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Thai Green Curry Recipe
Learn how to make Wagamama's signature Thai green curry recipe at home! This quick and easy recipe shows you how to cook authentic flavors with creamy coconut milk and aromatic spices for restaurant-quality results.
Prep
Cook
Serve
Kcal
- 400g boneless chicken thighs, cut into bite-sized pieces
- 400ml coconut milk
- 3 tbsp Thai green curry paste
- 200g Thai jasmine rice
- 1 tbsp vegetable oil
- 150g mangetout (snow peas), trimmed
- 1 medium courgette, halved and sliced
- 100g baby sweetcorn, halved lengthways
- Handful of Thai basil leaves (or regular basil)
- 2 kaffir lime leaves, torn (or zest of 1 lime)
- 1 tbsp fish sauce
- 1 tsp palm sugar (or light brown sugar)
- Juice of 1 lime
- 1 red chilli, finely sliced, to garnish
- Fresh coriander, to garnish
Step 1
Cook your jasmine rice according to the packet instructions. Rinse it first under cold water until the water runs clear — this removes excess starch and gives you fluffy, separate grains. Once cooked, keep it covered and warm while you make the curry.Step 2
Heat the vegetable oil in a large wok or deep frying pan over a high heat until it shimmers. Add the green curry paste and stir it around for about 30 seconds until it becomes really fragrant and the oils start to separate — this blooming step is what unlocks all the flavour.Step 3
Add the chicken pieces to the pan and stir-fry for 3-4 minutes, coating them in the paste until they're sealed on the outside and starting to turn golden. Don't move them too much at first — let them get some colour.Step 4
Pour in the coconut milk and add the torn kaffir lime leaves. Give everything a good stir, bring it to a gentle bubble, then reduce the heat to medium. Let it simmer for about 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.Step 5
Add the mangetout, courgette, and baby sweetcorn. Cook for another 3-4 minutes until the vegetables are tender but still have a nice crunch — you don't want them going soft and limp.Step 6
Season with the fish sauce, palm sugar, and lime juice. Taste and adjust — you're looking for that classic Thai balance of salty, sweet, sour, and spicy. Stir in the Thai basil leaves and let them wilt for 30 seconds.Step 7
Serve the curry in deep bowls over the jasmine rice. Garnish with sliced red chilli and fresh coriander. For an extra touch, add a wedge of lime on the side for squeezing over.
What ingredients are used in Thai Green Curry from Wagamama?
Key ingredients include coconut milk, green curry paste, chicken thigh, aubergines, green beans, red pepper, Thai basil, kaffir lime leaves, fish sauce, palm sugar, and jasmine rice for an authentic Thai experience.
How to cook Thai Green Curry from Wagamama at home?
Learn how to cook Thai Green Curry from Wagamama by frying curry paste until fragrant, adding coconut milk gradually, simmering with vegetables and chicken, then finishing with fresh herbs. Serve over jasmine rice for the complete restaurant experience at home.
What's the best coconut milk to use for authentic Thai green curry?
Use full-fat coconut milk from a tin for the richest flavour. The thick cream at the top is essential for frying the curry paste and achieving that authentic oil separation that develops the curry's deep flavours.
Can I substitute chicken thighs with chicken breast in green curry?
Yes, but chicken thighs are preferred as they stay more tender and flavourful. If using breast, cut into smaller pieces and don't overcook to prevent dryness. Add later in the cooking process.
What vegetables work best in Thai green curry besides the traditional ones?
Besides aubergines and green beans, try bamboo shoots, baby corn, mange tout, or courgette. Add harder vegetables like carrots earlier and softer ones like mushrooms towards the end of cooking.