About this recipe
There’s something magical about a pot of Thai green curry simmering on the stove—the creamy coconut base, bold green curry paste, and fresh herbs fill your kitchen with the most incredible aroma.
This recipe is my take on Thai green curry. It’s not 100% traditional, but it’s made with total respect for Thai flavors. You’ll get all the richness, the spice, and the balance of sweet, salty, and tangy. You can make it completely from scratch (yes, I’ll show you how to make the paste!) or use a great store-bought option when time is tight.
Why you’ll love this recipe
- Better than takeout and totally customizable
- Vegan-friendly and gluten-free (with easy swaps)
- You’ll learn how to make homemade Thai green curry paste
- Works with tofu, tempeh, chickpeas, or whatever you’ve got
- Freezer-friendly and great for meal prep
Ingredient notes for the curry paste
- Green chiles – Thai or serrano for heat
- Garlic, onion or shallots, and ginger or galangal
- Lemongrass – Fresh is best, but paste works too
- Cilantro stems, Thai basil or regular basil
- Soy sauce – instead of fish sauce (for a plant-based version)
- Lime or lemon juice – for balance
- Optional: Kaffir lime leaves, ground cumin, and a pinch of sugar
For the curry
- Fresh basil or Thai basil – To finish
- Coconut milk – Full-fat, unsweetened for creaminess
- Protein – Tofu, chickpeas, vegan chicken, tempeh
- Veggies – Bell peppers, carrots, potatoes, green beans, zucchini
- Oil – For frying the paste
How to Make Thai Green Curry
- Make the curry paste. Blend all the paste ingredients in a high-speed blender or food processor until smooth and creamy. Scrape down the sides and continue blending until a thick paste forms. You can prepare this ahead of time and freeze it in portions.
- Cook the curry. Heat oil in a pot or wok, add the green curry paste, and sauté until fragrant. This is where the flavor builds.
- Then pour in the coconut milk and bring it to a simmer. Add your chopped vegetables and cook until tender but still vibrant.
- Taste and adjust. More coconut milk for a milder curry, more paste for a spicier heat. Finish with a squeeze of lime and a sprinkle of fresh basil.
Variations
- Tofu Green Curry: Use firm tofu, press it, cube it, and either pan-fry or air-fry for extra texture before adding to the curry.
- Chickpea Curry: Add a can of drained chickpeas with the coconut milk for a quick protein boost.
- Tempeh Thai Curry: Slice tempeh thinly and simmer it with the curry sauce to soak up the flavors.
Home cook to home cook tips
- Shortcut? Use store-bought green curry paste and just doctor it up with extra garlic, ginger, and lime juice.
- No lemongrass? Add a splash of lime juice and zest for that citrusy note.
- Freezer-friendly: Freeze the leftover curry or paste in individual portions for busy weeknights.
- Veggie tip: Cut your vegetables the same size so they cook evenly and look beautiful in the bowl.
How to serve
- Steamed jasmine rice or brown rice
- Rice noodles or vermicelli for a lighter twist
- A side of roasted veggies or a quick cucumber salad for contrast
Frequently asked questions
Other recipes that you will love:
Thai Green Curry
A creamy, fragrant Thai green curry made with coconut milk, fresh herbs, and a homemade (or store-bought) curry paste. Customizable with tofu, chickpeas, or tempeh and packed with vegetables.
Equipment
- High Speed blender or Food Processor
- Large pot or wok
- Cutting board and sharp knife
Ingredients
For the Curry Paste
- 3 –4 Thai green chiles or serrano peppers seeded for less heat
- 3 cloves garlic
- ½ small red onion or 2 shallots
- 1- inch piece fresh ginger or galangal peeled and chopped
- 1 stalk lemongrass tender inner part only (or 1 tsp lemongrass paste)
- ¼ cup cilantro stems leaves optional
- ¼ cup Thai basil or regular basil leaves
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp lime juice plus more to finish
- 1 tsp brown sugar optional
- ½ tsp ground cumin optional
- 1 –2 tbsp water or coconut milk to blend
For the Curry
- 1 –2 tbsp oil avocado or coconut
- 1 block firm tofu pressed and cubed (or 1 ½ cups cooked chickpeas / sliced tempeh)
- 1 can 13.5 oz full-fat coconut milk, unsweetened
- 1 medium red bell pepper sliced
- 1 medium carrot sliced thin
- 1 medium zucchini sliced
- 1 cup green beans trimmed
- Salt to taste
Fresh Thai basil or regular basil, for serving
Steamed jasmine or brown rice, for serving
Instructions
Make the curry paste:
- Add all curry paste ingredients to a high-speed blender or food processor. Blend until smooth, scraping the sides as needed. Add a splash more liquid if necessary to get a thick, smooth paste.
- Heat oil in a large pot or wok over medium heat. Add the curry paste and cook, stirring, for 2–3 minutes until fragrant.
- Stir in the tofu, chickpeas, or tempeh to coat with the paste. Cook for 2–3 minutes.
Simmer:
- Pour in the coconut milk and stir. Add bell pepper, carrot, zucchini, and green beans. Bring to a gentle simmer and cook for 10–12 minutes, until vegetables are tender but still vibrant.
- Taste and adjust seasoning—add more soy sauce for salt, lime juice for brightness, or coconut milk for a milder curry.
Serve:
- Ladle curry into bowls, garnish with fresh basil, and serve with steamed rice.
Notes
- Shortcut: Use store-bought green curry paste (about 3–4 tablespoons) and add extra garlic, ginger, and lime juice for freshness.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
- Veggie swaps: Broccoli, cauliflower, baby corn, eggplant, or bamboo shoots also work well.
- Spice control: Start with fewer chiles and add more paste at the end if you want more heat.
Nutrition
Serving: 1servingCalories: 293kcalCarbohydrates: 23gProtein: 6gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 437mgPotassium: 695mgFiber: 7gSugar: 11gVitamin A: 12428IUVitamin C: 47mgCalcium: 81mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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