By Aditi Saraswat
January 16, 2026
Thai green curry is a perfect mix of flavours, freshness, and creaminess. Loaded with aromatic herbs, coconut milk, and vegetables, this curry is light but extremely comforting.
2 tbsp Thai green curry paste 1 tbsp vegetable oil 1 cup coconut milk (thick part preferred) 1 cup mixed vegetables (beans, bell peppers, baby corn) 200 g tofu or chicken, sliced 1 cup thin coconut milk or water 1 tbsp soy sauce or fish sauce 1 tsp sugar 4–5 Thai basil leaves ½ tsp kaffir lime leaves, shredded
In a pan, heat oil and fry the green curry paste gently until it turns fragrant and releases the herbal oils.
Add the thick coconut milk and cook on medium flame until it begins to split a little, making a rich, glossy base for the curry.
Add the tofu or chicken slices to this base and cook for a short while, so that the pieces are coated evenly with the green curry sauce.
Stir in the vegetables and pour in the coconut milk or water. Let it simmer on a low flame until everything turns soft but not mushy.
Season it with soy sauce, some sugar, and kaffir lime leaves. Adjust the salt and sweetness if required to balance the flavour.
Finish it with Thai basil leaves, simmer it again for a minute and serve it hot with steamed rice for a satisfying meal.