Green Curry Recipe
December 19th, 2008 36 Comments

Green Curry Recipe

Thai Recipe: Green CurryI first stumbled upon Thai 4 Real / Bonbini on Foodgawker a few months ago; it was food love at first sight. I am very glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest writer on Rasa Malaysia, so please welcome Thai 4 Real / Bonbini as she shares Thai Green Curry recipe with us. Enjoy!

Green Curry
Guest Writer: Thai 4 Real / Bonbini

I was surprised and excited when Rasa Malaysia asked me to be a guest writer about Thai food on her blog. I admire her as a great cook, writer and photographer. She always comes up with interesting dishes.

Although I bake more than I cook, I make sure I have some time to cook Thai food for my husband. It’s funny that I hadn’t been interested in cooking at all until I moved to San Francisco six years ago. I started cooking out of necessity, to comfort and satisfy myself as I lived so far away from my country. Since then, cooking has been my passion.

I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.

RECIPE HERE: Green Curry Recipe
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36 comments... read them below or add one

  1. Anonymous says:

    I love green curry, it’s one of the best thai curry. Thanks for posting here. :)

  2. Marc @ NoRecipes says:

    Looks great! Green curry is my favourite because of the strong kaffir lime leaf flavor.

  3. My Taste Heaven says:

    I always order green curry at Thai restaurants and I didn’t know that the recipe is quite easy. Thanks for recommending the brands of the green curry paste and also for the bamboo shoots. I love bamboo shoots in Green curry but some brands are not good.

  4. Penang Tua Pui says:

    what a good sharing, I love green curry so much. Yum Yum

  5. Manggy says:

    We usually eat yellow curry but green curry is quite nice because of the herby, fresher flavors :) Thanks for the recipe, Bee and Thip!

  6. Lydia (The Perfect Pantry) says:

    I also love the Mae Ploy curry pastes, and always have both red and green in my pantry.

  7. matt wright says:

    Lovely stuff. A wonderful looking curry, and brilliantly simple photography. I want a bowl of it!

  8. Anonymous says:

    There are many different Thai curries but I find them all taste the same, very sweet. I usually enjoy them the first few scoops with rice, but soon after that, it becomes too sweet and too rich with the rice. If I have to choose, I will say green curry is not as sweet and more aromatic.

  9. My Taste Heaven says:

    It looks very yummmy!

    My Taste Heaven

  10. Thip says:

    Your welcome, My Taste Heaven.

    Lydia, green and red are my must have too. :)

    Thanks, Matt.

    Anonymous, you’re right. Most curries that people serve here are very sweet. May be they try to cut down the spiciness by adding a lot of plam sugar into the curries.

  11. Thip says:

    Thank you, Penang and Marc.

    I like yellow curry too, Mark.

  12. MyF says:

    count me in as a green curry lover! :-) looks delicious!

  13. Anonymous says:

    Hi there,

    If I don’t have palm sugar, can I substitute with plain white sugar? Would that still be 1 tablespoon?

    Thanks! :)

  14. Anonymous says:

    I just tried this for lunch today. It is amazing. I don’t chop the kaffir leaves because I like to pull them out before serving, but it was tasty indeed. I didn’t have the peppers that make yours look so pretty, but it was delicious none the less. Thanks for posting!!!

  15. purplerose says: a fan of ur blog..
    accidentally found it n fell in love wif it straigh away!love ur captures n recipes..i tried this particular recipe n it turns out great!2 thumbs up!

  16. Ms. Chris says:

    Has anyone ever tried the green curry in the can? Also, can you still have the same flavor, by cutting the cocnut milk in half?

  17. Khoo says:

    Should double up the fish sauce. It taste better. Normally I put equally to the sugar.

  18. MIke says:

    You never said when to add the pepper!

  19. Adrian says:

    I am just wondering if water is not required in this recipe since it is not mentioned.

  20. Naresh yadav says:

    hi i like thai food very much & i can make thai food as well
    green curry was delicias

  21. Lee says:

    When did u put the mini peppers in? Everything else was mentioned except that, so when I made it, I put it in with the bamboo.

  22. Janice says:

    At the recommendation of a Thai restaurant I frequent and love, I found the Mae Ploy green curry paste at a local Asian market. But, to my dismay, I couldn’t duplicate the green curry I love. Thanks for sharing this recipe and helping me realize the key ingredients I need to make a delicious curry.

  23. Anon says:

    Like Janice, I had tired the Mae Ploy green thai curry paste before, but never managed to get it right – the extra ingredients make all the difference. I also used the tip from the Cashew Chicken recipe and marinated the chicken for 15 mins in baking soda, then coated the pieces in corn flour before adding to the sauce to cook and wow – what a difference, d-e-licious!

    • Hi Anon – that’s great that you have success. For curry, you don’t have to coat the chicken with corn starch because it will thicken the curry. You can still use baking soda though. :)

  24. Carmila says:

    Hi, I have a few questions about this curry…

    1) I was wondering where I would find kaffir lime leaves in a store? I found everything (even palm sugar!) at the local Cobb International Farmers Market which carries a lot of Asian goods.

    2)I couldnt find the Buddha band of bamboo shoots though either, so is there another brand of shoots that is good to look for next time I am there? We bought ‘Chaokoh’ brand. They had a lot of variety so its possible I may have overlooked it.

    Oh! And another question. What is a good brand of fish sauce? (The variety this store had was overwhelming!) We ended up buying ‘Pufina Patis’ a product from the Philippines. I chose it because the fish extract wasnt JUST anchovy, but a mix of scads, herring, sardines, and mackerel. Should I have gone with a Thai fish sauce?

  25. Julian says:

    Thank you for the recipe. But just one question; When do we add in the mini peppers?

  26. pavithra says:

    Seriously I am drooling seeing all ur Thai and chinese cuisines.. love love love ur space.

  27. Pingback:Easy Vegetarian Thai Green Curry Recipe « This Sh*t's Delicious

  28. Alyssa says:

    I just bought green curry paste today. I’m so excited to try this recipe. This looks so good.

  29. Rory says:

    Any suggestions on how to find green curry paste or scratch together my own? – also would big leave basil work?

  30. Alyssa says:

    Can I use dried kaffir lime leaves instead of fresh? Also, what if I can’t get a hold of thai basil? Can I use sweet basil instead?

  31. Steve Turner says:

    Excellent I used a good brand of Coconut MILK always remember to slice the chicken breast against the grain to show as much surface area you can cut thick or thin and this makes the chicken so tender and juicy, I also simmered on a low heat the Ma Ploy paste, oil and half the coconut milk for about 15 mins stirring often it really brought out the flavour. No need to ad extra salt because of the fish sauce, excellent just dont over cook the vegies, I used Zuccini, Eggplant, green beans and bamboo shoots

  32. Pingback:Green Curry with Chicken | A Little of This and a Little of That

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