A fragrant, aromatic coconut curry alive with fresh green chilies, kaffir lime leaves, and Thai basil. Fresh and spicy, never heavy, balanced with sweet coconut milk and umami fish sauce.
This is weeknight Thai cooking—quick, versatile (accepts any protein or vegetable), and deeply satisfying.
Built on vibrant green curry paste (a blend of fresh green chilies, garlic, ginger, lemongrass, and galangal), finished with fresh herbs added at the last moment.
Recipe
1.5 lbs
Chicken or tofu, protein of choice
Chicken breast cut into 1-inch pieces, or 2 blocks silken tofu cubed
3-4 tbsp
Green curry paste
Thai green curry paste from Asian market, adjust to taste
1 can
Coconut milk
14 oz, full fat preferred
1 cup
Chicken or vegetable stock
Or water
2 tbsp
Fish sauce
Nam pla, essential for depth
1 tbsp
Palm sugar or honey
Balances spice and salt
4-5
Kaffir lime leaves
Fresh or frozen, torn by hand
1 handful
Thai basil
Fresh, added at end (not Italian basil)
2 cups
Mixed vegetables
Thai eggplant, bell pepper, green beans, bamboo shoots
2 tbsp
Neutral oil
For cooking paste
Steps
Heat oil in a large pot or wok over medium heat. Add green curry paste (3-4 tbsp). Cook, stirring constantly, for 2-3 minutes to bloom the spices and cook out the raw paste flavor. The paste should smell fragrant and aromatic, not raw.
Pour in coconut milk, stirring well to combine with the paste. The mixture should become creamy and pale green. Simmer gently for 2-3 minutes.
Add stock (1 cup). Stir well. Bring to a gentle simmer (do not boil—coconut milk can break).
Add protein: If using chicken, add now and simmer for 8-10 minutes until cooked through (165°F internal temp). If using tofu, add with vegetables in the next step.
Add vegetables. Simmer for 4-5 minutes until vegetables are tender-crisp. The curry should still be visibly brothy, not thick.
Season: Stir in fish sauce (2 tbsp) and palm sugar (1 tbsp). Taste and adjust—the curry should be fragrant, spicy, salty, and slightly sweet, with all flavors balanced.
Add kaffir lime leaves, torn by hand into the curry. Stir gently.
Remove from heat. Add fresh Thai basil just before serving—it should not be cooked, just warmed through and wilted slightly by residual heat.
Serve immediately in bowls over steamed jasmine rice. The curry should taste bright, aromatic, and fresh—not muddied or overcooked.
Thermomix
Steps
Bloom paste (manual): Heat oil in a pot over medium. Add green curry paste, cook 2-3 minutes, stirring constantly. (TM cannot fry paste over open flame.)
Add liquid: Pour in coconut milk and stock. Blend | Varoma temp, Speed 2 | 3 minutes, stirring occasionally via spatula opening.
Add protein and vegetables: If using chicken, add to TM. If using tofu, add with vegetables. Simmer gently on Varoma, Speed 1, for 8-10 minutes until protein cooks and vegetables soften.
Season: Stir in fish sauce and palm sugar. Taste and adjust. Add torn kaffir lime leaves.
Finish: Remove from heat (do not blend with TM once Thai basil is added—it bruises the leaves). Gently stir in fresh Thai basil just before serving.
Serve: Ladle into bowls over jasmine rice. Garnish with extra Thai basil if desired.
Note: The TM can assist with heating liquid and gentle simmering, but the paste-blooming step (which develops flavor) is best done in a traditional pot over direct heat. Keep fresh herbs out of the blender—they should be stirred in by hand for best texture and flavor.
Flavor Profile
First taste: Bright green chili spice hits first, with grassy-citrus notes from kaffir lime leaves and Thai basil.
Mid-palate: Creamy coconut milk arrives, balancing the heat and adding richness. Fish sauce provides umami depth—funky and essential. Palm sugar adds gentle sweetness.
Finish: Lingering spice warmth with aromatic brightness from fresh herbs. This should taste fresh and balanced, never one-dimensional or muddy.
Variations & Customization
Milder Version
Use 2 tbsp curry paste instead of 3-4 tbsp, increase coconut milk to 1.5 cans, add 1-2 tbsp more palm sugar. Creamier, less spicy.
With Seafood
Substitute chicken with 1.5 lbs large shrimp or diced firm fish. Add in the last 2-3 minutes of cooking only—overcooking seafood ruins texture.
With Eggplant and Pea Eggplant
Traditional Thai version uses Thai eggplant (small, golf-ball sized) and pea eggplant (tiny clusters). Both add authentic flavor and texture. Substitute 1.5 cups with these if available.
Spicier Red Curry Version
Switch to red curry paste (same amount) for a different heat profile and deeper color. Red curry tends to be less bright, more earthy than green.