Authentic Thai Green Curry Recipe

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces (can substitute with tofu or shrimp)

• 2 tbsp green curry paste (adjust to taste)

• 1 can (14 oz) coconut milk

• 1 cup chicken broth or water

• 1 tbsp vegetable oil

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 cup green beans, trimmed

• 1 zucchini, sliced

• 2 kaffir lime leaves (optional, for authentic flavor)

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tsp sugar

• Fresh Thai basil or cilantro, for garnish

• Cooked jasmine rice, for serving

Instructions

1. Prepare the curry base: Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and sauté for 1–2 minutes until fragrant.

2. Add the coconut milk: Pour in half of the coconut milk and stir to combine with the curry paste. Let it simmer for 2–3 minutes.

3. Cook the protein: Add chicken (or tofu/shrimp) to the skillet. Stir and cook until mostly cooked through, about 5–7 minutes.

4. Add vegetables and seasonings: Add onion, bell pepper, green beans, zucchini, kaffir lime leaves (if using), fish sauce, and sugar. Pour in remaining coconut milk and chicken broth. Simmer for 8–10 minutes until vegetables are tender and chicken is fully cooked.

5. Finish the curry: Taste and adjust seasoning with extra fish sauce, sugar, or a squeeze of lime juice if desired. Remove lime leaves before serving.

6. Serve: Spoon curry over steamed jasmine rice and garnish with fresh Thai basil or cilantro.

Tips for the Perfect Thai Green Curry

• Spice level: Adjust green curry paste to make it mild or fiery.

• Vegetable swaps: Eggplant, baby corn, or snap peas work well.

• Make ahead: Curry tastes even better the next day—store in an airtight container in the fridge for up to 2 days.