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Thai Green Curry is a delicious and aromatic dish that combines a variety of flavors and ingredients. Here’s a basic recipe to get you started:


For the Green Curry Paste:

  • 2-3 fresh green Thai chilies (adjust to your spice preference)
  • 2 shallots, chopped
  • 3-4 cloves of garlic, minced
  • 1 stalk lemongrass, finely sliced (only the tender inner part)
  • 1 thumb-sized piece of ginger, peeled and sliced
  • 1 thumb-sized piece of galangal or ginger, peeled and sliced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon shrimp paste (optional)
  • Zest from 1 lime
  • 1 tablespoon cilantro stems, chopped
  • 1 tablespoon vegetable oil

For the Green Curry:

  • 2 tablespoons vegetable oil
  • 2-3 tablespoons green curry paste (adjust to taste)
  • 1 can (13.5 oz) coconut milk (use more if desired)
  • 1 cup mixed vegetables (such as bell peppers, zucchini, eggplant, and bamboo shoots)
  • 1 lb (450g) protein of your choice (chicken, shrimp, tofu, etc.), sliced
  • 2 kaffir lime leaves, torn into pieces (optional)
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 teaspoon sugar
  • Thai basil leaves, for garnish
  • Lime wedges, for serving
  • Cooked jasmine rice, for serving


  1. Prepare the Green Curry Paste:
    • In a mortar and pestle or a food processor, combine all the green curry paste ingredients.
    • Pound or process until you get a smooth paste. If using a food processor, you may need to scrape down the sides a few times.
  2. Cook the Curry:
    • In a large pan or wok, heat the vegetable oil over medium heat.
    • Add the green curry paste and sauté for a couple of minutes until fragrant.
  3. Add the Protein:
    • Add the sliced protein (chicken, shrimp, tofu, etc.) to the pan and stir-fry until it’s cooked and slightly browned.
  4. Add the Vegetables:
    • Add the mixed vegetables to the pan and stir-fry for a few minutes until they start to soften.
  5. Add the Coconut Milk:
    • Pour in the coconut milk and stir to combine with the ingredients in the pan.
  6. Season the Curry:
    • Add torn kaffir lime leaves, fish sauce (or soy sauce), and sugar. Stir well to incorporate the flavors.
  7. Simmer:
    • Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the vegetables to cook through.
  8. Taste and Adjust:
    • Taste the curry and adjust the seasoning by adding more fish sauce, sugar, or curry paste if desired.
  9. Serve:
    • Serve the Thai Green Curry over cooked jasmine rice.
    • Garnish with fresh Thai basil leaves and a squeeze of lime juice.

Enjoy your homemade Thai Green Curry! Remember that you can adjust the spiciness and ingredients to suit your preferences.