Green Curry
If you've got green curry paste, chicken thigh fillets and bamboo shoots, you're most of the way to this Thai chicken: about 60 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Spoon the thick cream from the top of the coconut milk into a wide pan with the oil and heat over medium until it bubbles and splits, releasing its fragrance.
- Add the green curry paste and fry for 2 to 3 minutes, stirring constantly, until the oil turns green and the paste smells aromatic.
- Add the sliced chicken thighs and turn to coat, cooking for 3 to 4 minutes until the surface colours.
- Pour in the remaining coconut milk, drop in the torn kaffir lime leaves, and bring to a gentle simmer.
- Add the quartered Thai eggplant and bamboo shoots, then season with fish sauce and palm sugar, and simmer for 12 to 15 minutes until the eggplant is tender and the chicken is cooked through to 74C.
- Taste and adjust the balance of salty and sweet, then stir through the Thai basil and sliced red chilli just before serving with steamed jasmine rice.
You'll use: Frying pan / skillet · Pan · Saucepan · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lime
- lemon
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Green Curry
- Massaman Beef curry Beef
- Pad Thai Seafood
- Drunken noodles (pad kee mao) Beef
- Tom yum soup with prawns Seafood
Tips & common questions
How long does Green Curry take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Green Curry is an original Thai recipe developed in-house by Consomee. Photo: Yellow curry and green curry - Nok Nok Kitchen at The Cow 2025-09-30.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.