Thai Green Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

78 g	4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
	1 quantity homemade green curry paste ((Note 1))
6 g	2 large garlic cloves (, minced)
4 g	2 tsp fresh ginger (, finely grated)
	1 tbsp lemongrass paste ((Note 2))
27 g	2 tbsp vegetable oil
240 g	1 cup (250ml) chicken or vegetable broth, low sodium
400 g	400 g/14oz coconut milk (, full fat (Note 4))
11 g	1 - 3 tsp fish sauce *
8 g	1 - 3 tsp white sugar *
1 g	1/8 tsp salt *
	6 kaffir lime leaves (, torn in half (Note 5))
350 g	350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
	2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
218 g	1 1/2 cups snow peas (, small, trimmed)
16 g	16 Thai basil leaves ((Note 8))
	Juice of 1/2 lime (, to taste)
	Crispy fried Asian shallots (, high recommended (Note 9))
	Thai basil or cilantro/coriander (, recommended)
	Green or red chillies slices (, optional)
	Steamed jasmine rice

Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I just made this 6X for a large crowd. It came out soo soo well scaled up. I’ve made the regular quantitity a few times and that gave me the confidence to scale up. It was gobbled up with little leftovers and lots of compliments. Thank you Nagi! Recipe choices” — a cook, 5★

“I've cooked many green currys and none of them compare to this recipe. This is almost exactly what it tastes like at my favorite thai restaurant which sadly is now located over an hour away from me. So I've been longing for a recipe that gets me as close to t” — a cook, 5★