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64 COMMENTS... read them below or add one

  1. 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.

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

  3. 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.

  4. 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.

  5. Hi there,

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

    Thanks! :)

  6. 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!!!

  7. 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!

  8. 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?

  9. 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.

  10. 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.

  11. 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. :)

  12. 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?

  13. 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?

  14. 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

  15. 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?

  16. 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!

  17. 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?

  18. 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.

  19. Hey this recipe looks awesome. My one question is do we cook the chicken before adding it to the curry.. or does it cook with the curry? Thanks!

  20. Ignoring the silly comment from people who say ‘ It looks lovely’ … but have never even bothered to cook it !!
    And to answer the question which seems not to have been answered !
    The peppers (best to have both read and green) are added as a garnish

  21. I really love this recipe…I did tweak it a little, I used chicken broth instead of water. I also added sliced green, red, & yellow bell peppers. I can’t seem to find kaffir lime leaves anywhere…is there a substitute for them? I know it’d be even better with them! Thanks for an awesome recipe!

  22. I would like to make this recipe with some green curry powder my daughter brought back from Thailand. Should I mix some of the powder with boiling water?

  23. Tasted really good! I couldn’t find kaffir lime leaves anywhere so I used 2 tsp of lime zest. As well I added 2 stalks of lemon grass and about 4 mushrooms, and 3 carrots to add in for veggies. I also used Thai green chilis instead of the red ones which made the curry nice and spicy! I will definitely cook this again!

  24. I made this last night, adapting it slightly–I was short on chicken and so I filled out the recipe with some extra veggies; and I didn’t have the lime leaves, so I added fresh basil. This one will be a keeper! I was scraping up the last bits from the pan and eating them with the serving spoon while cleaning up from dinner…Delicious!

  25. Hi,
    I am Lynn and I am taking WORDPRESS class at Portland Community College (Portland, Oregon) USA and I would like to use some of your recipes and pictures for my website. I would like to know is it possible? My website will be a collection of asian spicy recipes Thank you very much

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