Thai green curry chicken is my most popular recipe on the YouTube channel with over 4 million views. If you want a completely authentic recipe, and one that maximizes deliciousness, this is it right here. It is one of the best known dishes of Thai cuisine, and despite its complex flavours, it is actually quite easy to make at home. It's also gluten free, and adaptable for vegans!
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Ingredients and Notes
Here are ingredients you'll need for an authentic Thai green curry and important notes about them. For amounts, see the full recipe card below. The bamboo shoots are a common vegetable used for green curry, but feel free to change it up. And if you are DIY-minded and have time, here's my homemade green curry paste recipe.
- Thai basil
- Bamboo shoots, canned. You can use the strips of sliced version. If you don't like bamboo shoots, you can also substitute Thai eggplant, cut into thin wedges, or winter melon, cut into 1-inch chunks. But you will need to allow more cooking time and adjust accordingly: Thai eggplant needs 3-4 minutes, and wintermelon about 10 minutes. If using chicken breast the eggplant/wintermelon will have to go in before the chicken.
- Red bell pepper, or any kind of red pepper. This is added just for colour.
- Green curry paste, store bought or homemade. If using store bought I recommend Maeploy, Aroy-D, or Namjai brands. Do not use Thai Kitchen brand as it is very weak, or if you must, you'll need at last double the amount called for. See my curry paste review for details.
If using my recipe for the homemade green curry paste, you can put the entire batch of paste into this curry recipe, unless you're afraid it might be too spicy, then you can hold back a bit. Don't use the amount provided for store bought paste because the above-recommended brands tend to be more concentrated than homemade ones. - Makrut lime leaves
- Full fat coconut milk, I recommend Aroy-D in paper carton.
- Fish sauce
- Palm sugar, or sub granulated or light brown sugar.
- Boneless skinless chicken thighs. Chicken thighs do make the best tasting green curry, but if you must use chicken breast, the method is a little different and I've provided the details in the recipe card.
- Chicken stock, unsalted. Store bought is fine but you can also use my Thai style chicken stock recipe.
How to Make Thai Green Curry
Green curry uses our basic curry making methods that you'll see in many different coconut-milk-based curry recipes. Once you know how to make a green curry, for example, you basically know how to make a red curry! Here's a bird's eye view of the process, but to ensure success, I highly recommend watching the video tutorial!
- Optional step: Pound green curry paste and Thai basil leaves for an extra vibrant colour.
- Get the paste as fine as possible.
- Reduce the coconut milk until very thick
- Add the curry paste and saute for a few minutes.
- Toss chicken with the curry paste.
- Add coconut milk
- Add chicken stock
- Add makrut lime leaves.
- Add fish sauce and palm sugar.
- Simmer for 10-15 minutes until the chicken is fork tender.
- Add bamboo shoots and cook for a minute until the curry comes back to a boil.
- Stir in red bell pepper and turn off the heat.
- Add Thai basil and stir just until wilted.
- The green curry is now ready to serve with jasmine rice! Note: The makrut lime leaves are for infusion purposes only; they are not meant to be eaten when left in large pieces.
How to Make Green Curry Vegan
With a dish so flavourful, making it a vegan is very easy. Here are modifications I suggest below, but I also have a vegan green curry recipe that I have optimized for maximum umami you should check out!
- Use any vegan protein of your choice, and if using tofu I recommend medium-firm tofu, or fried tofu made for soup which I use in this laksa recipe.
- You can also do an all-veggie green curry without any protein. I recommend hearty vegetables such as Asian mushrooms and Japanese eggplant. Sauteing or roasting the vegetables first so that they are browne will make it more robust-tasting.
- Replace fish sauce with soy sauce, salt, or vegan fish sauce.
- Use vegetable broth instead of chicken stock. Or use dried shiitake soaking water as I do in my vegan red curry recipe.
Frequently Asked Questions
This is a difficult question to answer because with any Thai curry you can make a very spicy or a very mild one. It just depends on who made the curry paste and also how much curry paste is used. But if you're using store bought curry paste, usually green curry tends to be hotter than red curry, and both of these tend to be hotter than yellow, panang and massaman curry pastes.
If you're looking for something mild, try this easy panang curry or my yellow curry!
Green curry sauce is quite simple and is made of mainly green curry paste and coconut milk. Water or broth is usually added to lighten the curry, and seasonings are simply fish sauce and sugar. To find out what's in green curry paste, check out my recipe here.
If you've never had green curry before, it'll be a flavour experience you've never had. If you're thinking of an Indian curry, it is completely different in every way. The flavours come mostly from fresh herbs rather than dry spices, so it won't have that u0022curry aromau0022 you associate with dishes made with curry powder. Texturally it's also much lighter and brothier, more reminiscent of a soup, rather than a thick stew.
More Thai Curry Recipes You'll Enjoy
Once you've made green curry, other Thai curries will be easy because the basic steps are the same. You're just changing up the curry paste, the meat and veggies, and modifying the process slightly to match the different ingredients used.
Here are some classic Thai curry recipes you should try:
- Thai Red Curry with Pineapple and Shrimp - Red curry is as classic as the green. This version is super quick and easy, and perfect for pineapple lovers.
- Vegan Thai Red Curry - With my techniques, this curry is loaded with umami even meat eaters will not miss the meat!
- Yellow Curry with Chicken and Potato - Richer and thicker than a green curry, this is one that resembles a stew and full of aromatic spices.
- Massaman Curry with Beef. - This is a world famous dish that is beloved by everyone. Lots of warm spices, rich and luscious. It also reheats well and you can make for the week. Try this version using an Instant Pot.
And here are some lesser known curries for those who want to explore:
- Hung Lay Curry - Northern Thai pork belly curry. Super rich and satisfying. Perfect for colder months.
- Sour Curry with Shrimp and Green Papaya - a very different experience as this curry is sour and brothy like a soup, with no coconut milk. This is the epitome of Thai home cooking, and one you won't see much in restaurants overseas.
- Jungle Curry with Chicken - Another light curry that uses no coconut milk. It's spicy and loaded with veggies...it's like a jungle in a bowl!
- Jackfruit curry with Pork Ribs - Now if you're really looking for something obscure...this is it. A light northern Thai curry I promise you won't find outside of Thailand!
Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)
Ingredients
- 1¾ cups coconut milk, divided
- 3 ½ Tablespoons green curry paste, store bought or homemade (recipe below, see note 1).
- 1 cup chicken stock, unsalted
- 1 lb chicken thigh, boneless, skinless, 1-inch pieces (see note 2)
- 2 Tablespoons finely chopped palm sugar, or light brown sugar
- 1 ½ - 2 Tablespoons fish sauce
- 4 makrut lime leaves, (aka kaffir lime leaves)
- 1 550-ml can bamboo shoots strips, drained and rinsed (see note 3)
- 1 cup Thai basil leaves
- ¼ red bell pepper, or another mild red pepper, julienned
- Jasmine rice for serving
Homemade Green Curry Paste
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- ½ teaspoon white peppercorns
- 15 green Thai chilies, see note 4
- 1 teaspoon coarse salt
- 15 Thai basil leaves, finely julienned
- 3 Tablespoons thinly sliced lemongrass, from bottom half only
- 1 Tablespoon finely chopped galangal
- 2 teaspoons makrut lime zest, finely chopped (or sub lime zest)
- 2 cilantro roots or 4 big cilantro stems, finely chopped
- 3 Tablespoons finely chopped shallots
- 2 Tablespoons finely chopped garlic
- 1 teaspoon fermented shrimp paste (gapi)
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Notes
- Adding more curry paste will give you a more flavourful curry, but it will also be spicier. As your first batch, start with 50 g of store bought paste and you can add more next time. As for brands, I recommend Maeploy, Aroy-D and Maesri. Do not use “Thai Kitchen” brand. See: My Green Curry Paste Review. More details in the ingredient section in the blog post above.
- If using chicken breasts, cut into ½-inch thick, bite-sized slices, and marinate in 2 teaspoons of fish sauce while you prep other ingredients. Follow instructions specific to chicken breasts.
- Instead of bamboo shoots, you can substitute Thai eggplant cut into thin wedges (3 min cooking time), or winter melon, cut into 1-inch chunks (10 min cooking time).
- Ideally use Thai green chilies that are about 2 inches long, not the tiny ones. If not available you can also use other types of green chilies such as Korean green chilies or serrano peppers.
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
Subscribe to my YouTube ChannelInstructions
- Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).1¾ cups coconut milk
- Add the curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.3 ½ Tablespoons green curry paste
- Add chicken thigh and stir to mix with the paste. (Continue with instructions below if using chicken breast).1 lb chicken thigh
- Add the chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tablespoon of the fish sauce. Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.*The lime leaves are for infusion only and not meant to be eaten when left in large pieces. They are traditionally left in the curry, but be sure to inform your guests not to eat them.1 cup chicken stock, 2 Tablespoons finely chopped palm sugar, 1 ½ - 2 Tablespoons fish sauce, 4 makrut lime leaves
- Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.1 550-ml can bamboo shoots strips, ¼ red bell pepper
- Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry.
- Add Thai basil and spur chilies or bell peppers and stir just until the basil is wilted. Serve with jasmine rice1 cup Thai basil leaves, Jasmine rice for serving
If using chicken breast:
- After sautéing the curry paste, add makrut lime leaves, coconut milk, chicken stock, palm sugar and 1 tablespoon fish sauce; bring to a simmer and let simmer for about 5 minutes.*The lime leaves are for infusion only and not meant to be eaten when left in large pieces. They are traditionally left in the curry, but be sure to inform your guests not to eat them.
- Bring the curry sauce to a boil, then add the marinated chicken breast and cook until chicken is about 70% done, 1-2 minutes. Add the bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
- Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry.
- Stir in Thai basil and spur chilies or bell peppers. Serve with jasmine rice.
For the Curry Paste
- Toast cumin seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the coriander seeds.1 teaspoon cumin seeds, 2 teaspoons coriander seeds
- Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.½ teaspoon white peppercorns
- Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies.Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all of the green chilies if you wish to tone it down even more15 green Thai chilies
- Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.1 teaspoon coarse salt
- Add basil leaves; pound into a fine paste.15 Thai basil leaves
- Add lemongrass, galangal, makrut lime zest, and cilantro roots; pound into a fine paste.3 Tablespoons thinly sliced lemongrass, 1 Tablespoon finely chopped galangal, 2 teaspoons makrut lime zest, 2 cilantro roots or 4 big cilantro stems
- Add shallots, garlic, and any remaining ground spices; pound into a fine paste.3 Tablespoons finely chopped shallots, 2 Tablespoons finely chopped garlic
- Add shrimp paste and pound to mix.1 teaspoon fermented shrimp paste (gapi)
Dan says
I made a mild version this evening. I used a few green bird's eye chillies and a few padron peppers. These ensured an intense green colour without adding much bite. I also used fresh mooli (daikon) instead of bamboo shoots. I sliced it thin so it would cook quickly. The mooli brought a slight bitterness to the curry, but it was still most enjoyable.
Justin Hawkinson says
Hey Pailin. I've cooked about half your recipes and I've learned a lot. Here's my contribution. You can velvet chicken breast using a bit of water and tapioca starch similar to rad na preparation and add the diced chicken breast at the end of cook using residual heat to cook. In meals like this that develop complexity the next day using this method works perfectly. Super soft and curry soaked chicken. I've greatly reduced cooking time using this technique. I made your gaeng garee too the other day. I made the paste and everything. Now that i have the spices I'm going to experiment a bit and make chicken satay spring rolls because i think that would pair great and isn't traditional preparation. I think my neighbors will appreciate the creativity. Being a farang it's hard to get Thai people to accept different stuff. I made a tom kha mayonnaise for my fried chicken sandwiches and it was a flop. I think they'll like the spring roll idea though. One suuuuuper delicious Thai chicken dish i don't see in your recipes is khao tom gai saeb. I think people would love that.
Sara says
Can you freeze the paste
Made the curry it was lovely ☺️
Adam from HTK says
Hi Adam here and yep she freezes all her curry pastes when she makes large batches. 🙂 Cheers!
Gudrun flesberg says
love it thanks
Elpidio says
Thank you for this recipe, used the Maeploy green curry and it came out fantastic!
I am wondering if this recipe can be used with fish.
Gardener says
The Print Recipe link is broken. I am using Chrome on a Mac.
Adam from HTK says
Adam here and yep it is and thanks! Thanks for letting us know and we're on it! 🙂
mark E says
Great recipe.
Can the recipe be frozen after cooking?