Easy Thai Green Curry Recipe Filled With Creaminess

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Embark on a culinary adventure with our Thai Green Curry Recipe, a zesty symphony of flavors that dances on your palate. Fresh, aromatic herbs and fiery green chilies blend into a fragrant paste, providing the soul of this vibrant dish. Coconut milk swirls in, adding a creamy richness, while an assortment of crisp vegetables and tender protein complete the melody. Each bite is a burst of Thai authenticity, promising a delicious journey through the heart of Southeast Asia.

Thai Green Curry, a jewel of Thailand’s rich culinary tradition, intrigues gastronomes worldwide with its harmony of flavor and texture. Within its emerald gravy lies a tantalizing world of ingredients, each contributing to the character of this beloved dish. 

Thai Green Curry Soup

The curry’s enchanting aroma wafts through the air, gently inviting you to explore its vibrant personality. Underneath the surface, layers of complexity and sophistication await, teasing your palate with every spoonful. 

Delicately balancing sweet coconut milk with fiery chilies and aromatic Thai herbs, this recipe promises an unforgettable journey through Thailand’s food culture. Whether you’re a seasoned chef or a curious food lover, mastering the nuances of this tantalizing recipe can bring an exotic touch to your kitchen. 

Ready to immerse yourself in the art of Thai cuisine? Let’s embark on a flavor-packed adventure, exploring the magic and mystery of Thai Green Curry.

What Is Thai Green Curry?

Thai Green Curry, or “Gaeng Keow Wan,” is a renowned Thai dish with a vibrant, creamy, and spicy sauce. The green hue stems from fresh green chilies, which provide the base for the curry paste. 

This paste also features lemongrass, galangal, kaffir lime leaves, cilantro, and other aromatic herbs. The paste is then simmered with coconut milk and proteins like chicken or tofu. 

Seasoned with fish sauce and palm sugar, it’s a harmonious blend of heat, sweetness, and creaminess, typically served with steamed jasmine rice.

Thai Green Curry Soup

Can You Vary The Thai Green Curry With Other Ingredients? 

Thai Green Curry is a flexible recipe that can be easily adapted to suit various dietary needs:

  1. Keto Substitute traditional sugar with a keto-friendly sweetener like erythritol or stevia. Be sure to use a high-fat, low-carb coconut milk, and lean proteins like chicken or fish.
  2. Paleo Stick to all-natural ingredients for the curry paste and avoid processed foods. Use coconut sugar as a sweetener and serve with cauliflower rice instead of regular rice.
  3. Gluten-Free The original Thai Green Curry recipe is naturally gluten-free. However, ensure that the fish sauce or any premade curry paste you use contains no hidden gluten.
  4. Whole30 Avoid sugar and replace the soy sauce with coconut aminos. Pair the curry with compliant proteins and lots of veggies.
  5. Vegetarian Swap out the protein for tofu or a variety of vegetables. Replace fish sauce with soy sauce or tamari.
  6. Vegan Use tofu or a range of colorful vegetables as your protein, and replace the fish sauce with a vegan fish sauce substitute or soy sauce.
Ingredient tips

Recipe Directions

  1. Prepare ingredients: Chop protein and vegetables, mince curry paste, and gather all other ingredients.
  2. Add curry paste, protein, and vegetables to the soup maker.
  3. Pour in coconut milk, ensuring it doesn’t exceed the MAX line.
  4. Add lime leaves, fish sauce (or soy sauce), and palm sugar. Stir well.
  5. If needed, top up with hot water but not above the MAX line.
  6. Securely close the soup maker and select the smooth setting.
  7. Once cooked and blended, carefully remove the lid and stir. Adjust seasoning.
  8. Ladle into bowls, garnish with Thai basil (optional) and serve.
  9. Optional: Add more curry paste or chilies for spice. Use tofu or veggies for a vegan option. Experiment with bamboo shoots or mushrooms for added flavor.
Recipe Direction

Variations, Add-Ons And Toppings


  • Protein: You can use chicken, beef, tofu, prawns, or fish. Each lends a unique flavor and texture to the soup.
  • Vegetarian/Vegan: Use tofu or a variety of vegetables like bell peppers, bamboo shoots, and zucchini for a vegan or vegetarian version. Replace the fish sauce with a vegan substitute or soy sauce.
  • Spiciness: Adjust the heat level to your liking. Add more green curry paste or fresh green chilies for an extra kick, or use fewer for a milder soup.


  • Vegetables: Add a variety of veggies for more texture and nutritional value. Consider mushrooms, snow peas, baby corn, or eggplant.
  • Herbs: Infuse additional flavors with herbs like coriander or mint leaves. These can be added during the cooking process or as garnish.
  • Noodles: For a more filling meal, add rice noodles or glass noodles to your soup.


  • Fresh Herbs: Garnish with fresh Thai basil, coriander, or mint leaves for a pop of freshness and color.
  • Chilies: Sliced red or green chilies can add a vibrant touch and extra heat.
  • Lime Wedges: Serving lime wedges on the side allows everyone to add a squeeze of citrus to brighten the flavors.
  • Crushed Peanuts: For a bit of crunch and depth of flavor, sprinkle some crushed peanuts on top.
  • Bean Sprouts: These add a nice crunch and are a traditional garnish for many Thai dishes.
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Can I Make Thai Green Curry In A Slow Cooker Or Instant Pot?

The Thai Green Curry Soup can be easily adapted for both a slow cooker and an Instant Pot.

Slow Cooker

  • Add all the ingredients except for the coconut milk and garnish to your slow cooker.
  • Cook on low for 6-7 hours or on high for 3-4 hours.
  • An hour before the end of cooking, add in the coconut milk and stir well.
  • Before serving, use an immersion blender to smooth the soup if you prefer a creamier consistency.
  • Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh Thai basil leaves.

Instant Pot

  • Set your Instant Pot to sauté mode. Add the Thai Green Curry paste and sauté for a minute to release the flavors.
  • Add your protein and vegetables, and sauté for a few minutes until the protein is browned.
  • Add in the remaining ingredients except for the coconut milk and garnish.
  • Close the lid and set the Instant Pot to high pressure for about 10 minutes.
  • Once done, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
  • Open the lid, add in the coconut milk and stir well. Use an immersion blender to smooth the soup if you prefer a creamier consistency.
  • Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh Thai basil leaves.
Thai Green Curry Soup

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought broth in your Thai Green Curry Soup, but there are a few things to consider.

Store-Bought Broth

  • This is a great time-saving option. Choose a high-quality broth that matches your protein (chicken broth for chicken curry, vegetable broth for a veggie or tofu version, etc.). Look for low-sodium versions to control the salt level in your soup better.

Homemade Broth

  • Making your own broth allows you to control the ingredients and flavors. You can make a rich, flavorful broth using leftover bones, vegetables, and herbs. Homemade broth can be made in large quantities and frozen in portions for later use.
Thai Green Curry Soup

How To Serve ?

Thai Green Curry Soup is wonderfully versatile when it comes to serving. Here are some suggestions to make the most out of your meal:

  • Rice: Traditionally, Thai Green Curry is served with jasmine rice. The rice’s mild, slightly sweet flavor pairs beautifully with the rich and spicy curry. For a healthier option, consider brown rice or even cauliflower rice for a low-carb version.
  • Noodles: Thai Green Curry Soup could also be served over noodles. Rice noodles or glass noodles would complement the soup well.
  • Bread: While not traditional, serving your Thai Green Curry Soup with a side of crusty bread can be a delicious way to enjoy it, especially if the soup is on the thicker side.
  • Garnish: Don’t forget the garnishes. Fresh Thai basil, cilantro, a squeeze of lime juice, and a few slices of red chili can elevate your soup. These garnishes add freshness and brightness to the dish.
  • Accompaniments: Serve the soup with additional condiments on the side, like extra fish sauce, sliced chilies, or crushed peanuts, allowing everyone to adjust their own bowl to their liking.
  • Presentation: Serve the soup in deep bowls to keep it hot for longer. The vibrant green color of the soup contrasts well with a plain white bowl, making it visually appealing.
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Perfect Side Dishes

  • Jasmine Rice: This fragrant, slightly sticky rice is the traditional accompaniment to Thai curries and makes a perfect side for sopping up the flavorful soup.
  • Spring Rolls: Crispy vegetable spring rolls would make a wonderful contrast in texture to the creamy soup.
  • Thai Salad: A light, refreshing Thai salad with crisp veggies and a tangy, sweet-and-sour dressing can balance the richness of the curry soup.
  • Satay Skewers: Grilled chicken, beef, or tofu skewers served with a peanut dipping sauce would complement the spicy flavors of the soup.
  • Stir-Fried Vegetables: A simple side of stir-fried vegetables, seasoned with garlic and soy sauce, can add a nice contrast in texture and flavor.
  • Pad Thai: If you’re serving the soup as part of a larger Thai meal, Pad Thai, a classic noodle dish, could be a great addition.
  • Thai Iced Tea: A sweet and creamy Thai iced tea can help cool the palate and complements the spiciness of the soup.
Thai Green Curry Soup

Storage And Make Ahead

  • Make Ahead: Prepare the curry paste in advance and store it in an airtight container in the refrigerator for up to a week.
  • Freeze: Cooked green curry can be frozen for up to three months. Portion it into freezer-safe containers for easy reheating.
  • Reheat: When ready to serve, simply thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
  • Storage: Store leftover curry in a sealed container in the fridge for up to three days, ensuring it’s cooled completely before refrigerating.
Thai Green Curry Soup

What Can We Do With Leftovers? 

Leftover Thai Green Curry Soup is versatile and can be repurposed into several delicious meals:

  • Reheat and Eat: The flavors deepen over time, making the leftovers even more delicious. Just heat and serve with fresh rice.
  • Noodle Soup: Add cooked rice noodles to the reheated soup for a quick noodle dish.
  • Stir-fry Sauce: Use the soup as a sauce for a quick stir-fry. Add some fresh veggies and protein for a new meal.
  • Curry Wrap: Add some leftover soup to a wrap with fresh vegetables and protein for a quick lunch.
  • Grain Bowl: Pour the reheated soup over cooked quinoa or farro for a hearty grain bowl.
  • Freeze: If you can’t use the leftovers within a few days, freeze them for a later date.


  • Use fresh ingredients: Opt for fresh green chilies, lemongrass, and Thai basil to maximize flavor.
  • Choose the right curry paste: Look for high-quality Thai green curry paste for authentic taste.
  • Coconut milk consistency: Use full-fat coconut milk for a creamy texture and rich flavor.
  • Balance flavors: Adjust sweetness with palm sugar, acidity with lime juice, and saltiness with fish sauce.
  • Don’t overcook vegetables: Keep vegetables crisp and vibrant by adding them towards the end of cooking.
Easy Thai Green Curry Recipe Filled With Creaminess

Easy Thai Green Curry Recipe Filled With Creaminess

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Course: Soup Recipes


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Thai Green Curry Soup is a delicious and comforting dish that combines the bold flavors of Thai cuisine in a warming soup. Made with a fragrant blend of herbs and spices, protein of choice, a variety of vegetables, and creamy coconut milk, this soup is a perfect balance of spicy, sweet, sour, and savory. 


  • 200 G 200 Cooked Chicken, Shredded

  • 2 Tbsp 2 Thai Green Curry Paste

  • 13 Fl.ounce 13 Coconut Milk

  • 1 Tbsp 1 Light Brown Sugar

  • ½ Tsp ½ Thai Fish Sauce

  • 1 1 Lime Juice

  • 8 8 Baby Sweetcorn (Halved)

  • 100 G 100 Mangetout

  • 25 Fl.Ounce 25 Chicken Stock

  • Chopped Fresh Basil (Optional), For Garnish

Step-By-Step Directions

  • Preparation Steps
    Prepare all your ingredients: chop your protein and vegetables into bite-size pieces, mince the Thai Green Curry paste if homemade, and assemble all other ingredients.
  • Cooking Directions
    Add all the ingredients to your soup maker. Start with Thai Green Curry paste, then add your protein, followed by the vegetables.
    Pour in the coconut milk ensuring it doesn’t go above the MAX line in your soup maker.
    Add the kaffir lime leaves, fish sauce or soy sauce, and palm sugar, stirring well to combine everything.
    If needed, top up to the MIN line with hot water, but ensure you do not go over the MAX line.
    Securely put the lid on the soup maker.
  • Blending Instructions
    Select the smooth setting on your soup maker. This will heat and blend the ingredients into a smooth soup. Let the soup maker do its job.
  • Final Touches And Serving
    Once the soup maker has finished cooking and blending the soup, carefully remove the lid. The soup will be hot, so use caution.
    Give the soup a good stir and taste. Adjust the seasoning if needed.
    Ladle the Thai Green Curry Soup into bowls.
    For a final touch, garnish with fresh Thai basil leaves (optional) just before serving for an extra burst of flavor.
  • Additional Options
    If you wish to make the soup spicier, add more curry paste or some sliced fresh green chilies. 
    For a vegan option, replace fish sauce with soy sauce and use tofu or veggies as the protein. You can also add other ingredients like bamboo shoots or different types of mushrooms for additional flavor and texture.
  • Knife And Cutting Board
  • Large Pot Or Dutch Oven
  • Stirring Spoon
  • Soup Maker Or Blender
  • Ladle
  • Slow Cooker Or Instant Pot


  • Homemade Curry Paste: If you can, try to make your green curry paste at home. Freshly made paste has an unrivaled depth of flavor that can significantly enhance the overall taste of the soup.
  • Vegetable Choices: Feel free to experiment with different vegetables based on what’s in season or what you have on hand.
  • Adjusting Spice Levels: You can control the heat of the soup by adjusting the amount of green curry paste used.
  • Storing And Reheating: This soup stores and reheats well, making it a good option for meal prep or leftovers. Just be sure to reheat gently to prevent the coconut milk from separating.
  • Serving: Don’t forget the fresh garnish! Fresh herbs and a squeeze of lime juice can really brighten up the flavors.

Nutrition Table 

Nutrition Table 

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