How to Make a Great Thai Green Curry

Thai green curry in a bowl.
Image by Huahom, c/o Pixabay.


  1. Heat the oil in a wok, heavy metal-bottomed skillet or large frying pan until it is hot but not smoking.

  2. Add the Thai green curry paste and sugar and cook over a fairly high heat for about a minute, stirring in the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.

  3. Add the coconut milk, fish sauce and/or soy sauce and bring to a simmer. Cook for 25–30 minutes until it thickens slightly and there is a slight browning. Try not to overdo this!

  4. Stir in the coriander and lime juice.

  5. Check the seasoning, adding more fish sauce or soy sauce if needed but go easy as both can mask the real flavours of the other spices. Fish sauce is a must I think to be honest.

  6. The curry is now best left to sit for a few minutes so the sauce becomes creamier.

  7. Serve with bowls of fragrant Thai jasmine rice to soak up all that flavour.

The recipe was first discussed in 2010 but has been brought up to date to reflect changing tastes.

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