This Authentic Thai Green Curry Is Easier Than You Think

Thai green curry is celebrated for its vibrant flavors, creamy texture, and fragrant blend of herbs and spices. While it is often prepared with chicken or seafood, the vegetarian version is just as delicious and satisfying. Packed with colorful vegetables, rich coconut milk, and aromatic green curry paste, this comforting dish brings authentic Thai flavors straight to your kitchen.

What Makes Thai Green Curry Special?

Thai green curry, known as Gaeng Keow Wan, gets its signature green color from fresh green chilies. Unlike many curries that rely heavily on dried spices, Thai green curry uses fresh ingredients such as lemongrass, galangal, makrut lime zest, garlic, and herbs to create its distinctive flavor profile. The result is a curry that is creamy, mildly sweet, spicy, and deeply aromatic.

Ingredients

For the Green Curry Paste

• 8-10 green Thai chilies
• 2 shallots, chopped
• 4 garlic cloves
• 1 stalk lemongrass, sliced
• 1-inch piece galangal, sliced
• Zest of 1 makrut lime (or regular lime)
• A handful of coriander stems
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon white peppercorns

For the Curry

• 400 ml coconut milk
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup mushrooms, halved
• 1 small zucchini, sliced
• 1 cup baby corn
• 4-5 makrut lime leaves, torn
• 1 tablespoon soy sauce
• 1 teaspoon palm sugar or brown sugar
• A handful of Thai basil leaves
• Steamed jasmine rice for serving

Step 1: Prepare the Curry Paste

Toast the coriander seeds, cumin seeds, and white peppercorns in a dry pan until fragrant. Grind them into a fine powder. Blend or pound together the chilies, shallots, garlic, lemongrass, galangal, lime zest, coriander stems, and toasted spices until a smooth paste forms.