Vibrant Green Curry with Chicken

Vibrant & Easy Green Curry Recipe (Tofu Option Too!)

By Amara Vitalis May 28, 2025

Table of Contents

Alright, let's dive into the vibrant world of green curry ! ever wondered how to bring a little bit of thailand into your kitchen? this green curry recipe does just that.

It’s all about fresh flavours and a creamy, dreamy sauce. honestly, it's easier than you think!

Taste the Magic: An Introduction to Your New Favourite Curry

This dish, with its roots firmly planted in thai cuisine, is a celebration of flavour. it's easier than you might think.

It should take about an hour. this recipe makes enough green curry for four hungry people.

This thai green curry is packed with goodness. it’s a decent source of protein and vitamins. it's perfect for a cosy night in.

You know, when you fancy something a bit special. this recipe is special because it's customizable. you can tweak it to your own tastes.

From Thailand with Love: A Plant Based Twist on a Classic

Want to make green curry vegan ? no problem! it's so simple. a vegan thai green curry is surprisingly easy to achieve.

Simply swap out the chicken for tofu and ensure your curry paste doesn't contain any shrimp paste, god mat! boom! plant based meals have never tasted so good.

You can even add some onion pancake on the side. honestly, this version tastes just as good. it's a winner.

Why You'll Be Obsessed with This Green Curry Recipe

This curry easy is packed with flavour. i tried it. it’s relatively quick. making it perfect for weeknight dinners. it's also incredibly satisfying.

It's the kind of dish that makes you feel all warm and fuzzy inside. try it! i promise you won't regret it.

Now, let's get to the good stuff. the ingredients!

Ingredients & Equipment: Your Green Curry Adventure Starts Here!

Alright, fancy whipping up a thai green curry , are we? it's easier than you think, honest! you don't need to be gordon ramsay, i promise.

Grab your apron, and let’s check what we need for this green curry recipe .

Main Ingredients: Getting the Good Stuff In

We need some key bits and bobs. Don't skimp on the quality; it makes a difference.

Green Chilies: 2, roughly chopped. That's about 10g if you're being precise. Look for plump, firm ones.
Thai Green Chilies: 1-2, chopped (for extra oomph !).
Shallots: 2, chopped (around 50g ). They should be firm.
Garlic: 4 cloves , chopped ( 15g ).
Ginger: 1 inch ( 10g ), peeled and chopped. Fresh is best.
Galangal: 1 inch ( 10g ), peeled and chopped. It's like ginger's zingier cousin!
Lemongrass: 2 stalks, finely chopped ( 15g ). Bash it first to release the aroma.
Ground Coriander: 1 tsp ( 5 ml ).
Ground Cumin: ½ tsp ( 2.5 ml ).
Ground Turmeric: ½ tsp ( 2.5 ml ).
Lime Zest: From 1 lime ( 15 ml ).
Shrimp Paste (Belacan): 1 tsp ( 5 ml ) - Optional , but seriously good.
Fish Sauce: 1 tbsp ( 15 ml ).
Vegetable Oil: 1 tbsp ( 15 ml ).
Chicken Thighs: 1 lb (about 450g ), cut into chunks. You can use chicken breast, but thighs are tastier. Want a Green Curry Vegan option? Swap it for firm tofu.
Red Bell Pepper: 1 ( 150g ), sliced.
Coconut Milk: 1 can ( 400 ml ). Full fat is the way to go for that richness.
Coconut Cream: 1 can ( 400 ml ).
Chicken Broth: 1 cup ( 240 ml ).
Fish Sauce: 1 tbsp ( 15 ml ). Yep, more!
Palm Sugar/Brown Sugar: 1 tbsp ( 15 ml ).
Lime Juice: From 1 lime. ( 2 tbsp ).
Bamboo Shoots: 1 cup ( 100g ), drained.
Thai Basil: ½ cup ( 20g ). Smells amazing, doesn't it?
Green Beans: ½ cup ( 50g ) (optional).

Seasoning Notes: Spice Up Your Life

It's all about that flavour layering! Thai Vegan curries are super easy to adapt.

Think fresh and vibrant. Don't be shy with the herbs and spices.
Fish sauce is your umami bomb.
A little sugar balances the heat. Don't overdo it.
If you can't find galangal, use extra ginger and a tiny bit of lime zest. Honestly, it's not the end of the world.

Equipment Needed: Keep It Simple

You don't need fancy gadgets.

Food Processor/Blender: For the curry paste. A hand blender will do in a pinch.
Large Skillet/Wok: For cooking everything.
Measuring Cups & Spoons: Because accuracy is key.
Knife and Chopping Board: to prepare the ingredients

That's it! ready to make some god mat food? i know i am! this curry easy recipe is about to become your new fave.

Plus this dishes are a great introduction to plant based meals . trust me, even auntie brenda will be impressed. this thai green curry is gonna be a hit.

Alright, let's dive into the heart of this green curry recipe ! we're going to focus on the cooking method itself, making sure you get a perfect, fragrant dish every time.

Trust me, once you nail this, you'll be whipping up thai green curry like a pro. this curry easy to make.

So, let's get started!

Prep Like a Pro: Your Mise en Place

First things first, mise en place is key. it's a fancy french term meaning "everything in its place." roughly chop 2 green chilies , shallots, garlic, ginger, and galangal.

Finely chop the lemongrass. got it? good. prepping this green curry vegan ? make sure your tofu is pressed! having everything ready seriously cuts down on cook time.

Time saving tip : prep the paste ingredients earlier in the day and store in the fridge for even faster cooking later.

Safety first : watch those chilies! wash your hands immediately after handling them, or you'll be sorry.

step-by-step Green Curry Magic

Here's the nitty gritty. Follow these steps, and you'll be saying " God Mat " in no time! This is one of my favourite Plant Based Meals .

Paste Power: Blitz all curry paste ingredients in a food processor until smooth. Add a splash of oil if needed.
Sauté Sensation: Heat 1 tbsp oil in a wok over medium heat. Sauté the paste for 2- 3 minutes , stirring constantly, until fragrant. The aroma will fill your kitchen.
Chicken Time: Add 1 lb chicken and cook until browned. If you are doing a Vegan Thai Green Curry , add firm tofu.
Veggie Vibes: Toss in sliced bell pepper and cook for 2- 3 minutes , until slightly softened.
Simmer Down: Pour in coconut milk, chicken broth, fish sauce, and sugar. Simmer for 15- 20 minutes , until chicken is cooked through.
Finishing Touches: Stir in lime juice and bamboo shoots. Simmer for 2- 3 minutes more.
Basil Boost: Stir in Thai basil right before serving.

Pro Tips for Curry Glory

Want to take your Thai Vegan curry to the next level? I'm spilling the beans:

Taste, Taste, Taste! Adjust the seasoning as you go. Thai food is all about balance. More fish sauce? A little sugar? It's up to you.
Don't Burn It! Keep a close eye on that curry paste. Burnt paste = bitter curry. No bueno.
make-ahead: The curry paste can be made up to 3 days in advance. Store it in an airtight container in the fridge.

Honestly, the first time I made Green Curry , I totally burnt the paste. Lesson learned! Now, are you ready to cook your own Onion Pancake as a side with it?

Right then, let's dive into some extra bits and bobs about our green curry recipe , shall we? Honestly, it's all the little things that elevate a dish from "meh" to "Oh my gosh, this is amazing!" You know?

Recipe Notes: Making Your Green Curry Shine

Serving Suggestions: The Art of the Plate

Okay, so you've slaved away making this god mat thai green curry . now, how do you make it look as good as it tastes? for plating, i always like to pile the fluffy jasmine rice into a nice bowl and then spoon that gorgeous, vibrant green curry right over the top.

A sprinkle of fresh thai basil just before serving is a must. it adds a pop of colour and that distinct aromatic punch.

Thinking about what to serve alongside your plant based meals like our green curry vegan version? a light and refreshing cucumber salad is a winner.

The coolness really balances out the heat from the curry. and to drink? a chilled thai iced tea is absolutely spot-on! it’s sweet, creamy, and cuts through the richness of the curry perfectly.

Chef's kiss.

Storage Tips: Keeping it Fresh

Right, leftovers. we all have them. this thai vegan green curry is actually pretty good the next day, if i'm honest.

Just make sure you get it into an airtight container and into the fridge within a couple of hours. it'll happily sit there for up to three days.

Freezing? you can freeze it. but fair warning, the texture might change slightly, especially the vegetables. but it's still decent.

Just pop it in a freezer safe container for up to three months. when you're ready to reheat, thaw it overnight in the fridge and then gently heat it in a saucepan on the hob.

Reheating instructions will be the same either way.

Variations: Mix it Up!

Fancy making this Curry Easy peasy? Want to try something slightly different? Here are a couple of ideas.

Vegan Thai Green Curry: Swapping chicken for tofu is simple. Just use firm tofu, press it well, and cube it. You can either pan-fry it until golden or add it to the curry about 10 minutes before the end of cooking. Also, make sure you are using vegan fish sauce, or simply soy sauce.
Seasonal Swaps: Get creative with your veggies! Courgettes (zucchinis) are great in the summer, and butternut squash is a winner in the autumn. It adds a lovely sweetness to the Thai Green Curry . Think of some more plant based meals .

Nutrition Basics: Goodness in a Bowl

Alright, let's talk numbers simplified, of course. a serving of this green curry is packed with protein. it's got about 30-35 grams, thanks to the chicken.

Plus, there's a good dose of vitamins from the veggies. coconut milk gives you healthy fats, which are good for the old brain.

Oh, and the spices? they're bursting with antioxidants! so you are eating god mat

Honestly, making your own Green Curry is way healthier than ordering a takeaway. You control all the ingredients, so you know exactly what's going in. What an investment on your health!

So there you have it a vegan thai green curry that's simple, adaptable, and tastes blimmin' brilliant. give it a go, have some fun with it, and don't be afraid to tweak it to your liking.

You've got this! don't forget the onion pancake as a side.

Frequently Asked Questions

I'm a beginner cook; is this green curry recipe too difficult for me to tackle?

Not at all, love! While this Vibrant Green Curry with Chicken has a few steps, each one is fairly straightforward. Just take your time, read the instructions carefully, and don't be afraid to taste as you go. The most important thing is to have fun!

If you're feeling particularly anxious, you could even buy a pre-made curry paste to get you started it's a bit like using a ready-made pastry crust; no shame in that!

Can I make this green curry recipe vegetarian or vegan?

Absolutely! Simply swap the chicken for firm tofu, making sure to press it well to remove excess water. You can also add more veggies like broccoli, eggplant, or zucchini. Just be sure to omit the fish sauce or substitute it with soy sauce or a vegetarian fish sauce alternative to keep it entirely vegan no dramas!

What's the best way to store leftover green curry? How long will it last?

Pop any leftover green curry into an airtight container and store it in the fridge. It'll happily keep for 3-4 days. When you're ready to tuck in again, reheat it gently in a saucepan over low heat or in the microwave, stirring occasionally, until it's piping hot.

Avoid reheating it multiple times, though that's just asking for trouble!

My green curry isn't spicy enough! How can I crank up the heat?

Spice it up, buttercup! The easiest way is to add a pinch of dried chili flakes or a dash of sriracha to your serving. For a more intense kick, finely chop a fresh Thai chili and stir it into the curry during the last few minutes of cooking.

Remember, start with a small amount and taste as you go you can always add more, but you can't take it away!

I can't find galangal or shrimp paste; are they essential for this green curry recipe?

While galangal and shrimp paste add a lovely depth of authentic flavour, don't fret if you can't find them. For galangal, use a little extra ginger and a tiny bit of lime zest as a substitute. Shrimp paste is trickier to replicate, you can leave it out without completely sacrificing the dish, or try finding it online.

The curry will still be delicious without it!

Can I freeze green curry?

Yes, you can freeze green curry, but the texture of the vegetables might change a bit. Allow the curry to cool completely before transferring it to freezer safe containers or bags. It can be frozen for up to 2-3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator and reheat as usual.

Just remember, coconut milk can sometimes separate upon thawing, but a good stir will usually bring it back together.