YT Recipe

How To Make Authentic Thai Green Curry - Thai Food Recipe

How To Make Authentic Thai Green Curry - Thai Food Recipe is a medium Thai recipe that serves 4. 658 calories per serving. Recipe by It's Me Sai on YouTube.

Prep: 15 min | Cook: 22 min | Total: 47 min

Cost: $15.51 total, $3.88 per serving

Ingredients

  • 1.5 lb Chicken Thighs (boneless, skinless, cut into bite-size pieces)
  • 3 tbsp Thai Green Curry Paste (store‑bought, adjust heat to taste)
  • 1.67 cup Coconut Cream (full‑fat, divided (1 cup for simmering, 2/3 cup for sauce))
  • 1.33 cup Coconut Water (to dilute coconut cream to 2 cups total liquid)
  • 2 medium Thai Eggplant (quartered)
  • 2 tbsp Palm Sugar (grated or chopped)
  • 2 tbsp Fish Sauce (Thai style)
  • 0.25 cup Fresh Basil Leaves (loosely packed, Thai basil preferred)
  • 1 Lime (juiced)
  • 1-2 Red Chili (sliced, adjust heat to preference)
  • 2 tbsp Vegetable Oil (for sautéing)
  • 0.25 tsp Salt (or to taste)

Instructions

  1. Soak Basil Leaves

    Place the basil leaves in a bowl of cold water with a pinch of salt and let them soak for 5 minutes, then drain.

    Time: PT5M

  2. Prep Chicken and Eggplant

    Trim any excess fat from the chicken thighs and cut into bite‑size pieces. Quarter the Thai eggplants.

    Time: PT10M

  3. Fry Curry Paste

    Heat vegetable oil in the pot over medium‑high heat. Add the green curry paste and stir‑fry for about 2 minutes until fragrant.

    Time: PT2M

    Temperature: Medium‑High heat

  4. Brown the Chicken

    Add the chicken pieces to the pot and stir‑fry for 3 minutes until they are lightly browned but not fully cooked.

    Time: PT3M

    Temperature: Medium‑High heat

  5. Add Coconut Cream (First Portion)

    Pour in 1 cup of coconut cream, stir to combine, and bring to a gentle simmer. Cook for 5 minutes.

    Time: PT5M

    Temperature: Medium heat

  6. Combine Remaining Liquids and Vegetables

    Mix the remaining 2/3 cup coconut cream with coconut water to make a total of 2 cups liquid. Add this mixture, the quartered eggplant, palm sugar, and fish sauce. Cover and simmer for 8‑10 minutes until the eggplant is tender.

    Time: PT9M

    Temperature: Medium heat

  7. Season with Salt

    Taste the curry and add 1/4 teaspoon of salt if necessary.

    Time: PT1M

  8. Finish with Fresh Herbs and Lime

    Stir in the soaked basil leaves, squeeze in the lime juice, and add sliced red chili. Remove from heat and serve immediately.

    Time: PT2M

Nutrition Facts

Calories
658
Protein
30g
Carbohydrates
20g
Fat
45g
Fiber
5g

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

Allergens: Fish, Coconut

Last updated: April 19, 2026

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How To Make Authentic Thai Green Curry - Thai Food Recipe

Recipe by It's Me Sai

A fragrant and creamy Thai green curry made with chicken thighs, Thai eggplant, coconut cream, and fresh basil. Perfect for a quick weeknight dinner served over jasmine rice.

MediumThaiServes 4

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

Source Video
18m
Prep
19m
Cook
10m
Cleanup
47m
Total

Cost Breakdown

$15.51
Total cost
$3.88
Per serving

Critical Success Points

  • • Fry the green curry paste until fragrant – this builds the base flavor.
  • • Simmer with coconut cream gently to avoid curdling.
  • • Cook the eggplant until tender but still holding shape.
  • • Add fresh basil and lime juice at the end for a bright finish.

Safety Warnings

  • • Handle hot oil carefully to avoid burns.
  • • Steam released when opening the lid can cause scalds; open away from your face.
  • • Ensure chicken reaches an internal temperature of 75°C (165°F).

Frequently Asked Questions

Everything you need to know about this recipe

Q

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

A

Thai green curry, or "Gaeng Keow Wan," originated in Central Thailand and is traditionally made with fresh green chilies, herbs, and coconut milk. It reflects the Thai love for balancing spicy, sweet, salty, and aromatic flavors in a single dish.

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 kaffir lime leaves, while in the south it often features added shrimp paste and a higher proportion of coconut milk for richness. Some regions also substitute chicken with fish or beef.

cultural
Q

How is Thai Green Curry traditionally served in Thailand?

A

It is typically served hot with steamed jasmine rice, sometimes accompanied by fresh cucumber slices and a side of sweet chili sauce. In festive settings, it may be presented in a communal bowl for sharing.

cultural
Q

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

A

Green curry is a popular everyday family meal but is also served at gatherings, birthdays, and temple festivals because its bright color and balanced flavors are considered auspicious and comforting.

cultural
Q

What authentic ingredients are essential for a traditional Thai Green Curry versus acceptable substitutes?

A

Key authentic ingredients include Thai green curry paste, coconut cream, Thai basil, palm sugar, fish sauce, and Thai eggplant. Substitutes like brown sugar for palm sugar or regular basil can be used, but they slightly alter the traditional flavor profile.

cultural
Q

What other Thai dishes pair well with Thai Green Curry?

A

Thai Green Curry pairs beautifully with jasmine rice, sticky rice, fresh papaya salad (Som Tam), and simple cucumber relish. For a complete meal, serve alongside a light soup like Tom Yum or a fresh spring roll.

cultural
Q

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

A

Common errors include over‑cooking the curry paste, which can become bitter, adding too much water which dilutes the flavor, and cooking the chicken fully before the coconut cream is incorporated, leading to a dry texture. Follow the step‑by‑step timing for best results.

technical
Q

Why does this Thai Green Curry recipe use coconut cream instead of coconut milk?

A

Coconut cream provides a richer, thicker base that carries the bold flavors of the green curry paste without separating. Using coconut milk alone can result in a thinner sauce and may curdle if boiled too vigorously.

technical
Q

Can I make Thai Green 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 reheat gently over low heat, adding a splash of coconut water if it thickens.

technical
Q

What texture and appearance should I look for when making Thai Green Curry?

A

The sauce should be glossy and slightly thick, coating the chicken and eggplant. The chicken should be tender but not falling apart, and the eggplant should be soft yet retain its shape. Fresh basil leaves should remain bright green.

technical
Q

What does the YouTube channel It’s Me Sai specialize in?

A

The YouTube channel It’s Me Sai focuses on approachable Asian home cooking, especially Thai and Vietnamese dishes, with clear step‑by‑step tutorials and tips for busy home cooks.

channel
Q

How does the YouTube channel It’s Me Sai’s approach to Thai cooking differ from other Thai cooking channels?

A

It’s Me Sai emphasizes quick, ingredient‑friendly recipes that use readily available supermarket items, while still preserving authentic flavors. The channel often highlights shortcuts and practical kitchen hacks that make Thai cooking less intimidating.

channel
More like this:Thai RecipesMain Course RecipesMore by It's Me Sai

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