Thai Green Curry
This is how to make a great Thai Green Curry in 30 minutes!
Thai Green Curry Recipe
This is my deliciously rich and aromatic Thai green curry recipe with homemade green curry paste. I'll show you how to make your thai curry mild or spicy with a tasty vibrant creamy sauce. #thaicurry
Full recipe here:
Thai Green Curry Chicken Recipe - AUTHENTIC Thai Home Cooking | แกงเขียวหวานไก่แบบบ้านๆ
►Full Thai green curry recipe here:
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In this Thai green curry recipe (แกงเขียวหวานไก่) I decided to record my mother in law, who is one of the best Thai home cooks I know. Somehow she remembers all the ingredients in each Thai dish all from her head and doesn’t use any measurements. So I filmed here, narrated this Thai green curry chicken recipe, and wrote down all the ingredients and amounts she added.
Here are the Thai green curry ingredients you’ll need:
For the green curry chicken:
1 whole chicken - 1.4 kg. in total weight (ไก่บ้าน) - I think a free range chicken gives you the best Thai green curry taste
2 cups of water to first boil the chicken
green curry paste (เครื่องแกงเขียวหวาน)
2 - 3 cups of coconut cream (หัวกะทิ) -
6 - 10 Thai eggplant (มะเขือเปราะ)
6 - 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies
20 kaffir lime leaves (ใบมะกรูด)
For the green curry paste (เครื่องแกงเขียวหวาน)
150 grams Thai green chilies (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots - small shallots about 2 tbsp in total (หอมแดง)
1 thumb sized chunk of galangal (ข่า) -
5 cilantro roots (รากผักชี) coriander
1 kaffir lime - just the peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white peppercorns (พริกไทยขาว) -
1 tsp. coriander seed (ลูกผักชี) -
1 tsp. cumin seed (ยี่หร่า) -
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ) -
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In order to make this Thai green curry recipe, you first prepare all your ingredients to pound. Then pound the green curry paste. This is the most time consuming part of making this recipe, but it’s well worth the effort to pound it by hand as all the oils and aromas will be released. It took me about 1.5 hours to pound the green curry paste.
Next step is to clean and chop up your chicken. We used a whole free range chicken for this recipe, but you could also use already cut up chicken pieces.
The final step in making this authentic Thai green curry recipe is to boil the chicken with the curry paste and water, then combine it with coconut cream and the eggplant.
If you follow these steps and use all the Thai ingredients, you’ll have one of the best bowls of Thai green curry you’ll ever have!
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►Read the full recipe for ingredients and step by step instructions:
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
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Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
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Thai Green Curry Recipe - How to Make Authentic Green Curry
If you haven't got time to make your own, I recommend this green curry paste:
This is my grandparents original recipe. They taught me how to make Thai green curry in their restaurant.
There is a full list of ingredients at I also have lots of other Thai food recipes and videos.
Any questions, let me know xxx