Recipe-1 › Curries of the world › Thai green curry
Thailand’s best-known curry, made with a paste of fresh green chillies, lemongrass, galangal, garlic, shallots and coriander root, simmered in coconut milk. The steps match the base recipe; the flavour base is completely different.
Same steps, different flavour base HotToo hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.
Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.
This page takes those nine steps and shows what to change to make Thai green curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.
Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Thai green curry
See the full base recipe (with timers and tips) · See all curries on the world map
The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.
Main ingredient: 500 g Chicken thigh, prawns or tofu.
Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.
Base step: do not useCut onions and chillies.
Thai green curry: do thisSkip the onions and chillies (they are in the paste).
Base step: do not useFry in some oil for around 4 minutes on medium-high heat.
Thai green curry: do thisInstead, fry the green curry paste in a few spoons of thick coconut cream for about 2 minutes, until fragrant and the oil splits out.
Base step: do not useCut the vegetable(s) of your choice.
Thai green curry: do thisUse chicken or prawns, plus Thai aubergine or bamboo shoots.
Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.
Thai green curry: do thisAdd them and stir-fry in the paste for 2–3 minutes.
Base step: do not useAdd red chilli powder and turmeric.
Thai green curry: do thisSkip the chilli powder and turmeric. Add torn kaffir lime leaves.
Base step: do not useKeep frying until just before they start browning.
Thai green curry: do thisCook until the chicken is no longer pink outside.
Base step: do not useAdd some water.
Thai green curry: do thisAdd the rest of the coconut milk and a splash of water.
Base step: do not useAdd salt.
Thai green curry: do thisSeason with fish sauce and a little palm sugar instead of salt.
Base step: do not useBoil until the gravy is as thick as you like.
Thai green curry: do thisSimmer for 5–10 minutes; keep the curry fairly thin. Stir in Thai basil at the end.
Serve: With jasmine rice.
For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.
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