An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp.  A fast and easy weeknight dinner that can be made in 30 minutes!  Use store-bought green curry paste or make your own homemade green curry paste. Video.

Thai Green Curry with vegetables and tofu -a fast and easy vegetarian weeknight dinner! #thaigreencurry #greencurry #greencurrytofu

This delicious and authentic recipe for Thai Green Curry is one of my favorites- keep it simple with store-bought green curry paste  or for a fun authentic experience, make your own homemade green curry paste from scratch- either way, you’ll love it!

What I love about this Thai Green Curry recipe is how versatile it is. You can make it totally plant-based, loaded up with veggies and tofu, or add chicken or shrimp. The secret is the flavorful base- the green curry sauce! And today I’d walk you through how to make this super flavorful!

Thai Green Curry Video

Thai Green Curry Ingredients

Favorite Green Curry Paste

3 Expert Tips:

  • Start with a flavorful Green Curry Paste, and make sure to stir-fry it first to release the flavors
  • Add kaffir lime leaves to the broth
  • Garnish with Thai Basil leaves

How to make Thai Green Curry

stir frying the green curry paste

Step one:

Stir Fry the curry paste: Whether you are using homemade curry paste or store-bought green curry paste, one way to bring out the flavor is to stirfry the green curry paste in a little oil first, before adding any liquid or coconut milk. This will intensify the flavor and add a delicious depth.

Here I’ve used the homemade curry paste from the previous post, which honestly takes only a few minutes to make once you have the ingredients. But it requires a trip to the Asian Market.

Which I know is not convenient for everyone, and trust me, I actually do stock store-bought green curry paste in my pantry and have no problem using it. (This is my favorite brand.)

If using store-bought curry paste- saute a shallot first, then add the paste.

green curry paste and broth in a pot

Step Two

Add the broth or stock and all prepped veggies. Add the kaffir lime leaves– optional but elevates.

sliced eggplant

Thinly sliced eggplant, bell pepper, and tofu right into the curry sauce to simmer. I usually just put them in raw, like they do in Thailand. Of course, you can add other quick-cooking veggies, like snow peas, zucchini, or mushrooms etc.

Other veggies to add to Thai Green Curry

  • peas or snow peas
  • asparagus
  • baby spinach
  • green beans
  • mushrooms
  • zucchini or summer squash

Step three

Simmer/ steam the veggies (covered) in the broth until tender. Cutting them small ensures faster cooking time. Check after a few minutes.

Step four

Prep the tofu (or chicken or shrimp). Cut the tofu into 3/4-inch cubes- and wait to add with the coconut milk.

If substituting chicken for the tofu -slice the chicken breast into very thin small strips  (1/4 inch thick) that way it will cook very quickly – and add the chicken to the broth with the veggies. 

If adding shrimp, wait to add with the coconut milk.

tofu cubes

Step five

Once the veggies are just tender add the coconut milk.

Taste and season the green curry sauce with fish sauce, salt and sugar (or honey) and a squeeze of lime. Find the balance. Remember you’ll be serving this over rice, so you’ll want this quite flavorful.

Add the tofu or shrimp and just gently simmer until tofu is warmed through and or shrimp curl up a bit and turn pink.

Don’t over boil the coconut milk or you’ll lose the lovely sweetness. 

 

An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp.  A fast and easy weeknight dinner that can be made in 30 minutes!  Use store-bought green curry paste or make your own homemade green curry paste.

Step five

Garnish with Thai basil ( which adds the BEST flavor! ).

TIP: Thai basil is one herb I always try to plant in a pot (usually found at farmers’ markets) because you can’t always find it at the regular grocery store – it is mostly found in Asian markets.

An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp.  A fast and easy weeknight dinner that can be made in 30 minutes!  Use store-bought green curry paste or make your own homemade green curry paste.

How to serve Thai Green Curry

Serve the flavorful Thai Green Curry over rice, garnish with Thai Basil and a lime wedge.  Leftovers will keep up to 4 days in the fridge.

More Thai Recipes you may like

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An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp.  A fast and easy weeknight dinner that can be made in 30 minutes!  Use store-bought green curry paste or make your own homemade green curry paste.

30-Minute Thai Green Curry Recipe

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Main, vegetarian main
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Description

An easy authentic recipe for Thai Green Curry with eggplant and your choice of tofu, chicken or shrimp.  A fast and easy weeknight dinner that can be made in 30 minutes!  Use store-bought green curry paste or make your own homemade green curry paste.


Ingredients

Scale

Other additions or substitutions:  snow peas, asparagus, green beans, zucchini, mushrooms, fresh chopped spinach leaves

Serve over rice or black rice


Instructions

  1. Set the rice to cook if using.
  2. Heat oil in a heavy bottom pot or dutch oven over medium heat, and saute the shallot. Turn your fan on, and stir-fry green curry paste for 2-3 minutes. Add the broth or stock and scrape up all those delicious browned bits. Add the kaffir lime leaves, and veggies, bring to simmer and cover. (Feel free to add chicken now if using.)
  3. Once veggies are just tender ( 3-5 minutes) stir in the coconut milk,  salt, sugar and fish sauce.
  4. Add the tofu ( or shrimp) and bring to a gentle simmer, simmering uncovered until tofu is warmed through (and shrimp is cooked- pink and curled) Try to prevent this from coming to a hard boil – a gentle simmer will help preserve the coconut’s sweetness.
  5. Add a squeeze of lime and taste, adding more lime if needed. If you need more sweetness, add more sugar.  More depth, add salt or fish sauce. Find your balance. 😉
  6. TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty/flavorful side.
  7. Add the fresh basil leaves and serve with lime wedges over rice.

Notes

If using store-bought green curry – keep in mind- all brands vary in heat and salt levels. You may not need as much salt and perhaps less fish sauce– so add both to taste.  Bump up the flavor with sauteed chopped shallots (saute first, then stir fry with the curry paste) and add kefir lime leaves and a few slices of galangal to the curry sauce. My favorite brands are Maesri (in a can) and Mae Ploy – available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end.

If substituting chicken for the tofu, thinly slice it (1/4 inch thick slices) and add it directly to the stock or broth or feel free to poach it separately in salted water or broth for just a few minutes before adding to the curry sauce.

Nutrition

  • Serving Size: -calculated without the rice
  • Calories: 279
  • Sugar: 6 g
  • Sodium: 1648.1 mg
  • Fat: 21.9 g
  • Saturated Fat: 12.1 g
  • Carbohydrates: 14 g
  • Fiber: 3.6 g
  • Protein: 8.6 g
  • Cholesterol: 0 mg

Keywords: Authentic Thai Green Curry Recipe, Thai Green curry, Green curry recipe tofu, green curry chicken, Thai green curry recipe, green curry with vegetables, green curry with eggplant

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I’ve tried a number of green curry recipes before and this is definitely the best! Spicy but well-balanced. And chopping the eggplant thinly helps it to cook quickly.

  2. I just made it for dinner today . It turned out well . A few suggestions . If you are using Messeri only 2tsps. It is pretty spicy. . My veggies especially eggplant took a very long time to cook . Almost 20to 25 mins . Because after you add the coconut milk it takes longer . Otherwise it is a great recipe . You have to make sure the veggies are cooked well . My family loved it.

    1. Hi Rohini- Glad this turned out well for you- perhaps try slicing the eggplant/veggies thinner the next time? They really only need 5-10 minutes to cook when sliced thin.

  3. Made this dish several times with excellent results using regular aubergine slices cut into quarters of even smaller if using a large one.

  4. Delish, easy – avoids the slight bitterness that fried eggplant can have. Used oyster sauce instead of fish sauce – still good. Would be better with some shallot as suggested.

  5. I absolutely love Thai food and always thought it was difficult and required a lot of skill. This was very easy to make and exceeded my wildest dreams. That trip to the Asian Market to get lime leaves was absolutely worth it to give it that authentic taste!
    My husband loved it equally and we are putting it on our regular recipes list – also as a way to use up any left over veggies or ripe veggie garden veggies that won’t cover a full meal! Thanks so much!

  6. I did a similar version it was amazing! I had a question though how much water/stock do you put in? An how long do you wait for the coconut to to reduce? I was gong to try the Sous Vide method an take from book SOUS VIDE AT HOME.. See the variation I can get.

  7. Excellent recipe. We all loved it. But I made minor changes: — added water, tamarind for sour taste & no fish sauce.

  8. Tasty, comforting easy and quick to make green curry! Warning, I used the whole can of store bought Maesri green curry and it was insane spicy. My husband couldn’t eat it. Next time 1 quarter of a 4 oz can is probably enough.

    1. Oh dear! Sorry Flora, yes it is spicy- I should have noted. OK, I have updated the recipe, thanks for pointing this out and please tell your husband sorry.

      1. You are so kind! I have a higher spice threshold so I’m gladly eating the leftovers. 🙂 Thank you for this easy tasty recipe. I will definitely make it again and tweak accordingly! This recipe is delish, thanks!