This recipe offers you the option to make your own curry paste. But you can also buy ready-made in tubs from your Chinese supermarket that’s still very good indeed. the recipe is for either chicken, beef, prawn, or tofu (note: If you are using prawns they cook really quickly so add them at the end about 3/4 minutes just before you serve so they stay soft and flavourful) here’s a basic recipe for Thai Green Curry:


For the Green Curry Paste:

  • 2-3 green Thai bird’s eye chilies (adjust to your spice preference)
  • 2 shallots, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 lemongrass stalk, sliced (use only the bottom half)
  • 1 thumb-sized piece of galangal or ginger, peeled and sliced
  • 1 teaspoon shrimp paste (optional)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon turmeric powder
  • Zest from 1 kaffir lime (or substitute with regular lime zest)
  • 1 tablespoon vegetable oil



For the Curry:

  • 1 tablespoon vegetable oil
  • 2 tablespoons green curry paste (from above)
  • 1 can (14 oz) coconut milk
  • 1 cup chicken, beef, or tofu, sliced into bite-sized pieces
  • 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and eggplant), sliced
  • 2 kaffir lime leaves, torn
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 teaspoon sugar
  • Thai basil leaves and sliced red chili for garnish
  • Cooked jasmine rice, for serving
  • 1 boiled hard egg
  • 1 bail of pok choi


  1. Green Curry Paste:
    • In a mortar and pestle or a food processor, combine all the ingredients for the green curry paste.
    • Grind or process until you get a smooth paste. You might need to scrape down the sides a few times.
    • Set aside.
  2. Green Curry:
    • Heat oil in a pot or skillet over medium heat.
    • Add 2 tablespoons of the green curry paste and sauté for a couple of minutes until fragrant.
  3. Add coconut milk and stir well. Let it come to a gentle simmer.
  4. Add the sliced chicken, beef, prawn, or tofu and let them cook in the coconut milk for a few minutes until partially cooked.
  5. Add the mixed vegetables, torn kaffir lime leaves, fish sauce, and sugar. Stir to combine.
  6. Let the curry simmer until the meat is cooked through and the vegetables are tender.
  7. Taste and adjust the seasoning if needed by adding more fish sauce or sugar.
  8. Once everything is cooked and well combined, remove from heat.
  9. Serve the green curry over cooked jasmine rice. Garnish with Thai basil leaves, boiled egg, Pok Choi,  and sliced red chili for an extra kick of flavor and color.

Enjoy your homemade Thai Green Curry! Remember, you can adjust the spiciness and ingredients according to your preference.

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