Thai Green Curry Recipe

Thai Green Curry in 30 minutes made by freshening up store bought curry paste OR with a homemade green curry paste! Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.

Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!

Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

Yield: 4

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
• 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)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: “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).”, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-1’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘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.xa0’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-2’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-3’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-4’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Once the curry is done simmering, add bamboo shoots and bring to a boil.xa0If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-5’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Taste and add more fish sauce and/or sugar as needed.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-6’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in Thai basil and spur chilies or bell peppers.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-7’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Serve with jasmine rice’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-8’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘If using chicken breast:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-9’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-10’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Taste and add more fish sauce and/or sugar as needed.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-11’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in Thai basil and spur chilies or bell peppers.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-12’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve with jasmine rice.xa0’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-13’}]}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Curry Paste’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-14’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ”, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-15’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut at leastxa08 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’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-16’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-17’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add basil leaves; pound into a fine paste.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-18’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-19’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add shallots, garlic, and any remaining ground spices; pound into a fine paste.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-20’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add shrimp paste and pound to mix.’, ‘url’: ‘https://hot-thai-kitchen.com/green-curry-new-2/#instruction-step-21’}]}

Thai Green Curry

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don’t skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Prep: 15min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, Saturated Fat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
• 1 quantity homemade green curry paste ((Note 1))
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated)
• 1 tbsp lemongrass paste ((Note 2))
• 2 tbsp vegetable oil
• 1 cup (250ml) chicken or vegetable broth, low sodium
• 400 g/14oz coconut milk (, full fat (Note 4))
• 1 – 3 tsp fish sauce *
• 1 – 3 tsp white sugar *
• 1/8 tsp salt *
• 6 kaffir lime leaves (, torn in half (Note 5))
• 350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
• 2 Japanese eggplants, (, small, 1cm / 2/5″ slices (Note 7))
• 1 1/2 cups snow peas (, small, trimmed)
• 16 Thai basil leaves ((Note 8))
• Juice of 1/2 lime (, to taste)
• Crispy fried Asian shallots (, high recommended (Note 9))
• Thai basil or cilantro/coriander (, recommended)
• Green or red chillies slices (, optional)
• Steamed jasmine rice

Instruction:

1. Heat oil in a heavy based skillet or pot over medium high heat.
2. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out” – see video. Don’t breath in the fumes!!
3. Add chicken broth and coconut milk, mix to dissolve paste.
4. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
5. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
6. Add kaffir lime leaves. Mix then bring to simmer.
7. Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
8. Add eggplants, cook 5 minutes until soft.
9. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
10. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
11. Serve curry over jasmine rice with garnishes of choice.

Easy Authentic Thai Green Curry At Home

FAQ

What is Thai green curry sauce made of?

What is the secret to good Thai curry?

What’s the difference between green curry and Thai green curry?