Name: Thai Green Curry Recipe: Vibrant and Aromatic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2-3 green Thai chilies; 2 stalks of lemongrass; 1- inch galangal; 3 cloves of garlic; 2 shallots; 1 tsp shrimp paste; 1/2 tsp coriander; 1/2 tsp cumin; 1 lime zest; 1/4 cup cilantro stems; 1 tbsp fish sauce; 1 lb chicken thighs; 2 tbsp vegetable oil; 14 oz coconut milk; 1 cup chicken broth; 1 tbsp fish sauce; 1 tbsp palm sugar; 1 cup Thai eggplant; 1 cup bamboo shoots; 1 red bell pepper; 1/2 cup green beans; 4-6 kaffir lime leaves; 1/4 cup Thai basil; Optional: Basil (lime, chili); Suggested Pairings: Jasmine rice (Thai iced tea)

Introduction

Thai green curry is a fragrant, creamy dish from Thailand, known for its bold blend of spicy green curry paste, rich coconut milk, and tender vegetables and protein. Perfect for cozy dinners, gatherings, or meal prep, its vibrant green hue and aromatic herbs make it a showstopper. The aesthetic appeal lies in its lush, emerald curry served in deep white bowls, garnished with fresh basil leaves and lime wedges for a pop of color and freshness. This recipe delivers a classic Thai green curry with chicken, adaptable for dietary preferences, best served hot with jasmine rice for a flavorful, visually stunning meal.

Ingredients

For the Green Curry Paste (or use 3-4 tbsp store-bought):

2-3 green Thai chilies (or serrano for milder heat)
2 stalks lemongrass, tender parts only, chopped
1-inch piece of galangal (or ginger), peeled and chopped
3 cloves of garlic
2 shallots, chopped
1 tsp shrimp paste (optional, or miso for vegan)
1/2 tsp ground coriander
1/2 tsp ground cumin
Zest of 1 lime
1/4 cup fresh cilantro stems
1 tbsp fish sauce (or soy sauce for vegans)

Curry Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (or tofu for vegans)
2 tbsp vegetable oil
1 can (14 oz) coconut milk, full-fat
1 cup chicken broth (or vegetable broth)
1 tbsp fish sauce (or soy sauce)
1 tbsp palm sugar (or brown sugar)
1 cup Thai eggplant, quartered (or zucchini)
1 cup bamboo shoots, sliced
1 red bell pepper, sliced
1/2 cup green beans, trimmed
4-6 kaffir lime leaves, torn
1/4 cup Thai basil leaves

For Serving:

Optional: Fresh Thai basil, lime wedges, sliced red chili (for garnish)
Suggested Accompaniments: Jasmine rice, sticky rice, or rice noodles
Suggested Pairings: Cucumber salad, spring rolls, or mango sticky rice
Suggested Beverage: Thai iced tea, sparkling water, or Sauvignon Blanc
Suggested Aesthetic: Serve in deep white bowls for a vibrant, restaurant-style look

Step-by-Step Process

Make Curry Paste (if homemade): In a blender or mortar and pestle, combine green chilies, lemongrass, galangal, garlic, shallots, shrimp paste, coriander, cumin, lime zest, cilantro stems, and fish sauce. Blend with 1-2 tbsp water until smooth. Set aside. (Skip if using store-bought paste.)
Cook Chicken: Heat 2 tbsp oil in a large pot or wok over medium heat. Add 3-4 tbsp curry paste (homemade or store-bought) and sauté for 1-2 minutes until fragrant. Add chicken pieces, stirring to coat, and cook for 3-4 minutes until lightly browned.
Build Curry Base: Pour in coconut milk and broth, stirring to combine. Add fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer, reduce heat to low, and cook for 10 minutes, stirring occasionally.
Add Vegetables: Stir in Thai eggplant, bamboo shoots, red bell pepper, and green beans. Simmer for 5-7 minutes until vegetables are tender but crisp.
Finish Curry: Remove from heat and stir in Thai basil leaves. Taste and adjust with more fish sauce for saltiness or sugar for sweetness, if needed.
Serve: Ladle curry into deep white bowls for a vibrant aesthetic. Garnish with fresh Thai basil, lime wedges, and sliced red chili for color. Serve hot with jasmine rice, paired with cucumber salad and Thai iced tea.

Tips for Better Thai Green Curry

Use full-fat coconut milk for a creamy texture; light versions may separate.
Sauté curry paste until fragrant to unlock its flavors, but avoid burning.
Adjust chili quantity in the paste for desired heat; Thai chilies are spicy.
Use fresh lemongrass and kaffir lime leaves for authentic aroma if possible.
Cut vegetables uniformly for even cooking and visual appeal.
Taste and balance flavors (salty, sweet, spicy) before serving.
Serve immediately to preserve the curry’s vibrant color and aroma.
Enhance aesthetic: Arrange garnishes artfully, with basil leaves whole and lime wedges fanned out for a polished look.

Variations and Customization

Vegan Thai Green Curry: Use tofu or tempeh, vegetable broth, soy sauce, and miso in paste; omit shrimp paste.
Shrimp Thai Green Curry: Replace chicken with 1 lb peeled shrimp; cook for 2-3 minutes until pink.
Mild Thai Green Curry: Reduce chilies to 1 or use jalapeño for less heat.
Spicy Thai Green Curry: Add 1-2 extra chilies or 1/4 tsp chili flakes.
Low-Sodium Thai Green Curry: Use low-sodium broth and reduce fish sauce to 1 tsp.
Pumpkin Thai Green Curry: Add 1 cup diced pumpkin instead of eggplant.
Mushroom Thai Green Curry: Use 1 cup sliced shiitake or cremini mushrooms.
Quick Thai Green Curry: Use store-bought paste and pre-cut vegetables for faster prep.

Storage and Serving Tips

Store leftover curry in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat, adding 1-2 tbsp water if thickened; avoid microwaving to preserve texture.
Freeze curry (without rice) in a freezer-safe container for up to 2 months; thaw in fridge and reheat on stovetop.
Serve hot for the best flavor and vibrant color; cold curry loses aroma.
Use leftovers as a soup base or over noodles for a new dish.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with cooling sides like cucumber salad to balance the spice.
Arrange curry with rice molded in a small bowl for a restaurant-style presentation.

Nutritional Information

Based on 4 servings (1.5 cups curry each, without rice):

Calories: 420 kcal
Total Fat: 28g
Saturated Fat: 18g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 920mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 8g
Protein: 24g
Vitamin A: 15% Daily Value
Vitamin C: 40% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and paste type. This dish is moderate in calories, high in fat from coconut milk, and rich in protein. For dietary needs, try vegan or low-sodium variations. Vegetables provide fiber and vitamins.

Conclusion

This Thai green curry recipe delivers a vibrant, aromatic dish that’s perfect for flavorful dinners or gatherings, transforming simple ingredients into a stunning, authentic classic. Its easy preparation and striking presentation make it a favorite for home cooks. The creamy curry and colorful garnishes create a delightful combination. This recipe is sure to become a cherished staple, loved for its bold flavors and aesthetic charm.