Thai Green Curry

Story behind the dish

Picture yourself waking up on a sun-drenched morning in Thailand, the air fragrant with the aroma of spices and tropical herbs. This vibrant green curry is a taste of that paradise—a dish that combines the fresh crunch of vegetables, the creamy richness of coconut milk, and the bold punch of authentic Thai flavors. Perfect for cozy family dinners or lively gatherings, this curry is a celebration of freshness and warmth in every spoonful.

Making this Thai Green Curry at home offers a lovely adventure into Thai cuisine, with layers of flavors that dance on your palate. It’s a comforting, fragrant dish that transports you straight to a bustling street market in Bangkok—regardless of where you’re sitting today.

Ingredients

• 1/2 lb (8 oz) new potatoes, halved or quartered if large
• 3.5 oz (1/4 cup) green beans, trimmed
• 1 tablespoon (0.5 fl oz) sunflower oil
• 1 clove garlic, minced
• 4 teaspoons Thai green curry paste
• 13.5 fl oz (1 3/4 cup) coconut milk
• 2 teaspoons Thai fish sauce
• 1 teaspoon sugar
• 1 lb (16 oz) boneless chicken breast or thighs, cut into bite-sized pieces
• 2 kaffir lime leaves or 1 teaspoon lime zest
• Handful of fresh basil leaves
• Boiled rice, for serving

Step-by-step

1. Bring a pot of water to a boil. Add the potatoes and cook for 5 minutes to start softening them.
2. Toss in the green beans and cook both vegetables together for an additional 3 minutes, until just tender but still firm. Drain and set aside.
3. In a wok or large skillet, heat the sunflower oil over high heat until shimmering.
4. Add the minced garlic to the hot oil and cook for about 10 seconds, just until it turns golden—be careful not to let it burn.
5. Stir in the Thai green curry paste and cook for another 10-15 seconds, allowing the spices to unleash their fragrant aroma.
6. Pour in the coconut milk and bring to a gentle bubble, stirring occasionally.
7. Stir in the fish sauce and sugar, then add the chicken pieces. Reduce the heat to a simmer, cover the pan, and cook for about 8 minutes, until the chicken is fully cooked.
8. Gently add the pre-cooked potatoes and green beans, warming them through in the flavorful sauce.
9. Tear in the kaffir lime leaves or stir in the lime zest for a fresh, citrusy zing.
10. Add the fresh basil leaves, giving them just a brief stir to release their brightness.
11. Serve immediately over hot, steamed rice, garnished with a lime wedge if desired.

Chef’s tips & serving ideas

• For an extra kick, add a splash of Thai chili or sliced fresh chili during cooking.
• Keep your basil leaves whole or tear them just before adding to preserve their vibrant flavor and aroma.

Closing thoughts

This Thai Green Curry is more than just a meal—it's an experience that combines bold flavors with comforting textures. Easy to prepare yet impressively delicious, it’s a wonderful dish to bring the vibrant spirit of Thailand into your own kitchen. Serve it up with love, and watch everyone’s face light up with delight. Enjoy!