Easy Authentic Thai Green Curry At Home
Easy Authentic Thai Green Curry At Home is a intermediate Thai recipe that serves 4. 500 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 35 min | Cook: 20 min | Total: 1 hr 8 min
Cost: $29.74 total, $7.44 per serving
Ingredients
- 2 tsp Coriander Seeds (toasted, 4 g)
- 1 tsp Cumin Seeds (toasted, 2 g)
- 1 tsp White Peppercorns (toasted, 3 g)
- 9 Thai Bird’s Eye Chilies (thinly sliced)
- 3 Serrano Chilies (thinly sliced)
- 2 Small Shallots (peeled and sliced)
- 7 Garlic Cloves (peeled)
- 4 Cilantro Stems (no leaves, chopped)
- 1 Lemongrass Stalk (outer layers removed, finely chopped)
- 2 in Galangal (peeled and sliced, about 2 in knob)
- 6 Kaffir Lime Leaves (3 for paste, 3 for broth, finely shredded)
- 1 Lime Zest (zest of one lime)
- 0.25 tsp Dried Thai Shrimp Paste (about 4 g)
- 2 tbsp Vegetable Oil (28 mL)
- 0.75 cup Chicken Stock (177 mL, low‑sodium)
- 1 tbsp Palm Sugar (17 g, grated)
- 2 tbsp Fish Sauce (30 mL)
- 13.5 oz Full‑Fat Coconut Milk (400 mL can)
- 340 g Boneless Skinless Chicken Thighs (cut into ½‑inch cubes)
- 2 Thai Eggplant (sliced ½‑inch thick)
- 160 g Snow Peas (about 1½ cups)
- 1 Lime Juice (juice of one lime, for seasoning)
- 2 sprigs Fresh Thai Basil Leaves (large, torn)
- 2 tbsp Fried Shallots (for garnish)
- 1 Serrano Chili (garnish) (thinly sliced)
- 2 cup Short‑Grain Jasmine Rice (uncooked, for steaming)
Instructions
Toast Whole Spices
Preheat the oven to 325°F (163°C). Spread coriander seeds, cumin seeds, and white peppercorns on a small baking dish and toast for about 5 minutes, or until fragrant. Remove and let cool completely.
Time: PT5M
Temperature: 325°F
Prep Aromatics
Thinly slice 9 Thai chilies and 3 serrano chilies, slice 2 small shallots, mince 7 garlic cloves, chop 4 cilantro stems (no leaves), finely chop 1 stalk of lemongrass, slice a 2‑inch piece of peeled galangal, shred 3 kaffir lime leaves, zest one lime, and set aside.
Time: PT10M
Grind Toasted Spices
Place the cooled toasted spices in the mortar. Using the pestle, grind until a fine powder forms.
Time: PT2M
Grind Chilies into Paste
Add the sliced Thai and serrano chilies to the mortar. Grind for about 1 minute until you achieve a coarse paste.
Time: PT1M
Add Shallots, Garlic & Cilantro Stems
Add the sliced shallots, minced garlic, and cilantro stems. Continue grinding until the mixture is smooth, about 2‑3 minutes.
Time: PT3M
Incorporate Galangal and Lemongrass
Add the sliced galangal followed by the chopped lemongrass. Grind each addition until fully broken down (≈3‑4 minutes total).
Time: PT4M
Finish Paste with Lime Leaves, Zest & Shrimp Paste
Add the shredded kaffir lime leaves, lime zest, and dried Thai shrimp paste. Grind until the paste is homogeneous and can be formed into a ball.
Time: PT3M
Cook Curry Base
Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add the entire green curry paste and stir‑fry until the paste darkens slightly and becomes aromatic, about 3‑4 minutes.
Time: PT4M
Temperature: Medium heat
Add Garlic and Aromatics
Stir in 5 finely chopped garlic cloves and cook for about 25 seconds until fragrant.
Time: PT0.5M
Temperature: Medium heat
Build the Broth
Pour in 3/4 cup chicken stock, add 1 tbsp palm sugar and 2 tbsp fish sauce. Stir until the sugar dissolves.
Time: PT2M
Temperature: Medium heat
Add Coconut Milk and Lime Leaves
Stir in the 13.5 oz can of full‑fat coconut milk and the remaining 3 kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low.
Time: PT3M
Temperature: Low simmer
Cook Chicken
Add the cubed chicken thighs to the simmering curry. Cook for 7‑8 minutes, or until the chicken is cooked through.
Time: PT8M
Temperature: Low simmer
Add Eggplant
Stir in the sliced Thai eggplant and simmer for an additional 4 minutes, or until the eggplant is tender.
Time: PT4M
Temperature: Low simmer
Add Snow Peas
Add the snow peas and cook for 1‑2 minutes, keeping them slightly crisp.
Time: PT2M
Temperature: Low simmer
Final Seasoning and Herbs
Season the curry with the juice of one lime, additional fish sauce or palm sugar to taste, and steep two large sprigs of Thai basil for a minute. Remove the basil before serving.
Time: PT2M
Temperature: Low simmer
Prepare Jasmine Rice
While the curry finishes, rinse 2 cups short‑grain jasmine rice until water runs clear. Cook in a rice cooker or pot with 2 ½ cups water until fluffy.
Time: PT20M
Temperature: Medium heat or rice cooker setting
Plate and Garnish
Serve a generous ladle of curry beside a mound of steamed jasmine rice. Garnish with fried shallots, sliced serrano chili, and fresh Thai basil leaves.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly, Nut‑Free
Allergens: Shrimp (shrimp paste), Fish (fish sauce), Coconut
Ingredient Substitutions
- Instead of Coriander Seeds: Cumin seeds
- Instead of Cumin Seeds: Coriander seeds
- Instead of White Peppercorns: Black peppercorns
- Instead of Thai Bird’s Eye Chilies: Serrano chilies
- Instead of Serrano Chilies: Thai chilies
- Instead of Small Shallots: Red onion
- Instead of Garlic Cloves: Garlic paste
- Instead of Cilantro Stems: Cilantro leaves
- Instead of Lemongrass Stalk: Lemon zest
- Instead of Galangal: Fresh ginger (less authentic)
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Lime Zest: Lime juice
- Instead of Dried Thai Shrimp Paste: Fish sauce (different flavor)
- Instead of Vegetable Oil: Canola oil
- Instead of Chicken Stock: Vegetable stock
- Instead of Palm Sugar: Brown sugar
- Instead of Fish Sauce: Soy sauce (different flavor)
- Instead of Full‑Fat Coconut Milk: Light coconut milk
- Instead of Boneless Skinless Chicken Thighs: Chicken breast
- Instead of Thai Eggplant: Regular eggplant
- Instead of Snow Peas: Snap peas
- Instead of Lime Juice: Vinegar
- Instead of Fresh Thai Basil Leaves: Sweet basil
- Instead of Fried Shallots: Crispy onions
- Instead of Serrano Chili (garnish): Thai chili
- Instead of Short‑Grain Jasmine Rice: Basmati rice
Equipment Needed
- Mortar and Pestle
- Oven
- Baking Dish
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Medium Saucepan or Pot
- Ladle
- Hand Blender (immersion) (optional)
- Rice Cooker or Small Pot
- Serving Bowl
- Towel or Silicone Mat (optional)
Critical Steps — Do Not Skip
- Grinding the toasted spices into a fine powder
- Achieving a smooth, cohesive green curry paste in the mortar and pestle
- Frying the paste until aromatic without burning
- Cooking the chicken just until done to keep it juicy
- Adding vegetables in stages to retain texture
Chef Tips from the Video
- Toast whole spices before grinding to unlock deeper flavor
- Use fresh galangal, not ginger, for authentic Thai aroma
- Press the pestle against the mortar wall and twist to break down fibrous ingredients efficiently
- Stir the curry gently; vigorous boiling can cause the coconut milk to separate
- Finish with fresh Thai basil for a burst of fragrance
Troubleshooting
Paste is too coarse
Continue grinding in the mortar, adding a tiny splash of oil if needed, until the texture is smooth enough to form a ball.
Curry is too thick
Thin with additional chicken stock or water, a tablespoon at a time, until desired consistency is reached.
Curry is too thin
Simmer uncovered for a few more minutes to reduce, or add a small amount of coconut cream.
Curry is overly salty
Balance with extra lime juice, a pinch of sugar, or more coconut milk.
Vegetables are overcooked
Add them later in the cooking process; keep snow peas crisp by cooking only 1‑2 minutes.
Storage
Refrigerator: Store curry in an airtight container for up to 3 days
Freezer: Freeze in portion‑sized bags for up to 1 month
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours
Make-Ahead Tips
- The green curry paste can be made up to a week ahead and kept refrigerated, or frozen for up to 3 months
- Cooked chicken can be poached separately and added just before serving
- Rice can be prepared in advance and reheated with a splash of water
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 served during family meals and celebrations. It showcases the balance of spicy, sweet, salty, and aromatic flavors that define Thai cooking, and the use of fresh herbs like galangal and kaffir lime leaves reflects the region’s abundant tropical produce.
What are the traditional regional variations of Thai green curry in Thailand?
In the north, green curry may be made with less coconut milk and more herbs, while in the south it often includes additional shrimp paste and a higher proportion of coconut milk for richness. Some regions add eggplant varieties unique to local farms, and coastal versions may incorporate seafood instead of chicken.
How is authentic Thai green curry traditionally served in Thailand?
Authentic Thai green curry is served hot in a shallow bowl alongside steamed jasmine rice. It is often garnished with fresh Thai basil, sliced chilies, and fried shallots, and diners may add extra lime juice or fish sauce at the table to adjust flavor to personal taste.
During which Thai celebrations is green curry commonly prepared?
Green curry is a staple at Thai family gatherings, birthday celebrations, and festivals such as Songkran (Thai New Year). Its bright color and aromatic profile make it a festive dish that brings warmth and togetherness to the table.
What makes Thai green curry special compared to other Thai curries?
Thai green curry is distinguished by its vibrant green color from fresh chilies and herbs, a fragrant paste that includes galangal, lemongrass, and kaffir lime leaves, and a creamy coconut‑milk base that balances heat with sweetness. This combination creates a uniquely fresh and herbaceous flavor profile.
What are the authentic traditional ingredients for Thai green curry versus acceptable substitutes?
Traditional ingredients include fresh Thai chilies, galangal, lemongrass, kaffir lime leaves, shrimp paste, fish sauce, palm sugar, and coconut milk. Acceptable substitutes are serrano chilies for Thai chilies, ginger for galangal (though flavor changes), lime zest for kaffir lime leaves, and brown sugar for palm sugar.
What common mistakes should I avoid when making Thai green curry at home?
Common mistakes include over‑toasting the spices (they become bitter), grinding the paste too coarsely (resulting in a gritty texture), burning the curry paste in the pan, overcooking the chicken (making it dry), and adding too many vegetables too early, which can turn them mushy.
Why does this Thai green curry recipe use a mortar and pestle instead of a blender for the paste?
Using a mortar and pestle releases essential oils from the fresh herbs and spices through gentle crushing, creating a more aromatic and nuanced paste. Blenders can generate heat that dulls the delicate flavors, whereas the traditional method preserves the bright, fresh character of the curry.
Can I make the Thai green curry paste ahead of time and how should I store it?
Yes, the paste can be prepared up to a week in advance. Store it in an airtight container in the refrigerator; for longer storage, freeze in ice‑cube trays and transfer the frozen cubes to a zip‑top bag for up to three months. Thaw before use and bring to room temperature for easier incorporation.
What texture and appearance should I look for when the Thai green curry paste is finished?
The finished paste should be a smooth, cohesive green ball with no visible seed or fiber pieces. It should feel slightly oily from the natural oils of the herbs, and the color should be a vibrant, natural green rather than dull or brown.
How do I know when the Thai green curry is done cooking?
The curry is done when the chicken pieces are opaque and reach an internal temperature of 165°F (74°C), the eggplant is tender, and the sauce has thickened slightly but still coats the back of a spoon. A final taste should reveal balanced salty, sweet, and citrus notes.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused cooking tutorials that emphasize homemade fundamentals, from scratch sauces and pastes to classic comfort foods, often blending classic techniques with modern home‑cook accessibility.
How does the YouTube channel Joshua Weissman's approach to Thai cooking differ from other Thai cooking channels?
Joshua Weissman emphasizes making every component from scratch—such as grinding the green curry paste by hand—whereas many other channels rely on store‑bought pastes. His focus on precise technique, flavor layering, and clear visual instruction sets his Thai recipes apart as more authentic and hands‑on.
Last updated: September 2, 2026
