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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 | rasamalaysia.com

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Green Curry

Serves 2 | Prep Time: 5 Minutes | Cook Time: 15 Minutes

Ingredients:

1 1/2 tablespoons oil
3 tablespoons green curry paste, Mae Ploy brand preferred
8 oz chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
4 oz bamboo shoot
5 kaffir lime leaves, lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves

Method:

Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.

Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

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Serve Thai Green Curry with:

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Green Beans Peanut Sauce

Green Bean with Peanut Sauce

Chicken and Pineapple Fried Rice

Chicken and Pineapple Fried Rice


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47 COMMENTS... read them below or add one

  1. My Taste Heaven

    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. Manggy

    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. Anonymous

    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. Thip

    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. Anonymous

    Hi there,

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

    Thanks! :)
    Jasmine

  6. Anonymous

    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. purplerose

    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!

  8. Ms. Chris

    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. Lee

    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. Janice

    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. Anon

    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. Carmila

    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. Alyssa

    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.

  14. Steve Turner

    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. Sharon

    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. Maggie

    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. shannon

    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. Nutrition Tips

    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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