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Thai Green Curry http://rasamalaysia.com/thai-green-curry-recipe/

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out | rasamalaysia.com

Thai Green Curry

Thai Green Curry – delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out.

Originally published in 2008, updated with new photos and recipe.

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out | rasamalaysia.com

If you are a Thai food lover, I am sure you love the different types of Thai curry, named after the color of the curry: red, yellow, and green. And then there are Panang curry, Jungle curry, Massamam curry, etc. One of my favorite Thai curries is green curry, spicy, aromatic, sweet and savory at the same time. Green curry is such a great delight, specially when served with steaming white rice.

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out | rasamalaysia.com

Green curry is made with green curry paste. The main ingredient of green curry paste is cilantro root or cilantro stems (not the leaves) and fresh green chilies, hence the name green curry. While you can always make Thai curry paste from scratch, I am all about buying instant curry paste from Asian stores. You can make very good, authentic and absolutely delicious green curry using store-bought curry paste. The key is to balance the flavors of the curry—it has to be spicy, rich and creamy (from the coconut milk), savory (from the fish sauce) and sweet (from palm sugar or sugar). They are the pillars of Thai recipes, and once you master the perfect balance, you can make just about any Thai recipes at home!

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out | rasamalaysia.com

So here is my chicken green curry. The traditional recipe calls for green apple eggplant or Thai eggplant, which is a variety of eggplant which is small and round in shape, used in Thai cooking. They are sometimes available at Asian stores but not often. I opted out and used canned bamboo shoots, which are widely used as a replacement in Thai restaurants in the US.

Thai Green Curry - delicious and easy green curry with chicken. Making green curry is so easy and takes only 20 min, and much cheaper than eating out | rasamalaysia.com

This green curry recipe is extremely easy to make and takes about 15-20 minutes from prep to dinner table. Anyone can make it at home, as long as you gather the ingredients. Try it and you will be surprised just how easy it is.

Happy cooking!

RECIPE HERE: Thai Green Curry
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47 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! :)
    Jasmine

  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:

    hi..im 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?
    Thanks.

  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

  33. Sharon says:

    I don’t use coconut milk often. If I’m using a portion of a can, am I able to freeze the rest for later use? I’m assuming refrigeration would only be for a short amount of time?

  34. Maggie says:

    Great recipe! Thanks,Bee!
    I’m wondering if red curry paste (instead of the green curry paste) would also work to make red curry? Thank you!

  35. shannon says:

    I love Thai food! I have tried red, green, and yellow. I have tried to make my own but it just never taste the same as the restaurant. Anyways, my question is i bought the palm sugar but its like a brick not crystal like like normal sugar. So how do i use it?

  36. turtle66 says:

    Your green curry recipe and photos are making me very HUNGRY and i just ate! lol

  37. Nutrition Tips says:

    Chicken Curries are one of my favorite and this one is now on my list to try out !
    Thanks for sharing such a nice recipe.

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