Thai green curry from RecipeTin Eats by Nagi Maehashi

  • salt
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  • crispy fried shallots
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  • Serves : 4

  • EYB Comments

    Can substitute red chillies for green chillies, vegetable broth for chicken broth, lime peel or lemongrass for kaffir lime leaves, the blog's "Thai green curry paste" for store-bought Thai green curry paste, and cilantro or regular basil for Thai basil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asian slaw - healthy, crunchy Asian cabbage salad; Jasmine rice; Thai fried rice; Restaurant style coconut rice (fluffy, not gluey)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute red chillies for green chillies, vegetable broth for chicken broth, lime peel or lemongrass for kaffir lime leaves, the blog's "Thai green curry paste" for store-bought Thai green curry paste, and cilantro or regular basil for Thai basil.

  • Partyof7 on March 05, 2026

    So good and easy! Used the alternative lime strips, but they look like snow peas when cooked! Tie together or use a cheesecloth bag. I used Maesri curry, 4 TB, but will increase to 6 TB next time as it wasn’t too spicy. BP would prefer mushrooms and shrimp.

  • debkellie on July 30, 2025

    absolutely delicious! And quick!!

  • PennyG on August 20, 2023

    This was perfect! Better than at a Thai restaurant. I used Red Bell Pepper and Green Beans rather than the Eggplant and Snow Peas. Absolutely delicious.

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