Thai Green Curry is one of my favorite comfort foods and always hits the spot. It's cozy, flavorful and delicious, your taste buds will be dancing! It's also so easy to make in less than 30 minutes using store-bought curry paste to save time.
Serve with jasmine rice for the perfect combo!
Thai green curry - known as "Gaeng Keow Wan", has always been one of my go-to orders from Thai restaurants. I was raised in Australia which is fairly close to Thailand, and we are spoiled for choice when it comes to authentic Thai restaurants. It's actually one of me and my mama’s favorite cuisines and something we would enjoy together all the time. Whether it was eating take out at home, or heading to our local spot. We usually had the same order…Thai green curry, Thai basil stir fry and noodles.
So why not make it at home?? It’s actually easier to make than you think in less than 30 minutes. Served with lovely jasmine rice or basmati rice for the perfect meal. I’ve used jarred curry paste which is a little cheat step, but it saves so much time especially for a quick dinner. Sourcing the ingredients for the paste can be a little tricky too. I do recommend purchasing an authentic Thai brand when it comes to to the paste, Asian supermarkets usually have a section with these goodies. This will ensure you have the best flavored curry.
If you've never tried Thai green curry before, its a flavorful dish with a beautiful aroma. Its deliciously creamy from the coconut milk which helps with the spice. Traditional Thai green curry is quite spicy, but not in an overbearing way. The spice keeps your taste buds dancing and makes you want more with each spoon. No wonder its one of Thailand’s most well-known curries 😊. I love remaking my favorites at home, some other Thai recipes I've shared are my red curry soup and yellow curry.
You can add your favorite protein, I've made crispy tofu today but shrimp or chicken work too. I must say, nothing compares to Thai food in Thailand. I'm lucky enough to have travelled there a few times and the food is on another level! Me and my mama went there for a holiday and of course had the green curry - Gaeng Keow Wan. It was so fragrant and flavorful, a little too spicy sometimes for me but that didn't stop me from inhaling it 😋
Table of Contents
What is Thai Green Curry?
Thai Green curry known as "Gaeng Keow Wan" is one of Thailand’s most well-known and popular curries. Its also the spiciest when compared to Thai red, yellow, or panang curry.
It has a bold aromatic flavor and a creamy texture, served with jasmine rice. The vibrant green color comes from the curry paste, made from green chilies, lemongrass, kaffir lime leaves, Thai basil leaves and galangal, all blended into a fragrant paste.
This paste is then simmered with coconut milk, vegetables and a protein of choice - tofu, chicken or even shrimp are the most common. It's absolutely delicious and so full of flavor!
What makes this recipe special
- Quick & Easy: Made in one pan with easy steps ready in 30 minutes
- Flavorful: A balance of creamy coconut milk, fragrant herbs, and spicy curry paste
- Versatile: Add your favorite protein, I've used crispy tofu and have made a vegan thai Green curry recipe, but shrimp, chicken breast or chicken thighs work too
- Nutritious: Packed with protein and veggies like bell peppers, zucchini, and eggplant for a nutrient boost
Ingredients and Substitutions
- Green curry paste is the heart of the dish! Made from green chillies, lemongrass, galangal, cilantro/coriander seeds and cumin seeds, shrimp paste and more, combined using a mortar and pestle. I’ve used an authentic store-bought Thai green curry paste for convenience - purchased from local Asian grocery stores
- Canned coconut milk gives the curry its creamy texture, preferably full fat for extra creaminess but low fat will work too
- Fish sauce is traditional but I've swapped with low sodium soy sauce to keep it vegan, both of which add salty umami flavor. Tamari is a gluten-free option
- Garlic cloves and ginger enhance the lovely flavors of the Thai curry paste. Galangal is a more authentic option for the ginger if available
- Brown sugar or palm sugar is added to balance the spice and flavors
- Vegetables include eggplant which is classic in green curry along with bamboo shoots. I've also added red bell pepper and zucchini. Snow peas, broccoli or other veggies work too
- Extra firm tofu is my protein of choice keeping it vegan, I've made crispy tofu bites using a dash of cornstarch. Chicken or shrimp work too
- Fresh basil leaves, Thai basil leaves are even better, adding a lovely fresh aroma
- Makrut lime leaves / kaffir lime leaves, adds brightness and a little zing. They can be harder to find, so I've substituted with lime juice or lime zest
- Fresh red chilies are optional, for those who like it extra spicy
- Jasmine rice or basmati rice are perfect for soaking the flavorful green curry sauce
How to make Thai Green Curry
This has to be one of my favorite comfort foods and its actually easy to make at home in no time at all. Follow my simple steps below (note quantities are listed in the recipe card below)
Press the tofu for ~ 15 minutes using a tofu press or place in between paper towels with a pot on top
Prepare veggies - dice garlic and ginger, thinly slice zucchini, bell pepper and eggplant into half moon circles
Optional - sprinkle the eggplant with salt and allow to sweat for 5-10 minutes. Then pat dry with paper towels
Cut tofu into cubes and place in a bowl. Add cornstarch and toss to coat
In a large pot saute tofu in oil over medium heat for a few minutes then remove and leave aside for now
In the same pot, saute garlic and ginger with oil over low - medium heat for 1 minute
Add the green curry paste and saute for 3-5 minutes
Now add the coconut milk, a cup of water, soy sauce and sugar. Stir through then simmer for 10 minutes (lid on)
Add the eggplant, cook for 2 minutes then add the remaining veggies and cook for 2 - 3 minutes
Remove off the heat, add the basil leaves, a squeeze of lime juice and half of the cooked tofu. Serve with jasmine or basmati rice and top with the remaining tofu and enjoy!
Tips and Tricks
- I recommend purchasing an authentic Thai brand curry paste for the best flavor. Asian supermarkets usually have a section with these
- Ensure to press the tofu while you prep the veggies. This removes excess water which will allow it to soak the lovely curry flavor
- Simmer low and don’t boil to allow the curry flavors to develop slowly over medium heat
- Taste as you go as all curry pastes will have a different spice level, salt and sweetness - adjust if needed
- Add the veggies at the end and only cook for a few minutes to keep them tender and not mushy
Storage Instructions
- Store leftovers in an airtight container for up to 3 days - keep it separate from the rice so it doesn't soak all the curry sauce
- Reheat gently on the stove over medium-high heat, adding a splash of water if needed. You can also microwave until heated through
- Freeze leftovers for 1 month, once cooled, transfer to an air tight container or freezer bag and freeze. Thaw and reheat as above
FAQs
Green curry is the spiciest, red curry moderately spicy, yellow curry is mildest and slightly sweeter
Thai green curry is spiciest and quite herbaceous from the lemongrass and green chillies. Thai red curry is milder but still quite spicy with a touch of smokiness. Thai yellow curry is the mildest and sweeter made with turmeric
They add an authentic aroma, but lime juice or zest works great as a substitute
Skip the fish sauce and use soy sauce or tamari like I have and serve with tofu
More Asian Dinners
More Curries & Stews
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Thai Green Curry (Easy Dinner in 30 Minutes)
Ingredients
- ¼ cup Thai green curry paste
- 1 can coconut milk
- 11oz / 300g firm tofu- or protein of choice
- 1 tablespoon low sodium soy sauce - or 1-2 teaspoon fish sauce
- ½ eggplant
- ½ red bell pepper / capsicum
- ½ large zucchini
- 2 garlic cloves
- Cube fresh ginger
- 1 tablespoon cornstarch
- Handful fresh basil leaves
- Squeeze of lime juice or 2-3 kaffir lime leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- Fresh red chillies - optional garnish for additional spice
- Serve with jasmine rice or basmati rice
Instructions
- Press the tofu for about 15 minutes using either a tofu press or place it in between a clean kitchen towel or paper towels with a heavy object on top such as a pot
- Prepare vegetables by dicing garlic and ginger, thinly slice the zucchini and bell pepper, along with thinly slicing the eggplant into half moon circles
- *Optional - sprinkle the eggplant with salt and allow to sweat for 5-10 minutes as you work on the rest. Then pat dry with paper towels
- Slice tofu into cubes and place in a bowl. Add the cornstarch and toss around to coat
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the tofu and saute for a few minutes on each side until golden brown - leave on the side for now
- In the same pot, add 1 tablespoon of oil with the garlic and ginger. Saute over low - medium heat for 1 minute
- Add the green curry paste and saute for 3-5 minutes to fry down the paste and release all its beautiful aromas
- Add the coconut milk, 1 cup of water, soy sauce and sugar. Stir then simmer with the lid on for 10 minutes. (if adding kaffir lime leaves add them now too)
- Add the eggplant, cook for 2 minutes then add the remaining vegetables and cook for 2 - 3 minutes until your liking
- Take off the heat, add the basil leaves, a good squeeze of lime juice and half of the cooked tofuServe your delicious Thai green curry alongside cooked jasmine rice or basmati rice and top with the remaining tofu and enjoy!
Notes
- Curry paste - I recommend purchasing an authentic Thai curry paste for the best flavor. Check your local Asian supermarket or online. Taste as you go as all curry pastes will have a different spice level, salt and sweetness - adjust as needed
- Tofu - ensure to press the tofu while you prep the veggies. This removes excess water allowing it to soak in the beautiful curry
- Veggies - add these in at the end and cook for a few minutes so they stay tender and don't become mushy
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