Dinner

Thai green curry

Name: Thai green curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: AU-Asian
Ingredients: 4–6 tbsp Thai green curry paste (Maesri recommended) OR 1 quantity homemade paste; 2 large garlic cloves, minced (if using jar paste); 2 tsp finely grated ginger (if using jar paste); 1 tbsp lemongrass paste (if using jar paste); 2 tbsp vegetable oil; 250 ml (1 cup) low-sodium chicken or vegetable stock; 400 g full-fat coconut milk; 1–3 tsp fish sauce; 1–3 tsp white sugar; ⅛ tsp salt (homemade paste only); 6 kaffir lime leaves, torn in half; 350 g boneless skinless chicken thigh, sliced; 2 small Japanese eggplants, 1 cm slices (or zucchini); 1½ cups snow peas, trimmed; 16 Thai basil leaves; Juice of ½ lime; Jasmine rice, to serve

Serves 4 Prep 15 min Cook 20 min Total 35 min

If you searched for thai green curry and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 4. Budget about 15 min to prep and 20 min to cook or bake, roughly 35 min all up, across 17 ingredients and 6 method steps. The character of the dish comes from Thai green curry paste OR 1 quantity homemade paste, garlic cloves and finely grated ginger. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Use it for weeknight dinners when you still want something proper, then serve straight from the pan with a simple salad or mash. Feeds a small table as written; bump quantities if you are feeding a crew. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. Method opens with: “Heat oil over medium-high. Fry curry paste (plus garlic, ginger and lemongrass if using a jar) 2–3 minutes unt…”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Notes

Putting it together for Thai green curry: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
From our tested tip, expanded: Frying the paste is the step that makes jar curry taste fresh. Full-fat coconut milk only. Green curry is meant to be spicy and saucy, not thick like a stew. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Before the heat goes on, line up Thai green curry paste OR 1 quantity homemade paste, garlic cloves and finely grated ginger and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (4), a clear bench saves more time than any gadget.
Shopping and mise en place: read the full ingredient list once before you start. For Thai green curry, Thai green curry paste OR 1 quantity homemade paste and garlic cloves are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.