11 July, 2025

Authentic Green Thai Curry Recipe

Authentic Green Thai Curry Recipe ,the heart of Thai Cuisine. Aromatic, creamy, and packed with vibrant flavors, this Green Thai Curry Recipe is a perfect balance of spice, sweetness, and freshness. What makes it extra special is the homemade green curry paste, made with fresh herbs, spices, and just the right kick of green chilies. Paired with coconut milk and seasonal vegetables, this dish is not only comforting but also wholesome and nourishing. Whether you serve it with jasmine rice or soft flatbreads, Green Thai Curry is sure to bring a burst of exotic flavors to your table—right from your own kitchen!

If you love the creamy richness of coconut mil k, don’t miss these other recipes from my blog. Each one brings out the tropical charm of coconut milk in a unique way, whether sweet, savory, or spiced to perfection.
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Coconut Curry Sou p
Beetroot Rice Served with Coconut Curry and Grilled Chicke n
Tom Kha Gai / Thai Coconut Sou p

Prep Time: 25 min
Cooking Time : 30 min
Total Time : 55 min
Serves : 4 – 5

Ingredients For Green Thai Curry Paste

Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
White peppercorns – 1 tsp
Ginger (galangal) – 2 inches, chopped
Fresh turmeric – ½ inch, chopped
Lemongrass – 2 stalks, chopped
Garlic – 8–10 cloves
Madras onions (shallots) – 3–4
Green chilies – 8–10
Kaffir lime – skin of 1 lemon
Fresh coriander roots & stems – 3–4 stalks, chopped
Salt – to taste

Ingredients For the Curry

Green Thai curry paste – ½ of the prepared quantity
Coconut mil k – 1 litre (divided)
Baby corn – ½ cup
Mushrooms – ½ cup
Broccoli – ½ cup
Carrots – ½ cup
Red bell pepper – ⅓ cup
Sugar – 1–2 tbsp
Kaffir lime leaves – 1–2
Fresh basil leaves – a few
Salt – to taste
Veg stock – as needed (optional)

Method To Prepare Green Thai Curry Paste

Check out this video

Dry roast coriander and cumin seeds in a pan on medium flame until aromatic.
Transfer to a mortar & pestle, add white pepper seeds, and pound into a powder.
Add the rest of the paste ingredients and pound into a fine paste (or blend in a mixer).
Use half the paste for this recipe. Store the rest in the fridge (a few days) or freezer (2–3 months).

Method To Prepare Thai Curry

Heat 200 ml coconut milk in a pan on high flame ,stir and cook until it thickens.
Add the prepared curry paste, cook on medium flame until it darkens and fall from the spatula easily.
Pour in rest of coconut milk, bring to a boil, and stir well.
Add baby corn, cook until almost done.
Add mushrooms, broccoli, carrots, and red bell pepper. Season with salt and sugar. Cook for a few minutes .The vegetables should be cooked just until tender-crisp, maintaining their crunch and vibrant freshness rather than turning soft and mushy.
If too thick, adjust consistency with vegetable stock.
Finish with kaffir lime leaves and fresh basil. Cook for 1 minute.

🌾 Serving Suggestion

Serve hot with steaming jasmine rice or sticky rice for an authentic Thai meal.