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Thai Green Curry Recipe
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Perfectly balanced heat and creaminess!|Coconut milk makes it so rich!|Green curry paste adds amazing depth!|Better than takeout every time!|Love the fresh herb flavors!|Creamy sauce coats everything beautifully!|Restaurant quality in my kitchen!|Making this weekly now!
"
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Wagamama

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

15 mins

Cook

20 mins

Serve

2

Kcal

420

Ingredients

Directions

FAQ for
Thai Green Curry Recipe

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.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Wagamama Thai Green Curry Recipe", "author": { "@type": "Person", "name": "Peter Martin", "brand": "Once a Chef", "jobTitle": "Chef", "image": "https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/b200c4f5-3c6a-46b4-a020-3fe5c25d1292/Phoenix_10_Image_Description_A_beautifully_composed_45degree_a_0.jpg" }, "datePublished": "2024-12-19", "description": "An authentic Wagamama-style Thai green curry with tender chicken, fresh vegetables, and aromatic coconut curry sauce served over fluffy jasmine rice.", "prepTime": "PT15M", "cookTime": "PT30M", "totalTime": "PT45M", "keywords": "Thai green curry, Wagamama recipe, coconut curry, chicken curry, Thai cuisine", "recipeYield": "4", "recipeCategory": "Main Course", "recipeCuisine": "Thai", "nutrition": { "@type": "NutritionInformation", "calories": "520 calories", "carbohydrateContent": "48 g", "proteinContent": "28 g", "fatContent": "26 g", "saturatedFatContent": "20 g", "cholesterolContent": "85 mg", "sodiumContent": "1250 mg", "sugarContent": "8 g", "servingSize": "1 serving" }, "recipeIngredient": [ "400ml coconut milk", "2 tbsp thai green curry paste", "300g chicken thigh fillets, cut into bite-sized pieces", "1 tbsp vegetable oil", "1 tbsp palm sugar (or brown sugar)", "2 tbsp fish sauce", "100g baby aubergines, quartered (or regular aubergine, cubed)", "80g green beans, trimmed and cut into 3cm pieces", "1 red bell pepper, sliced into strips", "8-10 thai basil leaves (or regular basil)", "2 kaffir lime leaves, torn (or zest of 1 lime)", "1 long red chilli, sliced diagonally", "200ml chicken stock", "200g jasmine rice", "400ml water for rice", "1 tsp salt for rice" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Cook rice", "text": "Rinse 200g jasmine rice under cold water until the water runs clear, then combine with 400ml water and 1 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork." }, { "@type": "HowToStep", "name": "Cook chicken", "text": "Heat 1 tbsp vegetable oil in a large wok or deep frying pan over medium-high heat. Add the chicken pieces and stir-fry for 3-4 minutes until they're just starting to turn white on all sides." }, { "@type": "HowToStep", "name": "Fry curry paste", "text": "Push the chicken to one side of the pan and add 2 tbsp green curry paste to the empty space. Fry the paste for 30-45 seconds until fragrant and aromatic, stirring constantly to prevent burning." }, { "@type": "HowToStep", "name": "Add thick coconut milk", "text": "Pour in about 100ml of the thickest part of the coconut milk. Stir this with the curry paste for 1-2 minutes until the oil starts to separate and you can see small droplets of oil forming on the surface." }, { "@type": "HowToStep", "name": "Add remaining liquids", "text": "Add the remaining coconut milk and 200ml chicken stock, stirring everything together. Bring the mixture to a gentle simmer and add 1 tbsp palm sugar and 2 tbsp fish sauce." }, { "@type": "HowToStep", "name": "Cook aubergines", "text": "Add the quartered baby aubergines and let them simmer for 5-6 minutes until they start to soften." }, { "@type": "HowToStep", "name": "Add remaining vegetables", "text": "Add the green beans and red pepper strips to the curry. Continue simmering for another 4-5 minutes until the vegetables are tender-crisp and the chicken is completely cooked through." }, { "@type": "HowToStep", "name": "Add herbs", "text": "Remove the curry from heat and stir in the torn kaffir lime leaves and most of the thai basil leaves, reserving a few for garnish." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the curry immediately in deep bowls over the fluffy jasmine rice. Garnish with the remaining thai basil leaves and sliced red chilli." } ], "url": "https://www.grittychef.com/recipes/wagamama-thai-green-curry-recipe", "image": "https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/b200c4f5-3c6a-46b4-a020-3fe5c25d1292/Phoenix_10_Image_Description_A_beautifully_composed_45degree_a_0.jpg", "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-12-15", "reviewBody": "This Thai green curry tastes exactly like the one from Wagamama! The balance of flavors is perfect and the vegetables have the perfect texture. My family loved it!", "name": "Authentic Wagamama Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-12-12", "reviewBody": "Amazing recipe! The curry paste technique really makes a difference. The coconut milk separation step is key to getting that restaurant-quality flavor.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Yuki Tanaka", "datePublished": "2024-12-10", "reviewBody": "I've been trying to recreate this curry for years and this recipe finally nailed it. The kaffir lime leaves make such a difference to the authentic taste.", "name": "Finally Found the Perfect Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Mueller", "datePublished": "2024-12-08", "reviewBody": "Easy to follow instructions and incredible results. The curry was creamy, fragrant, and had just the right amount of heat. Will definitely make this again!", "name": "Easy and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-12-05", "reviewBody": "This curry is absolutely delicious! The combination of Thai basil and coconut milk creates such an authentic flavor. Better than takeout!", "name": "Better Than Takeout", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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