Green Curry
GREEN CURRY is a medium Thai recipe that serves 16. 350 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 15 min | Cook: 25 min | Total: 1 hr
Cost: $39.40 total, $2.46 per serving
Ingredients
- 8 tablespoons Green Curry Paste (store‑bought or homemade)
- 4 cans Coconut Milk (13.5‑oz (400 ml) cans, full‑fat for richness)
- 2 kilograms Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
- 2 cans Bamboo Shoots (drained and sliced)
- 2 Red Bell Pepper (seeded and sliced into strips)
- 2 Green Bell Pepper (seeded and sliced into strips)
- 2 cups Thai Eggplant (cut into bite‑size pieces; substitute with regular eggplant if unavailable)
- 4 tablespoons Fish Sauce (Thai brand for authentic flavor)
- 2 tablespoons Palm Sugar (or dark brown sugar)
- 1 cup Thai Basil Leaves (packed, added at the end)
- 6 Kaffir Lime Leaves (torn, optional for extra aroma)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
- 2 cups Chicken Stock or Water (low‑sodium stock preferred)
- to taste Salt
Instructions
Prep All Ingredients
Slice the chicken thighs into bite‑size pieces, slice bell peppers, cut eggplant into cubes, drain and slice bamboo shoots, and pick the basil leaves. Measure out the curry paste, coconut milk, stock, fish sauce, and palm sugar.
Time: PT15M
Fry the Curry Paste
Heat vegetable oil in the stockpot over medium heat. Add the green curry paste and stir‑fry for 2 minutes until fragrant and the oil begins to separate.
Time: PT2M
Temperature: Medium heat
Brown the Chicken
Add the chicken pieces to the pot and stir for 3 minutes until the edges turn opaque but not fully cooked.
Time: PT3M
Temperature: Medium heat
Add Coconut Milk and Stock
Pour in the coconut milk and chicken stock, scraping the bottom to release any stuck paste. Bring the mixture to a gentle simmer.
Time: PT5M
Temperature: Medium‑low heat
Cook Vegetables
Add the sliced bell peppers, eggplant, and bamboo shoots. Simmer for 10 minutes, or until the vegetables are tender and the chicken is cooked through.
Time: PT10M
Temperature: Medium‑low heat
Season the Curry
Stir in fish sauce, palm sugar, and salt to taste. Adjust heat level with extra curry paste if desired.
Time: PT2M
Finish with Herbs
Turn off the heat and immediately stir in the Thai basil leaves and torn kaffir lime leaves. Cover the pot for 1 minute to let the herbs wilt.
Time: PT1M
Portion and Freeze
Allow the curry to cool for about 20 minutes at room temperature, then divide into 16 freezer‑safe containers. Label with date and freeze.
Time: PT20M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (ensure fish sauce is gluten‑free), Dairy‑Free, Nut‑Free
Allergens: Fish (fish sauce), Coconut
Ingredient Substitutions
- Instead of Green Curry Paste: Thai red curry paste, homemade green curry paste
- Instead of Coconut Milk: light coconut milk, coconut cream diluted with water
- Instead of Chicken Thighs, Boneless Skinless: chicken breast, firm tofu, shrimp
- Instead of Bamboo Shoots: water chestnuts, sliced carrots
- Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
- Instead of Green Bell Pepper: red bell pepper, zucchini
- Instead of Thai Eggplant: regular eggplant, zucchini
- Instead of Fish Sauce: soy sauce (adds soy flavor), tamari (gluten‑free)
- Instead of Palm Sugar: brown sugar, honey
- Instead of Thai Basil Leaves: regular basil, holy basil
- Instead of Kaffir Lime Leaves: lime zest, lemon zest
- Instead of Vegetable Oil: coconut oil, canola oil
- Instead of Chicken Stock or Water: vegetable stock, water
Equipment Needed
- Large Stockpot (6‑qt)
- Wooden Spoon
- Measuring Spoons
- Chef's Knife
- Cutting Board
- Ladle
- Freezer‑Safe Containers (16 portions)
- Timer (optional)
Critical Steps — Do Not Skip
- Frying the green curry paste until fragrant (Step 2).
- Simmering gently to prevent coconut milk from curdling (Step 4).
- Cooling before sealing containers to avoid freezer burn (Step 8).
Chef Tips from the Video
- Use a high‑quality Thai green curry paste for authentic flavor; homemade paste adds extra depth.
- For a richer broth, replace half the coconut milk with chicken stock.
- Add a splash of lime juice just before serving for a bright finish.
Troubleshooting
Curry tastes bland after freezing.
Season with a little extra fish sauce or a squeeze of lime juice when reheating.
Coconut milk curdles during cooking.
Keep the heat at a gentle simmer, never a rolling boil, and stir frequently.
Vegetables become mushy.
Add them later in the simmering stage or use firmer varieties like carrots.
Storage
Refrigerator: Can be kept for up to 3 days in an airtight container.
Freezer: Best quality within 2 months; reheat directly from frozen or thaw overnight.
Room temperature: Do not store at room temperature; cool to room temp only briefly before freezing.
Make-Ahead Tips
- Cool the curry completely before freezing to maintain texture.
- Store basil separately and add fresh after reheating for brightest flavor.
- Portion in single‑serve containers for quick microwave reheating.
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 known for its fresh green chilies, herbs, and coconut milk. It reflects the Thai balance of spicy, sweet, salty, and aromatic flavors and is traditionally served with steamed rice.
What are the traditional regional variations of Thai green curry in Thailand?
In the north, green curry may be milder and include more herbs like coriander. In the south, it often features added shrimp paste and a higher chili heat. Some regions substitute chicken with fish or seafood.
How is Thai green curry traditionally served in Thailand?
It is typically ladled over jasmine rice and garnished with fresh Thai basil and sliced chilies. In some households, a side of fresh cucumber salad is served to cool the palate.
What occasions or celebrations is Thai green curry associated with in Thai culture?
Green curry is a everyday family dish but is also served at gatherings, birthday celebrations, and temple festivals because its bright color symbolizes prosperity and good luck.
What authentic ingredients are essential for Thai green curry versus acceptable substitutes?
Authentic ingredients include Thai green curry paste, coconut milk, fish sauce, palm sugar, Thai basil, and kaffir lime leaves. Substitutes can be red curry paste for a different heat, brown sugar for palm sugar, and regular basil if Thai basil is unavailable.
What other Thai dishes pair well with this Thai green curry?
Serve it with jasmine rice, sticky rice, or coconut rice. Complementary side dishes include Thai cucumber salad, papaya salad (Som Tum), and fresh spring rolls.
What are the most common mistakes to avoid when making Thai green curry at home?
Common errors include over‑cooking the coconut milk (causing curdling), under‑seasoning the broth, and adding the herbs too early, which can make them bitter. Follow the simmer‑only step and add basil at the end.
Why does this recipe use a stockpot instead of a wok for the large batch of Thai green curry?
A stockpot provides a larger volume for 16 servings, ensures even heat distribution, and makes it easier to portion into freezer containers. A wok could be used for smaller batches but is less convenient for big‑batch prep.
Can I make this Thai green curry ahead of time and how should I store it?
Yes. Cool the curry completely, then divide into freezer‑safe containers. Store in the freezer for up to 2 months. Reheat gently on the stovetop or in the microwave, adding fresh basil at the end.
What texture and appearance should I look for when the Thai green curry is done cooking?
The sauce should be glossy, slightly thickened from the coconut milk, and the vegetables should be tender yet retain a bite. The chicken should be opaque and cooked through, and the herbs should be wilted but still green.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on practical, family‑friendly cooking videos that emphasize meal‑prep efficiency, budget‑friendly techniques, and honest, no‑fluff recipe demonstrations.
How does the YouTube channel Tim Laielli's approach to Thai cooking differ from other Thai cooking channels?
Tim Laielli prioritizes batch cooking and freezer‑friendly meals, often using a single large stockpot to simplify the process, whereas many Thai channels focus on individual, restaurant‑style dishes with more specialized equipment.
Last updated: September 2, 2026
