How to make authentic Thai Green Curry

This dish is an absolute treat to make at home, and very easy once you have the ingredients! Thai food is probably my top choice any night of the week, and I want it to taste like I ordered it from a restaurant.  The only problem with loving Thai food and wanting to eat it ALL the time is that I have my American spices in the cupboard and fridge, and then my OTHER cupboard 🙂 Full of Asian food ingredients that you can’t skimp on if you want it to taste authentic.  So, here it goes, and I hope you will try it!

One last tip for making an Asian market shopping list, for those of us who grew up eating “American” food, whatever that is, is that you may not be familiar with different brands of say curry, fish sauce, or even all the eggplant choices available. I seriously take an iPhone pic of the computer screen when I’m looking up a recipe, or google it in the store, and if they don’t have that exact brand/container then just get what they have, or ask someone nice in the store to help you.

Ok, here is what I make at home, after much youtube video watching and my husband LOVES it! It is also super fun to make for guests because it is treat for most people to eat, not a staple like at our house.  This is a very traditional recipe, made with beef ( choose your meat type just like at a restuarant between pork, beef, chicken, and seafood).  When we are being non traditional, I use whatever veggies we have like green beans, snap peas, ect, but that is no longer authentic green curry…its just this sauce is amazing on anything.

Ingredients (makes about 3 servings):

1 can full fat coconut milk (reduced fat will not be the same! I use this one.)

2 Tbsp green curry paste(I use this one)

1 Lb meat of your choice, sliced thinly

5-6 Thai Eggplant, quartered

1 Red Bell Pepper, for color (or sweet chili pepper if you can handle MORE heat)

1.5 Tbsp Palm Sugar(I use this one)

2 Tbsp Fish Sauce

1 Cup Water

3 Sprigs Thai Basil (tastes different than common Basil used for pesto)

4-5 Lime Leafs (cannot sub lime juice!)

1 Lime for topping, if desired. (My FAV but Peter does not like it)

Prepared Jasmine or Brown Rice for Bowls.(such as this kind)



All the ingredients except optional fresh squeezed lime and the Kaffir Lime Leaf (a must have).


Fresh ingredients
The Fresh ingredients: Thai Eggplant, Red Pepper, Lime, and Thai Basil


Mae Ploy Green Curry Paste
This brand Curry Paste has been fairly easy to find, even at some American markets. Around $3 a tub, and it makes a LOT of batches! Confession, my green curry in these pictures was used with a tub I opened a while back and it is less green and beautiful because of it. Still tastes amazing but loses its fresh bright color after a while.


Palm Sugar tastes so rich, I think similar to how a roasted marshmallow smells. You can substitute brown sugar but know every ingredient matters when creating that authentic taste.


Inside of the Thai Eggplant. Cut off the stem, and quarter them or make them even smaller if they are too big for you. These cook longer than the rest of the veggies and they become so tender. You barely notice the seeds once cooked just right.


Prep your ingredients so they are ready to toss in. Once you turn on the burner you are 10 minutes from go time, and have to stir so its nice to have everything cut up!


We used a beef cut, but chicken is cheaper and most common. I cut this meat still frozen just slightly thawed, as it is SO much easier to cut into thin slices. Or, if you have fresh meat, you can pop it in the freezer for 15 minutes to make it a tad easier to slice as well.


Frozen Kaffir Lime Leaf (my Asian store only sells this frozen in packs for a couple bucks). An exquisite ingredient you cannot leave out and have it taste like restaurant quality. You also cannot just sub lime juice. I would try your sauce before adding these and then after, to see what an amazing flavor these bring! They smell just like lime but taste different.


Backside of the Kaffir Lime leaf. It is recommended to crinkle the leaf or tear it to help release some flavor.


Step 1:

Place about half the solid fatty part from the coconut milk can into a pan on medium to medium high heat.  Let it start bubbling, then add curry paste.  This brand is pretty spicy to me, so you can always add less at first and more at the end if you can handle heat.

Step 2:

Stir in all of your curry paste, until green oil starts to pull out and it smells fragrant.  Then add the rest of the coconut milk can.

Step 3:

Add in your sliced meat, and cook until meat is partly cooked, a few minutes.  It will finish cooking in the boiling curry sauce later.

Cook sliced meat in curry about halfway or more, before adding the eggplant.

Step 4:

Add Eggplant, and let cook for about 10 minutes, or until eggplant feels soft. These are nasty and hard if not cooked all the way! One of my first try mistakes 🙂

Step 5:

Add bell peppers & Kaffir Lime leaf.  Cook till tender just a couple of minutes.  Leave the leaves in.


Step 6:

Add cut up palm sugar, water to thin, & fish sauce.  This has less sugar than red curry and is supposed to taste less sweet than a red curry.  If your can of coconut milk is super thin you can add less water.  (I have had the same brand of full fat coconut milk have anywhere from almost all solid coconut creme inside to about only half creme half coconut milk).

Step 7:

Add Thai basil last, or put it on top in individual bowls.  If you do it too early then the beautiful green color gets to be not so pretty

Thai basil added just before eating. This is now ready to be scooped over hot rice! yum…


So good. This sauce should be a tad more green however my green curry paste was on its last legs. Whoops 🙂 Still tasted great.

Hope you enjoy this, and I would love to hear if you make it! Looking forward to sharing my Thai Red curry recipe as well as How to make Pho.




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