How to Make Authentic Thai Green Curry at Home

Thai green curry — Gaeng Keow Wan — is named for its vivid green color, which comes from fresh green chilies, Thai basil, and kaffir lime leaves. It is one of the most aromatic curries in Thai cuisine, lighter in heat than red curry but rich with herbal complexity.

The secret to a great green curry is not technique — it is ingredients. The quality of your curry paste and coconut milk will determine everything. At PIN Family Mart, we carry a carefully selected range of authentic Thai curry pastes and premium coconut milk, imported directly from Thailand.

To make green curry for four people, you will need: two tablespoons of green curry paste, one 400ml can of premium coconut milk, 500g of your protein of choice (chicken, tofu, or shrimp work beautifully), one cup of Thai eggplant or zucchini, a handful of fresh Thai basil leaves, two kaffir lime leaves, one tablespoon of fish sauce, and one teaspoon of palm sugar.

Begin by heating a tablespoon of oil in a wok over medium-high heat. Add the curry paste and fry for one to two minutes until fragrant — this step is essential to bloom the spices and develop depth of flavor. Pour in half the coconut milk and stir to combine, then add your protein and vegetables. Pour in the remaining coconut milk, season with fish sauce and palm sugar, and simmer for ten to fifteen minutes.

Finish with fresh Thai basil and torn kaffir lime leaves. Serve over jasmine rice — Thai Hom Mali jasmine rice gives the best result. The fragrance of the rice paired with the herbal richness of the curry is, simply put, one of the great pleasures of Thai cooking.

All ingredients mentioned in this recipe — green curry paste, premium coconut milk, fish sauce, palm sugar, and jasmine rice — are available at PIN Family Mart on Central Avenue, Downtown St. Petersburg.