YT Recipe

Thai Green Curry RIGHT

Thai Green Curry RIGHT is a medium Thai recipe that serves 4. 450 calories per serving. Recipe by Uncle Roger Shorts on YouTube.

Prep: 15 min | Cook: 21 min | Total: 46 min

Cost: $12.10 total, $3.02 per serving

Ingredients

  • 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
  • 1 can (13.5 fl oz) Coconut Milk (full‑fat for richness)
  • 2 tbsp Green Curry Paste (store‑bought or homemade)
  • 5 Bird's Eye Green Chilies (small, sliced; adjust to heat preference)
  • 3 cloves Garlic (minced)
  • 2 Shallots (thinly sliced)
  • 0.25 cup Fresh Coriander (chopped, for garnish)
  • 1 tbsp Fish Sauce (adds umami and saltiness)
  • 1 tsp Palm Sugar (or light brown sugar)
  • 1 Red Chili (sliced for garnish, optional for color)
  • 1 tbsp Vegetable Oil (neutral oil for sautéing)
  • to taste Salt

Instructions

  1. Prepare Ingredients

    Slice the bird's eye chilies, mince the garlic, thinly slice the shallots, and chop the coriander. Cut the chicken into bite‑size pieces.

    Time: PT10M

  2. Sauté Aromatics

    Heat the vegetable oil in a wok over medium heat. Add the garlic, shallots, and sliced green chilies. Stir‑fry for about 2 minutes until fragrant but not browned.

    Time: PT2M

    Temperature: Medium heat

  3. Add Curry Paste

    Stir in the green curry paste and cook for 1 minute, allowing the spices to release their oils.

    Time: PT1M

    Temperature: Medium heat

  4. Cook Chicken

    Add the chicken pieces, stirring to coat them evenly with the paste. Cook for about 5 minutes, until the chicken is no longer pink.

    Time: PT5M

    Temperature: Medium‑high heat

  5. Add Coconut Milk

    Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

    Time: PT3M

    Temperature: Medium heat

  6. Season and Simmer

    Add fish sauce and palm sugar. Simmer uncovered for 8 minutes, allowing the sauce to thicken slightly.

    Time: PT8M

    Temperature: Medium‑low heat

  7. Final Taste Check

    Taste the curry; add a pinch of salt or a little more fish sauce if needed.

    Time: PT1M

  8. Garnish and Serve

    Turn off the heat. Garnish with chopped coriander and sliced red chili. Serve hot with steamed jasmine rice.

    Time: PT1M

Nutrition Facts

Calories
450
Protein
30g
Carbohydrates
12g
Fat
30g
Fiber
2g

Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly

Allergens: Fish (fish sauce), Coconut

Last updated: April 19, 2026

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Thai Green Curry RIGHT

Recipe by Uncle Roger Shorts

A fragrant Thai green chicken curry made with fresh bird's eye chilies, garlic, shallots, coconut milk, and fish sauce. This quick‑cook recipe captures the authentic flavors of Thai cuisine while being easy enough for home cooks.

MediumThaiServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
11m
Prep
20m
Cook
10m
Cleanup
41m
Total

Cost Breakdown

$12.10
Total cost
$3.02
Per serving

Critical Success Points

  • • Sauté aromatics without burning them.
  • • Cook chicken only until 75% done before adding coconut milk to avoid overcooking.
  • • Simmer the curry long enough for the sauce to thicken and flavors to meld.

Safety Warnings

  • • Hot oil can splatter – keep face away while sautéing.
  • • Bird's eye chilies are very spicy; avoid touching eyes.
  • • Ensure chicken reaches an internal temperature of 165°F (74°C).

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Thai Green Chicken Curry in Thai cuisine?

A

Thai green curry (Gaeng Keow Wan) originated in Central Thailand and traditionally features fresh green chilies, herbs, and coconut milk. It is a staple of Thai home cooking, often served at family meals and festive gatherings, showcasing the balance of spicy, sweet, salty, and aromatic flavors that define Thai cuisine.

cultural
Q

What are the traditional regional variations of Thai Green Curry in Thailand?

A

In the north, green curry may be milder and include local herbs like galangal, while southern versions often add shrimp paste and extra coconut milk for richness. Some regions substitute chicken with fish, beef, or even wild game, reflecting local ingredient availability.

cultural
Q

How is Thai Green Chicken Curry traditionally served in Thailand?

A

It is typically served hot with steamed jasmine rice or sticky rice, accompanied by fresh cucumber slices and sometimes a side of pickled vegetables. The curry is ladled over the rice, allowing the fragrant sauce to soak into each grain.

cultural
Q

What occasions or celebrations is Thai Green Chicken Curry associated with in Thai culture?

A

Green curry is a common dish for family gatherings, birthday celebrations, and temple festivals because it is quick to prepare yet feels special. Its bright color and aromatic profile make it a favorite for festive meals.

cultural
Q

What authentic ingredients are essential for an authentic Thai Green Chicken Curry versus acceptable substitutes?

A

Authentic ingredients include fresh green chilies, kaffir lime leaves, Thai basil, fish sauce, palm sugar, and coconut milk. Substitutes like jalapeños for chilies, soy sauce for fish sauce, or brown sugar for palm sugar work in a pinch but will alter the traditional flavor profile.

cultural
Q

What other Thai dishes pair well with Thai Green Chicken Curry?

A

Pair it with Thai cucumber salad (Som Tum), fresh spring rolls, or a simple papaya salad. A side of stir‑fried morning glory (Pak Boong) and a cup of jasmine tea complement the rich curry nicely.

cultural
Q

What are the most common mistakes to avoid when making Thai Green Chicken Curry at home?

A

Common errors include over‑cooking the chicken, which makes it dry, and burning the curry paste, which creates bitterness. Also, adding too much liquid early can prevent the sauce from thickening properly.

technical
Q

Why does this Thai Green Chicken Curry recipe use bird's eye green chilies instead of larger green chilies?

A

Bird's eye chilies provide a sharp, clean heat that penetrates the sauce without overwhelming the delicate coconut flavor. Larger chilies can be milder and add more texture than heat, changing the intended spice balance.

technical
Q

Can I make Thai Green Chicken Curry ahead of time and how should I store it?

A

Yes, the curry can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and gently reheat on low heat, adding a splash of coconut milk if the sauce has thickened too much.

technical
Q

What does the YouTube channel Uncle Roger Shorts specialize in?

A

The YouTube channel Uncle Roger Shorts focuses on short, humorous cooking tutorials that highlight Asian (especially Chinese and Southeast Asian) dishes, often featuring Uncle Roger’s comedic commentary and practical kitchen tips.

channel
Q

How does the YouTube channel Uncle Roger Shorts' approach to Thai cooking differ from other Asian cooking channels?

A

Uncle Roger Shorts delivers ultra‑concise, punchy videos that blend comedy with clear step‑by‑step instructions, whereas many other Asian cooking channels provide longer, more detailed walkthroughs. This format makes the recipes quick to grasp and replicate for busy home cooks.

channel
More like this:Thai RecipesMain Course RecipesMore by Uncle Roger Shorts

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