5-Ingredient Thai Green Curry Recipe You Can Make Tonight
I adore Thai food, and green curry is one of my favourite dishes. This simple five-ingredient recipe is ideal when you want fresh, flavourful Thai at home without fuss.
Made with five core ingredients—green curry paste, unsweetened coconut milk, your choice of protein, broccoli (or other green vegetables), and fish sauce—this recipe is perfect for an easy weeknight dinner.
Think of it as a basic Thai green curry template you can customise based on what’s in your fridge. Some days I crave the prawn green curry I enjoyed on Thai beaches; other times I prefer green chicken curry, and on meat-free days I swap in sweet potato or tofu.
Why I love this recipe
Only five main ingredients, so it’s quick and ideal for a weeknight meal.
Highly customisable: swap proteins and vegetables to suit your tastes.
Gluten-free and easily made vegan by using tofu and a fish-sauce substitute.
Extremely quick to prepare—dinner on the table in about 20 minutes.
Ingredients and substitutes
The five key ingredients are:
Green curry paste: Store-bought pastes work well (brands vary in heat and salt). Adjust the amount to taste or use homemade paste, balancing with fish sauce and a touch of sugar if needed.
Coconut milk: Use unsweetened full-fat coconut milk intended for cooking. Carton or canned coconut milk that lists only coconut and water is best.
Prawns, chicken, or tofu: Any of these proteins work—adjust cooking times accordingly.
Broccoli: I use broccoli for colour and convenience; snow peas, bell pepper, bamboo shoots, eggplant or cooked sweet potato also work.
Fish sauce: Fish sauce provides authentic umami. If you can’t use it, substitute salt or light soy sauce (note: soy will darken the curry).
Useful pantry items:
Neutral oil: Vegetable, light olive or coconut oil works for frying the paste.
Sugar (optional): Brown, palm, coconut sugar or maple syrup can balance flavours if desired.
How to make basic Thai green curry
Step 1Step 2
Step 1: Heat 1 tablespoon of oil in a large saucepan or wok over high heat. Add the curry paste and stir-fry until fragrant and the oil is absorbed, about 10 seconds.
Step 2: Reduce to medium and add half the coconut milk. Simmer for about 2 minutes, stirring until the coconut milk takes on the curry’s green colour.
Step 3Step 4
Step 3: Add the remaining coconut milk and 1 tablespoon of fish sauce. Taste and add sugar to balance if needed—start with 1/2 tablespoon and adjust.
I usually add 1 tablespoon of fish sauce with a typical store-bought paste; adjust to your preference.
Step 4: Add your chosen protein and cook until nearly done—about 2 minutes for small shrimp, up to 5 minutes for larger prawns or chicken thighs.
Chicken: Thighs are forgiving and flavorful; cut into bite-size pieces.
Tofu: Pan-fry firm tofu first for texture, then add it with the vegetables to warm through.
Step 5Step 6
Step 5: Add raw broccoli or other quick-cooking vegetables and simmer until the protein is cooked and the broccoli is bright green and tender, about 3–5 minutes. The broccoli will shrink and release moisture, enriching the sauce.
For vegetables that need longer cooking (sweet potato or eggplant), pan-fry them first and add them at this stage to warm through.
Step 6: Taste and adjust seasoning with more fish sauce or salt as needed. I often add another 1/2 tablespoon depending on the paste.
Serve over rice or noodles and finish with fresh herbs and sliced chillies if you like. Store leftovers in an airtight container in the fridge for up to three days.
Tips
Taste as you go: Curry pastes vary widely—adjust paste, fish sauce and sugar to reach the balance you prefer.
Extra coconut milk: Keep extra coconut milk on hand to mellow the heat if the curry becomes too spicy.
Avoid overcooking: Overcooking will dull the vibrant green colour and leave vegetables soft.
Serving suggestion
Serve the curry as a soup for two, or with jasmine rice or noodles to feed three to four. Jasmine rice is classic, but brown rice, noodles or cauliflower rice all work well.
Garnish with fresh Thai basil or regular basil, mint, kaffir lime leaves or cilantro, plus lime wedges for squeezing. Add sliced fresh chillies for more heat and colour.
If the curry is too spicy, offer extra coconut milk on the side to mellow the heat.
Frequently asked questions
What are the main ingredients in Thai green curry?
Thai green curry typically includes coconut milk, green curry paste, a protein (chicken, prawns, or tofu), vegetables, and fish sauce. Common additions are palm sugar, kaffir lime leaves and fresh herbs like Thai basil.
How do you add flavour to green curry?
Green curry paste is the primary flavour base. Build depth by adjusting paste quantity and seasoning with fish sauce and sugar. Fresh aromatics like kaffir lime leaves, lemongrass or lime juice will brighten the sauce.
5-Ingredient Thai Green Curry Recipe
This quick, easy and adaptable green curry uses Thai green curry paste, coconut milk, your protein of choice, broccoli and fish sauce. Serve with rice or noodles.
Serves two as a soup or three to four with rice.
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Equipment
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, or protein of choice (shrimp, chicken thighs, or tofu)
A handful of fresh herbs (Thai basil, kaffir lime leaves, mint or cilantro)
Fresh chillies, sliced
Instructions
Heat oil in a large saucepan or wok over high heat and add the curry paste. Stir-fry until fragrant and the oil is absorbed, about 10 seconds.
Reduce to medium and carefully add half the coconut milk. Simmer for about 2 minutes, stirring often.
Add the remaining coconut milk and 1 tablespoon fish sauce. Taste and add sugar if needed.
Add your chosen protein and cook until mostly done—about 2 minutes for small shrimp or up to 5 minutes for larger prawns or chicken thighs.
Add raw broccoli or other quick-cooking veggies. Simmer until the protein is cooked and the broccoli is tender, about 3–5 minutes.
Do a final taste test and add more fish sauce or salt if necessary.
Serve over rice or noodles and top with fresh herbs and chillies if desired.
Notes
Curry paste: Brands differ in heat and salt. Reduce paste if you prefer milder curry and adjust seasoning at the end with fish sauce and sugar. Add extra coconut milk to tame heat.
Coconut milk: Use unsweetened coconut milk made for cooking. Having extra on hand helps if you need to mellow the spice.
Protein options: Prawns/shrimp cook quickly; chicken thighs add richness; pan-fried firm tofu is best for a vegetarian version (replace fish sauce with light soy sauce if needed).
Vegetables: Broccoli is convenient and colourful; snow peas, bell peppers, bamboo shoots, eggplant or cooked sweet potato all work well.
