Savor the Flavor: Quick and Easy Thai Green Curry Stir-Fry Recipe

Thai green curry is famed for its vibrant color and rich flavors, blending spicy, sweet, and savory elements in a creamy coconut base. While traditionally served as a stew, a Thai Green Curry Stir-Fry offers a faster, equally delicious alternative ideal for busy weeknights. This dish combines tender meat, crisp vegetables, fragrant herbs, and a luscious green curry sauce that comes together in under 30 minutes. Here’s everything you need to know to make a quick and easy Thai Green Curry Stir-Fry at home.

Table of Contents

What Is Thai Green Curry Stir-Fry?

Thai green curry stir-fry features thinly sliced chicken or other protein, stir-fried with fresh vegetables and a green curry paste sauce enriched with coconut milk. The process is quick, maintaining the texture of the ingredients while delivering complex Thai flavors. The stir-fry variation differentiates itself by cooking curry components together over high heat, rather than slow simmering, resulting in a lighter, fresher take on the classic dish.

Essential Ingredients for Thai Green Curry Stir-Fry

Proteins

Chicken: Thinly sliced boneless chicken thighs or breasts work best for quick, tender cooking.
Alternatives: Shrimp, tofu, pork, or beef can be used to suit dietary preferences.

Vegetables

Thai Eggplant: Small, round, and slightly bitter, these absorb curry flavors well and add authentic texture.
Yardlong Beans (or green beans): Provide crunch and color.
Zucchini and Bamboo Shoots: Common additions for extra texture.
Optional: Baby corn, bell peppers (milder), or onions can be added to diversify.

Herbs and Aromatics

Thai Basil Leaves: Added at the end for fragrance and freshness.
Kaffir Lime Leaves: Impart a citrusy zest essential to authentic Thai flavor.
Thai Chilies: Use bird’s eye or Thai Jinda chilies for spiciness; adjust quantity for milder tastes.

Sauce Components

Green Curry Paste: The heart of the flavor, made with green chilies, lemongrass, garlic, and kaffir lime leaves.
Coconut Milk: Full-fat for creaminess and to balance the heat.
Fish Sauce: Adds salty umami depth.
Oyster Sauce: Enhances savoriness.
White Sugar: Balances the spice and salt with subtle sweetness.
Vegetable or Canola Oil: For stir-frying.

Step-by-Step Thai Green Curry Stir-Fry Recipe

Preparation Time: 10 minutes

Cooking Time: 10-15 minutes

Serves: 4

Ingredients:

2 tbsp vegetable or canola oil
3 tbsp green curry paste (store-bought or homemade)
500g (1 lb) thinly sliced chicken breast or thighs
½ cup full-fat coconut milk
1 ½ tbsp white sugar
2 tbsp fish sauce
2 tbsp oyster sauce
10 small Thai eggplants, quartered
5 yardlong beans, sliced into 1-inch pieces
1 handful Thai basil leaves
5 kaffir lime leaves, stems removed
3-4 Thai chilies, sliced (optional for heat)
Steamed jasmine rice, to serve

Instructions:

Heat the Oil: In a large wok or skillet over high heat, add vegetable oil and let it get hot.
Fry the Curry Paste: Add the green curry paste and stir-fry for about 20 seconds until fragrant.
Cook the Chicken: Add the thinly sliced chicken, stir-frying until all pieces are coated and cooked through, about 3-5 minutes.
Add Sauce Ingredients: Pour in the coconut milk, fish sauce, oyster sauce, and white sugar. Stir well to combine and create a unified sauce.
Incorporate Vegetables: Toss in the Thai eggplants, yardlong beans, and sliced chilies. Stir-fry for about 1-2 minutes, keeping the vegetables crisp but cooked.
Finish with Herbs: Remove from heat and add the kaffir lime leaves and Thai basil leaves. Toss gently to combine without wilting the herbs.
Serve: Plate the stir-fry hot, accompanied by steamed jasmine rice. Garnish with extra basil or sliced red chilies if desired.

Tips for the Perfect Thai Green Curry Stir-Fry

Don’t Overcook: Stir-frying is a fast method; watch your cooking times closely to keep chicken tender and vegetables crisp.
Prep All Ingredients Beforehand: Stir-frying happens quickly, so have all your ingredients chopped and measured before heating the wok.
Adjust Spiciness: Green curry paste and Thai chilies can be spicy. Tailor the heat to your preference by reducing chilies or omitting dried chili flakes.
Use Fresh Aromatics: Kaffir lime leaves and Thai basil are key to authentic flavor; avoid skipping these if possible.
Curry Paste Quality: Use a reputable brand like Mae Ploy or Maesri for convenience, or prepare your own fresh paste if you have the time.

Variations and Serving Suggestions

Vegetarian Version: Replace chicken with firm tofu and choose vegan substitutes for fish sauce and oyster sauce, such as mushroom soy sauce or coconut aminos.
Other Proteins: Pork, beef, or seafood can be excellent in this stir-fry.
Vegetable Swaps: Feel free to add or substitute with bell peppers, baby corn, or zucchini.
Serving: Traditionally enjoyed with jasmine rice, but also delicious over vermicelli noodles.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that Thai eggplants may darken but remain safe to eat. Reheat thoroughly in a wok or skillet over medium heat to retain flavor and texture.

Final Thoughts

Thai Green Curry Stir-Fry combines the bold, aromatic flavors of classic green curry with the quick cooking method of stir-frying, perfect for a nutritious and satisfying weeknight meal. The creamy coconut milk balances the heat from fresh chilies while vibrant herbs and crisp vegetables offer freshness and texture. Whether you’re a Thai food enthusiast or new to this cuisine, this recipe delivers an authentic taste with ease and speed.

Enjoy the irresistible flavors of Thailand with this quick and easy Thai Green Curry Stir-Fry!

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