Thai Green Curry

Thai Green Curry

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Doreen Fish


I have a little cookbook called Thai- Creative Cooking that has no author listed and it has been the best!!
I started Thai cooking from this book and every one has been outstanding and delicious!!
This is one of our favorites.


★★★★★ 1 vote

50 Min


  • 2 Tbsp
    green thai curry paste
  • 1/4 tsp
    shrimp paste
  • 2 c
    coconut milk
  • 1 Tbsp
    thai fish sauce
  • 1 Tbsp
  • 1 lb
    meat or fish
  • 2/3 c
    roasted peanuts
  • 2
    cinnamon sticks
  • 5
    cardamom pods
  • 2 tsp
    tamarind concentrate dissolved in 2 tbsp hot water

How to Make Thai Green Curry


  1. Place curry paste, shrimp paste, coconut milk, fish sauce, sugar, (if using shrimp and fish add later, if using beef or chicken add now)cinnamon and cardamom in a large saucepan and mix to combine. Bring to simmer over medium heat and simmer stirring occasionally uncovered for 40 mins or until meat is tender.If using fish or seafood add after it has simmered for about 30 mins so as not to overcook...especially shrimp. Bear in mind I have not used fish or seafood in this dish but my experience with cooking fish and seafood tells me that this is how it should be done.
    After the fish or seafood or meat is cooked add the tamarind mixture and cook for 5 mins longer.Remove cinnamon sticks and cardamom seeds before serving.
  2. We serve this ladled over jasmine rice!!

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