Go Back
Print Pin

Gluten-Free Thai Green Curry - Bright, Fragrant, and Comforting

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • Green curry paste: 2–3 tablespoons (check label for gluten-free; brands like Maesri or homemade are good options)
  • Coconut milk: 2 cans (13.5 oz each), full-fat for creaminess
  • Chicken thighs or breast, tofu, or shrimp: About 1 pound, cut into bite-size pieces (use extra-firm tofu if plant-based)
  • Vegetables: 3–4 cups total such as bell peppers, zucchini, green beans, broccoli, mushrooms, bamboo shoots, or baby corn
  • Onion or shallots: 1 small, sliced
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, minced (or galangal if you have it)
  • Gluten-free fish sauce: 1–2 tablespoons (or tamari for vegan)
  • Brown sugar or coconut sugar: 1–2 teaspoons
  • Lime juice: 1–2 tablespoons, plus extra wedges for serving
  • Thai basil: A handful, torn (substitute regular basil if needed)
  • Kaffir lime leaves: 2–3, torn (optional but amazing)
  • Neutral oil: 1–2 tablespoons (avocado, canola, or coconut oil)
  • Gluten-free stock or water: 1/2–1 cup, as needed to thin
  • Jasmine rice or rice noodles: For serving (ensure noodles are gluten-free)
  • Sea salt: To taste
  • Fresh chilies: Optional, for extra heat

Instructions

  • Prep your ingredients. Slice the veggies, cut your protein, mince the aromatics, and open the coconut milk. Keep everything handy. This goes quickly once you start cooking.
  • Warm the oil and bloom the paste. Heat oil in a large skillet or pot over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant. This step wakes up the spices and gives you deeper flavor.
  • Add aromatics. Stir in the garlic and ginger (and onions/shallots). Cook 1–2 minutes until softened but not browned.
  • Build the sauce. Pour in 1 can of coconut milk and whisk to combine with the paste. Add the kaffir lime leaves if using. Bring to a gentle simmer.
  • Add protein. Add chicken or tofu and simmer 5–7 minutes. For shrimp, wait and add later since it cooks fast. Keep heat medium-low to avoid curdling the coconut milk.
  • Season the base. Stir in fish sauce (or tamari), sugar, and a pinch of salt. Taste and adjust. You want a balance of salty-sweet with a gentle heat.
  • Add vegetables. Stir in firmer veggies first (broccoli, green beans), then after 2–3 minutes add tender ones (zucchini, bell peppers, mushrooms). Add the second can of coconut milk and a splash of stock or water if it looks too thick.
  • Finish proteins. If using shrimp, add now and cook 2–3 minutes until just pink. For chicken, check a piece for doneness. Tofu just needs to warm through.
  • Brighten and freshen. Turn off heat. Stir in lime juice and Thai basil. Taste again and add a bit more fish sauce, sugar, or lime to balance. The final flavor should be bold yet smooth.
  • Serve hot. Spoon over jasmine rice or toss with rice noodles. Top with extra basil, sliced chilies, and lime wedges. Enjoy right away for the best texture.