Easy Thai Green Curry

Easy Thai Green Curry Recipe

Ingredients (2–3 servings)

• 2 tbsp Thai green curry paste
• 400 ml (1 can) coconut milk
• 200 g chicken breast or thighs (sliced thin) – or substitute tofu/vegetables
• 1 cup mixed vegetables (bell pepper, zucchini, green beans, broccoli, etc.)
• 1 tbsp oil (vegetable or coconut oil)
• 1–2 tsp fish sauce (or soy sauce for vegetarian)
• 1 tsp sugar (palm sugar or brown sugar preferred)
• A handful of fresh basil leaves or Thai basil
• 1–2 kaffir lime leaves (optional, for fragrance)
• Cooked jasmine rice, to serve

Instructions

1. Heat oil: Warm the oil in a pan or wok over medium heat.
2. Fry curry paste: Add the green curry paste and stir-fry for 1 minute until fragrant.
3. Add coconut milk: Stir in half of the coconut milk and let it bubble gently.
4. Cook chicken: Add the chicken slices and cook until nearly done.
5. Add vegetables: Stir in the vegetables along with the rest of the coconut milk. Simmer for 5–7 minutes until the veggies are tender.
6. Season: Add fish sauce, sugar, and kaffir lime leaves (if using). Taste and adjust seasoning as needed.
7. Finish with basil: Stir in fresh basil leaves just before serving.
8. Serve: Ladle the curry over hot jasmine rice.

💡 Tip: For extra spice, add fresh green chilies. For a creamier curry, use full-fat coconut milk.

Recommendation: Keep curry paste, coconut milk, and fish sauce stocked—they’re the key to quick and delicious Thai meals.
Next step: Cook this version once, then adjust the curry paste and coconut milk ratio to match your preferred spice and creaminess level.