15-Min Thai Green Curry (2 Secrets for Rich Sauce)
Restaurant-quality Thai green curry in just 15 minutes—two secrets make the sauce incredibly rich and creamy!
Watch Me Make It
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Ingredients
- ✓ 300 g chicken thigh
- ✓ 50 g green curry paste
- ✓ 200 ml coconut milk
- ✓ 60 g onion
- ✓ as needed mixed vegetables
- ✓ 2 tbsp fish sauce
- ✓ 1 tsp sugar
- ✓ 200 ml water
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Instructions
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Heat a pot or deep pan over medium-high heat. Add a small drizzle of oil if needed, then sauté the onion until slightly softened. Add the chicken thigh pieces and cook until about half cooked, lightly seared on the outside.
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Add the green curry paste directly to the pan. Stir-fry for 1–2 minutes, pressing and mixing well to bloom the paste and release its full aroma.
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Pour in 100 ml of coconut milk. Stir continuously over medium heat until the mixture thickens and turns glossy—this step allows the curry paste and coconut milk to emulsify, creating a richer sauce base.
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Add the water, mixed vegetables, fish sauce, and sugar. Bring to a gentle boil, then reduce to a simmer for about 5 minutes, or until the chicken is fully cooked and tender.
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Add quick-cooking vegetables such as broccoli if using, cook briefly until just tender, then turn off the heat. Stir in the remaining coconut milk to enhance creaminess and preserve its fresh coconut aroma. Serve hot.
💡 Chef's Tips
- Do not rush the step of blooming the curry paste—this is essential for deep, authentic flavor.
- Emulsifying part of the coconut milk first creates a naturally thick and luxurious sauce without additional starch.
- Add delicate vegetables toward the end to maintain their color and texture.
- For extra fragrance, finish with fresh Thai basil or a squeeze of lime before serving.