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Family Recipes, Made Simple!

Print Recipe

Thai Green Curry

Servings : 4 to 6


1 Tbsp of vegetable oil

2 Cloves of garlic, minced

2 tsp of Ginger, grated

1 Tbsp lemongrass paste (or fresh lemongrass, minced)

1/4 Cup onion, finely diced

4-6 Tbsp of Thai green curry paste

1 Can (400ml) coconut milk

1 Cup of chicken broth

6 Kaffir lime leaves (unavailable in video)

1 tsp Of fish sauce

1 tsp Of white sugar

Pinch of salt

10 Boneless, skinless chicken thighs, seasoned with salt and black pepper

2 Eggplants, sliced into bite sized pieces

1 Red bell pepper, sliced

1 Cup of green beans or snow peas

16 Thai basil leaves

1/2 Lime, juiced

Precooked rice of your choice (jasmine, basmati, whole wheat or white parboiled)


  1. On a stove top, heat the vegetable oil on medium to high heat, when hot add the minced garlic, ginger and lemongrass and cook until golden, reduce the heat to medium.
  2. Add the Thai green curry paste and mix together, then pour in the coconut milk, chicken broth and add the kaffir lime leaves.  Turn the heat back up to medium high and cook until the liquid reduces and thickens to a sauce consistency, approximately 10 minutes.
  3. Add the fish sauce, white sugar and chicken thighs and cook for 7 to 10 minutes without the lid, stirring regularly.  Add the Thai basil leaves and cook until wilted.
  4. Add the diced onion, eggplant, red pepper, green beans or snow peas and the juice of half a lime.
  5. Cook until the chicken is falling apart and the vegetables are soft.
  6. Serve with the cooked rice.

Here's the video on how to do it!

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