Delicious Thai green curry is a classic Thai cuisine, similar to red curry, massaman curry, pad Thai noodles, pad ka prao, water spinach stir-fry, tom yum kung, Thai satay chicken, and mango sticky rice. This Thai green curry recipe is tasty, simple, and flavorful, just like the ones you find in Thai restaurants. Let's learn how to make this delicious Thai green curry chicken dish at home with detailed, step-by-step photo instructions and a video!
Love Asian foods? Check out these Thai sweet chili sauce, Thai chicken pizza, Japanese curry, scrambled eggs and shrimp, spicy lemon garlic shrimp, and clay pot rice recipes.
What is Thai green curry?
Thai curry, a staple of Thai cuisine, is made from curry paste. It has different types and colors, such as yellow, red, green, and massaman curry. In general, yellow curry is mild. Red curry is medium hot, and green curry is the hottest. Thai curry is a little different from Japanese curry. Thai curries are bold, complex flavors that blend spicy, sour, creamy, and sweet tastes because of the herbs and seasonings. However, Japanese curry is mild, sweet, and savory.
In addition, Thai green curry is made from green chilies, other herbs, coconut milk, vegetables, and meat. The spicy green curry paste and coconut milk make this dish very flavorful. Besides, Thai green curry chicken is one of my favorite Thai foods, and it goes great with jasmine rice.
What does Thai green curry taste like?
Thai Green Curry is known for its distinct and vibrant flavor because of its harmonious blend of spicy, aromatic, and slightly sweet flavors. Also, Thai green curry tastes moderately to fairly spicy because of the fresh green chilies in the paste. The spiciness depends on how much green curry paste you use. Besides, green curry features a strong aroma of herbs such as lemongrass, basil and kaffir lime leaves. These herbs contribute to the curry's refreshing and fragrant quality.
In addition, Thai curry is often made with coconut milk, which adds a rich and creamy texture to the dish. The creaminess helps balance out the spiciness and brings a smooth mouthfeel. Thai green curry has subtle hints of sweetness because of palm sugar or brown sugar to balance out the sweet, savory, creamy, and spicy flavors.
Is Thai green curry spicy?
Yes, Thai green curry is usually spicy due to the green chilies in the paste, but the heat level can be adjusted by using less curry paste, and the coconut milk can mellow it out. I only added 1 tablespoon of green curry paste to this recipe, so it is mild to medium heat. You can add more green curry paste according to your spicy level if you want spicier.
What makes green curry green?
Thai green curry gets its vibrant green color mainly from using fresh green chilies from the paste and basil herbs. Combining these ingredients creates a distinctive green that gives the curry its name and visual green color.
What is the purpose of Thai basil paste?
The purpose of Thai basil paste is to give the curry more flavor and green color. Moreover, using a mortar and pestle to grind the basil leaves is best, as they will be fine and like a paste.
Can I make my green curry paste?
Absolutely! You can. The common ingredients in Thai green curry pastes are shrimp paste, green chilies, shallots, garlic, lemongrass, galangal, and coriander root. Some fresh items are hard to find in my area, so I use store-bought green curry paste instead of making it from scratch.
What is the difference between green curry and red curry?
Green curry is made with green chilies and tends to be fresher and more herbaceous, while red curry is made with dried red chilies and has a deeper, smokier heat.
What do you serve Thai green curry with?
Thai green curry is best served with steamed jasmine rice and rice noodles.
What are the ingredients in green curry?
The basic ingredients are green curry paste, coconut milk, meat, and vegetables. I used store-bought green curry paste in this Thai green chicken curry recipe. However, you can make your own if you want. It is hard for me to find all the ingredients for the paste in my area, so store-bought paste works great for us.
I also used coconut milk, chicken thighs, kaffir lime leaves, bamboo shoots, Thai eggplant, and red bell peppers. Basil paste also gives the curry a green color and aroma.
What are kaffir leaves?
Kaffir leaves are lime leaves. The most frequently used part of the plant is the leaves, which can be fresh, dried, or frozen. The leaves are widely used in Thai cuisine or Southeast Asia.
What are Thai eggplants?
Thai eggplants are usually green-white and golf ball-sized, commonly used in Thai and Cambodian cuisine.
Substitution:
Can this green curry recipe be made vegetarian?
You can substitute the meat with tofu and fish sauce with salt.
What other meats can I use?
Chicken is the most popular choice, but you can also use beef, pork, shrimp, or tofu for a vegetarian version.
Can I replace vegetables with Thai green curry?
The common vegetables include eggplant, bell peppers, bamboo shoots, zucchini, green beans, and baby corn. You can use other vegetables if you like.
I don’t have Thai basil, so can I use other basil?
Yes, for the best result, use Thai basil. But if you cannot get any, try using some sweet or Italian basil.
Can I use other eggplants?
The best is to use Thai eggplants. If not, you can use regular or Chinese eggplants or not add eggplants at all.
Storage:
How to store leftover Thai green curry
You can refrigerate it. First, let the curry cool completely, then transfer it to an airtight container. It can last for 2-3 days in the refrigerator.
Can you freeze Thai green curry?
Yes, you can freeze it for up to 2 months. Let it cool completely, store it in freezer-safe containers, and reheat it slowly on the stove to maintain texture.
How do I reheat Thai green curry?
A faster and more convenient way is to warm them in the microwave for 1-2 minutes and cover them with a wet paper towel.
Cooking tips for how to make Thai green curry:
- I used store-bought green curry paste because it is easy and convenient, so I don't need to make it from scratch.
- You can use other vegetables to make this Thai green chicken curry recipe. Some people like to add baby corn, mushrooms, bell peppers, etc.
- Always taste the spiciness before adding more green curry paste.
- The best method is to grind the Thai basil leaves in a mortar and pestle. You can use a chopper if you don’t have a mortar and pestle.
- I recommend using Aroy-D coconut milk because it’s thicker and creamer.
FAQS:
Yes, if you use chicken breast, don’t overcook it. Personally, I like chicken thighs because they have a better texture.
Let it simmer uncovered to reduce the liquid.
Traditional green curry paste includes green chilies, lemongrass, galangal, kaffir lime peel, garlic, shallots, coriander root, and Thai basil — all pounded into a smooth paste.
I usually use the Mae Ploy brand because it is the most popular, authentic, and readily available in the States.
Instructions for how to make Thai green curry chicken:
Basil paste:
1. To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil in a food processor and chop for a few seconds.
2. Chop the Thai basil leaves until they are small and fine. (The best method is to grind the leaves using a mortar and pestle.)
Preparation:
3. After that, wash and cut ½ of the red bell pepper into strips.
4. Next, wash and cut 4 small Thai eggplants (4 oz).
5. Cut 2 pieces of chicken thighs (12 oz) into strips.
Cooking:
6. Turn on medium-low heat and pour ½ tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from steps 1 and 2. Then, stir-fry them a little bit.
7. In the following, add the chicken thighs and stir-fry them a little bit.
8. After, add the Thai eggplants and stir fry a little bit.
9. Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
10. Next, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
11. Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
12. Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
13. Lastly, add the red bell pepper and stir them a little bit.
14. Thai green chicken curry is best served with jasmine rice.
Enjoy this delicious Thai green chicken curry recipe! Also, check out these kung pao chicken, crab stir fry, Asian shave ice, gobo roots soup, siu mai, and baby bok choy stir fry recipes.
You May Also Like These Recipes:
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Thai Green Curry Chicken
Equipment
- 1 Pan
- 1 Chopper or mortar & pestle
Video
Ingredients
- 1 tablespoon Green curry paste (Add more or less to your taste)
- 2 pieces Chicken thighs (Boneless and skinless, 12 oz)
- ½ Red bell pepper (Medium size)
- 4 Thai eggplants (Small, 4oz)
- 1 can Bamboo shoots (Small, 8oz)
- 6 Kaffir lime leaves
- 1 can Coconut milk (14 fl oz)
- ½ tablespoon Vegetable oil (Stir fry the paste)
- 2 tablespoons Brown sugar
- 2 tablespoons Fish sauce (Add fish sauce to your taste)
Basil paste:
- 1 cup Thai basil leaves
- 2 tablespoons Vegetable oil
Instructions
- To make the basil paste, put one cup of Thai basil leaves and 2 tablespoons of vegetable oil in a food processor and chop for a few seconds.
- Chop the Thai basil leaves until they are small and fine. (The best method is to grind the leaves using a mortar and pestle.)
- Then, wash and cut ½ of the red bell pepper into strips.
- Next, wash and cut 4 small Thai eggplants (4 oz).
- Cut 2 pieces of chicken thighs (12 oz) into strips.
- Turn on medium-low heat and pour ½ tablespoon of vegetable oil into the non-stick pan. Add 1 tablespoon of green curry paste and the basil paste from steps 1 and 2. Then, stir-fry them a little bit.
- In the following, add the chicken thighs and stir-fry them a little bit.
- After, add the Thai eggplants and stir fry a little bit.
- Add 1 small can (8oz) of bamboo shoots and stir fry a little bit.
- Next, add 2 tablespoons of brown sugar and 2 tablespoons of fish sauce. (Add fish sauce to your taste.) Stir fry them.
- Pour a can (14 fl oz) of coconut milk into the curry. Mix them well.
- Then, add 6 kaffir lime leaves. Stir them and let it simmer for a minute or 2.
- Lastly, add the red bell pepper and stir them a little bit.
- Thai green chicken curry is the best to serve with jasmine rice.
Notes
Cooking tips for how to make Thai green curry:
- I used store-bought green curry paste because it is easy and convenient, so I don't need to make it from scratch.
- You can use other vegetables to make this Thai green chicken curry recipe. Some people like to add baby corn, mushrooms, bell peppers, etc.
- Always taste the spiciness before adding more green curry paste.
- The best method is to grind the Thai basil leaves in a mortar and pestle. You can use a chopper if you don’t have a mortar and pestle.
- I recommend using Aroy-D coconut milk because it’s thicker and creamer.
Traci says
This was very good! I had to order dried Kaffir leaves and the Thai basil from Am@zon because there are no Asian stores near me. This was very good and taste a lot like a local restaurant where we go. I hadn’t ever bought Japanese eggplants and couldn’t find them so I used purple slim eggplants, they look like a purple zucchini. Soaked them in salted milk then rinsed them and grilled them lightly before adding them in. The process is supposed to remove bitterness. I’m so happy to be able to make this myself. Thank you!
Tracy O. says
Thank you for your comment!
lesley says
Outstanding I used jumbo shrimp instead of chicken otherwise followed. Great flavor! I keep kaffir leaves in freezer they have that flavor the curry must have.
I doubled because we love leftover curry. I make sticky rice to go with my curries.
Tracy O. says
Thank you for your comment!