A Bowl of Bliss: Homemade Thai Green Curry

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Today we want to share with you a special post:

The Perfect Green Curry: A Culinary Adventure

Thai green curry is a dish that has gained immense popularity in recent years, both in Thailand and around the world.

Known for its rich and complex flavors, it is a popular Thai dish that is made with a variety of fresh herbs, spices, and vegetables.

The green color of the curry comes from the use of fresh green chili peppers, which are ground together with other ingredients to create a paste.

Thai green curry is a type of curry that is traditionally made with chicken, but can also be made with beef, pork, seafood, or vegetables.

It is a popular dish in Thailand, particularly in the central and southern regions, where it is often served with rice or noodles.

The curry has a distinctive spicy flavor that is balanced by the use of coconut milk, which gives it a creamy and slightly sweet taste.

What sets Thai green curry apart from other types of curry is its use of fresh ingredients, particularly fresh herbs and spices.

The curry paste is typically made with lemongrass, galangal, kaffir lime leaves, garlic, shallots, and of course, green chili peppers.

These ingredients are ground together to create a fragrant and flavorful paste that forms the base of the curry.

Overall, Thai green curry is a dish that is beloved by many for its bold and complex flavors, as well as its versatility.

Whether you prefer it with chicken, beef, or vegetables, it is a dish that can be customized to suit your taste preferences.

If you are looking to explore the rich and vibrant flavors of Thai cuisine, Thai green curry is a great place to start.


  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (or use tofu for a vegetarian option)
  • 1 tablespoon vegetable oil
  • 1 can (14 oz) coconut milk
  • 2 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 red bell pepper, seeded and sliced
  • 1 zucchini, sliced
  • 1 cup sliced mushrooms
  • 1/2 cup fresh Thai basil leaves (or regular basil leaves)
  • 1 lime, cut into wedges
  • Salt to taste


  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes, until browned on all sides. Remove the chicken from the pan and set aside.
  2. In the same pan, add the curry paste and stir-fry for 1-2 minutes, until fragrant.
  3. Add the coconut milk, fish sauce, and palm sugar to the pan and bring to a boil, stirring constantly.
  4. Reduce the heat to medium and add the red bell pepper, zucchini, and mushrooms to the pan. Simmer for 5-6 minutes, until the vegetables are tender.
  5. Add the cooked chicken back to the pan and stir to combine. Simmer for an additional 1-2 minutes, until the chicken is cooked through.
  6. Stir in the Thai basil leaves and remove from heat.
  7. Season with salt to taste.
  8. Serve the curry hot with steamed rice and lime wedges on the side.

Enjoy your delicious Thai Green Curry!

Enjoy this easy video tutorial about Thai Green Curry

Source: Pailin's Kitchen

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