This Thai green curry recipe brings authentic Thai flavors right to your kitchen with homemade curry paste, golden tofu, and plenty of fresh veggies. Bright, fragrant, and just the right amount of spicy, it’s surprisingly simple to pull together at home. Serve it over steamed rice with your favorite toppings, and you’ll have a comforting, flavor-packed meal that transports your taste buds without leaving home.
I learned how to make Thai green curry while traveling in Thailand, and this recipe stays true to the authentic flavors while still being approachable for home cooks. Using fresh ingredients like Thai basil, galangal, and lemongrass makes all the difference.
I’ve tested this dish too many times to count, making slight tweaks to ensure the balance of spice, sweetness, and creaminess is just right. Now, I’m happy to say that I’ve perfected the recipe. All my friends and family agree! Whether you’re new to Thai cooking or looking to recreate the flavors you’ve experienced abroad, this recipe delivers a restaurant-quality curry with simple steps.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Curry Paste – I find that store-bought curry pastes just don’t deliver the same bold taste as homemade. So, I create my own by combining coriander seeds, cumin seeds, white peppercorns, salt, serrano chilies, Thai green chilies, Thai basil, makrut lime leaves, galangal, cilantro stems, lemongrass, shallots, garlic, and white miso.
- Tofu – This adds protein and keeps the dish vegetarian. Pressing and searing the tofu gives it a golden crust and helps it soak up the curry sauce.
- Eggplant – Thai eggplant is traditional, but Japanese eggplant or American eggplant (also known as globe eggplant) works just as well. Brining keeps it tender and prevents it from falling apart or becoming mushy when added to the dish.
- Coconut Milk – This forms the creamy base of the curry. Use full-fat canned coconut milk for the richest flavor and creamiest texture. Just be careful not to shake it up! We want the thick cream that settles at the top.
- Palm Sugar and Fish Sauce – These are classic Thai ingredients that create the sweet–savory balance we want in the curry sauce. Use coconut aminos in place of fish sauce to keep this dish vegetarian if needed.
- Fresh Thai Basil and Lime Leaves – These brighten everything up and give the curry its signature fragrance. Don’t skip them if you can find them!
- Additional Vegetables – Bell pepper, snow peas, baby corn, and bamboo shoots add crunch and color. Feel free to mix and match whatever you have on hand. This recipe is very forgiving, and it’s a great way to prevent food waste!
How to Make an Authentic Thai Green Curry Recipe
Nick’s Tips for Success
- Fry the curry paste first. Don’t skip this step! Sautéing the curry paste in coconut cream is what unlocks those deep, complex flavors we want.
- Press your tofu. It takes a few extra minutes, but pressing and pan-searing the tofu allows it to achieve a nice sear and helps the tofu soak up the curry sauce.
- Taste as you go. Thai curry is all about balance. Add more fish sauce or salt for a more savory taste, include extra palm sugar for more sweetness, or add a splash of water if it’s too thick.
- Use fresh ingredients if you can. Thai basil, makrut lime leaves (or kaffir lime leaves), and galangal make a huge difference in flavor. If you can’t find them locally, try an Asian market, or order online.
- Control the heat. Use fewer chilies for a milder curry, or leave the seeds in if you like it fiery. You’re the boss of the spice level and can make it as mild or as hot as you like.
- Add protein. For an even heartier Thai green curry recipe, include chicken breast, chicken thighs, or shrimp. Cook the protein ahead of time, or let it simmer in the sauce, allowing it to cook completely.
- Prep ahead. The curry paste can be made a week in advance (or frozen for up to three months). Then, just warm it up, and combine the rest of the ingredients for a faster weeknight dinner.
Thai Green Curry Recipe
Inspired by my travels, this authentic Thai green curry recipe combines a homemade curry paste, chilies, galangal, lime, creamy coconut milk, golden seared tofu, and fresh veggies. Comforting and full of flavor, it's one recipe that I never get tired of making or eating.
Equipment
- 1 Mortar and pestle (Thai style preferred) or food processor
- 1 Small skillet (for toasting spices)
- 2 Medium mixing bowls (for brining eggplant and pressing tofu)
- 1 Fine grater or Microplane (for lime zest and galangal)
- 1 Sharp chef’s knife and cutting board
- 1 Wok or Large Deep Skillet
- 1 Wooden Spoon or Spatula
- Measuring spoons and cups
- 1 Tea Towel and Heavy Weight or Pan (for pressing tofu)
Ingredients
For the Curry Paste
- 2 teaspoon (5 gram) coriander seeds
- 1 teaspoon (2 gram) cumin seeds
- ½ teaspoon (1 gram) white peppercorns
- 3 serrano chilies, seeds removed, finely chopped
- 14 Thai green chilies, finely chopped
- 1 teaspoon (6 gram) kosher salt
- 15 Thai basil leaves, julienned
- zest of one makrut lime
- 1 (2 inch / 50 gram) piece galangal, peeled and chopped
- 12 (2 inch) cilantro stems, chopped
- 3 lemongrass stalks, bottom four to five inches only, thinly sliced
- 2 small shallots, peeled and thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 1 teaspoon (6 gram) white miso
For the Curry
- 1 (7 ounce / 200 gram) package firm tofu, cubed
- ½ teaspoon (3 gram) kosher salt, plus more to taste
- 2 tablespoon (30 milliliter) neutral oil
- ¼ pound (115 gram) Thai eggplant, halved or ½ Japanese eggplant, cut into 1 ½ inch pieces
- 1 (14.5 ounce / 411 gram) can coconut milk
- 5 lime leaves
- ½ red bell pepper, julienned
- 1 ounce (30 gram) snow peas
- 1 ounce (30 gram) bamboo shoots
- ½ cup (75 gram) baby corn
- 1 ½ tablespoon (20 gram) palm sugar, finely chopped
- 1 ½ tablespoon (22 milliliter) fish sauce or coconut aminos
- 1 cup (25 gram) Thai basil leaves
For Serving
- steamed jasmine rice
- makrut lime zest
- fresh Thai basil
- red chili, sliced
- coconut cream
Instructions
Prepare the Tofu and Eggplant
- Wrap tofu in a tea towel, press with a heavy weight for 20–30 minutes until water is removed.1 package firm tofu
- Dissolve ½ a teaspoon (three grams) of salt in ¼ cup (60 mililleter) of hot water. Add eggplant and cover with cold water. Submerge with a plate and brine for 15–20 minutes.½ teaspoon kosher salt, plus more to taste
Make the Curry Paste
- Toast coriander and cumin seeds in a dry skillet for two to three minutes. Let cool.2 teaspoon coriander seeds, 1 teaspoon cumin seeds
- Grind toasted spices and peppercorns in a mortar and pestle until fine.½ teaspoon white peppercorns
- Add the chilies and salt to the mortar and pestle, and pound the mixture into a paste. Add the basil, lime zest, galangal, cilantro stems, lemongrass, shallots, garlic, and miso one at a time, pounding after each until smooth. (Option: Use a food processor with one to three tablespoons of water if no mortar is available.)3 serrano chilies, 14 Thai green chilies, 1 teaspoon kosher salt, 15 Thai basil leaves, zest of one makrut lime, 1 piece galangal, 12 cilantro stems, 3 lemongrass stalks, 2 small shallots, 4 garlic cloves, 1 teaspoon white miso
Cook the Curry
- Heat two tablespoon (30 mililleter) of oil in a skillet. Sear the pressed tofu until golden on both sides. Remove and set aside.2 tablespoon neutral oil
- Drain eggplant.¼ pound Thai eggplant, halved or ½ Japanese eggplant, cut into 1 ½ inch pieces
- In a wok, heat the coconut cream layer from the can of coconut milk until it separates. Add ¼–½ cup (60–120 mililleter) curry paste, sauté two to four minutes until fragrant.1 can coconut milk
- Add eggplant, remaining coconut milk, and one cup (236 mililleter) of water. Simmer ten minutes.
- Add tofu and lime leaves, cook five to ten minutes more until eggplant is tender.5 lime leaves
- Stir in bell pepper, snow peas, bamboo shoots, baby corn, palm sugar, and fish sauce. Cook two to three minutes until the vegetables are tender-crisp. Adjust seasoning with salt, fish sauce, and sugar as needed.½ red bell pepper, 1 ounce snow peas, 1 ounce bamboo shoots, ½ cup baby corn, 1 ½ tablespoon palm sugar, 1 ½ tablespoon fish sauce or coconut aminos
- Remove the wok from the heat, and stir in Thai basil leaves.1 cup Thai basil leaves
- Serve with jasmine rice, garnished with lime zest, basil, red chili, and coconut cream.steamed jasmine rice, makrut lime zest, fresh Thai basil, red chili, coconut cream
Video
Notes
*Adjust the ingredient measurements listed in the instructions as needed if doubling or tripling the recipe.
*Nutrition information does not include serving suggestions.
Storage:
– Refrigerator: Store leftover curry in an airtight container in the fridge for up to three days. The flavors deepen as it rests, making it even more delicious the next day.
– Freezer: For the best texture, freeze the curry base (sauce and vegetables) without tofu for up to two months. Thaw in the fridge overnight, and add freshly cooked tofu when reheating.
– Reheating: Warm the thawed curry gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened.
– Refrigerator: Store leftover curry in an airtight container in the fridge for up to three days. The flavors deepen as it rests, making it even more delicious the next day.
– Freezer: For the best texture, freeze the curry base (sauce and vegetables) without tofu for up to two months. Thaw in the fridge overnight, and add freshly cooked tofu when reheating.
– Reheating: Warm the thawed curry gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened.
Nutrition
Serving: 1serving, Calories: 407kcal, Carbohydrates: 26g, Protein: 10g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 1500mg, Potassium: 561mg, Fiber: 3g, Sugar: 7g, Vitamin A: 805IU, Vitamin C: 13mg, Calcium: 134mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
What should I serve with Thai green curry?
Steamed jasmine rice is the classic choice and does the best job of soaking up all that flavorful sauce. Sticky rice, brown rice, or even rice noodles work, too. Or, for a lighter option, you can serve your Thai green curry with cauliflower rice or steamed veggies on the side.
Can I use a pre-made green curry paste?
Absolutely! While homemade paste gives the most authentic flavor, store-bought works great when you’re short on time. I recommend jazzing it up with a little extra garlic, ginger, or lemongrass stalks to make it taste a little fresher.
How spicy is green Thai curry?
Green curry is typically spicier than red or yellow curry, thanks to all those green chilies. That said, the heat level is completely customizable. Use fewer chilies in your paste (or pick a mild store-bought brand) if you want a mild taste, or leave the seeds in for a fiery kick.
Really excited about this one! Love all the bold flavors.