Thai Green Curry Recipe - How to Make Authentic Green Curry
Thai Green Curry Recipe - How to Make Authentic Green Curry is a medium Thai recipe that serves 2. 350 calories per serving. Recipe by Taste Of Thailand on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $10.80 total, $5.40 per serving
Ingredients
- 2 tablespoons Thai Green Curry Paste (store‑bought or homemade)
- 400 ml Coconut Milk (1 can (full‑fat) plus an extra 1 tablespoon for garnish)
- 300 g Chicken Breast (cut into bite‑size pieces)
- 30 g Baby Corn (trimmed)
- 50 g Red Bell Pepper (cut into strips)
- 50 g Green Bell Pepper (cut into strips)
- 3 tablespoons Fish Sauce (Thai style, add at the end for seasoning)
- 1 tablespoon Palm Sugar (grated; substitute with white sugar if unavailable)
- 5 grams Thai Basil Leaves (fresh, torn just before serving)
- 1 piece Red Chili (sliced thin for garnish; adjust to heat preference)
Instructions
Prepare Ingredients
Trim the baby corn, slice the red and green bell peppers into thin strips, and cut the chicken breast into bite‑size pieces. Rinse the Thai basil leaves and set aside.
Time: PT10M
Heat Coconut Milk
Add about 1/4 of the coconut milk (≈100 ml) to the wok and place over medium heat. Stir gently for 2–3 minutes until it begins to sizzle.
Time: PT3M
Temperature: Medium
Cook Curry Paste
Stir in 2 tablespoons of green curry paste and 1 tablespoon of coconut milk. Increase the heat slightly and cook, stirring constantly, for about 5 minutes until the mixture becomes fragrant and a thin layer of oil separates on the surface.
Time: PT5M
Temperature: Medium‑High
Add Chicken
Add the chicken pieces, stirring to coat them in the curry base. Cook for about 5 minutes, letting the chicken turn opaque but not fully cooked.
Time: PT5M
Temperature: Medium
Add Remaining Coconut Milk
Pour the remaining coconut milk (≈300 ml) into the wok, bring the mixture to a gentle simmer, and let it cook for 3 minutes.
Time: PT3M
Temperature: Medium
Season the Curry
Stir in 3 tablespoons of fish sauce and 1 tablespoon of palm sugar. Mix until the sugar dissolves completely.
Time: PT2M
Add Vegetables
Add the baby corn, red bell pepper, and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
Time: PT5M
Temperature: Medium
Finish with Herbs and Garnish
Turn off the heat, stir in the fresh Thai basil leaves, and drizzle the reserved 1 tablespoon of coconut milk on top. Sprinkle sliced red chili for a final touch.
Time: PT2M
Serve
Transfer the curry to a serving bowl and enjoy with steamed jasmine rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Gluten‑free (use gluten‑free fish sauce), Dairy‑free, Paleo‑friendly
Allergens: Coconut, Fish (fish sauce)
Ingredient Substitutions
- Instead of Thai Green Curry Paste: Red curry paste, Yellow curry paste
- Instead of Coconut Milk: Coconut cream diluted 1:1 with water, Almond milk (will change flavor)
- Instead of Chicken Breast: Chicken thigh fillets, Firm tofu for vegetarian version
- Instead of Baby Corn: Snow peas, Sliced carrots
- Instead of Red Bell Pepper: Yellow bell pepper, Paprika strips
- Instead of Green Bell Pepper: Zucchini, Green beans
- Instead of Fish Sauce: Soy sauce (with a pinch of lime), Tamari
- Instead of Palm Sugar: Brown sugar, White sugar
- Instead of Thai Basil Leaves: Holy basil, Cilantro
- Instead of Red Chili: Bird’s eye chili, Jalapeño
Equipment Needed
- Large Wok or Deep Skillet
- Wooden Spoon or Silicone Spatula
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Cooking the curry paste in coconut milk until the oil separates (Step 3).
- Avoid over‑cooking the vegetables so they stay crisp (Step 7).
- Adding the fish sauce and palm sugar after the coconut milk is incorporated to balance flavor (Step 6).
Chef Tips from the Video
- Use fresh homemade green curry paste for the most authentic flavor.
- For richer texture, substitute half of the coconut milk with coconut cream.
- Add a kaffir lime leaf during simmering for an extra citrus note.
Troubleshooting
Curry is too thick.
Add a little water or extra coconut milk and simmer for a couple of minutes until desired consistency.
Curry is too spicy.
Stir in an extra tablespoon of coconut milk or a pinch of sugar to mellow the heat.
Chicken is dry.
Ensure you only cook the chicken until it is just opaque before adding the remaining coconut milk; finish cooking in the simmering sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw and reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The curry flavor deepens after a few hours in the fridge; reheat gently over low heat.
- Separate the basil leaves and add them fresh just before serving to keep their aroma.
Frequently Asked Questions
What is the cultural significance and history of Thai Green Curry in Thai cuisine?
Thai green curry, known as Gaeng Keow Wan, originated in Central Thailand and is celebrated for its balance of spicy, sweet, and aromatic flavors. It traditionally features fresh green chilies, herbs, and coconut milk, reflecting the Thai love for bold, fragrant dishes served with rice.
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 in the south it often incorporates shrimp paste and extra kaffir lime leaves for a more intense flavor. Some regions also add eggplant or bamboo shoots as additional vegetables.
How is Thai Green Curry traditionally served in Thailand?
It is typically served hot in a bowl alongside steamed jasmine rice, allowing the rice to soak up the rich coconut‑based sauce. In some households, a side of fresh cucumber slices or a simple papaya salad is offered to balance the heat.
What occasions or celebrations is Thai Green Curry associated with in Thai culture?
Green curry is a staple for family meals and is often prepared for weekend gatherings, festivals, and celebrations such as Songkran (Thai New Year). Its comforting yet vibrant profile makes it suitable for both everyday dining and special occasions.
How does Thai Green Curry fit into the broader Thai cuisine tradition?
Thai cuisine emphasizes harmony of flavors—spicy, sour, sweet, salty, and bitter. Green curry exemplifies this principle with its spicy chilies, sweet coconut milk, salty fish sauce, and aromatic herbs, representing the quintessential Thai balance.
What are the authentic traditional ingredients for Thai Green Curry versus acceptable substitutes?
Authentic ingredients include fresh green curry paste (made with green chilies, lemongrass, galangal, and kaffir lime), coconut milk, fish sauce, palm sugar, Thai basil, and kaffir lime leaves. Substitutes can be store‑bought paste, brown sugar for palm sugar, and regular basil if Thai basil is unavailable.
What other Thai dishes pair well with Thai Green Curry?
Green curry pairs beautifully with jasmine rice, sticky rice, or rice noodles. Side dishes like Som Tum (green papaya salad), Larb (spicy minced meat salad), or a simple cucumber relish complement the richness of the curry.
What makes Thai Green Curry special or unique in Thai cuisine?
Its signature green color comes from fresh green chilies and herbs, and the cooking technique of simmering the curry paste in coconut milk until the oil separates creates a deep, layered flavor that is uniquely Thai.
How has Thai Green Curry evolved over time in modern Thai cooking?
Modern versions often use pre‑made curry paste for convenience and may incorporate additional vegetables like broccoli or mushrooms. However, the core technique of cooking the paste in coconut milk remains unchanged to preserve authentic flavor.
What are the most common mistakes to avoid when making Thai Green Curry at home?
Common errors include under‑cooking the curry paste (which prevents the oil from separating), over‑cooking the vegetables (making them mushy), and adding fish sauce too early, which can mask the delicate herb flavors.
Why does this Thai Green Curry recipe use coconut milk instead of cooking oil?
Coconut milk provides the rich, creamy base and natural fat needed to carry the flavors of the curry paste. Using oil alone would lack the characteristic sweetness and texture of a traditional Thai green curry.
What does the YouTube channel Taste Of Thailand specialize in?
Taste Of Thailand focuses on authentic Thai recipes, cooking techniques, and cultural food stories, offering step‑by‑step video guides that highlight traditional ingredients and flavors.
How does the YouTube channel Taste Of Thailand's approach to Thai cooking differ from other Thai cooking channels?
Taste Of Thailand emphasizes cooking from scratch, such as making curry pastes at home, and provides detailed explanations of each step’s purpose, whereas many other channels rely more on shortcuts and pre‑made products.
Last updated: September 1, 2026
