Thai green curry recipes (30)

Fragrant Thai green curry paste transforms chicken and plump miniature aubergines and courgettes into an exotic meal, with the minimum of preparation. For a real treat, serve the curry with creamy coconut rice. Delicious!

Recipe by: Jan Cutler

When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.

Recipe by: heymrleej

This is fast, delicious and very versatile. You can add pretty much anything to the sauce that isn't too strongly-flavored. I love putting in deep-fried tofu and a selection of veggies like mushrooms, carrots, mange tout and spinach, but you can add chicken, beef, firm-fleshed fish, prawns... anything! This recipe makes for a dish with a spicy kick, if you prefer mild food, reduce the amount of chillies. The sauce itself is vegan, so if you add tofu, you can have a delicious vegan meal.

Recipe by: cherrytreeleaf

This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to wash up afterwards.

Recipe by: Esmee

This is my version of a Thai green chicken curry. I know some versions use aubergine but I like to use green peppers, courgette, peas and green beans.

Recipe by: nmgill