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How to make Thai Green Curry

Many think “sweet” means sugary, but in Thai, green curry’s name comes from its gentle green hue. It’s authentic, rich, and offers both fiery spice and mellow harmony in one bite.

Ingredients

  • 200 ml mix coconut milk (150 ml coconut milk + 50 ml water)
  • 50 g green curry paste (store-bought or homemade)
  • 80–100 g protein (chicken,
  • tofu, or mixed veggies)
  • ½ cup Thai eggplants: quartered or substitute zucchini/green beans
  • 1-2 kaffir lime leaves: remove middle stem
  • 1–2 red chili slices (optional, for garnish & color)
  • 1–2 sprigs Thai basil or sweet basil
  • ½ cup water or stock (adjust for desired thickness)
  • Cooking oil (1 tsp, optional for frying the paste)

Seasoning

  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tsp palm sugar (or brown sugar)

Instructions

  1. Fry the paste – Heat a small pan/wok, add 1 tsp oil. Stir-fry the green curry paste until fragrant (30 sec).
  2. Add mix coconut milk – Pour in half the mix coconut milk, simmer until the oil begins to separate slightly and turns aromatic.
  3. Cook protein & veggies – Add your meat/tofu, stir until half-cooked. Toss in Thai eggplant (or substitute).
  4. Add remaining mix coconut milk + water/stock – Simmer gently until everything is cooked through and the curry is slightly thickened.
  5. Season – Stir in fish sauce (or soy sauce) and palm sugar. Taste and adjust (it should be savory, slightly sweet, aromatic).
  6. Finish – Add kaffir lime leaves and Thai basil. Garnish with red chili slices if you like.
  7. Serve hot with steamed jasmine rice (or rice noodles)