Easy Thai Green Curry (5-Ingredient Recipe)

The five key ingredients for this green Thai curry are:

• Green curry paste: I use store-bought green curry paste (specifically, Mae Ploy brand). You can use other brands, but keep in mind that they may vary in spiciness, saltiness, and sweetness. You can also use homemade green curry paste. Simply adjust the amount of curry paste and use fish sauce (or salt) and sugar to balance the flavours.
• Coconut milk: Use unsweetened coconut milk for cooking, not the milk alternative. Look for a brand that only contains coconut and water. I use the Thai coconut milk that comes in cartons (like Aroy D). You’ll find them at Asian grocery stores. But canned coconut milk is perfectly fine too!
• Prawns, chicken, or tofu: You can use any of these proteins in this curry. Simply adjust the cooking time as indicated in the recipe.
• Broccoli: I like to use broccoli for its vibrant green colour and accessibility. But you can also use other vegetables like snow peas, red bell pepper, or bamboo shoots. Or add cooked sweet potato cubes or even eggplant!
• Fish sauce: When I first set out to create a five-ingredient curry recipe, fish sauce did not make the cut. But, I quickly realised that without it, Thai curry simply does not taste like authentic Thai food (so I had to trade sweet potato for the fish sauce). However, if you are unable to use fish sauce, you can substitute it with salt or light soy sauce (which will, unfortunately, turn the curry brown).

In addition to the five key ingredients, I also use a few basic pantry staples:

• Neutral oil: I use vegetable oil for this recipe, but you can also use olive oil or coconut oil.
• Sugar (optional): This is optional but adds a touch of sweetness to balance out the flavours. You can use brown sugar, palm sugar, coconut sugar, or maple syrup. I’ve even seen some recipes adding a handful of golden raisins for a touch of sweetness!

Step 1: Heat the vegetable oil in a large saucepan or wok over high heat. Add the curry paste and stir-fry until the paste is fragrant and the oil is absorbed – about 10 seconds.

Step 2: Reduce to medium heat and carefully add half of the coconut milk. Simmer for about 2 minutes, stirring often, until the coconut milk starts to turn green with the curry paste.

Step 3: Add the remaining coconut milk and one tablespoon of fish sauce. Taste and add sugar to preference. I recommend starting with half a tablespoon of sugar.

I typically add one tablespoon of fish sauce when using Mae Ploy green curry paste, but adjust according to your taste.

Step 4: Add your chosen protein (shrimp, prawn, or chicken) and cook for a few minutes until the protein is mostly cooked. This takes about 2 minutes for small shrimp or up to 5 minutes for large prawn tails or chicken thighs.

Step 5: Add the raw broccoli (or other quick-cooking veggies) and gently stir. It will look like a lot of broccoli, but they’ll reduce in size and release moisture to make more sauce. Simmer until your protein is fully cooked and the broccoli is bright green and tender – about 3 to 5 minutes.

If you want to add vegetables that require longer cooking, like sweet potatoes and eggplant, it is best to pan-fry the veggies before you start with the green curry sauce and add the cooked veggies at this stage to warm through.

Step 6: Do a final taste test and add more fish sauce or salt as needed. The exact amount depends on the type of curry paste you use. I add another half tablespoon for Mae Ploy brand.

Serve the easy green Thai curry over rice or noodles and top with fresh herbs and chillies, if desired.

Refrigerate leftovers in an airtight container for up to three days.