Authentic Thai Green Curry Recipe: How to Recreate Mystic Thai’s Signature Dish at Home

Looking for an easy and authentic Thai green curry recipe to try at home? Now you can recreate one of the most popular dishes from Mystic Thai Jamaica—our fragrant and flavorful Thai Green Curry with Chicken. This classic Thai dish combines rich coconut milk, spicy green curry paste, fresh vegetables, and tender chicken to deliver a warm, comforting meal that’s bursting with flavor. Whether you’re a longtime fan of Thai food or trying it for the first time, this recipe brings a taste of Mystic Thai Kingston and Montego Bay right to your kitchen.

A creamy, spicy, and aromatic dish that perfectly captures the heart of Thai cuisine.

Ingredients (Serves 2–3):

• 1 tbsp vegetable oil
• 2 tbsp green curry paste (store-bought or homemade)
• 400ml coconut milk
• 300g chicken breast or thigh, sliced thinly
• 1 cup mixed vegetables (e.g., eggplant, zucchini, bell peppers, green beans)
• 4–6 kaffir lime leaves, torn
• 1 tbsp fish sauce (or to taste)
• 1 tsp palm sugar or brown sugar
• A handful of Thai basil leaves
• 1 red chili, sliced (optional, for garnish)
• Cooked jasmine rice (for serving)

Instructions:

1. Heat oil in a pot over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant.
2. Add half the coconut milk and stir until the oil starts to separate slightly and the curry becomes rich and glossy.
3. Add the chicken slices and cook for 2–3 minutes until they start to turn white.
4. Stir in the remaining coconut milk and bring to a gentle simmer.
5. Add the vegetables and kaffir lime leaves. Simmer for another 5–7 minutes until the chicken is cooked through and the vegetables are tender.
6. Season with fish sauce and palm sugar. Taste and adjust balance of salt, sweetness, and heat.
7. Stir in Thai basil leaves just before turning off the heat.
8. Serve hot with steamed jasmine rice. Garnish with fresh basil or sliced red chili if desired.

Mystic Thai Pro Tip :

At Mystic Thai, we use premium coconut milk and a house-made curry paste for maximum depth of flavor—and always finish with a few drops of kaffir lime juice for a zesty twist.