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Recipe: Green Curry
Ingredients:
1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil
Method:
1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.
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I love green curry, it’s one of the best thai curry. Thanks for posting here. :)
Looks great! Green curry is my favourite because of the strong kaffir lime leaf flavor.
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.
what a good sharing, I love green curry so much. Yum Yum
We usually eat yellow curry but green curry is quite nice because of the herby, fresher flavors :) Thanks for the recipe, Bee and Thip!
I also love the Mae Ploy curry pastes, and always have both red and green in my pantry.
Lovely stuff. A wonderful looking curry, and brilliantly simple photography. I want a bowl of it!
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.
It looks very yummmy!
My Taste Heaven
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.
Thank you, Penang and Marc.
I like yellow curry too, Mark.
count me in as a green curry lover! :-) looks delicious!
Hi there,
If I don’t have palm sugar, can I substitute with plain white sugar? Would that still be 1 tablespoon?
Thanks! :)
Jasmine
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!!!
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!
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?
Should double up the fish sauce. It taste better. Normally I put equally to the sugar.
That sounds a bit too sweet for me.
You never said when to add the pepper!
I am just wondering if water is not required in this recipe since it is not mentioned.
hi i like thai food very much & i can make thai food as well
green curry was delicias
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.
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.
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. :)
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?
Thank you for the recipe. But just one question; When do we add in the mini peppers?
Seriously I am drooling seeing all ur Thai and chinese cuisines.. love love love ur space.
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I just bought green curry paste today. I’m so excited to try this recipe. This looks so good.
Any suggestions on how to find green curry paste or scratch together my own? – also would big leave basil work?
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.