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Thai green curry – authentic recipe with coconut milk
Dinner

Thai green curry – authentic recipe with coconut milk

Aromatic green curry with coconut milk, Thai basil, and crisp vegetables. The punch of green paste meets velvety coconut — served with jasmine rice.

TraditionalEverydayQuickDinnerGluten-freeDairy-free
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Rate:
35 min total
4 servings
Easy

Ingredients

servings
Units

  • Green curry

    • 3 tbsp Green curry paste
    • 1⅔ cup Coconut milk
    • 14.1 oz Sliced chicken thigh or tofu
    • 1 stk Aubergine, diced
    • 3.5 oz Sugar snap peas or green beans
    • 2 tbsp Fish sauce
    • 1 tbsp Palm sugar
    • 1 håndfuld Thai basil leaves
    • 2 stk Kaffir lime leaves

Instructions

  1. 1

    Fry the curry paste

    1. Heat 3 tbsp of the thick coconut cream from the tin in a pot. Fry the curry paste for 2 min until fragrant.
    3 min
    Wok
  2. 2

    Simmer the curry

    1. Add chicken/tofu and stir-fry 2 min. Pour in the rest of the coconut milk, add aubergine and lime leaves. Let simmer for 10 min.
    2. Add sugar snaps, fish sauce, and palm sugar. Cook 3 more min. Fold in Thai basil at the end.
    17 min
    Pot

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Details

Dietary

Allergens

Fish

Restrictions

  • Contains fish sauce

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The flavour develops and improves the next day.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze without rice. Thaw in fridge and reheat in pot.

Tips

Cooking

  • • Fry the paste in coconut cream — not oil — for the most authentic flavour.

Serving

  • • Serve with steamed jasmine rice and fresh sliced chili.

Author

N

Nordmad

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Author

N

Nordmad