⏤ The Recipe
Thai Green Curry.
ThisThai green curry recipebrings authentic Thai flavors right to your kitchen with homemade curry paste, golden tofu, and plenty of fresh veggies. Bright, fragrant, and just the right amount of spicy, it’s surprisingly simple to pull together at home. Serve it over steamed rice …
Prep
45m
Cook
30m
Total
1h
Serves
4
⏤ The Story
ThisThai green curry recipebrings authentic Thai flavors right to your kitchen with homemade curry paste, golden tofu, and plenty of fresh veggies. Bright, fragrant, and just the right amount of spicy, it’s surprisingly simple to pull together at home. Serve it over steamed rice with your favorite toppings, and you’ll have a comforting, flavor-packed meal that transports your taste buds without leaving home.
I learned how to make Thai green curry while traveling in Thailand, and this recipe stays true to the authentic flavors while still being approachable for home cooks. Using fresh ingredients like Thai basil, galangal, and lemongrass makes all the difference.
I’ve tested this dish too many times to count, making slight tweaks to ensure the balance of spice, sweetness, and creaminess is just right. Now, I’m happy to say that I’ve perfected the recipe. All my friends and family agree! Whether you’re new to Thai cooking or looking to recreate the flavors you’ve experienced abroad, this recipe delivers a restaurant-quality curry with simple steps.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Prepare the Tofu and Eggplant
- 1
Wrap tofu in a tea towel, press with a heavy weight for 20–30 minutes until water is removed.
- 2
Dissolve ½ a teaspoon (three gram) of salt in ¼ cup (60 mililleter) of hot water. Add eggplant and cover with cold water. Submerge with a plate and brine for 15–20 minutes.
Make the Curry Paste
- 1
Toast coriander and cumin seeds in a dry skillet for two to three minutes. Let cool.
- 2
Grind toasted spices and peppercorns in a mortar and pestle until fine.
- 3
Add the chilies and salt to the mortar and pestle, and pound the mixture into a paste. Add the basil, lime zest, galangal, cilantro stems, lemongrass, shallots, garlic, and miso one at a time, pounding after each until smooth. (Option: Use a food processor with one to three tablespoons of water if no mortar is available.)
Cook the Curry
- 1
Heat two tablespoon (30 mililleter) of oil in a skillet. Sear the pressed tofu until golden on both sides. Remove and set aside.
- 2
Drain eggplant.
- 3
In a wok, heat the coconut cream layer from the can of coconut milk until it separates. Add ¼–½ cup (60–120 mililleter) curry paste, sauté two to four minutes until fragrant.
- 4
Add eggplant, remaining coconut milk, and one cup (236 mililleter) of water. Simmer ten minutes.
- 5
Add tofu and lime leaves, cook five to ten minutes more until eggplant is tender.
- 6
Stir in bell pepper, snow peas, bamboo shoots, baby corn, palm sugar, and fish sauce. Cook two to three minutes until the vegetables are tender-crisp. Adjust seasoning with salt, fish sauce, and sugar as needed.
- 7
Remove the wok from the heat, and stir in Thai basil leaves.
- 8
Serve with jasmine rice, garnished with lime zest, basil, red chili, and coconut cream.
⏤ Chef's Notes
*Adjust the ingredient measurements listed in the instructions as needed if doubling or tripling the recipe.*Nutrition information does not include serving suggestions.Storage:–Refrigerator:Store leftover curry in an airtight container in the fridge for up to three days. The flavors deepen as it rests, making it even more delicious the next day.–Freezer:For the best texture, freeze the curry base (sauce and vegetables) without tofu for up to two months. Thaw in the fridge overnight, and add freshly cooked tofu when reheating.–Reheating:Warm the thawed curry gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened.
⏤ Cook Next
