I love Thai cuisine, and Thai green curry is one of those dinners I come back to again and again. It is creamy, fragrant, spicy, fresh, and deeply satisfying. This easy five-ingredient Thai green curry recipe is ideal for the nights when you want something delicious at home without a long shopping list or complicated cooking steps.
The recipe is made with five main ingredients: Thai green curry paste, unsweetened coconut milk, your choice of protein, broccoli or other green vegetables, and fish sauce. With just a few pantry basics, you can turn those simple ingredients into a quick, comforting curry that works beautifully for a weeknight meal.
Think of this as a basic Thai green curry recipe template. You can make it with prawns, shrimp, chicken, tofu, or even skip the protein and use cooked sweet potato or extra vegetables. Some days I crave a prawn green curry inspired by the bowls I enjoyed near the beaches of Thailand. Other days, I make a green chicken coconut curry, and on meat-free days I turn it into a simple sweet potato curry or tofu green curry.
Why I love this recipe
- It uses only five main ingredients, so it is quick, simple, and practical for a busy weeknight.
- This easy green curry recipe is flexible. Use prawns, shrimp, chicken, tofu, or your favourite vegetables.
- It is naturally gluten-free when made with gluten-free curry paste and fish sauce, and it can be made vegan with tofu and a fish sauce substitute.
- The curry is ready in about 20 minutes, making it a fast homemade dinner with plenty of flavour.
- It is a great way to use up green vegetables in the fridge while still making a meal that feels special.
Ingredients and substitutes
The five key ingredients for this Thai green curry are:
- Green curry paste: Store-bought green curry paste keeps this recipe fast and easy. I use Mae Ploy, but different brands vary in heat, saltiness, and sweetness. You can also use homemade green curry paste. Adjust the amount to suit your taste, then balance the sauce with fish sauce, salt, and a little sugar if needed.
- Coconut milk: Use unsweetened coconut milk made for cooking, not a drinking-style coconut milk alternative. A good coconut milk with coconut and water gives the sauce a rich, creamy texture. Carton-style Thai coconut milk works well, and canned coconut milk is also fine.
- Prawns, chicken, or tofu: Prawns and shrimp cook quickly and are perfect for a fast curry. Chicken thighs make the curry heartier, while firm tofu is a good option for a vegetarian version. Adjust the cooking time depending on the protein you choose.
- Broccoli: Broccoli adds colour, texture, and freshness. You can swap it for snow peas, red bell pepper, bamboo shoots, eggplant, or cooked sweet potato cubes. Quick-cooking vegetables can go straight into the sauce, while denser vegetables are best cooked first.
- Fish sauce: Fish sauce gives Thai green curry its savoury depth. Without it, the curry can taste flat. If you cannot use fish sauce, season with salt or light soy sauce. Keep in mind that soy sauce may slightly change the colour of the curry.
In addition to the five key ingredients, a few basic pantry staples help round out the recipe:
- Neutral oil: Vegetable oil works well, but olive oil or coconut oil can also be used.
- Sugar, optional: A small amount of brown sugar, palm sugar, coconut sugar, or maple syrup can balance the heat and saltiness of the curry paste. Add it gradually and taste as you go.
How to make basic Thai green curry
Step 1: Heat the oil in a large saucepan or wok over high heat. Add the green curry paste and stir-fry briefly until fragrant and the oil is absorbed. This takes about 10 seconds.
Step 2: Lower the heat to medium and carefully pour in half of the coconut milk. Simmer for about 2 minutes, stirring often, until the coconut milk blends with the curry paste and turns a vibrant green.
Step 3: Add the remaining coconut milk and one tablespoon of fish sauce. Taste the sauce, then add sugar if you want a little sweetness to balance the heat. Start with half a tablespoon and add more only if needed.
When using Mae Ploy green curry paste, I usually start with one tablespoon of fish sauce, then adjust again at the end.
Step 4: Add your chosen protein. Shrimp and small prawns cook quickly, usually in about 2 minutes. Larger prawn tails or bite-sized chicken thigh pieces may take closer to 5 minutes. Cook until the protein is mostly done before adding the vegetables.
For green chicken curry, chicken thighs are a great choice because they stay tender in the sauce. Chicken breast can also be used, but take care not to overcook it.
For tofu green curry, pan-fry firm tofu before making the sauce. Add the cooked tofu with the vegetables so it warms through without breaking apart. An air fryer also works well for crisping tofu.
Step 5: Add the broccoli or other quick-cooking vegetables. Stir gently. It may look like a lot at first, but the vegetables soften slightly and release moisture into the sauce. Simmer until the protein is fully cooked and the broccoli is bright green and tender, about 3 to 5 minutes.
If using vegetables that need more time, such as sweet potato or eggplant, cook them before making the curry sauce. Add them at this stage just to heat through.
Step 6: Taste and season. Add more fish sauce or salt if the curry needs more savoury depth. The exact amount depends on the curry paste you use.
Serve this easy Thai green curry over jasmine rice, noodles, brown rice, or cauliflower rice. Add fresh herbs, lime wedges, and sliced chillies if you like.
Store leftovers in an airtight container in the refrigerator for up to three days.
Tips
- Taste as you cook: Green curry pastes vary a lot. Some are very spicy, some are mild, some are salty, and others are slightly sweet. Adjust the sauce to match the brand you are using.
- Keep extra coconut milk nearby: If the curry becomes too spicy, extra coconut milk will soften the heat and make the sauce creamier.
- Do not overcook the vegetables: Overcooking dulls the green colour and makes the vegetables too soft. Simmer only until tender.
- Cook dense vegetables first: Sweet potatoes, eggplant, and other firm vegetables should be cooked before they go into the curry sauce.
- Season at the end: A final taste test helps you balance saltiness, sweetness, and heat before serving.
Serving suggestion
This curry serves two hungry people when eaten on its own as a soup-style curry. When served with rice or noodles, it can serve three to four people.
Start with the base. Jasmine rice is the classic choice for Thai curry, but cooked noodles, brown rice, or cauliflower rice also work well. The creamy green curry sauce soaks beautifully into rice and turns a simple bowl into a complete meal.
Add a fresh garnish. Fresh herbs and lime wedges brighten the flavour of the curry. Thai basil is excellent if you can find it, but regular basil, mint, finely shredded kaffir lime leaves, or roughly chopped cilantro are also delicious. Let everyone add fresh lime juice to taste.
Need more heat? Add sliced red or green chillies just before serving. They bring colour, freshness, and extra spice.
Too spicy? Serve a little extra coconut milk on the side so each person can mellow the heat in their own bowl.
Frequently asked questions
The main ingredients in Thai green curry are coconut milk, green curry paste, a protein such as chicken, prawns, shrimp, or tofu, vegetables, and fish sauce. Other common additions include palm sugar, kaffir lime leaves, Thai eggplant, and fresh herbs such as Thai basil.
Green curry paste is the main flavour base. For a stronger flavour, use a little more paste, but remember that this can also increase the heat. You can balance the sauce with fish sauce, sugar, and lime juice. Aromatics such as kaffir lime leaves or lemongrass can also add freshness and depth.
Try more Thai recipes
- Red Thai curry with fish
- Homemade Thai red curry paste
- Easy tom yum soup with prawns
- Spicy green mango salad
- Butternut squash Thai curry
5-Ingredient Thai Green Curry Recipe
This quick Thai green curry is creamy, fragrant, and easy to adapt. It is made with green curry paste, coconut milk, your choice of prawns, shrimp, chicken, or tofu, broccoli, and fish sauce.
Serve it with rice or noodles for a satisfying dinner, or enjoy it as a soup-style curry.
Equipment
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Wok or large saucepan
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons green curry paste
- 1 can, 14 oz unsweetened full-fat coconut milk, divided
- 1 pound raw prawn meat, shrimp, chicken thighs, or tofu
- 14 ounces broccoli florets, cut into bite-sized pieces
- 1 to 2 tablespoons fish sauce, or more to taste
- brown sugar or palm sugar, optional, to taste
To serve, optional
- cooked jasmine rice
- fresh herbs such as Thai basil, mint, kaffir lime leaves, or cilantro
- fresh chillies, sliced
- lime wedges
Instructions
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Heat the oil in a large saucepan or wok over high heat. Add the curry paste and stir-fry until fragrant, about 10 seconds.
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Reduce the heat to medium and carefully add half of the coconut milk. Simmer for about 2 minutes, stirring often.
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Add the remaining coconut milk and 1 tablespoon of fish sauce. Taste and add a little sugar if needed.
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Add your chosen protein. Cook until mostly done, about 2 minutes for small shrimp or up to 5 minutes for large prawns or chicken thigh pieces.
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Add the broccoli or other quick-cooking vegetables. Simmer gently until the protein is cooked through and the broccoli is bright green and tender, about 3 to 5 minutes.
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Taste again and season with more fish sauce or salt if needed.
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Serve the Thai green curry over rice or noodles. Garnish with fresh herbs, sliced chillies, and lime wedges if desired.
Notes
Curry paste: Store-bought curry pastes differ in spice level, saltiness, and sweetness. Mae Ploy is quite spicy and savoury. If you are sensitive to heat, start with less curry paste and add more only if needed.
Coconut milk: Use unsweetened coconut milk intended for cooking. Extra coconut milk is useful if you need to mellow the spice.
- Prawn or shrimp: Peel and devein before cooking. If frozen, thaw completely first. Cook until opaque and just done.
- Chicken: Use bite-sized pieces of chicken thigh and simmer until fully cooked.
- Tofu: For a vegetarian Thai green curry, pan-fry firm tofu first and add it with the vegetables. Use a curry paste without shrimp paste and replace fish sauce with salt or light soy sauce.
Broccoli: Broccoli is easy to find and keeps the curry colourful, but snow peas, red bell peppers, bamboo shoots, eggplant, or cooked sweet potato can also be used.
For more substitution ideas, see the ingredients section.
Nutrition Information
Carbohydrates: 27 g
Protein: 56 g
Fat: 59 g
Saturated Fat: 45 g
Fiber: 10 g
Sugar: 12 g
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