25 Spicy Green Curry Recipes for Every Occasion

You’re about to embark on a flavorful journey that will spice up your mealtime routine! Our roundup of 25 Spicy Green Curry Recipes for Every Occasion is packed with vibrant, aromatic dishes that promise to delight your taste buds. Whether you’re craving a quick weeknight dinner or a festive feast, these recipes are your ticket to a world of bold flavors. Let’s dive in and discover your next favorite dish!

Thai Green Curry with Chicken

Amidst the bustling flavors of Thai cuisine, the green curry stands out with its vibrant hue and harmonious blend of spicy, sweet, and savory notes. This version, featuring tender chicken and crisp vegetables, is a comforting yet exotic dish that promises to transport your senses straight to the streets of Bangkok.

Ingredients

• 1 lb chicken breast, sliced into thin strips (for quicker cooking)
• 2 tbsp green curry paste (adjust to taste for heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 cup chicken broth (low-sodium recommended)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (to balance the heat)
• 1 cup bamboo shoots, drained (adds crunch)
• 1 red bell pepper, sliced (for color and sweetness)
• 1/2 cup Thai basil leaves (regular basil can substitute)
• 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add green curry paste to the skillet, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and cook until the mixture begins to simmer, about 3 minutes.
4. Add chicken strips to the skillet, ensuring each piece is coated with the curry mixture, and cook until the chicken is no longer pink, about 5 minutes.
5. Stir in the remaining coconut milk, chicken broth, fish sauce, and brown sugar, bringing the mixture to a gentle boil.
6. Add bamboo shoots and red bell pepper, reducing the heat to low, and simmer for 10 minutes to allow the flavors to meld.
7. Remove the skillet from heat and fold in Thai basil leaves, letting them wilt slightly from the residual heat.

Just before serving, taste and adjust the seasoning if necessary. The curry should boast a creamy texture with a perfect balance of spicy, sweet, and umami flavors. Serve it over steamed jasmine rice for a complete meal that’s as visually appealing as it is delicious.

Vegetable Green Curry with Tofu

Whisking together the vibrant hues and aromatic spices, this Vegetable Green Curry with Tofu is a symphony of flavors that promises to transport your senses to the lush landscapes of Thailand. Perfect for a cozy dinner, it’s a dish that balances heat, sweetness, and umami in every spoonful.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 cup green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 2 cups mixed vegetables (bell peppers, zucchini, and carrots recommended)
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add green curry paste and sauté for 2 minutes, stirring constantly to release its aromas.
3. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add cubed tofu and mixed vegetables, simmering for 10 minutes until vegetables are tender but still crisp.
5. Stir in brown sugar and soy sauce, adjusting the sweetness and saltiness to your preference.
6. Remove from heat and fold in fresh basil leaves and lime juice for a bright finish.

Finished with a flourish, this curry boasts a creamy texture punctuated by the tender crunch of vegetables and the soft bite of tofu. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal that’s as nourishing as it is delightful.

Green Curry Shrimp with Bamboo Shoots

Whisking together the vibrant flavors of Thailand, this Green Curry Shrimp with Bamboo Shoots is a harmonious blend of spicy, sweet, and savory, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 can (14 oz) bamboo shoots, drained and rinsed (for a fresher taste, opt for fresh bamboo shoots if available)
• 2 tbsp green curry paste (adjust to taste for spice level)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (adjust to taste)
• 1 cup Thai basil leaves (regular basil can substitute in a pinch)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, thinly sliced (adds a sweet crunch)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the green curry paste to the skillet and stir constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the fish sauce and brown sugar, stirring until the sugar is completely dissolved.
5. Incorporate the bamboo shoots and red bell pepper, simmering for 5 minutes until the vegetables are tender but still crisp.
6. Gently add the shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
7. Stir in the Thai basil leaves just before removing from heat, allowing them to wilt slightly.

Now, the Green Curry Shrimp with Bamboo Shoots is ready to delight your senses. The shrimp are perfectly tender, nestled in a creamy, aromatic sauce with a hint of sweetness and a kick of heat. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Beef Green Curry with Thai Eggplant

Zesty and aromatic, this Beef Green Curry with Thai Eggplant is a symphony of flavors that brings the vibrant essence of Thai cuisine right to your kitchen. Perfectly balanced with creamy coconut milk, tender beef, and the unique bitterness of Thai eggplants, it’s a dish that promises to transport your senses.

Ingredients

• 1 lb beef sirloin, thinly sliced (for quicker cooking)
• 2 cups coconut milk (shake can well before opening)
• 1/4 cup green curry paste (adjust to taste)
• 1 cup Thai eggplants, quartered (soak in water to prevent browning)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1/2 cup basil leaves, loosely packed (Thai basil preferred for authenticity)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced (adds a sweet crunch)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add green curry paste to the pot, stirring constantly for 30 seconds to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer for 2 minutes.
4. Add the sliced beef, ensuring each piece is coated with the curry mixture, and cook until the beef is no longer pink, about 3 minutes.
5. Stir in the remaining coconut milk, Thai eggplants, and red bell pepper, bringing the mixture back to a simmer.
6. Season with fish sauce and palm sugar, adjusting the balance to your preference, and simmer for 10 minutes until the eggplants are tender.
7. Remove from heat and fold in the basil leaves, allowing the residual heat to wilt them slightly.

Silky and rich, the curry boasts a harmonious blend of spicy, sweet, and savory notes, with the Thai eggplants adding a delightful texture contrast. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Green Curry Fish with Lime Leaves

Lusciously aromatic and vibrantly flavored, this Green Curry Fish with Lime Leaves is a testament to the delicate balance of Thai cuisine, where each ingredient plays a pivotal role in creating a harmonious dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 lb white fish fillets (such as cod or halibut), cut into 1-inch pieces
• 1 can (14 oz) coconut milk (use full-fat for creamier texture)
• 2 tbsp green curry paste (adjust to taste)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar
• 1 cup chicken or vegetable broth (low-sodium recommended)
• 6 kaffir lime leaves, torn (or 1 tbsp lime zest as substitute)
• 1 red bell pepper, sliced (adds sweetness and color)
• 1/2 cup Thai basil leaves (regular basil can be used in a pinch)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 lime, juiced (for finishing)

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add green curry paste to the skillet and stir constantly for 30 seconds to release its aromas.
3. Pour in coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add fish sauce and brown sugar, stirring until the sugar dissolves completely.
5. Incorporate chicken broth and lime leaves, then bring the mixture to a boil before reducing heat to low.
6. Gently add fish pieces and red bell pepper to the skillet, ensuring they are submerged in the curry.
7. Simmer uncovered for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
8. Stir in Thai basil leaves and lime juice just before removing from heat.
9. Serve immediately over steamed jasmine rice for a complete meal.

Just as the lime leaves infuse the curry with their citrusy perfume, the tender fish and crisp bell peppers offer a delightful contrast in textures. For an extra touch of elegance, garnish with thinly sliced lime rounds and a sprinkle of fresh basil.

Green Curry Pork with Sweet Potatoes

Gracefully balancing the robust flavors of Thai green curry with the subtle sweetness of tender pork and earthy sweet potatoes, this dish is a harmonious blend of comfort and sophistication. Perfect for a cozy weeknight dinner or an impressive weekend feast, it’s a versatile recipe that promises to delight the palate with every bite.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes (for tender bites)
• 2 tbsp green curry paste (adjust for heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 cups sweet potatoes, peeled and cubed (about 1 medium)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (to balance the heat)
• 1 cup chicken broth (low-sodium recommended)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup basil leaves, torn (for garnish)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add pork cubes and sear until browned on all sides, approximately 5 minutes, to build flavor.
3. Stir in green curry paste and cook for 1 minute, until fragrant, to release its aromatics.
4. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes, allowing flavors to meld.
6. Add sweet potatoes and continue to simmer for another 15 minutes, or until potatoes are fork-tender.
7. Adjust seasoning with additional fish sauce or sugar if needed, for a perfect balance of sweet, salty, and spicy.
8. Garnish with torn basil leaves before serving, adding a fresh, aromatic finish.

Best enjoyed when the pork is melt-in-your-mouth tender and the sweet potatoes have absorbed the rich, spicy curry. Serve over steamed jasmine rice or with a side of crisp, blanched greens for a complete meal that’s as nourishing as it is flavorful.

Green Curry Duck with Pineapple

Yieldingly tender and bursting with vibrant flavors, this Green Curry Duck with Pineapple is a harmonious blend of rich, spicy, and sweet notes, perfect for elevating your weeknight dinner to a gourmet experience.

Ingredients

• 1 lb duck breast, skin-on (score the skin to render fat)
• 1 cup coconut milk (full-fat for creamier texture)
• 2 tbsp green curry paste (adjust for heat preference)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tbsp brown sugar (balances the curry’s heat)
• 1/2 cup Thai basil leaves (add at the end for freshness)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add duck breast, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same skillet, reduce heat to medium-low. Add green curry paste and sauté for 1 minute until fragrant.
3. Pour in coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
4. Add pineapple chunks, fish sauce, and brown sugar. Stir well and simmer for 5 minutes, allowing flavors to meld.
5. Slice the duck breast thinly and return to the skillet, simmering for an additional 2 minutes to warm through.
6. Remove from heat and stir in Thai basil leaves just before serving.

Succulent duck slices swim in a creamy, aromatic curry, with pineapple adding a sweet contrast. Serve over jasmine rice or with a side of steamed vegetables for a complete meal that delights the senses.

Green Curry Lamb with Peas

Zesty and vibrant, this Green Curry Lamb with Peas is a symphony of flavors that brings a touch of elegance to your weeknight dinner. The tender lamb, enveloped in a fragrant green curry sauce, pairs beautifully with the sweetness of peas, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes (for tenderness)
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 cup frozen peas (no need to thaw)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (balances the heat)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup water (as needed for consistency)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the lamb cubes to the skillet, searing on all sides until browned, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Reduce the heat to medium and stir in the green curry paste, cooking for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the curry paste and lamb. Bring to a gentle simmer.
5. Add the fish sauce and brown sugar, stirring until the sugar is dissolved. Simmer for 10 minutes, allowing the flavors to meld.
6. Stir in the frozen peas and water, adjusting the latter if a thinner sauce is desired. Cook for an additional 5 minutes until the peas are tender. Tip: Taste and adjust seasoning with more fish sauce or sugar if needed.
7. Remove from heat and let stand for 2 minutes before serving. Tip: The sauce will thicken slightly upon standing.

Creamy and aromatic, this Green Curry Lamb with Peas offers a delightful contrast of textures, from the succulent lamb to the crisp peas. Serve it over steamed jasmine rice or with a side of crusty bread to soak up the flavorful sauce for a truly memorable meal.

Green Curry Mushroom with Coconut Milk

Perfectly balancing the earthy depth of mushrooms with the creamy richness of coconut milk, this Green Curry Mushroom dish is a testament to the harmonious blend of flavors and textures that Thai cuisine is celebrated for.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 2 cups sliced mushrooms (cremini or button, for best texture)
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp sugar (to balance the flavors)
• 1/2 cup Thai basil leaves (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced mushrooms to the skillet, sautéing until they begin to soften and brown slightly, approximately 5 minutes.
3. Stir in the green curry paste, coating the mushrooms evenly, and cook for another minute to release the aromas.
4. Pour in the coconut milk, stirring to combine with the curry paste and mushrooms, then bring the mixture to a gentle simmer.
5. Add the fish sauce and sugar, stirring well to incorporate, and let the curry simmer for 10 minutes, allowing the flavors to meld.
6. Remove from heat and garnish with Thai basil leaves before serving.

Hearty and aromatic, this Green Curry Mushroom with Coconut Milk offers a velvety texture and a complex flavor profile that pairs wonderfully with steamed jasmine rice or crispy roti for a satisfying meal.

Green Curry Squash with Chickpeas

Just as the summer reaches its peak, our Green Curry Squash with Chickpeas emerges as a vibrant, comforting dish that marries the earthy sweetness of squash with the rich, aromatic spices of green curry. Perfect for a cozy dinner or a sophisticated lunch, this recipe promises a delightful balance of flavors and textures.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 cup diced butternut squash (about 1/2-inch cubes)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced butternut squash to the skillet, sautéing for 5 minutes until slightly softened.
3. Stir in green curry paste, coating the squash evenly, and cook for 1 minute to release the aromas.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Reduce heat to low, cover, and let simmer for 15 minutes, or until the squash is fork-tender.
6. Add chickpeas to the skillet, stirring gently to combine, and simmer uncovered for 5 minutes to heat through.
7. Finish with lime juice, stirring to incorporate, then remove from heat.
8. Garnish with chopped cilantro before serving.

This dish boasts a creamy texture with a hint of spice, perfect over steamed jasmine rice or with a side of crusty bread to soak up the flavorful sauce. The squash and chickpeas create a hearty base, while the green curry and lime add a refreshing zing that elevates the entire meal.

Green Curry Lentil with Spinach

Elevate your weeknight dinner with this Green Curry Lentil with Spinach, a dish that marries the earthy depth of lentils with the vibrant, aromatic spices of green curry, all while being enveloped in the tender embrace of fresh spinach.

Ingredients

• 1 cup dried green lentils, rinsed and drained (for a quicker cook time, soak for 30 minutes)
• 2 tbsp green curry paste (adjust to taste for spice level)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 2 cups fresh spinach, loosely packed (baby spinach works best)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (for a more pronounced flavor, increase to 3 cloves)
• 1 tsp grated ginger (fresh is preferred for brightness)
• 2 cups vegetable broth (low-sodium to control saltiness)
• 1 tbsp lime juice (adds a refreshing zing)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
4. Mix in the green curry paste, ensuring it’s well combined with the onion mixture, about 30 seconds.
5. Pour in the coconut milk and vegetable broth, stirring to incorporate all the ingredients.
6. Add the rinsed lentils, bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until lentils are tender but not mushy.
7. Once the lentils are cooked, stir in the fresh spinach and lime juice, cooking just until the spinach wilts, about 2 minutes.
8. Season with salt to taste, starting with 1/4 tsp and adjusting as needed.

Generously ladle this comforting curry into bowls, where the creamy coconut milk and tender lentils create a harmonious base, punctuated by the slight bite of spinach. Serve over steamed jasmine rice or with a side of naan for a complete meal that’s as nourishing as it is flavorful.

Green Curry Chicken Wings with Basil

Unveiling a dish that marries the fiery zest of green curry with the comforting crunch of chicken wings, this recipe promises a culinary adventure. Infused with aromatic basil, it’s a bold twist on a classic favorite, perfect for those seeking to elevate their appetizer game.

Ingredients

• 2 lbs chicken wings (preferably fresh, for better texture)
• 1/4 cup green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (to balance the heat)
• 1/2 cup fresh basil leaves (Thai basil preferred, but any will do)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lime, juiced (for a fresh finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the wings to perfection.
2. In a large bowl, toss the chicken wings with vegetable oil until evenly coated, ensuring each wing is lightly covered for crispiness.
3. Arrange the wings on a baking sheet in a single layer, avoiding overcrowding to promote even cooking, and bake for 25 minutes.
4. While the wings bake, combine green curry paste, coconut milk, fish sauce, and brown sugar in a saucepan over medium heat, stirring until the mixture is smooth and begins to simmer, about 5 minutes.
5. Once the wings are golden and crispy, remove them from the oven and toss them in the green curry sauce until fully coated.
6. Return the sauced wings to the baking sheet and bake for an additional 10 minutes, allowing the flavors to meld and the sauce to slightly caramelize.
7. Garnish with fresh basil leaves and a squeeze of lime juice before serving, adding a burst of freshness to the dish.

Heirloom in flavor yet modern in presentation, these wings boast a sticky, savory glaze with a hint of sweetness and a spicy kick. Serve them atop a bed of jasmine rice or with a side of crisp cucumber slices to balance the heat, making each bite a harmonious blend of textures and tastes.

Green Curry Crab with Glass Noodles

Amidst the bustling flavors of Thai cuisine, Green Curry Crab with Glass Noodles stands out as a harmonious blend of spicy, sweet, and savory, enveloping tender crab meat and slippery noodles in a vibrant, aromatic sauce.

Ingredients

• 1 lb fresh crab meat (preferably lump, for texture)
• 4 oz glass noodles (soaked in warm water for 10 minutes, then drained)
• 2 cups coconut milk (full-fat for creaminess)
• 3 tbsp green curry paste (adjust to spice preference)
• 1 tbsp fish sauce (or to taste)
• 1 tsp sugar (balances the heat)
• 1 cup Thai basil leaves (torn, for garnish)
• 2 kaffir lime leaves (thinly sliced, for aroma)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add green curry paste to the pan, stirring constantly for 30 seconds to release its fragrance.
3. Pour in coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add crab meat, gently folding it into the sauce to avoid breaking the lumps, and cook for 2 minutes.
5. Stir in fish sauce and sugar, adjusting the seasoning to your liking, then add the drained glass noodles.
6. Continue to simmer for another 3 minutes, allowing the noodles to absorb the flavors.
7. Remove from heat and sprinkle with Thai basil and kaffir lime leaves for a fresh, aromatic finish.

Yielded with each bite is a delightful contrast of textures—the silkiness of the noodles against the succulent crab, all bathed in a sauce that’s as complex as it is comforting. Serve in shallow bowls to showcase the vibrant green hue, perhaps with a wedge of lime on the side for an extra zing.

Green Curry Scallops with Snow Peas

Gracefully balancing the richness of coconut milk with the vibrant heat of green curry paste, this dish transforms succulent scallops and crisp snow peas into a symphony of flavors that dance on the palate.

Ingredients

• 1 lb fresh scallops, patted dry (for better searing)
• 1 cup snow peas, trimmed (or substitute with sugar snap peas)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 2 tbsp green curry paste (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fish sauce (for depth of flavor)
• 1 tsp brown sugar (to balance the heat)
• 1/2 cup fresh basil leaves (Thai basil preferred)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the scallops to the skillet, ensuring they are not touching, and sear for 2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add the green curry paste. Stir for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the curry paste, then add the fish sauce and brown sugar. Simmer for 3 minutes to meld the flavors.
5. Add the snow peas to the skillet and cook for 2 minutes until bright green but still crisp.
6. Return the scallops to the skillet, spooning the sauce over them, and cook for an additional 1 minute to warm through.
7. Stir in the fresh basil leaves just before serving to retain their vibrant color and aroma.

Tender scallops and crisp snow peas are enveloped in a creamy, aromatic sauce that’s both rich and refreshing. Serve over steamed jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful curry.

Green Curry Lobster with Corn

Exquisite in its complexity yet comforting in its familiarity, this Green Curry Lobster with Corn marries the richness of seafood with the vibrant flavors of Thai cuisine, creating a dish that’s both luxurious and approachable.

Ingredients

• 1.5 lbs lobster tails, shelled and deveined (fresh or thawed if frozen)
• 2 cups corn kernels (fresh or frozen)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 3 tbsp green curry paste (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken stock (low-sodium preferred)
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp brown sugar
• 1/2 cup Thai basil leaves (lightly packed)
• 1 red bell pepper, thinly sliced (for color and crunch)

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add green curry paste to the skillet, stirring constantly for 1 minute to release its aromas.
3. Pour in coconut milk, chicken stock, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, allowing flavors to meld.
4. Add lobster tails to the skillet, spooning the sauce over them. Cover and cook for 6 minutes, or until lobster is opaque and firm.
5. Stir in corn kernels and red bell pepper, cooking uncovered for an additional 3 minutes, until vegetables are just tender.
6. Remove from heat and fold in Thai basil leaves, letting the residual heat wilt them slightly.

Hearty yet refined, this dish boasts a perfect balance of sweet, spicy, and savory notes, with the lobster remaining tender and succulent. Serve it over steamed jasmine rice to soak up the aromatic sauce, or alongside a crisp green salad for a lighter meal.

Green Curry Rabbit with Carrots

Whisking together the vibrant flavors of Thai cuisine with the rustic charm of game, this dish marries tender rabbit pieces with the creamy, aromatic embrace of green curry, punctuated by the sweet crunch of carrots.

Ingredients

• 1.5 lbs rabbit, cut into serving pieces (substitute with chicken if preferred)
• 1 cup carrots, sliced into 1/4-inch rounds (for even cooking)
• 2 tbsp green curry paste (adjust for heat preference)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp sugar (to balance the flavors)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup water (as needed to adjust consistency)
• Fresh basil leaves for garnish (adds a fresh, aromatic finish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the green curry paste to the pot, stirring constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
4. Add the rabbit pieces to the pot, ensuring they are fully submerged in the curry mixture. Simmer uncovered for 25 minutes, or until the rabbit is tender.
5. Stir in the carrots, fish sauce, and sugar, cooking for an additional 10 minutes until the carrots are just tender.
6. If the curry is too thick, add water, 1/4 cup at a time, until the desired consistency is reached.
7. Remove from heat and garnish with fresh basil leaves before serving.

Velvety in texture with a harmonious blend of spicy, sweet, and savory notes, this green curry rabbit is best served over steamed jasmine rice to soak up the rich sauce. For an extra touch of elegance, accompany with a side of crisp, lightly pickled vegetables.

Green Curry Venison with Wild Rice

Amidst the bustling culinary scene, a dish that marries the robustness of game with the aromatic allure of Thai cuisine stands out—green curry venison with wild rice, a symphony of flavors that promises to transport your palate to uncharted territories.

Ingredients

• 1 lb venison, cubed (for tender bites, opt for loin or leg)
• 1 cup wild rice (rinsed to remove any bitterness)
• 2 tbsp green curry paste (adjust to taste for heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken broth (low-sodium recommended)
• 1 tbsp fish sauce (for umami depth)
• 1 tsp brown sugar (balances the heat)
• 1/2 cup bamboo shoots, sliced (adds crunch)
• 1/4 cup Thai basil leaves (for a fresh, aromatic finish)

Instructions

1. In a medium pot, bring 2 cups of water to a boil, add wild rice, reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and water is absorbed.
2. Heat vegetable oil in a large skillet over medium-high heat. Add venison cubes and sear until browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add green curry paste and sauté for 1 minute until fragrant. Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
4. Return the venison to the skillet, add bamboo shoots, and simmer on low heat for 20 minutes, allowing the flavors to meld and the venison to become tender.
5. Stir in Thai basil leaves just before serving to retain their vibrant color and aroma.

Just as the wild rice offers a nutty contrast to the creamy curry, the venison’s richness is beautifully offset by the dish’s vibrant spices. Serve this exquisite meal in shallow bowls, garnished with extra basil leaves for a touch of elegance.

Green Curry Quail with Grapes

Kickstarting a culinary journey that marries the exotic with the familiar, this Green Curry Quail with Grapes offers a symphony of flavors that dance between spicy, sweet, and savory. Perfect for those seeking to elevate their dinner repertoire, this dish promises an unforgettable dining experience.

Ingredients

• 4 quails, cleaned and patted dry (for even browning)
• 1 cup seedless grapes, halved (red or green, for a pop of color)
• 2 tbsp green curry paste (adjust to taste for heat)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (to balance the heat)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup chicken stock (for depth of flavor)
• Fresh basil leaves (for garnish, Thai basil preferred)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add quails to the skillet, skin side down, and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same skillet, reduce heat to medium and add green curry paste. Cook, stirring constantly, until fragrant, about 1 minute.
4. Pour in coconut milk, chicken stock, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
5. Return quails to the skillet, cover, and simmer on low heat until quails are cooked through, about 20 minutes.
6. Add halved grapes to the skillet during the last 5 minutes of cooking to warm through without losing their shape.
7. Garnish with fresh basil leaves before serving to add a fresh, aromatic touch.

Glistening with a rich, creamy sauce and punctuated by the burst of sweet grapes, this dish is a testament to the beauty of contrast. Serve it over a bed of jasmine rice to soak up every last drop of the flavorful curry, or alongside a crisp, green salad for a lighter touch.

Green Curry Pheasant with Apples

Fusing the bold flavors of Thai green curry with the subtle sweetness of apples, this Green Curry Pheasant with Apples is a dish that promises to transport your taste buds to new heights. Perfect for a sophisticated dinner party or a cozy night in, it’s a testament to the beauty of combining unexpected ingredients.

Ingredients

• 1 pheasant, cut into pieces (or chicken as a substitute)
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 2 apples, cored and sliced (use a firm variety like Granny Smith)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar
• 1 cup chicken stock (homemade preferred for depth of flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup fresh basil leaves (Thai basil if available)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the pheasant pieces to the skillet, browning them on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add the green curry paste, stirring for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the curry paste, then add the chicken stock, fish sauce, and brown sugar, bringing the mixture to a simmer.
5. Return the pheasant pieces to the skillet, covering and simmering on low heat for 25 minutes, or until the pheasant is tender.
6. Add the sliced apples to the skillet, cooking for an additional 5 minutes until just softened.
7. Stir in the fresh basil leaves just before serving, allowing them to wilt slightly.

Velvety in texture with a harmonious blend of spicy, sweet, and savory notes, this dish is best served over a bed of jasmine rice to soak up the luxurious sauce. For an extra touch of elegance, garnish with thinly sliced apple and a sprig of basil.

Green Curry Turkey with Cranberries

Savory and slightly sweet, this Green Curry Turkey with Cranberries is a festive twist on traditional curry dishes, blending the warmth of Thai spices with the tartness of cranberries for a uniquely American holiday flavor profile.

Ingredients

• 1 lb ground turkey (for a leaner option)
• 1 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 cup fresh cranberries (or frozen, thawed)
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp brown sugar (adjust to sweetness preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 cup chicken broth (low-sodium preferred)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Stir in the green curry paste and cook for 1 minute to release its aromas.
4. Pour in the coconut milk and chicken broth, stirring to combine, then bring to a gentle simmer.
5. Add the cranberries, fish sauce, and brown sugar, stirring well. Simmer for 10 minutes, or until the cranberries begin to burst and the sauce thickens slightly.
6. Tip: For a smoother sauce, blend half of the mixture before adding the cranberries.
7. Tip: If the curry is too thick, add a little more chicken broth to reach your desired consistency.
8. Tip: Taste and adjust the seasoning with more fish sauce or brown sugar as needed.
9. Remove from heat and garnish with chopped cilantro before serving.

Kaleidoscopic in flavor, this dish offers a creamy texture punctuated by the pop of cranberries, perfect served over jasmine rice or with a side of roasted vegetables for a complete meal.

Green Curry Goose with Chestnuts

Harmoniously blending the rich, earthy flavors of chestnuts with the bold, aromatic spices of green curry, this dish offers a luxurious twist on traditional poultry recipes. Perfect for a festive dinner or a cozy night in, it promises to transport your senses to the heart of Southeast Asia with every bite.

Ingredients

• 1 whole goose, about 10 lbs (ensure it’s thoroughly cleaned and patted dry)
• 2 cups chestnuts, peeled and roasted (or pre-packaged for convenience)
• 3 tbsp green curry paste (adjust to taste for spice level)
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fish sauce (adds depth; substitute with soy sauce if vegetarian)
• 1 cup chicken stock (homemade or low-sodium preferred)
• 1 bunch fresh basil leaves (Thai basil for authenticity)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for roasting.
2. Heat vegetable oil in a large, oven-proof skillet over medium heat. Sear the goose on all sides until golden brown, about 5 minutes per side. Tip: This step locks in the juices.
3. Remove the goose and set aside. In the same skillet, sauté the green curry paste for 1 minute until fragrant.
4. Pour in the coconut milk, fish sauce, and chicken stock, stirring to combine. Bring to a gentle simmer.
5. Return the goose to the skillet, adding chestnuts around it. Cover and transfer to the oven. Roast for 2 hours, basting every 30 minutes. Tip: Basting ensures the meat stays moist.
6. Check for doneness; the goose should be tender and the internal temperature reach 165°F (74°C).
7. Garnish with fresh basil leaves before serving. Tip: The basil adds a fresh contrast to the rich flavors.

Best enjoyed with the succulent goose meat falling off the bone, enveloped in a creamy, spicy curry sauce that’s perfectly balanced by the sweetness of chestnuts. Serve over jasmine rice or with a side of steamed vegetables for a complete meal that’s as visually stunning as it is delicious.

Green Curry Bison with Sweet Corn

On a quest for a dish that marries the robustness of bison with the delicate sweetness of corn, this Green Curry Bison with Sweet Corn emerges as a culinary masterpiece. Its vibrant flavors and aromatic spices promise a dining experience that’s both exotic and comforting.

Ingredients

• 1 lb bison meat, cut into 1-inch cubes (for a leaner option)
• 1 cup sweet corn kernels (fresh or frozen)
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tbsp fish sauce (for umami depth)
• 1 tsp sugar (to balance flavors)
• 1/2 cup basil leaves (Thai basil preferred for authenticity)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the bison cubes to the skillet, searing on all sides until browned, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Stir in the green curry paste, coating the bison evenly, and cook for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer. Tip: Simmering too vigorously can cause the coconut milk to separate.
5. Add the sweet corn, fish sauce, and sugar, stirring to incorporate. Simmer for 10 minutes, allowing the flavors to meld.
6. Remove from heat and fold in the basil leaves just before serving. Tip: Adding basil at the end preserves its vibrant color and aroma.

Unveil a dish where the tender bison melts in your mouth, contrasted by the crisp sweetness of corn, all enveloped in a creamy, spicy curry. Serve it over steamed jasmine rice or with a side of crusty bread to soak up the luxurious sauce.

Green Curry Elk with Wild Mushrooms

Harmoniously blending the robust flavors of wild game with the aromatic spices of Thai cuisine, this Green Curry Elk with Wild Mushrooms offers a sophisticated twist on a classic dish. Perfect for those seeking to elevate their culinary repertoire, it promises a delightful interplay of textures and tastes.

Ingredients

• 1 lb elk meat, cubed (substitute with beef for a more accessible option)
• 2 cups wild mushrooms, sliced (such as chanterelles or morels, for an earthy depth)
• 1 can (14 oz) coconut milk (full-fat recommended for creaminess)
• 2 tbsp green curry paste (adjust to taste for heat preference)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken stock (homemade or low-sodium preferred)
• 1 tbsp fish sauce (for umami; adjust to taste)
• 1 tbsp brown sugar (to balance the heat)
• 1/2 cup basil leaves, torn (Thai basil ideal, but sweet basil works)
• 1 lime, juiced (for a bright finish)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the cubed elk meat to the skillet, searing on all sides until browned, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Lower the heat to medium, add the green curry paste, and stir for 1 minute until fragrant.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
5. Add the sliced wild mushrooms to the skillet, simmering for 5-7 minutes until they begin to soften. Tip: The mushrooms should retain a slight bite for texture.
6. Stir in the fish sauce and brown sugar, adjusting the amounts to achieve a balanced flavor profile.
7. Finish by adding the torn basil leaves and lime juice, stirring just until the basil wilts, about 1 minute. Tip: Adding the lime juice off the heat preserves its vibrant acidity.

Zesty and rich, this dish boasts a velvety sauce that clings to the tender elk and mushrooms, offering a perfect harmony of spice, sweetness, and acidity. Serve it over steamed jasmine rice or with a side of crispy roti to soak up every last drop of the flavorful curry.

Green Curry Wild Boar with Pears

Mastering the art of balancing bold flavors and subtle sweetness, this dish combines the rich, gamey depth of wild boar with the delicate, floral notes of pears, all enveloped in a vibrant green curry sauce that’s as visually stunning as it is delicious.

Ingredients

• 1 lb wild boar, cut into 1-inch cubes (substitute with pork if unavailable)
• 2 tbsp green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 pears, peeled and sliced (firm varieties like Bosc work best)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar
• 1 cup chicken stock (low sodium preferred)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup fresh basil leaves, torn (Thai basil preferred for authenticity)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add wild boar cubes to the skillet, searing on all sides until browned, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Reduce heat to medium, push meat to one side, and add green curry paste to the empty space. Toast the paste for 1 minute, stirring constantly to release its aromas.
4. Pour in coconut milk, stirring to combine with the curry paste. Add chicken stock, fish sauce, and brown sugar, bringing the mixture to a gentle simmer.
5. Return the seared wild boar to the sauce, covering and simmering on low heat for 45 minutes, or until the meat is tender. Tip: Stir occasionally to prevent sticking.
6. Add sliced pears to the skillet, simmering uncovered for an additional 10 minutes, or until pears are soft but still hold their shape.
7. Finish with lime juice and torn basil leaves, stirring gently to incorporate. Tip: Taste and adjust seasoning with more fish sauce or lime juice if needed.

A harmonious blend of textures awaits, from the tender wild boar to the soft yet slightly crisp pears, all coated in a creamy, aromatic sauce. Serve over steamed jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful curry.

Green Curry Kangaroo with Sweet Potatoes

Venturing into the realm of exotic meats, this dish combines the lean, gamey richness of kangaroo with the creamy sweetness of sweet potatoes, all enveloped in a vibrant green curry sauce. Perfect for those looking to spice up their dinner routine with something unexpectedly delightful.

Ingredients

• 1 lb kangaroo meat, cut into 1-inch cubes (substitute with beef if unavailable)
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (14 oz) coconut milk (shake well before opening)
• 2 tbsp green curry paste (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chicken stock (low sodium preferred)
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves (Thai basil preferred for authenticity)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the kangaroo meat cubes to the skillet, searing on all sides until browned, about 3-4 minutes total. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Remove the meat from the skillet and set aside on a plate. In the same skillet, add the green curry paste, stirring for 30 seconds until fragrant.
4. Pour in the coconut milk and chicken stock, stirring to combine with the curry paste. Bring to a simmer.
5. Add the sweet potatoes to the skillet, covering and simmering for 10 minutes, or until the potatoes are just tender. Tip: Test with a fork; they should offer slight resistance.
6. Return the kangaroo meat to the skillet, adding fish sauce and brown sugar. Simmer uncovered for another 5 minutes, allowing the flavors to meld.
7. Stir in the fresh basil leaves just before serving, letting them wilt slightly. Tip: Adding basil at the end preserves its vibrant color and aroma.

Finished with a flourish, this dish presents a harmonious blend of textures—tender kangaroo, soft sweet potatoes, and a silky curry sauce. Serve over jasmine rice to soak up the flavorful sauce, or alongside a crisp green salad for contrast.

Conclusion

Ready to spice up your mealtime? Our roundup of 25 Spicy Green Curry Recipes offers something for every occasion, from quick weeknight dinners to festive gatherings. Each dish promises a burst of flavor that’s sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow curry enthusiasts to enjoy.