Easy Thai Green Curry Recipe – Ready in 25 Minutes

If you love Thai food but think it's too complicated to make at home, think again. This Thai green curry is creamy, fragrant, and full of flavour — and it comes together in about 25 minutes.

Using just a few fresh ingredients and the staples from our Thai Cooking Essentials Gift Set, you’ll get all the punchy, warming flavours of a proper Thai curry without needing a long shopping list or hard-to-find items.

This version is flexible, quick, and packed with the essentials: green curry paste, coconut milk, fish sauce, and palm sugar. Just add your favourite protein and a handful of vegetables, and you're good to go.

Why This Recipe Works

• Everything comes together in under 30 minutes
• You only need one pan and a few pantry staples
• It’s easy to customise based on what you have in the fridge
• Authentic Thai flavour from high-quality ingredients
• Recreate an authentic and delicious Thai experience

Ingredients (Serves 2–3)

From the Thai Cooking Essentials Gift Set:

• 2–3 tbsp Mae Ploy Green Curry Paste
• 1 can (165ml) Chaokoh Coconut Milk
• 1 tbsp Squid Brand Fish Sauce
• 1 tsp Thai Boy Coconut Palm Sugar

Fresh ingredients:

• 250g chicken breast or thighs (or tofu or prawns)
• 1 red pepper or courgette, thinly sliced
• A few fresh basil leaves (optional, for garnish)
• 1 chopped red chilli (optional, for extra kick of spice)
• Cooked jasmine rice, to serve

Method

1. Start the curry paste: Place a saucepan over medium heat. Add 2 to 3 tablespoons of green curry paste and stir it around for a minute or two until it smells amazing. The natural oils in the paste will do the job — no extra oil needed.
2. Pour in the coconut milk: Add the coconut milk and stir well until everything is smooth. Let it simmer for a few minutes so the flavours start to come together.
3. Add your protein and veg: Drop in your chicken (or tofu/prawns) and sliced vegetables. Let it all cook gently for around 10–12 minutes, or until everything is cooked through and tender.
4. Season it: Stir in the fish sauce and palm sugar. Taste it — if you like it hotter, add a bit more curry paste. Want it a little sweeter? Add a pinch more sugar. Adjust until it tastes just right to you.
5. Finish and serve: Add some fresh basil if you’ve got it. Serve up the curry with steaming jasmine rice and enjoy every bite.

Tips & Variations

• Use whatever vegetables you have on hand — mushrooms, green beans, aubergine, or baby corn all work well
• If using tofu, press it first so it soaks up the curry
• Add a squeeze of lime or chopped red chilli if you want extra zing

Cook It with Our Thai Cooking Essentials

This dish is built around the core Thai ingredients and flavours of our Thai Cooking Essentials Gift Set. With green curry paste, creamy coconut milk, savoury fish sauce, and rich palm sugar, it’s got everything you need to recreate Thai favourites at home.

👉 Shop the set here

Show us your version: Tried this recipe? Tag @morueats on Instagram — we’d love to see how it turned out!