Chef's CornerDesiree Brassert

Thai Green Curry

Chef's corner headerQuick time saving methods produce a symphony of flavors with deep green herbaceous tones.

For 4 to 6 portions

  • 2 14 oz cans of coconut milk
  • 1 6.8 oz jar of green curry paste
  • 1 lb or 500 grams of sliced boneless chicken, or peeled shrimp, or cubed tofu or any protein of your choice
  • 1 small bunch of spinach
  • 1 stalk of lemongrass
  • 2 kaffir lime leaves (optional)
  • 1/3 cup of brown sugar
  • 1/3 cup of fish sauce*
  • 1 tablespoon of lime juice or tamarind paste
  • 1 medium sweet potato
  • 1 small carrot
  • 3 mini chayotes or vegetable of your choice
  • 1 small wedge of green cabbage
  • 1 small onion
  • A few basil leaves for garnish
  • Steamed jasmine rice for serving

*For a vegan dish, substitute soy sauce for the fish sauce.


  1. Pour one can of coconut milk into your stewing pot and boil for about 5 minutes until thickened.
  2. Add 1 jar of green curry paste, I like to use the Roland brand, 1 stalk of lemongrass and a couple kaffir lime leaves if available.
  3. Allow to boil for another 3 minutes until well thickened and the fat begins to separate.
  4. Peel and cut vegetables into chunks and add to the coconut mixture. And then add chicken and gently simmer for about 15 to 20 minutes until everything is cooked through.
  5. Finally adjust the seasonings with brown sugar, fish sauce or tamarind. Taste and adjust the seasonings. Feel free to throw in a few chili peppers if you like spice. Serve warm with steamed jasmine rice.