Alice Rose A good Thai green curry is all about balance: heat from the chillies, creaminess from the coconut milk, saltiness from fish sauce, a little sweetness from sugar and a sharp lift from lime at the end.
The paste does most of the heavy lifting, but how you treat it makes the biggest difference, since frying it properly before any liquid goes in is what turns a flat, raw-tasting curry into a deeply fragrant one.
It’s a quick dish, ready in about thirty minutes, and works with chicken, prawns, tofu or vegetables.
Why Frying the Curry Paste First Is the Most Important Step
Thai green curry paste is a blend of fresh chillies, lemongrass, galangal, garlic and herbs, and its flavours need heat and fat to open up.
Frying the paste in the thick cream that rises to the top of the coconut milk, until the oil splits out and the paste smells fragrant, cooks off its raw edge and releases the aromatic oils, building a much deeper flavour than stirring the paste straight into liquid.
Adding the rest of the coconut milk afterwards, rather than all at once, lets the curry build in layers. Simmering gently, instead of boiling hard, keeps the coconut milk smooth and glossy rather than splitting into an oily, curdled mess, and the fish sauce, sugar and lime juice at the end let you adjust the final balance to your own taste.
Ingredients for Gordon Ramsay Thai Green Curry
- 2 x 400ml tins full-fat coconut milk
- 3–4 tbsp Thai green curry paste
- 500g chicken thigh fillets, sliced
- 1 aubergine, cut into chunks
- 150g green beans, trimmed and halved
- 4 kaffir lime leaves
- 1 tbsp fish sauce
- 2 tsp palm sugar or light brown sugar
- Juice of 1 lime
- Small handful of Thai basil or coriander leaves
- Steamed jasmine rice, to serve
How to Make Gordon Ramsay Thai Green Curry — Step by Step
Step 1 — Fry the Paste
Spoon the thick cream from the top of one tin of coconut milk into a large pan or wok over medium heat. Add the curry paste and fry for 2–3 minutes, stirring, until the oil separates and the paste is fragrant.
Step 2 — Add the Chicken
Add the sliced chicken and cook for 3–4 minutes, stirring, until sealed and no longer pink on the outside.
Step 3 — Add the Coconut Milk
Pour in the remaining coconut milk from both tins, and add the kaffir lime leaves. Bring to a gentle simmer.
Step 4 — Simmer
Add the aubergine and simmer gently for 10 minutes, until starting to soften.
Step 5 — Add the Green Beans
Add the green beans and cook for a further 5 minutes, until tender but still with a little bite.
Step 6 — Season
Stir in the fish sauce and sugar. Taste, and adjust the balance, adding a little more fish sauce for saltiness, sugar for sweetness or paste for heat.
Step 7 — Finish
Remove from the heat and stir in the lime juice. Remove the lime leaves, if you like.
Step 8 — Serve
Scatter with Thai basil or coriander and serve immediately with steamed jasmine rice.
My Top Tips for the Best Gordon Ramsay Thai Green Curry
Fry the curry paste in the thick coconut cream until the oil splits, as this is what releases its flavour and removes the raw taste.
Simmer gently rather than boiling hard, since vigorous boiling can cause the coconut milk to split and turn oily.
Taste and balance the curry at the end, adjusting the fish sauce, sugar and lime juice until the salty, sweet, sour and spicy elements are in harmony.
Use full-fat coconut milk, as light versions are thin and watery and won’t give the curry its rich, creamy body.
Add the lime juice off the heat, as its freshness is lost if it’s cooked for too long.
Serving Suggestions
Serve with steamed jasmine rice to soak up the sauce, and a wedge of lime on the side. A few sliced red chillies scattered over the top give extra heat for anyone who wants it.
How to Store Gordon Ramsay Thai Green Curry
In the fridge: Store in an airtight container in the fridge for up to 3 days. The flavour often improves overnight.
In the freezer: Freezes well for up to 3 months, though the aubergine can soften further and the sauce may separate slightly. Reheat gently, stirring well.
Gordon Ramsay Thai Green Curry Recipe
Ingredients
Method
- Fry paste in thick coconut cream 2–3 minutes until fragrant.
- Add chicken, cook 3–4 minutes.
- Add remaining coconut milk and lime leaves, simmer.
- Add aubergine, simmer 10 minutes.
- Add green beans, cook 5 minutes.
- Stir in fish sauce and sugar, adjust balance.
- Off the heat, stir in lime juice.
- Scatter with basil, serve with rice.
Notes
Frequently Asked Questions About Gordon Ramsay Thai Green Curry
Can I use shop-bought curry paste?
Yes — a good-quality shop-bought paste works well, and is what most people use. Check the heat level, as brands vary considerably, and add more gradually if needed.
Can I make this curry vegetarian?
Yes — replace the chicken with tofu or extra vegetables, and use soy sauce in place of fish sauce.
Why has my coconut milk split?
This usually happens when the curry is boiled too hard. Keep it at a gentle simmer, and stir in a splash of water if it looks oily.
Can I use prawns instead of chicken?
Yes — add raw prawns in the final 3–4 minutes of cooking, as they need only a short time to turn pink and cook through.
