A classic, aromatic Thai Green Curry made effortlessly at home. Rich with coconut milk, vibrant herbs, and your choice of protein, it’s a flavorful weeknight meal that’s ready in under 30 minutes.
Easy Homemade Thai Green Curry
A classic, aromatic Thai Green Curry made effortlessly at home. Rich with coconut milk, vibrant herbs, and your choice of protein, it's a flavorful weeknight meal that's ready in under 30 minutes.
Ingredients
- 1 tablespoon coconut oil
- 4 ounces green curry paste good quality
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 each kaffir lime leaves crushed (optional)
- 1 each red bell pepper sliced
- 1 cup bamboo shoots drained
- 1 cup green beans trimmed and halved
- 0.5 cup Thai basil leaves fresh (packed
- 2 cups cooked jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet or pot over medium heat.
- Add green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- Add chicken pieces and cook until lightly browned on all sides, about 3-4 minutes.
- Pour in coconut milk and chicken broth. Stir in fish sauce, brown sugar, and kaffir lime leaves (if using). Bring to a simmer.
- Add red bell pepper, bamboo shoots, and green beans. Simmer for 5-7 minutes, or until vegetables are tender-crisp and chicken is cooked through.
- Stir in fresh Thai basil leaves (if using) and remove from heat immediately. The residual heat will wilt the basil.
- Serve hot over cooked jasmine rice.
Notes
For a vegetarian version, substitute chicken with tofu or extra vegetables and use vegetable broth instead of chicken broth. Adjust spice level by adding more or less green curry paste. Serve with fresh cilantro and a lime wedge. This curry pairs wonderfully with jasmine rice or brown rice.
