Skip to Content

Thai Green Curry: The Recipe You’ve Been Waiting For

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.

thai green curry

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 Green Curry Vegan

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

thai green curry

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.

CONNECT WITH THE BELLA VITA!

Be sure to follow me on social media, so you never miss a post!

Facebook  Group | Pinterest 


Thai Green Curry with Chicken
Yield: 2

Thai Green Curry with Chicken

Prep Time: 15 minutes
Total Time: 15 minutes

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

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

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


Nutrition Information:

Yield:

2

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag thebellavita_blog


Enjoy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

jessie

Saturday 20th of February 2021

This is a fantastic recipe! I've never made my own green curry paste before, so I'm keen to try!

Jessica

Friday 19th of February 2021

I love everything about this recipe! The color, the flavor, it's all spot on!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe