A deeply fragrant, restaurant-quality Thai green curry you can make at home in under 40 minutes. Creamy coconut milk, vibrant green curry paste, and tender chicken thighs make this an absolute weeknight hero.
Tick off ingredients as you go
Heat the oil in a large wok or deep frying pan over medium-high heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant and starting to separate in the oil.
Tip: Frying the paste first is the most important step — it unlocks all the aromatics
Pour in the thick cream from the top of the coconut milk can and stir into the paste. Cook for 2 minutes, stirring, until the mixture looks glossy and the oil begins to separate.
Add the chicken pieces and toss to coat in the paste. Cook, stirring occasionally, for 4–5 minutes until the chicken is sealed on all sides.
Pour in the remaining coconut milk, chicken stock, fish sauce, coconut sugar, lime leaves, and lemongrass. Bring to a gentle simmer.
Add the courgette (or vegetables of choice) and simmer for 10–12 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove the lemongrass. Stir in the spinach or Thai basil and let it wilt for 1 minute. Taste and adjust — more fish sauce for saltiness, more sugar for sweetness, more lime for acidity.
Serve over fluffy jasmine rice, garnished with fresh red chilli, Thai basil leaves, and a lime wedge.
Use chicken thighs over breasts — they stay juicy and have far more flavour
Don't shake the coconut milk before opening — the thick cream on top is liquid gold for frying the paste
Taste as you go: this dish is all about balancing sweet, salty, sour, and heat
For extra flavour, add a squeeze of lime juice and a splash of fish sauce just before serving
Instead of Chicken thighs → use Tofu or chickpeas
For a vegan version — use vegetable stock and soy sauce instead of fish sauce
Instead of Fish sauce → use Soy sauce or tamari
Use for a vegan or vegetarian version
Instead of Thai green curry paste → use Homemade paste
Blend lemongrass, galangal, green chilli, lime zest, garlic, shallots, coriander roots, and shrimp paste
Instead of Courgette → use Aubergine, green beans, or broccoli
Any firm vegetable works well
Store in an airtight container in the fridge for up to 3 days. The flavours actually improve overnight.
Reheat gently in a pan over medium heat, adding a splash of water or coconut milk to loosen. Alternatively, microwave in 2-minute bursts, stirring in between.
The curry base (without spinach) can be made ahead and refrigerated. Add fresh greens when reheating.
Per 1 portion with rice (approx. 400g)
480kcal
Calories
38g
Protein
22g
Carbs
26g
Fat
4g
Fibre
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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