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    Whisk Affair » Recipes » International » Thai » Thai Green Curry

    Published: Jul 26, 2020 | Last Updated On: Jul 27, 2020 by Neha Mathur

    Thai Green Curry

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    Jump to Recipe

    Spicy & Fragrant Thai Green Curry (Gang Kiew Wan), a favorite all over the world belong to Thai cuisine and tastes great along with Steamed Rice. Here is how to make it.

    Here are some more Thai Recipes, that you can make for your weekend brunch – Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Red Chicken Curry, Thai Basil Chicken, and Thai Watermelon Salad.

    Thai Green Curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Storage Suggestion
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    This Green Thai Curry is a mouth-watering Coconut based curry that gets its flavor from Green Curry Paste, Thai Basil and Kaffir Lime Leaves and is loaded with vegetables.

    The base of this curry has coconut milk, which makes it even more delicious and gives it that perfect Thai flavor.

    Whenever you are making this curry, just make sure you pick up fresh Thai Basil and Kaffir Lime leaves, as it makes it more aromatic and delicious. A few fresh red chilies are added that gives this curry that perfect level of spiciness.

    This full of flavor curry is apt if you are looking for an easy everyday Thai Curry that gets ready in under 20 minutes.

    It is so popular that you will definitely find this Curry on the menu of almost every Thai restaurant all over the world.

    This curry is,

    • Vegetarian
    • Addictive
    • Easy to make
    • A 20-minute affair
    • Loaded with vegetables
    • Apt for everyday meals
    • Full of flavor from Thai Basil and Kaffir Lime Leaves

    Ingredients

    Thai Green Curry Ingredients.

    Vegetables – Here, we have added Red Bell Peppers, Yellow Bell Pepper, Mushrooms and Baby Corn, but you can add more vegetables of your choice. It can be made nonvegetarian too.

    Kaffir Lime Leaves and Thai Basil – These two ingredients are a must in Green Curry, as it gives that original touch and also makes this curry flavorful. Thai basil tastes like Italian basil with a slightly more aniseedy flavor.

    Coconut Milk – The curry has the richness of coconut milk. Best is to use freshly made coconut milk but you can definitely used canned too.

    Green Curry Paste – This curry uses a special curry paste, which can be easily made at home and stored beforehand. But if you are short on time, you can use the store-bought one too.

    Vegetable Stock – Vegetable Stock adds a great taste to this curry along with coconut milk. If you do not have vegetable stock, you can use water too.

    Other Ingredients – We will also need garlic, lemon juice, oil, fish sauce, brown sugar, salt, and red chilies.

    Step By Step Recipe

    Heat oil in a pan.

    Oil heating in a pan.

    Add garlic and fry for a few seconds.

    Garlic added in the pan.

    Add green curry paste and fry for a minute.

    Green curry paste added in the pan.

    Now add mushroom, baby corn, bell pepper and fry for another minute.

    Veggies added in the pan.

    Add kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice, and salt and cover the pan and cook it on a low heat for 10-12 minutes.

    Kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice and salt added in the pan.

    Add coconut milk and Thai basil and cook for another 2-3 minutes.

    Coconut milk and Thai basil added in the pan.

    Garnish with fresh coriander and red chilli. Serve hot with steamed rice.

    Ready Thai Green Curry.

    Frequently Asked Questions

    How to make Thai Green Curry Paste?

    There are many Thai Green Curry paste available in the market, so if you are in a hurry you can always use these pastes. But, a fresh homemade curry paste has its own charm.

    The freshness, aroma, and taste which you will get from the homemade paste, you will not get from per packed ones.

    For Green Curry Paste, you need ingredients such as coriander seeds, cumin seeds, black peppercorns, shallots, garlic, coriander roots, coriander leaves, red chilies, galangal/ginger, lemongrass, kaffir lime, Thai basil leaves, fish sauce, salt, and oil.

    Dry roast the coriander seeds, cumin seeds, and black peppercorns before you add it with other ingredients to make a paste.

    Next, add all the ingredients in a mortar pestle or a food processor to make a coarse paste. Once ready, take out in an airtight container and use the required amount while making the Green Thai Curry. Check out the detailed Thai Green Curry Paste Recipe.

    How to make it in Slow Cooker?

    If you want to make this in a slow cooker, then add all the ingredients except oil in the slow cooker and mix everything properly. Cook on high for about 2 to 3 hours or cook on low for about 4 to 5 hours.

    Also cooking in the slow cooker always brings out more flavor and has this immensely delicious taste.

    Which vegetables can be added in Thai Curry?

    To make the vegetarian Curry, you can use vegetables such as Red Bell Pepper, Yellow Bell Pepper, Eggplant, Carrot, Baby Corn, Sweet Potato, Snow Peas, Zucchini, Mushrooms, Broccoli, Cauliflower, Asparagus, Spinach, etc. You can also add in Tofu for extra protein.

    So load up your curry with as many vegetables you can, as it is a great way to feed these vegetables to your kids too.

    How to make Non Vegetarian Green Curry?

    You can add in Chicken, Shrimp/Prawns, Pork, Beef or Salmon along with your veggies. You can also substitute it with any Sea Food of your choice, and serve it for your weeknight dinners.

    How to make it Vegan?

    To make it vegan, you can use light soy sauce instead of fish sauce. Other ingredients used in this Thai Curry are vegan.

    Storage Suggestion

    This Green Thai Curry will last in the fridge for about 3-4 days in an airtight container. It is not advisable to freeze it, as it will split because of coconut milk while you thaw the same for reheating.

    Serving Suggestions

    This spicy Thai Green Chicken Curry is rich in flavor and taste on its own, therefore serve it along with something which is simple and soaks up the flavor of this curry. You can serve it along with Jasmine Rice which has a beautiful aroma of its own and tastes delicious when served with Thai Chicken Curry.

    You can serve it along with White Steamed Rice or Brown Rice. If you want to avoid Rice, serve the Thai Green Chicken Curry on its own with a side of fresh salad.

    For a healthy option, you can also serve it with Cauliflower Rice, Quinoa or Couscous.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Spicy & Fragrant Thai Green Curry (Gang Kiew Wan), a favorite all over the world belong to Thai cuisine and tastes great along with Steamed Rice. Here is how to make it.

    Thai Green Curry Recipe

    Spicy & Fragrant Thai Green Curry (Gang Kiew Wan), a favorite all over the world belong to Thai cuisine and tastes great along with Steamed Rice. Here is how to make it.
    5 from 5 votes
    Print Pin Rate
    Course: Vegetarian Main Course
    Cuisine: Thai
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 241kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoon Vegetable oil
    • 1 teaspoon Garlic (Chopped)
    • 2 tablespoon Green curry paste
    • 1 cup Mushrooms (Chopped or sliced)
    • ½ cup Baby Corns
    • ½ cup Red Bell Pepper (Sliced)
    • ½ cup Yellow Bell Pepper (Sliced)
    • 1 teaspoon Kaffir lime leaves (Chopped)
    • 1 cup Vegetable stock
    • 2 teaspoon Fish sauce
    • 2 teaspoon Brown sugar
    • 2 teaspoon Lemon juice
    • Salt to taste
    • 1 tablespoon Thai basil (Chopped)
    • 1 tablespoon Fresh coriander (Chopped)
    • 1 teaspoon Red chili (Chopped)
    • 1 cup Coconut milk
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    Instructions

    • Heat oil in a pan.
    • Add garlic and fry for a few seconds.
    • Add green curry paste and fry for a minute.
    • Add mushroom, baby corn and bell pepper and fry for another minute.
    • Add kaffir lime leaves, vegetable stock, fish sauce, brown sugar, lemon juice and salt and cover the pan and cook it on a low heat for 10-12 minutes.
    • Add coconut milk and Thai basil and cook for another 2-3 minutes.
    • Garnish with fresh coriander and red chilli.
    • Serve hot with steamed rice.

    Notes

    You can add boneless chicken, shrimp or fish to this curry too.

    Nutrition

    Calories: 241kcal | Carbohydrates: 16g | Protein: 4g | Fat: 20g | Saturated Fat: 17g | Sodium: 481mg | Potassium: 348mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2092IU | Vitamin C: 65mg | Calcium: 23mg | Iron: 3mg
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    More Thai Recipes

    • Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry)
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    • Homemade Authentic Thai Green Curry Paste
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shweta

      February 28, 2020 at 2:24 pm

      5 stars
      I made it today and it is the best Thai green curry recipe out there..love it totally

      Reply
      • Neha Mathur

        February 29, 2020 at 4:28 am

        Thanks a lot 🙂

        Reply
    2. Garima

      April 09, 2020 at 8:10 am

      Hi any replacement for fish sauce and how important ingredient is it .

      Reply
      • Neha Mathur

        April 10, 2020 at 2:45 am

        You can skip it. Replace it with soy sauce.

        Reply
    3. Vidushi Gupta

      June 15, 2020 at 5:46 pm

      5 stars
      Amazing

      Reply
      • Neha Mathur

        June 16, 2020 at 1:31 am

        Thanks

        Reply
    4. L Binczak

      July 07, 2021 at 11:39 pm

      5 stars
      I added Japanese eggplant (pre-fried)…wow!

      Reply
    5. Barry Simpson

      August 27, 2022 at 10:23 pm

      I made this last night and i must admit its one of the best green curries I’ve ever had.

      Reply

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