One of the many dishes that I usually order when we go to any Thai restaurant is their green curry. The sweet and nuttiness of the curry is so comforting and delicious when paired with the right ingredients.

My dad was the one who taught me how to make Thai green curry since I was a child. He made the best green curry every time so that’s how I started craving it and making it at home a lot.

If you are not big on spice, you can always make it less spicy by adding less curry paste and more coconut milk. Not only do eggplants make a Thai green curry authentic, but including it helps to soak up all that yummy sauce for a delicious bite.

Thai cooking is all about a mixture of sweet, savory, umami and acidic flavors. Fish sauce is key to many Southeast Asian cuisines, so don’t skip out on it!

You will find that there will be a variety of vegetables that are suitable for a green curry. The most popular ones you will see are eggplants, bell peppers, mushrooms, Thai basil, and bamboo shoots. If you have some canned baby corn lying in my pantry, feel free to throw that into the pot as well. It adds a good taste and texture to the dish.

This recipe is more authentic in terms of taste and texture of the curry. You will find it to be more watery than other types of curry. If you are not fond of watery curry, try adding in a couple of potatoes to thicken up the sauce. Potatoes release starch which will help deliver a thicker consistency. (Otherwise, you can mix a ratio of 1:1 cornstarch and water to thicken the sauce)