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
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
Prep Chicken and Eggplant
Trim any excess fat from the chicken thighs and cut into bite‑size pieces. Quarter the Thai eggplants.
Time: PT10M
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
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
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
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
Season with Salt
Taste the curry and add 1/4 teaspoon of salt if necessary.
Time: PT1M
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
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast
- Instead of Thai Green Curry Paste: Homemade green curry paste
- Instead of Coconut Cream: Coconut milk (use less water)
- Instead of Coconut Water: Water
- Instead of Thai Eggplant: Regular eggplant
- Instead of Palm Sugar: Brown sugar
- Instead of Fish Sauce: Soy sauce (with a pinch of salt)
- Instead of Fresh Basil Leaves: Thai holy basil, regular basil
- Instead of Lime: Lemon juice
- Instead of Red Chili: Bird's eye chili, red pepper flakes
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Salt: Sea salt
Equipment Needed
- Large Pot or Wok
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Bowl for Soaking Basil (optional)
- Ladle (optional)
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Use Thai basil for the most authentic aroma.
- Grate palm sugar so it dissolves quickly.
- Add a final drizzle of fish sauce right before serving for an extra umami boost.
- Serve the curry over steamed jasmine rice or with rice noodles.
Troubleshooting
Curry is too thick.
Stir in a little extra coconut water or plain water until the desired consistency is reached.
Curry is too salty.
Add a splash of coconut milk or water and balance with extra lime juice.
Eggplant remains firm.
Cover and simmer for a few more minutes or cut the eggplant into smaller pieces.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- Soak and store basil leaves in water in the fridge for up to 2 days.
- Cut chicken and eggplant a day ahead; keep refrigerated in separate containers.
- The curry flavor deepens after refrigeration; reheat gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry in Thai cuisine?
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.
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 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.
How is Thai Green Curry traditionally served in Thailand?
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.
What occasions or celebrations is Thai Green Curry associated with in Thai culture?
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.
What authentic ingredients are essential for a traditional Thai Green Curry versus acceptable substitutes?
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.
What other Thai dishes pair well with Thai Green Curry?
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.
What are the most common mistakes to avoid when making Thai Green Curry at home?
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.
Why does this Thai Green Curry recipe use coconut cream instead of coconut milk?
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.
Can I make Thai Green Curry ahead of time and how should I store it?
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.
What texture and appearance should I look for when making Thai Green Curry?
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.
What does the YouTube channel It’s Me Sai specialize in?
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.
How does the YouTube channel It’s Me Sai’s approach to Thai cooking differ from other Thai cooking channels?
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.
Last updated: September 1, 2026
