5 from 15 votes
5-Ingredient Thai Green Curry Recipe
This 5-Ingredient Thai Green Curry features green curry paste cooked in coconut milk, combined with your choice of protein—such as prawns or chicken—and fresh broccoli. The result is a creamy, spiced curry with vibrant green vegetables and a balance of savory, sweet, and aromatic flavors, easily served over jasmine rice and garnished with fresh herbs.
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings:
2
Calories:
815 kcal
Course:
Main Course
Cuisine:
Asian, Thai
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons green curry paste
- 1 can (14 oz) coconut milk divided, unsweetened, full-fat
- 1 pound prawn meat or your protein of choice* (shrimp, chicken thighs, or tofu, raw
- 14 ounces broccoli cut into bite-sized pieces (about 4 heaped cups, florets
- 1 to 2 tablespoons fish sauce , more to taste
- brown sugar to taste, or palm sugar, optional
To serve (optional)
- jasmine rice cooked
- fresh herbs Thai basil, shredded kaffir lime leaves, mint leaves or fresh cilantro, a handful
- Chili pepper sliced, fresh
Instructions
- Heat the oil in a large saucepan or wok over high heat and add the curry paste. Stir-fry until the paste is fragrant and the oil is absorbed – about 10 seconds.
- Reduce to medium heat and carefully add half of the coconut milk. Simmer for about 2 minutes, stirring often.
- Add the remaining coconut milk and 1 tablespoon of fish sauce. Taste and add sugar to preference – I add 1 tablespoon of sugar when using Mae Ploy green curry paste, but other brands may already be sweet enough.
- Add your chosen protein (shrimp, prawn, or chicken). Cook for a few minutes until the protein is mostly cooked – about 2 minutes for small shrimp or up to 5 minutes for large prawn tails or chicken thighs (see notes for more).
- Then, add the raw broccoli (or other quick-cooking veggies). Gently stir and simmer until your protein is cooked and the broccoli is bright green and tender – about another 3 to 5 minutes.
- Do a final taste test and add more fish sauce (or salt) – I add another 1 tablespoon.
- Serve the easy Thai green curry over rice or noodles, and top with fresh herbs, if desired.
Cup of Yum
Notes
- Use a quality store-bought green curry paste and adjust its amount to control spice level.
- Choose full-fat unsweetened coconut milk made for cooking, not beverage alternatives.
- Thaw frozen shrimp fully before cooking and cook protein until opaque before adding vegetables.
- Vegetables like broccoli can be swapped for alternatives such as snow peas or red bell peppers.
- For a vegetarian version, pan-fry tofu and replace fish sauce with light soy sauce; use curry paste without shrimp paste if needed.
Nutrition Information
Calories
815kcal
(41%)
Carbohydrates
27g
(9%)
Protein
56g
(112%)
Fat
59g
(91%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
362mg
(121%)
Sodium
1071mg
(45%)
Potassium
1786mg
(38%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
4791IU
(96%)
Vitamin C
186mg
(207%)
Calcium
306mg
(31%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 815
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 27g | 9% |
| Protein | 56g | 112% |
| Fat | 59g | 91% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 362mg | 121% |
| Sodium | 1071mg | 45% |
| Potassium | 1786mg | 38% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 4791IU | 96% |
| Vitamin C | 186mg | 207% |
| Calcium | 306mg | 31% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.