Thai Green Curry

Here is the simple recipe for Thai Green Curry I use. It’s easy and quick and tastes great:


  • 100g Thai Green curry paste – Mae Ploy or Maesri is what I use
  • 1 x White pak choi
  • baby corn
  • sugar snaps or mange tout
  • green chilli to taste
  • 2 x tins of good quality coconut milk (cheap, watery stuff makes a bad curry – try and get Thai coconut milk like Mae Ploy or Chaokoh)
  • Palm sugar
  • Thai Sweet Basil (optional but really adds to it!)

Note: vegetables can be switched up to you liking.

I tend to cook this in pretty big batches. You can halve the ingredients list if you like.

NEVER let this boil or it separates the coconut milk.

  1. Fry the curry paste in a little groundnut oil for a few minutes
  2. Add a tin of coconut milk, heat on a low heat and stir in the curry paste. Heat for a few minutes.
  3. Add chicken and cook for a few minutes without boiling
  4. When the mix is just under the boil, add the second tin of coconut milk.
  5. Cook until chicken is cooked through
  6. Chop vegetables, chilli and basil and add to the pan
  7. Add palm sugar to taste (approx 3 tsp)
  8. continue to cook for a few minutes whilst you cook some rice (Jasmine or Glutinous rice is good).
  9. Serve on rice.
  10. Garnish with a little Thai Sweet Basil and / or fresh green chilli to taste.

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