A Flexible Thai Green Curry

There’s something especially satisfying about a meal that’s equal parts reliable and flexible. Thai green curry is exactly that—it starts with a few pantry essentials, then opens up to whatever fresh vegetables or protein you have on hand. Rich and silky from coconut milk, brightened by herbs and lime, and full of gently cooked protein and vegetables, it’s a dish that feels more than the sum of its parts.

It begins with a few aromatic staples—ginger, garlic, green curry paste—and builds into a rich, herbaceous sauce with the help of coconut milk and stock. From there, it becomes entirely your own. This version uses chicken, which simmers gently in the curry until tender, but you could easily swap in fish, shrimp, or tofu—just be sure to add those later in the process, since they cook more quickly. Use whatever vegetables are in your fridge. Serve over jasmine rice. It’s a simple meal that delivers fresh, bold flavour with very little effort.

The quality of your pantry ingredients makes a noticeable difference here—especially in a recipe with so few ingredients in the base. Mae Ploy’s Thai green curry paste is intensely aromatic and full of bright green chilli, lemongrass, and galangal—it delivers bold flavour with just a few spoonfuls. Red Boat fish sauce is made with only anchovies and salt and aged for depth, giving you clean, savoury complexity without the harsh aftertaste of lower-grade sauces. And when it comes to coconut milk, look for brands without stabilizers or thickeners; a shake of the can should sound thick and sloshy—that's cream content worth using.

This is a recipe that welcomes substitutions, encourages balance, and rewards a little tasting as you go. It’s also easily made vegetarian or vegan, and the proportions scale up well for batch cooking or next-day lunches.

Here’s how to make it:

Note: This recipe calls for 3 tablespoons of Mae Ploy green curry paste, which gives the curry its signature heat and depth. It’s intentionally spicy—but once the coconut milk, stock, vegetables, and protein are added, the intensity mellows somewhat. Using less paste tends to flatten the flavour, so it’s best to keep the full amount and serve the curry over rice to round everything out.

A Flexible Thai Green Curry
Serves 4

1 tbsp canola or coconut oil
1 tbsp chopped garlic
1 tbsp chopped ginger
3 tbsp Mae Ploy Thai green curry paste
1 400 ml can coconut milk
1 cup homemade or sodium free chicken or veg stock
4 Makrut lime leaves and/or 1 stalk lemongrass (bruised with the flat of a knife and 
cut into 1-inch lengths)
2 tsp Red boat fish sauce, plus more to taste
2 tsp palm or light brown sugar, plus more to taste
1- 1 1/2 lb boneless chicken breasts or thighs, sliced 1/2-inch thick
4-6 cups sliced vegetables such as Asian eggplant, mushrooms, carrots, peppers,
snap or snow peas, broccoli and baby bok choy
lime juice to taste
Thai basil, cilantro and/or mint
crispy fried shallots

Method

1. In a medium pot, heat oil over medium heat. Add garlic, ginger, and curry paste. Sauté for 2–3 minutes until fragrant.

2. Stir in the coconut milk and stock, then add lime leaves and lemongrass (if using). Bring to a simmer and cook gently for 5 minutes to deepen the flavour.

3. Add fish sauce and sugar, and stir to combine.

4. Add chicken and vegetables in order of cooking time (and if this stresses you out, you can always simmer them individually, take them out once cooked and put them all them all back together at the end). Chicken thighs take the longest (about 14 min total) chicken breast only needs about 8-10 min. Add eggplant early, followed by carrots, broccoli, and delicate vegetables like bok choy or snow peas closer to the end. If using tofu, shrimp, or fish, add them in the final few minutes so they don’t overcook. You can watch a video we made of all this here.

5. Simmer until chicken is cooked through and vegetables are just tender.

6. Taste and adjust seasoning with lime juice, extra fish sauce, or sugar.

7. Serve hot over jasmine rice, topped with fresh herbs and crispy fried shallots.

Pro tip: Shake cans of coconut milk before buying. If the liquid inside is thick and heavy, it’s likely rich in coconut cream—and that’s exactly what you want.

Pro tip: You can find fresh lime leaves in large Asian grocery stores. Transfer them to a sealable bag and keep in your freezer - they'll be aromatic for many many months to come.

Prep tip: Think about the flavours of the ingredients you’re choosing—chicken, eggplants, and mushrooms will all add a meaty richness; carrots and red peppers add sweetness; bok choy, pea pods, and broccoli will all contribute to the “green” flavour. Try to create a balance where possible.