Best Authentic Thai Green Curry Recipe with Chicken (Easy to Make from Scratch or With Can Paste!)

by Recipes5 comments

Craving for an authentic curry dish from Thailand? Refrain from calling for food delivery and ditch restaurant dine-in options too — you’ll be making something far tastier than what they offer with this tried-and-tested homemade Thai green curry recipe!

I’ve tried a lot of recipes and the below mix is what finally hit the spot. I guarantee you that it’s sure to impress not only yourself but your friends and family too!

The best part? You can either make the green curry paste from scratch or simply use a store-bought can. You’re free to use other kinds of meat as well but if you want a true-blue Thai experience, follow my recipe and use boneless chicken breasts or thighs.

Looking for more food recipes?

Check out these amazing recipes from all over the world!

What is Thai Green Curry?

Thai Green Curry Ingredients

Cover and top photo by: Shutterstock

The name green curry (แกงเขียวหวาน / kaeng khiao wan, literally “sweet green curry”) is basically derived from the color of the dish.

The “wan” or ‘sweet’ in the Thai name does NOT refer to the taste but to the particular green hue of the curry itself which is a creamy mild green often referred to as ‘sweet green’ in Thai.

However, contrary to popular belief, the green color is not mainly due to the basil ingredient, but rather from green bird’s eye chilies which are the main ingredient of the paste.

It’s truly a fragrant and creamy dish that balances all the four essential flavors of Thai cuisine: sweet, sour, salty, and spicy.

Asian Curry

Thai Green Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Make your own authentic Thai green curry at home with this tried-and-tested recipe that's easy to make!

Ingredients

» Store-Bought Green Curry Paste; or,

  • 1 can (4oz) or 5 tbsp of Thai green curry paste (see *Note 1)
  • 2 large garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1 tbsp lemongrass paste (or 2 tsp finely minced fresh lemongrass)

» Homemade Green Curry Paste

  • 150 grams green Thai chilies, remove stems and chopped
  • 1 head of garlic, peeled and chopped
  • 3 small shallots
  • 2 tbsp of galangal, grated
  • 1 kaffir lime peel zest, grated
  • 2 stalks lemongrass, trimmed, peeled to softer parts, and finely chopped
  • 2 tbsp cilantro roots, chopped
  • 1 tbsp white peppercorns
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp shrimp paste
  • ¼ tsp turmeric

» Other Main Ingredients

  • 2 tbsp vegetable oil
  • 1 cup chicken broth, low sodium
  • 400g coconut milk
  • 1 to 3 tsp fish sauce
  • 1 to 3 tsp white sugar
  • 6 kaffir lime leaves, torn in half
  • 300g chicken thighs, skinless and sliced (see *Note 2)
  • 2 small Japanese eggplants, sliced about 1cm (see *Note 3)
  • 1 ½ cups snow peas, small and trimmed
  • 20 Thai basil leaves
  • Juice of 1/2 lime, to taste
  • Salt, to taste

» Garnishes

  • Crispy fried onions
  • Cilantro or coriander (optional)
  • Green or red chillies slices (optional)
  • Steamed rice (Jasmine or Thai rice)
  • Sliced lime wedges

Instructions

  1. Choose ONLY one: either use a store-bought green curry paste OR make your own from scratch. If making from scratch, combine all the ingredients under "Homemade Green Curry Paste" (except shrimp paste which you'll add at the very end) in a stone mortar and pestle. Start pounding until they become a smooth pureed paste; this can take about 2 hours and a good indication that you have pounded it well is when you don't see any solid chili seeds remaining. It's time-consuming but this is how green curry paste is traditionally made — BUT if you don't have time, you can process this in a blender or food processor until it's a fine paste. Set it aside.
  2. Bring out a deep skillet or pot and heat the oil in medium-high heat.
  3. If using store-bought green curry paste, add it now together with the garlic, ginger, and lemongrass (these help add a taste of freshness).
    If using homemade green curry paste, just add it as is with no other additions.
    Cook the paste by tossing it around for 3 minutes until it appears to be drier (try not to breathe in the vapor!).
  4. Mix in the chicken broth and coconut milk. Stir it around so that it helps dissolve the curry paste.
  5. If using homemade green curry paste, add 3 tsp sugar and 3 tsp fish sauce.
    If using store-bought green curry paste, add 1 tsp of sugar and 1 tsp fish sauce.
  6. Stir in the kaffir lime leaves and then bring to a simmer.
  7. Add the chicken, swirl it around and lower the heat to medium. Leave it in to cook for about 7 minutes.
  8. Add the eggplants and cook for 5 minutes or until soft.
  9. Try and taste the sauce. For more sweetness, adjust by adding more sugar. For more saltiness, adjust by adding more fish sauce or salt. (This will depend on your preference but I usually end up adding 2 tsp of sugar and 1 tsp fish sauce).
  10. Stir in the snow peas and leave it in for 2 minutes until it's a bit soft.
  11. Add basil leaves and lime juice. Stir the mixture and let it simmer for a minute. The sauce should be reduced now but NOT thick. Do NOT keep it on the stove for too long because the sauce will darken.
  12. Serve the Thai green curry over hot rice and top it off with garnishes of your choice.

Notes

*Note 1: You can find a lot of green curry paste in Asian stores but the ones that I have tried that actually taste good are those in 4oz cans. In the USA, the Maesri brand is the best; in Europe, I've tried Aroy-D and they work well too!

*Note 2: You can also use chicken breast instead but on step #6, let the sauce simmer 5 minutes before proceeding to step #7. If you rather want prawns or fish instead, you should add it after step #9 and let it cook for about 4 minutes. If using beef or pork, you must cut it thinly or in small cubes; some people would often sear it quickly first before mixing it in with curry sauce for more flavor.

*Note 3: You can substitute the eggplants with zucchini. If you want to, you can also add green beans and other vegetables like carrots, sweet or normal potatoes, broccoli, and/or cauliflower.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 31gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gSodium: 0.054mgCarbohydrates: 86gFiber: 12gSugar: 7gProtein: 10g

The nutritional values indicated are merely an estimate for the specified serving yield.

• • •

Asian Curry

Overall

I hope this Thai green curry recipe becomes a staple on your meal plan — much like mine!

Let me know in the comments below.

• • •

Have you seen my latest vlog?

How I Afford to Travel the World (Vlog)

About Me

About Aileen : Sidebar

Hey there! I am Aileen Adalid.
At 21, I quit my corporate job in the Philippines to pursue my dreams. Today, I am a successful digital nomad (online entrepreneur, travel writer, & vlogger) living a sustainable travel lifestyle.

My mission? To show you how it is absolutely possible to create a life of travel no matter the odds — and I will help you achieve that through my detailed travel hacks, guides, resources, tips, and MORE!

Follow Along

CURRENTLY BASED IN: The Philippines

Trending Now

Top 10 FREE Things To Do in Helsinki, Daughter of the Baltic (Finland)

Here are the top 10 FREE things to do in Helsinki, Finland — a captivating European city that is full of wonder and style.

Ultimate New Zealand Road Trip Itinerary for 1st-Time Visitors (North & South Island with Wild Kiwi)

You can spend a lifetime exploring ‘Middle-earth’, but you can start with this New Zealand road trip itinerary covering North & South Island!

Top 10 FREE Things to Do in Auckland, the City of Sails (New Zealand)

As New Zealand’s largest city, Auckland is packed with urban sights and natural grandeur. Here are the top FREE things to do in Auckland!

Faroe Islands Itinerary & DIY Travel Guide: 5 Days (More or Less)

Planning to visit & witness the unspoiled beauty of the Faroe Islands? Here’s a detailed Faroe Islands itinerary for 5 days!

How to Stay Fit While Traveling: 5 Tips That Keep Me in Shape

It’s not easy to stay fit and healthy while you are on the road; however, it IS always achievable. Here’s how to stay fit while traveling!

Learn Today

How to Start a Successful Blog

and Earn Money!

5 Comments

  1. Franck

    I’ve had this recipe numerous times from the head chef herself, i can only recommend it!

    Reply
    • Aileen Adalid

      Ahaha thank you! :*

      Reply
  2. QA

    I tried it and it’s so good! Thank you!

    Reply
    • Aileen Adalid

      Glad to hear!

      Reply
      • Shemelyn

        I admire your bravery and passion to explore the world; you are an inspiration to us young people, and one day I hope to be free to tour the world as well.

        Reply

Submit a Comment

Your email address will not be published.

Skip to Recipe

Pin It on Pinterest