Name: Thai Green Curry with Chicken
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 100g of Sliced chicken cubes (you can substitute with pork, beef or fish); 1 Cup of coconut milk; 1 Glass of any broth; 1 Cup of sliced eggplant; 2-3 Kaffir lime leaves; 10-15 Sweet basil leaves; 1 Sliced red chili pepper; 1 Tablespoon of green curry paste; 1 Tablespoon of soy sauce; 1/2-1 Teaspoon of sugar

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Authentic Thai green curry!

The most requested recipe is finally here!

We love the color, the spiciness and its creaminess.

The Thai green curry is a typical recipe which you will find all over Thailand.

I first tried this dish about four years ago, in a small Thai restaurant in Koh Lanta, located in Krabi province, and I absolutely fell in love with it.

What’s Green Curry Made Of?

These are the main ingredients you need for this green curry paste.

For the step-by-step directions and measurements, scroll down.

Ingredients

Long green chillis
Sweet basil leaves
Shallot
Garlic
Kaffir lime leaves
Lemongrass
Tumeric
Cumin seeds
Coriander
Coriander seeds
Salt
Miso paste

How To Make The Green Curry Paste

Curry paste is traditionally made by pounding the ingredients in a stone mortar and pestle until all the ingredients become a creamy consistency.

So you will need a mortar and pestle and a lot of elbow power.

Put all the ingredients in the mortar and work with the pestle.

There is a way to speed up this step by using a blender.

Feel free to skip this part and buy a ready-made paste.

You can buy it at ethnic stores or better stocked supermarkets, or make it at home following my recipe below.

What Goes In Green Curry

Chicken (you can substitute with pork, beef, veggies or fish)
Coconut milk
Broth
Eggplant
Kaffir lime leaves
Sweet basil leaves
Red chili pepper
Green curry paste
Soy sauce
Sugar

How To Make Thai Green Curry

Place coconut milk in pot or wok and turn on medium heat. Add green curry paste, stir well until an oil appears.

Add chicken and kaffir lime leaves, stir it until chicken is cooked.

Add sliced sweet eggplants and mini eggplants, keep stirring for around 3-4 minutes.

Add stock, bring to boil over medium heat, then add fish sauce and sugar.

Stir well and taste.

When the eggplants look well done, pour curry into the bowl and garnish with the red chili and the rest of sweet basil leaves.

How to Serve Thai Green Curry

The best way to serve green curry is to accompany it with basmati rice.

My favorite way to cook basmati rice is in the Instant Pot.

A cooking method that makes the rice fluffy and lump-free.

How to store leftovers:

You can keep it for 1-2 days at most tightly sealed in an airtight container in the refrigerator.

Frequently Asked Questions

Which Is Hotter – Red Or Green Curry?

Thai green curry paste is less spicy than its red version, in any case, if you don’t like spicy too much, you can decrease the amounts, although doing so will make the dish a little less flavorful.

How to Make Vegan Curry

Making vegan green curry is so easy:

Use tofu instead of chicken. Or use just the vegetables.
Use vegetable broth.

The Best Green Curry Recipe From Thailand

It’s spicy, aromatic, sweet and salty.

All at the same time!

Super easy and quick to prepare, I learned how to cook this exact recipe in Chiang Mai, Northern Thailand.

You must know that, in Thai cuisine, the most important thing is the right balance of flavors: sour, sweet, salty and bitter.

Below are the easy instructions for making a chicken Thai green curry.

It is super easy to prepare with an authentic taste.

For an all-Thai dinner also serve these delicious spring rolls.

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Yield: 2

Thai Green Curry with Chicken

Chicken with green curry, delicious and easy recipe to prepare!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

100g of Sliced chicken cubes (you can substitute with pork, beef or fish)
1 Cup of coconut milk
1 Glass of any broth
1 Cup of sliced eggplant
2-3 Kaffir lime leaves
10-15 Sweet basil leaves
1 Sliced red chili pepper
1 Tablespoon of green curry paste
1 Tablespoon of soy sauce
1/2-1 Teaspoon of sugar

Instructions

Add the coconut milk to the wok and turn on medium heat.
Add the green curry paste and stir well until you can see the oil coming from the coconut milk.
Add chicken, lime leaves, and stir until chicken is cooked through.
Add the eggplant and continue to stir for 3-4 minutes.
After that, add the broth and bring to a boil, all over medium heat, then add the soy sauce and sugar and stir well.
Once the vegetables are cooked, your delicious green curry is ready!
Pour the curry into a bowl and garnish with red chili and basil leaves
Serve with Basmati rice and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 424Total Fat: 32gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 915mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 19g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.