Easy Thai Green Curry
Bring the vibrant flavors of Thailand to your table with this Easy Thai Green Curry, a fragrant and creamy dish that's ready in just 30 minutes! Made with a base of aromatic green curry paste and rich coconut milk, this recipe balances savory, sweet, and subtly spicy notes. Tender slices of chicken or protein-packed tofu are paired with fresh, colorful vegetables like broccoli, carrots, red bell pepper, and eggplant for a well-rounded, satisfying meal. Finished with a dash of fish sauce or soy sauce for depth, a hint of brown sugar for sweetness, and optional lime leaves and Thai basil for an authentic touch, this dish pairs perfectly with fluffy jasmine rice. Ideal for weeknight dinners, this quick and delicious Thai green curry is both family-friendly and customizable for vegetarian and vegan diets.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 400 milliliters coconut milk
- 400 grams chicken breast (sliced thinly) or tofu (cubed)
- 150 grams broccoli florets
- 100 grams carrots (sliced thinly)
- 1 red bell pepper (sliced)
- 1 eggplant (cubed)
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar
- 3 lime leaves (optional)
- 10 Thai basil leaves (optional for garnish)
- 4 servings jasmine rice (cooked)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine. Let it simmer gently for 2-3 minutes.
Add the chicken or tofu, and cook for 5-7 minutes until the protein is cooked through.
Add the broccoli, carrots, red bell pepper, and eggplant to the skillet. Stir well to coat the vegetables in the curry sauce.
Stir in the fish sauce (or soy sauce), brown sugar, and lime leaves (if using). Simmer for 5-8 minutes until the vegetables are tender but still vibrant.
Taste the curry and adjust seasoning, if needed, by adding more fish sauce or sugar.
Remove from heat and garnish with Thai basil leaves, if desired.
Serve hot with cooked jasmine rice on the side.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 14.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
