Green Curry

Green Curry Recipe

Green curry, known as "Gaeng Keow Wan" in Thai, dates back to the early Rattanakosin period (1782-1932). It was developed by Thai royalty and later popularized throughout the country. The green color is attributed to the use of green chili peppers and aromatic herbs like basil and cilantro. Here's a basic green curry recipe.

For those with dietary restrictions, vegan and vegetarian green curry options are readily available. Tofu and a variety of vegetables can replace meat, providing a delicious plant-based alternative.

Health Benefits of Green Curry

Green curry boasts health benefits due to its use of fresh herbs and spices. It can aid digestion, boost metabolism, and provide essential nutrients. However, moderation is key as it can be high in calories and fats when prepared with coconut milk.

Green Curry Ingredients

A typical green curry recipe calls for fresh green chili peppers, garlic, lemongrass, shallots, galangal, kaffir lime leaves, and various spices. These ingredients are combined to create a fragrant green curry paste that serves as the base for the dish.

  • 1 can (14 oz) coconut milk
  • 2 tablespoons green curry paste
  • 1 pound Tofu (cut into bite-sized pieces)
  • 1 cup assorted vegetables (such as bell peppers, zucchini, carrots, and bamboo shoots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1-2 kaffir lime leaves (optional)
  • Fresh basil leaves for garnish
  • Cooked rice for serving


  1. Heat a large skillet or wok over medium heat and scoop out the thick, creamy part of the coconut milk from the can, leaving the watery part behind. Add it to the skillet and stir for a few minutes until it begins to bubble and the oil starts to separate.
  2. Add the green curry paste to the skillet and stir-fry for about a minute, until it becomes aromatic.
  3. Add the protein (chicken, beef, shrimp, or tofu) to the skillet and cook until it's no longer pink (if using meat) or until tofu is heated through.
  4. Pour in the remaining coconut milk from the can and bring to a gentle simmer.
  5. Add the assorted vegetables and cook until they are tender but still crisp.
  6. Season the curry with fish sauce (o r soy sauce for a vegetarian/vegan version) and sugar. Adjust the seasoning to taste.
  7. If using kaffir lime leaves, bruise them by tearing them slightly and add them to the curry for extra flavor.
  8. Serve the green curry over cooked rice and garnish with fresh basil leaves.

Serving green curry in traditional Thai dishes adds an authentic touch to the experience. The aromatic steam that rises from the dish creates an enticing presentation.

Green curry is a captivating dish that has earned its place in the hearts of food enthusiasts globally. Its rich history, versatile nature, and sensational flavors make it an essential part of Thai cuisine and a delightful experience for anyone who appreciates great food.