stirring for a few seconds to warm them through.

Turn off the heat, serve in your favourite bowl over jasmine rice.

We hope you enjoy. You can share your efforts with us on our social channels!

Team Chaophraya