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)
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?
Miranda Fountain says
What do you think of Blue Dragon Thai Green curry paste?
Jason says
I noticed that makrut lime leaves are not removed at the end, like Bay leaves, but the dried makrut lime leaves that I got have really unedible texture. I tastes like it doesn't belong there, like chewing Bay leaves. Did I get the wrong kind or do I have to chop this down into smaller pieces? They are quite sharp and woody texture.
Pailin Chongchitnant says
Ah good question, they are used for infusion only and not eaten when it is left in large pieces. In Thailand they are never removed from the curry as people know not to eat them, but I should have noted this in the recipe! I have done so for other recipes but not this one. Thank you for reminding me to do it!
Adam from HTK says
Hi Jason! Adam here and yes those shouldn't be eaten when whole (if they ARE to be eaten they are chopped super fine). In Thai cooking they tend to leave the inedible ingredients in (particularly in soups), like these, lemongrass and galangal 🙂 Cheers!
Melissa says
Do you suggest pounding the chicken thigh so it will be thin? I feel like when I order this out the chicken is always thinner? I don’t know how they prepare it that way in restaurants though.
Ethan says
If I'm using a store-bought paste but I want to make it hotter/spicier without adding more of everything else that's in the paste, what's the best way to do that? I have access to green bird's eye chilis. Should I grind them up and add them at the beginning with the paste? Slice them and add them later in the process? Something else?
Caroline K says
I am never ordering take out again! This Thai green curry tasted exactly like the curry I order in. It was so flavorful, perfect amount of heat, DELICIOUS. I’m so excited!! THANK YOU!
Susan Kelly says
I finally found a delicious green curry recipe!!! I have tried probably 5 others and did not like any of them. This is sooo good!!!!! Printed this recipe and will make regularly!
Tanya says
Incredible recipe and tastes just like how my family makes at home. How would you incorporate fish instead of chicken?
David Glassford Reuss says
I'm planning on using some frozen white fish fillets (pangasius), and figure that I'll add it in just before the bamboo shoots. Also, to take into consideration that there will be more liquid than if I was using chicken, I cut down on the chicken stock (or vegetable stock if you're using that).
Surendar Chima says
When do you add shrimp paste!,,
David Glassford Reuss says
You only use the shrimp paste if you are making your own curry paste. The last bunch of ingredients (everything after "Jasmine rice for serving" all are only for the recipe for making you own curry paste, if you aren't using the reccomended 3 1/2 tablespoons of store bought paste.
Buddhika Dharmapala says
Great recipe ! I used wayyy too much green curry paste but that was bcoz I love spicy. Very authentic flavour. Loved it.
Caitlin says
Wow! Unbelievably delicious, one of the best things I've ever cooked for sure. Super easy too once you find the ingredients. I managed to find everything other than the Thai basil which I subbed for regular Italian basil and it turned out amazingly. I used a little less basil too just in case it altered the flavour too much but I'll try with the full amount next time (or will hopefully be able to find Thai basil by then). Also added thinly sliced carrots and chunks of eggplant which is how it came when I ordered from a Thai restaurant once. I added them right before adding the stock and they were almost perfectly cooked, gonna add them a little later next time though as when I reheated some the eggplant disintegrated and the carrot got soft. I also used a faux chicken I made in place of real chicken which worked great. It did have way more bamboo shoots than the one I tried previously but I didn't mind as I absolutely love bamboo shoots. Will definitely be making this all the time now!
Sophie says
Hello! Excited to make this! If I want to do it for double the amount of people do I double the amount of everything including double the curry paste? Thank you xx
Pailin Chongchitnant says
Yes, double everything.
Stephen says
I find this very extremely complicated. Just making chicken stock is quite involved (using coriander stems, lemongrass stalks, white peppercorns, & garlic cloves), & getting chicken bones! Then it's back to assembling green curry ingredients. 3 of those are new to me, though I've heard them before. I really find Asian cooking a bit overwhelming with all the unfamiliar ingredients, & which have to be pre-prepared (chicken stock). And now this comment also may not be postable.
Stan says
Just buy powdered stock base or Better Than Buillon. It takes minutes to make a decent enough chicken stock for recipes like this.
Craig Cruden says
If you have an Asian grocer around, you have a better bet of being able to buy Chicken Carcasses for making stock... I found them when visiting my parents that live in Halifax, NS there... but yes, they are usually more difficult to find there - although if you get to a butcher early enough they might be able to save/sell you the carcasses. Here, living in Thailand for 15 or so years - it is much easier to find - I will typically by in larger quantities and have them delivered to my home (for making large batches of chicken stock) from pretty much any grocer or wet market.
As far as the work to make chicken stock, I will make large batches of chicken stock without salt and freeze them into smaller portions. It is great to use in all sorts of recipes - not just Thai... I pretty much use it everytime I make a stir fry or anything that calls for Chicken stock.
Kathy says
Far too sweet for me. I would recommend using half the amount of sugar.
Ashley S says
Does this recipe use fresh or dried kaffir lime leaves? If I only have dried, can that be used interchangeably in this recipe? Thanks so much!
Pailin Chongchitnant says
I always use fresh but you can def use dried, just add a few more as they're weaker in flavour 🙂
Mercedes C says
Thank you so much, it is absolutely delicious. Can't wait to try your other recipes.
LindaB says
Fantastic! Truly Authentic and delicious. I lived in Thailand for 8 years and learned to make many Thai dishes at the side of my fantastic cook, Somchit. But there were many others I missed. I have told everyone : "if you want to cook authentic, go to Hot Thai Kitchen... All recipes are great".
BTW, also loved your Beef and Tomato dish.
I so appreciate how authentic your recipes are AND the fact that every recipe has a video, so important for technique! Your curry paste battle helped me, my grocery store only carries Thai Kitchen so off to my Asian Grocer for better choices. Thank You!
No Aroy-de or MaePloy, but Maesri worked for us!
Lalita says
I would love to try this recipe but with seafood (shrimp and squid) instead of chicken, is that possible and do I then need to replace any ingredients?
Michael gosbee says
What a beautiful recipe I had the maeploy green curry paste, I had recently bought a bunch of kafir lime leaves just didn’t have the holy basil but used ordinary basil,at the end I squeezed some fresh lime juice it was fabulous
Linda says
Best Green Curry I've ever made. (I've probably made Green Curry 30 times). Sauteed vegetables first in the pan to add at the end. Used brown sugar instead of palm, and lemon basil instead of lemongrass and Thai basil. All good. It's the technique that makes the real difference I think. Thank you for a great recipe!
Matthias Fischer says
Wonderful! Love the technique of separating the coconut oil and frying the curry! Definitely the best curry I have made!
nicole says
ooooh this was SO GOOD! we already make red curry at home but this was our first time trying green, we so appreciate your content in helping people figure out brands and such because WOW, the good stuff really is so much better. this comes together so quick and its great eaten with rice as the recipe calls for or with rice noodles, its definitely part of our meal rotation now.
the last time around we did have to make a few adjustments because unfortunately our store was out of fresh basil entirely, and the bamboo shoots i thought i had were way expired haha. instead of chicken we ended up using thin sliced lamb we had in the freezer, the kind that come in rolls for hot pot, and ohhh wow. its not traditional tasting with it, but it was still devour-a-huge-bowl worthy for sure. i love that the flavors in this are so easy to mix and match with, it makes for a great flexible staple!
Sarah P says
Do you think that serving this with coconut jasmine rice (with kaffir and lemongrass) would be overwhelming with the flavors already in the curry?
Thanks!
Pailin Chongchitnant says
It wouldn't be bad, I don't think, as the flavours are repeats of what's in the curry.
Gareth Lawson says
I made this and was great...I am living in Koh Samui and used a local Green Curry paste picked up at the local Maenam night market...added a very nice kick...got the red pepper, holy Thai basil, Tgai eggplants and Curry paste for 35 bahts...can't beat that price...
Tea says
Excellent recipe! I have been following this blog for years and soooo appreciate being able to have all of these delicious meals at home. I want to give a warning to other readers--not all bamboo shoots are made equal! I, unfortunately, used the Native Forest brand Organic canned Bamboo Shoots and despite draining and rinsing several times, they imparted an unpleasant tinned taste to the delicious curry I spent a nice bit of time on--sadness! I hope I can spare someone else the disappointment!
J says
Absolutely the best Thai green curry paste recipe! For my family's taste buds...we did just 14 grams of Thai green chilies with the seeds removed and the rest sweet green bell pepper. I tripled the paste recipe so I could portion it out and freeze. Used 2 1/4 T. of the paste in the Thai green curry recipe, perfection. We omitted the shrimp paste.
Danielle D says
This was so perfect! First time making curry and it turned out so good!
Neil says
I just got back from Thailand and was inspired to make this favourite dish. I used Thai eggplant and this turned out so well! Thank you!
Samantha haskins says
I can't wait to make this , but I don't want to waste ANY so is this freezable to have leftovers again another. Xx
Jenni says
I have been making green curry chicken the same way for nearly 40 years and as I had guests coming, I actually read your recipe. I took your advice and bought one of the 3 pastes you recommended and fried it for 2 mins, reduced the coconut milk also and left the chicken until the end. What resulted was the most delicious Green curry chicken I have ever made and I cant wait to make it again. I may even try making the paste from scratch using your recipe. Thanks so much for the great instructions!!
Australia
Mini says
This was great!
I used the paste recipe however I thought I needed to add more paste than recommended as it tasted a little mild for me.
Could it be because the produce is different in all countries and it's not as flavorful in Toronto? Has anyone else experienced this?
Pailin Chongchitnant says
I realize this isn't clear in the recipe so I will add this note to the recipe, but the recipe for the paste is for 4-6 servings, so you can actually use the entire batch that you made in this curry especially if heat level is not an issue. When home-making pastes you always ends up with a larger volume because commercial pastes made in Thailand contain less moisture and is more concentrated. Produce in N. America tends to be larger and more watery than produce in Thailand.
Douglas W Hammen says
Very tasty, I had to wing it a little since I did not have a source for either Thai basil or the lime leaves. I added a bit of extra lemon grass and lime zest and lime juice, and forgive me sweet basil in a tube . The only thing that I would like to bring up is that there are a lot of kosher and halal people out there. I only checked Mae Ploy's ingredients, but it has shrimp paste. No problem for me, but I have some relatives that follow the Old Testament dietary laws. Maesri may not be as tasty, but it is kosher, and it is probably not as tasty because it lacks shrimp paste. Next time I buy some I will probably switch. But if I cook for them I will have to go back to Maesri.
Love your videos too.
Michele says
Hi Pailin ~ I can't wait to try this. I have a question - are the kaffir lime leaves edible? You just eat them with the dish?
Thank you!!
Michele
Pailin Chongchitnant says
Hi! No they are like bay leaves, they get infused and not eaten. I should note that in the recipe!
Kaj says
I just made this for the first time and it came out absolutely delicious. I used the Mae Ploy paste, it was spicy and flavourful. The recipe is very easy to follow especially if you watch the video. Thanks Pailin!
Ben says
I'm still mid-recipe, but find it very liquidy with all that coconut milk and stock, with no thickener. I think this is probably traditional for thai curry, but I wonder how long I really needed to thicken that initial 3/4 cut of coconut milk? I don't know what "very thick" means in this context. I think needed to go longer, but I will try to reduce the curry a bit before adding the veg at the end!
Pailin Chongchitnant says
Hi Ben, there are photos and videos on the post that will both show you what "very thick" means. Thai curries are also meant to be soupy, not thick like Indian curries, so you're not doing anything wrong.
Ben says
Thanks. Yes I saw the photos but it didn't help as much as giving a comparison to something. Like "thick as porridge" or "thick as heavy cream." But it's fine, it turned it well. I just need to adjust seasoning better and use salt free stock next time. Thanks!
EM says
This is the best recipe for green curry paste. I make a huge batch twice a year and drop it off for all my friends. It's my absolute fav. Thank you for sharing it. I'm so grateful!
N says
Hi Pailin, what’s the best way to make the curry sauce base to keep in the fridge? I was watching your Thai restaurant video how they pre-make the sauce in bulk. Would you just follow the directions for the coconut milk, paste and add chicken stock then keep it in the fridge for a few days? Or do you recommend making it fresh each time? It would be handy for single servings pre-making the curry sauce. Thanks.
Pailin Chongchitnant says
Yes you basically make the curry sauce, including all of the seasoning, without adding the meat and vegetables. It'll last at least a week in the fridge or you could freeze it also. There's no benefit to making it fresh each time.
AW says
Tina Carney says
Oh my! This was so so good.
Luz says
I used half of the green curry paste and it was still a bit spicy for us. I wish there was a way to get more of that curry taste without the heat. Aside from that the dish was good. Thank you for the recipe.
Pailin Chongchitnant says
Hi! There are a couple of options here for next time, you can try a different brand that might be more mild, or you can make your own paste and put in just a few chilies.
Fran says
I've made this so many times now, it's in my top 5 favorite meals! I love it extra spicy and flavorful so I always add extra Mae Ploy curry paste. Also found Arroy-D coconut milk to be the best for this, its so creamy and separates nicely! Thank you for the recipe 🙂
Alanna Melenius says
I like to add some chopped ginger and some cilantro (or coriander seed, then you are getting more "taste" without so much heat. Added Cumin good too
Laura says
We were recently able to find the Mae Ploy curry paste and cartons of coconut milk and WOW what a difference. This was already a great recipe but having better ingredients made such a huge difference. Made it with some white fish this time and it was delicious
Zach Fletcher says
Very good! Highly recommend
Susan says
It was so good and super easy to make. I added potatoes and the family loves it. Just added this recipe to my personal recipe book. Thank you so much for sharing this recipe!!
MoogsC says
How long would it take for the coconut milk and oil to separate? I don’t want to over cook it. And do you recommend doing this on low or medium heat?
Pailin Chongchitnant says
You can't really overcook it, but on medium heat it should take 5-8 mins. But if it's turned into a thick paste and it still hasn't separated I'd move on. If you're using canned coconut milk, I wouldn't even wait for it for too long.
Tessa says
Truely incredible, the whole family loved it. Best green curry recipe ever. Added mushrooms to go further.
Jack says
Very good recipe! But.... if you make the paste yourself... there should be a note "wear googles and some protective gloves". xD
I gotten some of the paste on my hand from too ... much energetic pounding. Tasted it, found it deliciously spicey.
.. then washed my hands and my hands are still slightly burning xD. Not to bad, but damm ... those green chili pack a punch. Luckily i didnt get any in my eyes.
BMartin says
I made this because of all the positive comments but I found this lacking in texture and flavor...only things I left out were the lime leaves and I used store bought paste. Followed everything else and it was runny, like soup. It did not have the usual velvety texture at all. The flavor was ok, not complex as I was hoping from other reviews. Wouldn't make this again
Pailin Chongchitnant says
Did you use Thai Kitchen curry paste? Or what brand did you use? It matters a lot which brand you used and the potency of the curry is in the curry paste, and some brands are very mild. But having said that, real Thai curries are soupy, they're not supposed to be thick.
Natasha says
Leaving the lime leaf out was a big no no. Even when the Asian market where I live is out of lime leaf and I add lime juice instead, the recipe isn't nearly as good. It's a distinct and very key ingredient. Also the brand of paste you buy also makes a huge difference. I use an entire can of maesri brand and its really good!
Your Mom says
This is one of the more accurate and good recipes for this dish that come up after a Google search. Most of them are just nonsense.
Eggplant is standard with this dish.
It is also yet another obnoxiously and unnecessarily long internet recipe that requires 45 minutes of scrolling and 8,000 ads to get to the actual recipe.
Pailin Chongchitnant says
Thanks for the review! BTW this is why there is a "jump to recipe" button on top of every post if you don't want to read it. However, since you are not paying for the recipes, someone has to pay recipe creators to do their work. The ads are what pay us. So if you want ad-free recipes, you can have it for a cost, and that is what cookbooks are for.
Taito says
Love it and so happy someone is paying you! Haha ❤️
Robbin Garramone says
Looks great
Alex says
Always been a huge fan of the YT channel and I have both of Pai's books, but this is the first time I've followed the recipe from scratch. Using chicken stock and Makrut lime leaves (which normally I can't find here in the UK) made all the difference and has transformed a good dish into something truly magical. Thanks Pai!
TIM COOLEY says
Hi made the green curry and also the paste and wow this was as good as i get served in my favourite thai restaurant and way better in some other thai restaurants.
So glad I made my own paste. I grow my own thai chillies and thai basil so very fresh ingredients .
Going to do some more of your recipes now. Definitely seems the best and authentic recipes I have come across.
Ken says
Love it. Used your shopping guide which was useful.
Kaylie says
I've made this recipe a few times, I love it. Today, I decided to make the curry paste as well – it really takes this dish to the next level. Absolutely delicious.
Judy Seling says
Hi, I made this tonight but with light coconut milk as that was all I had and it is very thin. Is that the light c milk that did that?
I love your ingredient videos, I have learned a lot!
Pailin Chongchitnant says
Yes 100% light coconut milk will make it thinner AND less flavourful. Having said that, Thai curries are more soupy in texture, unlike Indian curries for example. But subbing light coconut milk will make it less rich and more watery.
Dany says
I made this tonight and it was delicious. Followed recipe exactly and it was the perfect low effort high reward meal.
Scott says
I just made this and it was SO good! I didn't know that I loved Thai green curry. I plan to make this again with the leftover curry paste.
I didn't get a chance to look for kaffir lime leaves nor Thai basil at an Asian grocer, but I used some lime zest and regular basil Genovese. I don't know what the called for ingredients actually taste like, but it was fantastic.
Oh, and using super firm tofu browned in a saucepan with some salt and spray oil subbed excellently for the protein. I referenced your vegan curry recipe for when to add it.
Thank you!
Anders E Nielsen says
Perfect
Naomi says
I made it using the canned green curry paste and it turned out great!! I added fried egg plant. I didn’t feel like adding meat and it still tasted great. (I did use the chicken stock.) The recipe was easy to follow. Thank you for the great recipe!
Joanna says
Love this recipe. I make it with ground pork almost weekly! Soo good
Cyrus Stark says
I made this recipe and it was fantastic! 10/10. I've always wanted to learn how to make this from scratch. I don't have a way to get galangal regularly, so I had to use ginger. But I was able to pick up some tamarind paste to add instead of the palm sugar.
Rachael says
I wouldn't think that tamarind paste would be a good substitution for palm sugar. Usually tamarind paste is very tart, whereas palm sugar is more like regular or brown sugar, mild and sweet ). Glad to hear you still liked it!
Belinda Dunne says
⭐️⭐️⭐️⭐️⭐️ Made this tonight and it was unbelievably delicious. I am not longer intimidated by trying Thai food recipes after this success. Thank you! 👍🏼 😊
Alex says
Hi Pai,
Just yesterday I made the curry paste but 4x the amout to have some frozen for a quick weeknight meal. What came put was four portions of 155gr of delicious green curry paste.
In your recipe it calls for 50gr store bought curry paste. Do I replace that with 50gr of home made or a whole batch of 155gr as your recipe would result in?
Would love some advice here, maybe also from someone else.
Best
Alex
Pailin Chongchitnant says
Hi! I would go ahead and use 50g of your homemade curry paste. Hope you will enjoy it!
Mark A. Hathaway says
Used your recipe as a base and since we currently live Bangkok, I picked up green curry paste from a local market for 10 baht (I can't make it for that!) and used the more traditional Thai and pea eggplants. It came out great! Thank you for all your recipes, we use them frequently. Here is a picture of my version. https://www.flickr.com/photos/26203807@N00/52668172333/in/album-72157662286158256/
Pailin Chongchitnant says
Amazing, so glad to hear, and it looks great!
Andrew says
Is it possible to use boneless pork loin in this recipe instead of chicken? I know that isn't normally done, but since I have some left over from another recipe, I was wondering if I could use it in this one. Thanks!
Pailin Chongchitnant says
Yes, for sure. I would thinly slice them, marinate in a bit of fish sauce, and the add them in at the end, cooking for just a couple of minutes until they're done.
Kerry M says
I think this recipe is simple and delicious. I used chicken breast and think the directions in the “notes” underestimate ow much time it takes for the meat to cook. One minute ones not cook any chicken 70%. I cooked for 8 minutes and the chicken was tender. Also, I julienned an entire red pepper not just a quarter, and added water chestnuts since I had those in my pantry.
Enjoyed the video very much.
Pailin Chongchitnant says
Hi Kerry, how big did you cut your chicken? The pieces should be small, bite-sized pieces no larger than an inch, and 8 minutes is much too long for that.
Mandy Singleton says
Love this recipe and I always make my own paste. I have used chicken ,pork , and tonight trying seafood. Gonna be delicious!
Jim in Pattaya says
If I could suggest weight measurements for the curry paste.
Bhumi says
I made this twice and it taste amazing every time i make it. Thank you for recipe. I was wondering, can you use switch out the chicken for shrimp??? Do the ingredient changes, I was thinking using red curry paste instead of green.
Pailin Chongchitnant says
Thank you! So glad to hear! You can use shrimp but add them at the very end and they take only a minute to cook. I'd use my pineapple shrimp red curry recipe as a guideline if you're going to do that.
Chris David says
Best chicken I have ever made in my 35 years. We used Zatar as the seasoning on top. So moist and please visit us: https://www.beckandbulow.com
Eda says
Lovely recipe! I didn't have kaffir limes as they aren't sold here in Turkey and I don't know what I can substitute it with. I'm not sure if the the green curry paste I bought is any good, but it turned out great. I only had chicken cubes so I used that. Next time I'll put a smaller cube. I did add leftover broccoli in it too. Thanks for the recipe!
Bailey says
What. A. Recipe. The flavor is truly unlike anything I've ever tried - the heat, the sweetness, the smell! I made the paste from scratch and it was totally worth it. If anyone reading this is on the fence about trying this, DO IT!
Ramya says
Made this today grinding the green paste in my mortar and boy what a fantastic curry it turned out to be. Will never go back to store bought paste again.
Made a paste with no chillies for my 3 year old and it was her first time trying Thai curry (minus the chillies) and she loved it.
Thanks for sharing this recipe. This is beyond delicious. Heavenly and comforting!
MARY says
The directions are confusing regarding coconut milk - recipe asks for 1 3/4 cup but the first step says "Reduce ¾ cup coconut milk until thick" so I only put in 3/4 cup. But the recipe does not mention adding in the other 1 cup coconut milk later on? Where else am I supposed to add the rest of the coconut milk? Unless what you meant is to add the entire 1 3/4 cup coconut milk in the first step and reduce until it reaches 3/4 cup?
Hasini says
Hiya, if you continue to read the recipe, you first add 3/4 of the milk and then add the other cup after adding the chicken
Ty says
It says in Step 4 of the text instructions: "Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender."
X X says
it does mention the remaining 1 cup of coconut milk in step 4.
Andrea says
Hey! It says to add the remaining cup of coconut milk in step 4. There's also photos to follow along where it shows and says to reduce the 3/4 coconut milk and after tossing the curry with the chicken, you add the remaining coconut milk along the lime leaves and the stock and there's also the youtube video.
Melanie says
This was so amazing. I was so proud of myself for making one my favorite Thai dishes and having it turn out exactly like it was from a Thai restaurant. I will make this again and again. The only thing I did different was I roasted some eggplant to add in addition to the bamboo because I have to have eggplant in my green curry. I have a lot of leftovers and I’m so glad, I’ll be eating this for days!
Sarah Abay says
I love eggplant. I wonder if you even have to roast it first ?
Jenn says
Such a complex taste, yet unbelievably easy to make! Thank you once again for the recipe and video!
Autumn says
It does say when to add the remaining 1 cup of coconut milk, in step 4 🙂
Liz says
I love this recipe. It's so good and it's simple to make.
Brian says
Has anyone added the Thai eggplant to this dish? If so, how do you incorporate it into the cooking process? Thanks in advance.
Kaye says
Yes I always use eggplant in my Thai curry, but I saute it separately then add it in at the end. You can either slice or cube it.
Brad says
From my experience having lived in Thailand. Thai eggplants are added directly to the curry after the final addition of coconut milk. Thai eggplants are and quite firm. Nothing like the European eggplant or even Chinese. If you can find the peace size eggplants they are the best
Michelle says
I’ve been making this once a month for a year now- it never fails. I use the Mae ploy green curry paste when I don’t have the time to make my own and it does the trick.
Phoebe says
Love your recipes! Truly authentic, this one is one of my favorites. I have frozen vegetable stir fry- is it ok to add those as well? Also, can I use my small Dutch oven to make this- I usually use a skillet but I’d like to use my new toy ;).
Ann says
Loved reading the great reviews and looking forward to making the recipe. Do I need to add the sugar? I try to avoid sugar when I can. Thanks!
Jessie says
You don’t need it, but it does make it taste better in my opinion. Not so much in terms of sweetness but palm sugar has a distinct taste that definitely elevates the curry.
Esther says
Great recipe just made it, the tip about Thai basil for color is a great idea . Thank you.😃👍
Sarah says
Made this tonight and loved it! I used Thai Kitchen Green Curry paste which was not very spicy even after 3.5 Tbsp. Do you recommend a particular brand name curry paste if I can't make the homemade recipe?
Pailin Chongchitnant says
Yeah Thai Kitchen you need to use the whole jar and then some, haha. I'd recommend using Maeploy or Maesri.
Alex says
Maesri is cheap and pretty easy to find (you can also order it on Amazon) and most importantly, it is exponentially better than Thai Kitchen brand. Years ago I was dating a Thai girl and she was the one who introduced me to Maesri. She laughingly told me that if you go into half the the Thai restaurants in the world, they might claim to make their own curry pastes but if you look in the kitchen they just have stacks and stacks of Maesri cans.
Erica says
I made your Thai green curry with chicken today with fresh made paste from the market. Everything else is according to your recipe. My husband loved it & so did I! I put in twice the amount of kaffir leaves & the basil leaves as I just love the aroma! Would make this again.
Adam The HTK Minion says
YAY! 🙂
Peri says
Just made this... so tasty, thank you!!!
Julianna says
Delicious!
Johnnie says
I made this today as I have not found a Thai green curry locally that I’ve been happy with.
THIS IS IT!!!
I made a few changes because I like red bell pepper and eggplant, but the basics were exquisite!!! Instead of scavenger hunting kaffir lime leaves and Thai basil all over town, I’m going to use what I have left and make the curry and freeze it for next time!
Laura Jessup says
I usually use Maesri curry paste, but want to start making my own. However, I don't have access to fresh galangal. Do you think dried chunks or powdered galangal would work well? Or is it better to use store bought if I can't find some of the fresh ingredients?
Adam The HTK Intern says
Hi Laura! If you can't find fresh look for frozen? If you can't find frozen though it's still worth trying. 🙂 Good luck!
Christina | Christina's Cucina says
Have made this a few times and love it! Thank you for the great recipe!
Neha Perry says
Very tasty! Thanks for sharing a variety of really good recipes.
Anna says
This is the best I’ve ever made! Thank you!
Farzana says
I just made the recipe with beef, mushrooms, eggplants, bamboo shoots, red and green bell peppers served with naan and it was delicious!
Peter says
My third or forth time making it, and it is always good! I usually use my remaining curry paste to make your green curry fried rice recipe, which is so good!
Marianne says
If I want to cut the chicken, do you have any tips for making it super flavourful without it?
Kayla says
Tofu is a great alternative!
Momo says
My partner and I LOVED this recipe, thanks so much! I am now trying to make this recipe for his mother, but she has extreme soy and shellfish allergies and is extremely intolerant to spiciness (even too much paprika can be too spicy for her!). Is this soy-free? Do you have any recommendations for how I can reduce the spice level even further in a paste? Maybe use more Thai basil instead? I know it will no longer be very authentic, but I’d love for her to be able to try her first homemade Asian dish since she’s convinced she’ll never be able to with her allergies. 🙁
Daniel says
Enjoyed it a lot. I sometimes marinate chicken in fish sauce.
Heike from Germany says
The best i ever had. so delicious, and not to spicy. Thanks xxx
Phoebe says
This was incredible!! I make curry fairly often for myself, but I always know it's not going to be as good as I get in a restaurant, but this IS! 11/10
sherri williams says
I love curry, I am so glad Hot Thai Kitchen how to do it right with the curry dishes, very good..
Ian says
I really love this dish!! It was also the first curry paste i'd ever made from scratch. I've made it a couple times with shrimp and chicken, have subbed Thai basil with holy basil (really great and beautiful), and have made w/Chinese eggplant and each time it was great. Probably my favorite of Pai's curries.
Matt says
Absolutely the best! I have made this multiple times and it never fails. Tonight we substituted the chicken with pan fried scallops and threw them in with the chiles at the end. A killer secret tip...if Thai Basil is too hard to find, substitute it with fresh Tarragon leaves and use half of what the recipe calls for in Thai Basil. We made a double recipe of the sauce tonight and will add cream and salt & pepper to the leftover sauce to make green curry soup for a New Year’s Eve starter. Happy 2021!
Brooke says
Any suggestions on how to make this extra spicy like the restaurants do - we love heat but can’t seem to find the right spice to make the Asian dishes hot with the right flavor?
Dee says
Sorry I meant substitute Fish sauce not Soy sauce .
Dee D says
This is the first time that I made green curry because I love to eat pad Thai or green curry when we go to Thai restaurant . My husband and I love it when I followed your recipe the first time . I haven't tried to make pad Thai yet since I need to buy tamarind . Can you tell me what to substitute " soy sauce " with if I want to make vegetarian green curry ? I only know salt can be used instead . Is there anything else to use besides salt ? that does not change the delicious taste of green curry ? I will attend a pot luck at a Buddhist Vietnamese temple so I want to introduce them to Thai food . Thanks very much for putting out all those wonderful recipes . I just saw your website recently . I saw that you substitute fish sauce with fermented soybean paste . Will it work well in green curry ? Thanks very much .
Pailin Chongchitnant says
Hi Dee! Soy sauce is a great sub for fish sauce. But salt works just fine here too.
Cathy C. says
I have made this Thai Green Curry Chicken several times. Everyone I've made it for has loved it! The instructions were easy to follow especially after watching the YT video. Thanks Pai for posting such a great recipe!!
Stephen Chan says
This was the very first Pai's Thai curry recipe I tried just because I love green curry, and since then I couldn't stop trying other curry recipes.
Katharina S. says
Very tasty! I replaced chicken by eggplant and mushrooms, and it was still very delicious!
Rita K says
Delicious! I've used this recipe 3 times now and it never fails. Used chicken thigh today (used breast before) and I agree its much better.
Josie K says
Hi! I do not live anywhere near an Asian grocery store anymore unfortunately so I do not have access to galangal and Shrimp paste. Can I replace galangal with regular raw ginger? And what can I replace the Shrimp paste with? Or do I just opt it out without effecting flavor?