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Thai Green Curry with Naan

With warm thai green curry and fresh naan bread, this meal is perfect for any night of the week.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Calories: 2600kcal


  • Food processor
  • Stand mixer with dough hook attachment
  • Large skillet
  • Cast-iron skillet
  • Bench scraper
  • Rolling Pin
  • Pastry brush


Green Curry Paste

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tbsp lemongrass minced
  • 3 tbsp ginger grated
  • 4 cloves garlic minced
  • 1/2 cup cilantro leaves
  • 1 shallot chopped
  • 4 Thai green chiles sliced in half seeds and ribs removed
  • 1/4 cup Thai basil chopped
  • 1 tsp shrimp paste
  • 2 tsp fish sauce
  • 1 tsp palm sugar
  • zest and juice of 1 lime
  • 3 tbsp coconut milk

Vegetable Curry

  • 1 green curry paste
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 tbsp palm sugar
  • 2 bell peppers sliced
  • 1 cup sugar snap peas
  • 4 makrut lime leaves
  • salt and pepper to taste
  • Thai basil leaves, cilantro, and red pepper flakes for garnish


  • 1 tsp sugar
  • 1/2 cup warm water
  • 1 packet (0.25 oz) active dry yeast
  • 2.5 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 2 tbsp butter melted


Make the naan dough

  • Combine sugar, salt, water, and yeast in the bowl of a stand mixer with the dough hook attachment. Turn on the mixer and add yogurt and olive oil, then slowly add flour. Continue kneading on medium speed for 5 minutes.
  • Transfer dough to a lightly greased bowl and cover with a damp kitchen towel. Let rise until almost doubled in size, about 1 hour.

Make the curry

  • Make the green curry paste: combine all ingredients in a food processor.
  • In a large skillet, cook the green curry paste for about 1 minute, until aromatic.
  • Add vegetable broth and coconut milk and stir to combine.
  • Add the veggies and lime leaves and bring to a simmer. Simmer over medium-low heat, covered, for about 15 minutes, or until the vegetables are softened.
  • While veggies are simmering, finish the naan: Preheat a cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Divide the dough into 8equal portions. One at a time, roll dough into a circle about 6 inches in diameter, and place onto the preheated skillet. Once it puffs up (around 45seconds) flip and cook on the other side for about 45 seconds longer. Repeat until all of the naan is cooked. Brush with melted butter.
  • Once vegetables are tender, finish curry with basil leaves and remove lime leaves before serving. Serve naan warm alongside curry and white rice, if desired.



Calories: 2600kcal | Carbohydrates: 322g | Protein: 61g | Fat: 124g | Saturated Fat: 71g | Cholesterol: 73mg | Sodium: 3383mg | Potassium: 2325mg | Fiber: 19g | Sugar: 40g | Vitamin A: 10042IU | Vitamin C: 378mg | Calcium: 461mg | Iron: 33mg
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