Thai Green Curry is a savory, creamy, coconut-y (is that a word?) curry that is packed with flavour. It is one of the easiest dishes to make at home, especially if you’re using store-bought green curry paste. There are a lot of options available in the market when it comes to good, authentic green curry pastes, but I recommend Real Thai and Pantai as those are the ones that I have personally tried. As long as you use a good quality curry paste, your curry will turn out to be almost as good as if you used freshly made curry paste.
This recipe takes literally 30 minutes to make – that includes the time it takes for you to cut your veggies and chicken pieces. Super quick, super easy and super delicious. I mean, that’s what we’re after during this quarantine, right?
Another reason to love Thai green curry is you can also easily make this vegan/vegetarian if you wanted to. So here’s what you will need to make this delicious curry:
- Green curry paste
- Lemongrass stalks (I couldn’t find fresh lemongrass, so I actually used dried lemongrass for this. If you don’t have either, just use lemon juice instead)
- Thick coconut milk
- Chicken stock (vegetarian substitute – vegetable stock)
- Fish sauce (vegetarian substitute – soy sauce)
- Chicken thighs (vegetarian substitute – mushrooms; you can even just skip it)
- Green chillies
- Sugar
- Veggies of your choice (I used eggplant, carrot and bell pepper)
You can use any vegetables that you like in this curry, but I really recommend using eggplant as it will beautifully soak up all the flavour from the curry like a sponge. Traditional Thai green curry is made with Thai eggplants which are small, round and green. It’s not commonly available in India, so I used the small purple Indian eggplant.
Thai Green Curry in 30 Mins Recipe
Course: Main CourseCuisine: ThaiDifficulty: Easy4
servings10
minutes30
minutesCreamy, savory and delicious Thai green curry that takes literally 30 minutes to make. Can easily be made into a vegetarian/vegan curry.
Ingredients
50g green curry paste (~3 tbsp + 1 tsp)
2 stalks of dried lemongrass
200ml (a little more than 3/4 cup) thick coconut milk
250g chicken thighs, cut into 2 inch cubes
3/4 tbsp fish sauce*
1/2 cup chicken stock
2 small eggplants, cut into 1 inch cubes
1 medium carrot, sliced diagonally
1 small red bell pepper, cut into thin slices
3/4 tsp sugar
2 small green chillies, slit into halves*
3 tbsp refined oil
Coriander leaves, to garnish
Directions
- Heat oil in a medium sized kadai or wok. Add the green curry paste and lemongrass stalks and fry on medium low heat until fragrant, about 1 to 2 minutes. Don’t let the paste burn.
- Add half of the coconut milk and fry for about 2 to 3 minutes until oil starts to separate from the mixture.
- Add the chicken pieces and fish sauce. Stir to mix.
- Add the chicken stock, the remaining coconut milk and sugar. Turn the heat to medium high and cook for 3 minutes or until the mixture comes to a boil.
- Add the vegetables and stir to combine. Cover and cook for around 8 to 10 minutes until the vegetables are cooked.
- Add the green chillies and mix. Check the seasoning and add more sugar or fish sauce if needed.
- Turn off the heat and let the curry sit covered for about 10 minutes. This will allow to curry to thicken and become more creamy.
- Serve, garnished with chopped coriander leaves.
Notes
- If you’re replacing the fish sauce with soy sauce, add 1 tsp of the soy sauce first, check for seasoning and then add more if needed.
- If you want a spicier curry, you can add more green chillies.
- Use 1 tsp lemon juice to substitute the lemongrass.
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