The EASIEST Thai Green Curry you will EVER make. Fragrant, creamy, sweet and spicy, this recipe has all the right flavours for a sensational Thai Green Curry dish. Best of all, you don’t have to start from scratch. Using my recommended store-bought pastes (l have 2 good brands for you to choose from), you’ll have a green curry that tastes amazing!
I will admit that a Thai Green Curry made from scratch will always taste superior to a paste that comes in a jar. The problem is time. For a quick Thai Green Curry, a good store-bought paste will do the job magnificently.
Choosing a good store bought Thai Green Curry Paste
Trialling a huge number of different Thai Green Curry pastes from the supermarket seemed like a very daunting undertaking.
To make the job easier l did two things:
- 1 consulted with a Thai friend who uses a brand called Mae Ploy. It’s available in Asian grocery stores and on Amazon. As yet, l haven’t seen it in supermarkets. It costs $5.99 for a 400 g / 14 oz container, and what you don’t use you can freeze.
- I also researched if anyone else had compared brands. A big thank you to Rachel from rachelcooksthai who did all the hard work by trialling 6 different brands. Among the most popular were Mae Ploy (Yay!!) and another brand called Maesri. Maesri is available in supermarkets, Asian grocery stores and Amazon. It costs $1.45 per tin.
Comparing Mae Ploy and Maesri Green Curry Pastes
There’s little that separates Maesri and Mae Ploy. Both are fragrant and have a good depth of green curry flavour. If l were to split hairs, l would say that Mae Ploy is a little saltier and has more heat. If you like your curry to be more intense, then Mae Ploy may the one for you.
Enhancing the Flavour of Store Bought Curry Paste
There’s no reason why you can’t add fresh ingredients to your store bought curry paste. I use onion and garlic to elevate the flavour of my curry paste and add that element of freshness.
My choice of veggies is Asian (Japanese) eggplants and green beans. Here are some alternatives that also go nicely in this curry: snow peas, button mushrooms, red capsicum / red bell pepper, zucchini/courgette, baby corn, broccoli and cauliflower. In other words, use what you’ve got!
Turning Down the Heat
Asian cooking is a beautiful balance of flavours; sweet, sour, salty, bitter and spicy. If you find that your curry is a little too hot for your liking, you can cool it down by adding extra lime juice and/or sugar.
Having made Thai Green Curries with either Maesri or Mae Ploy, l find it hard to say which l prefer. I love them both!
PS Ok, maybe Mae Ploy is my favourite!
Preparation Time: 15 minutes
Cooking Time: 20 – 22 minutes
- 2 tbsp vegetable oil
- 1/2 medium brown onion, finely diced
- 2 tsp grated garlic
- 3 – 4 tbsp Thai Green Curry Paste (note 1)
- 1 cup / 250 ml of either chicken stock, vegetable stock or water
- 400 ml / 14 oz coconut milk
- 5 Kaffir Lime leaves, very thinly sliced
- 100 g / 3.5 oz green beans, cut into 3 cm / 1″ lengths
- 400 g / 14 oz chicken thigh fillet (skinless, boneless and slice thinly) (see photo)
- 2 – 3 small slender eggplants sliced in 1 cm / 1/2 ” rounds (note 2)
- 1 tsp fish sauce
- 1 tsp white sugar
- juice of 1 lime (you may not use all)
- large handful of coriander leaves
- Heat oil in a pot over medium – high heat.
- Add the finely diced onion and saute until soft (5 minutes), then add the garlic and cook for a further 30 seconds.
- Add the curry paste and fry for 2 – 3 minutes. It will look a bit dry but that’s ok.
- Pour in the chicken stock and coconut milk. Mix to dissolve the curry paste.
- Add the green beans and Kaffir Lime leaves. Simmer over medium heat for 3 minutes (the beans need a bit of time to soften).
- Add the chicken and continue to simmer for a further 5 minutes.
- Toss in the eggplants. Cook for 5 minutes or until eggplants begin to soften.
- HAVE A TASTE. Add the fish sauce, juice of half lime to start with, and sugar. Taste again and adjust to your own liking (note 3). Stir through half of the coriander leaves.
- Remove pot from the heat. Serve over steamed rice. Top with remaining coriander leaves.
- Curry Paste – l use either the whole can of Maesri Curry Paste or 2 – 3 tbsp of Mae Ploy (remember Mae Ploy has more heat).
- Asian (Japanese eggplants) are long, slender and are perfect for a curry. You could substitute with regular eggplants but try to pick smaller ones. It’s best to have some of the skin on each piece so eggplant doesn’t turn into mush.
- It is important to taste the curry before you add the fish sauce, lime juice and sugar. Once you put them in, you can’t take them out. I prefer to add these ingredients last, particularly the lime juice as l think it maintains it’s freshness. If you want to tone down the heat, add more lime juice and sugar.