Thai Green Curry
Feb 28, 2026 04:03 AM
This Thai green curry recipe is a restaurant-worthy weeknight dinner! It’s fresh, flavorful, and bright, yet it still comes together in 30 minutes thanks to an easy pantry shortcut: store-bought green curry paste.
Made with aromatic ingredients like green chilies, lemongrass, and makrut lime leaves, the curry paste is packed with bold flavor. Simmered in coconut milk with fresh ginger and lime juice, it creates a curry sauce that’s rich, fragrant, and a little bit sweet. I can’t say it’s better than my go-to Thai restaurant (sometimes, nothing but takeout will do), but it comes pretty darn close.
Ingredients:
- 2 tablespoons coconut oil
- 2 medium Chinese or Japanese eggplants
- Sea salt
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup Thai green curry paste
- 1 tablespoon fresh ginger matchsticks
- 1 cup water
- 7 ounces extra-firm tofu, cubed
- 1 red bell pepper, stemmed, seeded, and sliced
- 4 ounces snow peas
- 2 Fresno chiles or 4 Thai chiles, thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar, optional
- Tamari, to taste, optional
- Thai basil or fresh cilantro, for garnish
- Cooked rice, for serving
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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