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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!
Ingredients
Here are ingredients you'll need for an authentic Thai green curry. 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
- Red bell pepper
- Green curry paste, store bought or homemade
- Makrut lime leaves
- Full fat coconut milk
- Fish sauce
- Palm sugar (sub granulated or light brown sugar)
- Boneless skinless chicken thighs
- Chicken stock, unsalted
How to Make Thai Green Curry
- 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!
How to Make Green Curry Vegan
With a dish so flavourful, making it a vegan is very easy. Here are modifications I suggest:
- 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.
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 "curry aroma" 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!
Watch The 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 below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)
- Yield: 4 servings
Ingredients
- 1¾ cup coconut milk, divided
- 50 g (~3 Tbsp) green curry paste, store bought or homemade (see note)
- 1 cup chicken stock, unsalted
- 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
- 2 Tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note)
- 1½ - 2 Tbsp fish sauce
- 3-4 kaffir lime leaves, roughly torn
- 1½ cup bamboo shoots, canned (can use sliced or strips)
- 1 cup Thai basil
- 1 spur chilies or ¼ red bell pepper, julienned
- Jasmine rice for serving
Homemade Green Curry Paste (watch the video here)
(This makes 4-5 Tbsp, probably more than you need for this amount of curry, but you can add more for extra spiciness is desired. The paste can also be frozen.)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp white peppercorns
- 15 green Thai chilies
- 1 tsp salt
- 15 Thai basil leaves, finely julienned
- 3 Tbsp lemongrass, thinly sliced
- 1 Tbsp galangal, finely chopped
- 2 tsp kaffir lime zest, finely chopped (or sub lime zest)
- 2 tsp cilantro roots, finely chopped, or 2 Tbsp cilantro stems, finely chopped
- 3 Tbsp shallots, finely chopped
- 2 Tbsp garlic, finely chopped
- 1 tsp fermented shrimp paste (gapi)
Instructions
- 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).
- Add 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.
- Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
- 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.
- 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.
- Taste and add more fish sauce and/or sugar as needed.
- Stir in Thai basil and spur chilies or bell peppers.
- Serve with jasmine rice
If using chicken breast:
- After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat.
- Add chicken breast and cook until chicken is about 70% done, about a minute. 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.
- Taste and add more fish sauce and/or sugar as needed.
- Stir in Thai basil and spur chilies or bell peppers.
- Serve with jasmine rice.
For the Curry Paste
-
Toast coriander 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 cumin 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.
- 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 more
- 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.
- Add basil leaves; pound into a fine paste.
- Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
- Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
- Add shrimp paste and pound to mix.
Notes
- When using store bought curry paste, the saltiness and spiciness can vary greatly between brands. I would suggest starting out with about 50g (~3 Tbsp) of paste, and you can always add more after.
- If using chicken breasts, marinate in 2 tsp fish sauce while you prep other ingredients
- If subbing granulated or brown sugar, start with just 2 tsp and taste and adjust from there.
MARY
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
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
Melanie
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!
★★★★★
Jenn
Such a complex taste, yet unbelievably easy to make! Thank you once again for the recipe and video!
★★★★★
Liz
I love this recipe. It's so good and it's simple to make.
★★★★★
Brian
Has anyone added the Thai eggplant to this dish? If so, how do you incorporate it into the cooking process? Thanks in advance.
★★★★★
Kaye
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
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
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
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
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
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
Great recipe just made it, the tip about Thai basil for color is a great idea . Thank you.😃👍
Sarah
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
Yeah Thai Kitchen you need to use the whole jar and then some, haha. I'd recommend using Maeploy or Maesri.
Erica
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
YAY! 🙂
Peri
Just made this... so tasty, thank you!!!
★★★★★
Julianna
Delicious!
★★★★★
Johnnie
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
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
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
Have made this a few times and love it! Thank you for the great recipe!
★★★★★
Neha Perry
Very tasty! Thanks for sharing a variety of really good recipes.
Anna
This is the best I’ve ever made! Thank you!
★★★★★
Farzana
I just made the recipe with beef, mushrooms, eggplants, bamboo shoots, red and green bell peppers served with naan and it was delicious!
Peter
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
If I want to cut the chicken, do you have any tips for making it super flavourful without it?
★★★★★
Kayla
Tofu is a great alternative!
★★★★★
Momo
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
Enjoyed it a lot. I sometimes marinate chicken in fish sauce.
★★★★★
Heike from Germany
The best i ever had. so delicious, and not to spicy. Thanks xxx
★★★★★
Phoebe
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
I love curry, I am so glad Hot Thai Kitchen how to do it right with the curry dishes, very good..
★★★★★
Ian
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
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
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
Sorry I meant substitute Fish sauce not Soy sauce .
Dee D
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
Hi Dee! Soy sauce is a great sub for fish sauce. But salt works just fine here too.
Cathy C.
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
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.
Very tasty! I replaced chicken by eggplant and mushrooms, and it was still very delicious!
★★★★★
Rita K
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.
★★★★★