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Creamy Thai Green Curry with Asparagus & Basil

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A quick and easy creamy Thai green curry featuring crisp asparagus and fresh basil, balanced with authentic green curry paste and coconut milk for a flavorful, comforting meal.

Ingredients

Scale
  • 3 tablespoons green curry paste (recommend Mae Ploy for authentic flavor)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed and cut into 2-inch pieces
  • 1 cup loosely packed fresh Thai basil leaves (regular sweet basil works as substitute)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons vegetable oil (neutral oil like canola or avocado)
  • 2 tablespoons fish sauce (substitute with soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • Juice of 1 lime (freshly squeezed)
  • 8 oz (225 g) chicken or tofu, cubed (optional for protein)
  • 1/2 cup (120 ml) water or vegetable broth (to thin the curry if needed)

Instructions

  1. Trim the asparagus by snapping off the woody ends and cut into 2-inch pieces. Cube chicken or tofu if using. Mince garlic and grate ginger.
  2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add green curry paste and stir continuously for 2-3 minutes until fragrant, being careful not to burn.
  3. Add minced garlic and grated ginger; stir for about 1 minute until softened but not browned.
  4. Slowly pour in the coconut milk, stirring to blend with the curry paste. Let simmer gently for about 3 minutes without boiling vigorously.
  5. Add chicken or tofu cubes and cook for 4-5 minutes until chicken is mostly cooked or tofu is heated through. Then add asparagus pieces and simmer for another 3-4 minutes until asparagus is tender but still crisp.
  6. Stir in fish sauce, brown sugar, and half the lime juice. Taste and adjust seasoning with more lime juice or sugar if needed. Add up to 1/2 cup water or vegetable broth if sauce is too thick.
  7. Remove from heat and fold in fresh Thai basil leaves, allowing them to wilt slightly.
  8. Serve hot with steamed jasmine rice or sticky rice. Garnish with extra basil or a lime wedge if desired.

Notes

Use high-quality green curry paste like Mae Ploy or Maesri for authentic flavor. Avoid boiling coconut milk vigorously to maintain creaminess. Add asparagus last to keep it crisp-tender. For vegan version, substitute fish sauce with soy sauce or tamari and use tofu instead of chicken. Leftovers taste better the next day; reheat gently and add water or broth if sauce thickens.

Nutrition

Keywords: Thai green curry, asparagus curry, creamy curry, Thai basil, coconut milk curry, quick Thai recipe, vegetarian Thai curry, gluten-free Thai curry

Find it online: https://perkypan.com/creamy-thai-green-curry-with-asparagus-basil-recipe-easy-and-perfect/