Thai Green Curry
Thai Green Curry is a easy Thai recipe that serves 4. 620 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 10 min | Cook: 27 min | Total: 47 min
Cost: $24.69 total, $6.17 per serving
Ingredients
- 1 lb Chicken Breast (cut into bite‑size pieces)
- 2 medium Thai Eggplant (sliced into bite‑size pieces; keep in water to prevent browning)
- 1 cup Bamboo Shoots (drained and sliced)
- 2 cans Coconut Milk (full‑fat, 13.5 oz each)
- 1 cup Chicken Broth (low‑sodium)
- 2 tbsp Green Thai Curry Paste (store‑bought, stir‑fried until fragrant)
- 1 tbsp Palm Sugar (can substitute brown sugar)
- 1 tbsp Fish Sauce (Thai fish sauce for umami)
- 5 pieces Kaffir Lime Leaves (torn; fresh preferred)
- 1-2 pieces Red Chili (sliced; optional for extra heat)
- 1/4 cup Thai Basil (handful, torn)
- 2 cups Jasmine Rice (cooked according to package instructions)
Instructions
Prepare Ingredients
Slice the Thai eggplant, cut the chicken into bite‑size pieces, slice red chilies (if using), tear the basil leaves, and set aside the lime leaves.
Time: PT5M
Reduce Coconut Milk
Heat 1 cup of coconut milk in the skillet over medium heat, stirring frequently, until it thickens and reduces by about one‑third.
Time: PT3M
Temperature: Medium heat
Sauté Curry Paste
Add the green Thai curry paste to the reduced coconut milk and sauté for about 1 minute until the mixture becomes fragrant and the oil separates.
Time: PT1M
Temperature: Medium heat
Cook Chicken
Add the chicken pieces, stirring to coat them evenly with the curry mixture. Cook for 3 minutes until the chicken is no longer pink.
Time: PT3M
Temperature: Medium heat
Add Liquids and Seasonings
Stir in the remaining coconut milk, chicken broth, palm sugar, fish sauce, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.
Time: PT2M
Temperature: Medium heat
Simmer Curry Base
Let the curry simmer uncovered for 12 minutes, allowing the flavors to meld.
Time: PT12M
Temperature: Low simmer
Add Vegetables
Add the bamboo shoots and eggplant pieces. Cook for another 4 minutes, or until the eggplant is tender.
Time: PT4M
Temperature: Medium heat
Finish with Herbs and Chili
Stir in the sliced red chilies (if using) and the torn Thai basil leaves. Remove from heat.
Time: PT1M
Serve
Spoon the hot green curry over freshly cooked jasmine rice and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 45 g
- Fat
- 32 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free, Paleo‑Friendly
Allergens: Coconut, Fish
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Firm Tofu, Shrimp
- Instead of Thai Eggplant: Regular Eggplant, Zucchini
- Instead of Bamboo Shoots: Water Chestnuts, Jicama
- Instead of Coconut Milk: Coconut Cream diluted with water
- Instead of Chicken Broth: Vegetable Broth, Water with a pinch of salt
- Instead of Green Thai Curry Paste: Homemade green curry paste
- Instead of Palm Sugar: Brown Sugar, Honey
- Instead of Fish Sauce: Soy Sauce, Tamari
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Red Chili: Jalapeño, Serrano
- Instead of Thai Basil: Holy Basil, Regular Sweet Basil
- Instead of Jasmine Rice: Basmati Rice, Brown Rice
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cup
- Rice Cooker or Pot
- Ladle (optional)
Critical Steps — Do Not Skip
- Reducing the coconut milk to develop a rich base
- Sautéing the green curry paste until aromatic
- Simmering the curry for the proper time to meld flavors
- Cooking the eggplant until tender without over‑cooking
Chef Tips from the Video
- For extra depth, toast the green curry paste in a dry pan before adding coconut milk.
- If fresh kaffir lime leaves are unavailable, use 1 tsp of lime zest as a substitute.
Troubleshooting
Sauce is too thin
Continue simmering uncovered until it reaches the desired consistency, or add a splash of coconut cream.
Eggplant is mushy
Add the eggplant later, cooking only 2‑3 minutes, or use firmer Thai eggplant varieties.
Curry is too salty
Add a little more coconut milk or a pinch of sugar to balance the flavor.
Storage
Refrigerator: Store leftover curry in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The curry sauce (without the eggplant) can be prepared up to 24 hours ahead and refrigerated; add the eggplant just before serving.
- Cook jasmine rice in advance and reheat with a splash of water to restore fluffiness.
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry in Thai cuisine?
Thai green curry (Gaeng Keow Wan) originated in Central Thailand and is traditionally made with fresh green chilies, herbs, and coconut milk, reflecting the region’s abundant tropical ingredients. It is a staple household dish, often served at family meals and celebrations.
What are the traditional regional variations of Thai Green Curry in Thailand?
In the north, green curry may be milder and include local herbs like coriander roots, while southern versions often add extra chilies and shrimp paste for a spicier, richer profile. Some coastal areas substitute fish with seafood such as shrimp or fish.
How is Thai Green Curry traditionally served in Thailand?
It is typically ladled over steamed jasmine rice and eaten with a spoon and fork. In many households, a side of fresh cucumber slices or a simple papaya salad accompanies the curry to balance the heat.
What occasions or celebrations is Thai Green Curry traditionally associated with in Thai culture?
Green curry is a common dish for everyday family meals but is also featured at festivals, birthdays, and temple offerings because its bright color symbolizes prosperity and good luck.
How does Thai Green Curry fit into the broader Thai cuisine tradition?
It exemplifies the balance of sweet, salty, spicy, and aromatic flavors that define Thai cooking, using key ingredients like coconut milk, fresh herbs, and fish sauce that appear across many Thai dishes.
What are the authentic traditional ingredients for Thai Green Curry versus acceptable substitutes?
Authentic ingredients include fresh green chilies, kaffir lime leaves, Thai basil, palm sugar, and fish sauce. Acceptable substitutes are brown sugar for palm sugar, lime zest for lime leaves, and regular basil if Thai basil is unavailable.
What other Thai dishes pair well with Thai Green Curry?
Thai Green Curry pairs nicely with fresh papaya salad (Som Tum), cucumber relish, and a simple stir‑fried morning glory (Pak Boong). A cool coconut‑milk based dessert like mango sticky rice also complements the meal.
What makes Thai Green Curry special or unique in Thai cuisine?
Its vibrant green color comes from fresh chilies and herbs, and the combination of creamy coconut milk with aromatic herbs creates a distinctive, balanced flavor profile that is both spicy and subtly sweet.
What are the most common mistakes to avoid when making Thai Green Curry at home?
Common mistakes include over‑cooking the chicken, not reducing the coconut milk enough (resulting in a watery sauce), and adding the eggplant too early so it becomes mushy. Follow the timing steps carefully for best texture.
Why does this Thai Green Curry recipe use reduced coconut milk instead of full‑fat coconut milk straight away?
Reducing the coconut milk concentrates its natural sweetness and prevents the sauce from separating later when additional liquids are added, giving the curry a richer, velvety texture.
Can I make Thai Green Curry ahead of time and how should I store it?
Yes, the curry sauce can be prepared up to a day ahead and refrigerated in an airtight container. Reheat gently and add fresh eggplant and basil just before serving to retain texture.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on fast, approachable Asian home‑cooking tutorials, emphasizing authentic flavors with minimal ingredients and clear step‑by‑step guidance for busy cooks.
How does the YouTube channel Derek Chen's approach to Thai cooking differ from other Thai cooking channels?
Derek Chen prioritizes speed and simplicity, often delivering restaurant‑quality Thai dishes in under 30 minutes, whereas many other channels may include more elaborate techniques or longer fermentation steps.
Last updated: September 1, 2026
