Homemade Thai Green Curry

Thai cuisine is one of my favourites and I always find myself craving the curries. When I used to make Thai curries at home, I would end up using the pre made store-bought sauces which although tasted good, sometimes had too much sugar (which I avoid, if you’ve been reading my posts). Eating out or ordering at a Thai restaurant also wasn’t much better of an option because their curries tend to be very sweet as well, and of course being the nutrition nerd that I am, I try to choose the healthier alternative and cook at home. So what’s a girl to do?

Make the curry from scratch, of course!

The fact that it takes not more than half an hour is a HUGE plus too. The sauce itself takes only minutes in the blender. I’ve used this sauce for both vegetarian and chicken curries.

Let’s get started!

For the sauce:


  • 1Lime (juiced and zested)
  • 3Green Chili Pepper (seeds removed)
  • 1 tbspGinger (fresh, grated)
  • 1/2 cupCilantro (roughly chopped)
  • 1/2 cupBasil Leaves (roughly chopped)
  • 1 tspCumin
  • 1 tspFish Sauce
  • 1 tbspCoconut Oil (melted)

To create the sauce, add the lime juice, lime zest, chili peppers, ginger, cilantro, basil, cumin, fish sauce and coconut oil into a blender or food processor. Blend until fully combined and thick.

Now if you want to make Thai Green curry chicken using this sauce, here’s what you’d do.

  • 454 gramsChicken Breast (cut into cubes)
  • 1 1/4 cupsOrganic Coconut Milk (full fat, canned)
  • 1Yellow Bell Pepper (sliced)

Add the green curry sauce to a pan over medium heat along with the chicken and cook for 3 to 4 minutes. Add the coconut milk and bell pepper, reduce the heat to medium-low and simmer for 15 minutes. Remove, serve and enjoy!

Thai Green curry (from scartch)
Thai Green Curry with chicken

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