If there is one dish that never fails to lift my mood on a chilly evening or even on a busy weekday when I just need something nourishing and comforting, it’s Thai Green Curry. There’s something about its fragrance that fills the kitchen with a sense of calm and anticipation—an irresistible mix of coconut milk, lemongrass, ginger and that lovely green curry paste that gives the dish its name. For me, cooking this curry always feels like I’m treating myself, but at the same time, it’s surprisingly straightforward, which makes it a regular feature at my table.
One of the things I love most about Thai Green Curry is its balance. It’s creamy but not heavy, spicy yet refreshing, hearty without being over-filling. The coconut milk creates that velvety base, mellowing out the punch of chillies, while herbs like basil and kaffir lime leaves bring a brightness that cuts through the richness. Add to that a mix of vegetables, meat or even tofu, and you’ve got a dish that works just as well for a casual weeknight supper as it does for impressing friends at a dinner party.
When I make Thai Green Curry at home, I often find myself drawn to chicken as the protein—it’s classic and takes on the flavours beautifully. But I’ll be honest, prawns are a treat that really elevate it to something special, especially when I want to feel like I’m dining at a little beachside spot in Thailand rather than at my own kitchen table. On vegetarian days, I simply toss in cubes of tofu, baby corn, green beans, and maybe a handful of aubergine. The curry adapts itself so well that it feels like a different dish each time, yet always familiar.
The smell of the Thai Green Curry as it cooks is part of the experience. You know the kind—when the coconut milk gently bubbles away and the curry paste infuses everything with its heady aroma. It’s the kind of smell that draws people into the kitchen asking, “When will it be ready?” And honestly, it’s hard not to sneak a taste before serving.
Now, what to serve with the Thai green curry? Rice is the most obvious choice, and for good reason. A fluffy bowl of jasmine rice is perfect—it soaks up the curry and lets the flavours shine. But don’t stop there. Sticky rice adds a fun texture and feels more traditional, while brown rice makes the dish a little heartier and healthier if you want a nutty undertone.
If I’m feeling indulgent, I’ll make some garlic naan or roti to mop up the sauce. Not exactly Thai, I know, but that mix of cultures at the table is something I really enjoy. For a lighter touch, try serving the curry over rice noodles—it turns into a kind of soupy, slurpable comfort food that’s wonderfully satisfying.
To round out the meal, I like to add a crisp side. A cucumber salad with a light lime dressing works beautifully, offering a refreshing crunch that balances the richness of the curry. Alternatively, a platter of fresh spring rolls with herbs, lettuce, and a peanut dipping sauce can make the meal feel like a mini Thai feast at home.
The thing about Thai Green Curry is that it’s more than just dinner—it’s an experience. Each spoonful brings together creaminess, spice, and freshness in a way that lingers long after you’ve cleared the table. It’s the kind of dish that makes you want to slow down, breathe in the aromas, and savour each bite. Whether you’re cooking for yourself, your family, or a group of friends, it has that wonderful ability to feel both comforting and exotic at the same time.
So the next time you’re in need of a meal that warms both the belly and the heart, Thai Green Curry might just be the answer. Serve it with rice, noodles, or even bread, add a fresh salad or spring rolls on the side, and you’ll have a spread that turns an ordinary evening into something truly special.
Thai Green Curry is a bit of a tricky one for wine pairings because of its spice, creaminess and herbal freshness. But when you get the match right, the wine can really enhance the whole meal. Here are a few of the best options to me:
1. Off-dry Riesling
This is probably the most reliable choice. A slightly off-dry (not bone dry) Riesling has just enough sweetness to balance the spice, while its crisp acidity cuts through the richness of the coconut milk. The citrus and floral notes also echo the lemongrass and lime in the curry.
2. Gewürztraminer
Another classic pairing. Its aromatic, slightly sweet, and spicy character complements the heat of the curry and mirrors the fragrance of Thai herbs like basil and kaffir lime. It’s bold enough not to get lost against the curry’s punchy flavours.
3. Grüner Veltliner
If you prefer a dry white, this Austrian wine works beautifully. It has a peppery, citrusy freshness that plays well with green curry’s herbal and spicy notes, while the acidity refreshes the palate after each mouthful.
4. Sauvignon Blanc (New Zealand style)
Zesty and aromatic Sauvignon Blanc, particularly from Marlborough, highlights the green, herby flavours of the curry. Think lime, passionfruit, and grassy notes—it’s like another layer of freshness added to the dish.
5. Sparkling Wine
Don’t underestimate bubbles here! A dry Prosecco or Cava works well—the effervescence cools the spice and the lightness keeps the meal from feeling too heavy.
For red wine lovers, it’s a little trickier, but a chilled Beaujolais (Gamay grape) or a light Pinot Noir can work. Their low tannins and fruity character won’t clash with the spice, though they won’t be as seamless a match as a white.
Thai Green Curry
Ingredients
- 2 tbsp green curry paste
- 400 ml coconut milk
- 300 g chicken breast or thighs sliced thinly
- 100 g green beans trimmed or mange tout
- 1 medium red bell pepper sliced
- 1 tbsp fish sauce or soy sauce for vegetarian
- 1 tsp brown sugar
- 1 tbsp vegetable oil
- 5 leaves kaffir lime
- 1/4 bunch Thai basil leaves
- 1 large lime wedges
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant.1 tbsp vegetable oil, 2 tbsp green curry paste
- Pour in half the coconut milk and stir until the paste blends smoothly with it.400 ml coconut milk
- Add the chicken and cook for 3–4 minutes until it begins to turn opaque.300 g chicken breast
- Add the remaining coconut milk, fish sauce, sugar, green beans and red pepper. Stir well, then simmer for about 15 minutes until the chicken is fully cooked and the vegetables are tender.100 g green beans, 1 tbsp fish sauce, 1 tsp brown sugar, 1 medium red bell pepper
- Add the kaffir lime leaves and fresh basil just before serving.5 leaves kaffir lime, 1/4 bunch Thai basil leaves
- Serve the Thai Green Curry hot with steamed jasmine rice, sticky rice or rice noodles and garnish with lime wedges.1 large lime
19 comments
Absolutely perfect.
I’ve eaten Thai Green Curry at many restaurants, but making it at home with this recipe really blew me away. The balance of coconut creaminess and spice was spot on, and the chicken absorbed the flavours beautifully.
“I’d never tried Thai Green Curry before, and I’m so glad I started with this version. It’s creamy, fragrant, and not nearly as intimidating to make as I thought it would be.
It looked and tasted like something you’d order at a restaurant, but it was so straightforward to prepare.
This curry tasted even better the next day! I packed it for lunch with some rice, and the flavours had deepened overnight.
I served it with brown rice, and it was filling without being heavy. A really satisfying meal.
I loved experimenting with the flavours in this dish. The kaffir lime leaves and basil added such an exotic touch, and it was fun to step outside of my usual cooking routine.
This curry felt indulgent but still healthy thanks to all the veggies.
Simple ingredients, quick method, and an amazing result. That’s all I ask from a recipe, and this delivered big time.
The green chilli warmth, balanced with the coconut, was perfect.
Delicious
This was such a lifesaver for a weeknight dinner.
No fuss, just flavour.
It was quick to make, full of veg, and my whole family devoured it—even the kids.
Honestly, I might make double next time just for leftovers.
The colours in this curry were so beautiful—the bright green sauce, red pepper slices, and fresh basil on top.
The smell while this was cooking was heavenly—warm, fragrant, and homely.
I love a good kick of heat, and this curry delivered just the right amount without overpowering the rest of the flavours.
I served this to friends over the weekend, and they were all so impressed.