Thai Green Curry
Made with: coconut milk, green curry paste, chicken
A fragrant, creamy coconut curry with tender chicken and crisp vegetables. Aromatic, comforting, and quicker to make than ordering takeaway.
Thai green curry balances four flavours at once — hot, salty, sweet and sour — and once you understand that balance you can adjust it to your own taste every time. The backbone is a fragrant green curry paste fried in coconut cream until the oil splits and the aroma fills the kitchen.
From there it comes together fast. Coconut milk, your choice of protein and vegetables, and a final seasoning of fish sauce, sugar and lime bring it into harmony. Serve over jasmine rice to soak up the sauce.
Ingredients
- Chicken breast, sliced500 g
- Coconut milk1 tin (400 ml)
- Green curry paste3 tbsp
- Bell pepper, sliced1
- Bamboo shoots, drained1 small tin
- Fish sauce1 tbsp
- Brown sugar1 tsp
- Thai basil leaves1 handful
- Lime1
Substitutions
- chicken breast → tofu or prawns
- fish sauce → light soy sauce
- bamboo shoots → green beans or courgette
Instructions
- 1Spoon the thick cream from the top of the coconut milk into a wok or deep pan over medium heat. Let it bubble for 2-3 minutes.
- 2Add the green curry paste and fry, stirring, for 2 minutes until deeply fragrant and the oil begins to separate.
- 3Add the sliced chicken and stir to coat, cooking for 4-5 minutes until sealed on all sides.
- 4Pour in the rest of the coconut milk along with the fish sauce and brown sugar. Bring to a gentle simmer.
- 5Add the bell pepper and bamboo shoots and simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- 6Turn off the heat and stir in most of the Thai basil and a good squeeze of lime.
- 7Taste and balance with more fish sauce, sugar, or lime as needed. Serve over jasmine rice with the remaining basil.
Cook's tips
- Fry the curry paste in the thick coconut cream first until fragrant and the oil separates — this step builds the whole flavour.
- Do not boil coconut milk hard for too long or it can split; a gentle simmer keeps the sauce smooth.
- Season at the end with fish sauce (salty), palm or brown sugar (sweet) and lime (sour), tasting as you go.
- Add quick-cooking vegetables late so they keep some bite and colour.
- Fresh Thai basil and kaffir lime leaves added at the end lift the whole dish — use them if you can find them.
Frequently asked questions
How can I make green curry vegan?
Use tofu or vegetables as the protein, swap fish sauce for light soy or a vegan fish sauce, and check that your curry paste contains no shrimp paste.
Why did my coconut milk split?
High heat and long boiling can separate coconut milk. Keep it at a gentle simmer, and use full-fat coconut milk for the most stable, creamy sauce.
Can I control the spice level?
Yes — the heat comes mostly from the curry paste, so start with less and add more. A little extra coconut milk or sugar also tames the heat.
Want recipes like this from your own ingredients? Try Pantamo