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Green Curry Recipe
What is Green Curry?
It’s called Gang Kiew Wan in Thai language, one of the best Thai recipes.
The curry is green in color, spicy, aromatic, sweet and savory at the same time.
Thai green curry is so delicious, specially when served with steaming white jasmine rice.
Thai Green Curry
If you love Thai food, I am sure you know Thai curries, named after the color of the curry paste used to make the curry, for examples: red curry and yellow curry.
There are also Panang curry, Jungle curry, Massamam curry, etc.
The green color in this curry comes from the main ingredient in the green curry paste, which is fresh green chilies, hence the name green curry.
Here are the ingredients of the curry paste:
- Fresh green chilies
- Cilantro roots or stems (not the leaves)
- Garlic
- Shallots
- Lemongrass
- Galangal
- Coriander
- Cumin
- Shrimp paste
- Kaffir lime skin and leaves
Curry paste is traditionally made by pounding the ingredients in a stone mortar and pestle until all ingredients become a fine texture.
I usually use instant curry paste from Asian stores, for example: Maesri brand Green Curry Paste.
How to Make Thai Green Curry Chicken?
Homemade green curry recipe is so easy to make and takes about 15-20 minutes from prep to dinner table.
Recipe Ingredients:
- Chicken – use skinless and boneless chicken breasts or chicken thighs
- Thai eggplant. In Thailand, the curry is made with these eggplants, which come in the green color variety and purple color variety. They are small like ping pong balls; they are halved or quartered and cooked in the curry. However, they are not commercially available in the US, unless you grow the tree. As a substitute, most Thai restaurants here use bamboo shoots and my recipe tastes just like Thai restaurants.
- Coconut milk
- Fish sauce
- Fresh red chilies
- Kaffir lime leaves
- Thai basil leaves
To cook the curry at home, first of all saute the curry paste and add the chicken.
Add the coconut milk, water, bamboo shoots, and all the seasoning ingredients.
Cook until the chicken becomes tender and the curry sauce is slightly thickened.
Cooking Tips
For the best result at home, follow the cooking tips below:
- You can make very good, authentic and delicious curries using store-bought curry paste.
- The secret is to balance the flavors; the curry has to be spicy (from the curry paste), rich and creamy (from the coconut milk), savory (from the fish sauce) and sweet (from palm sugar or sugar).
- Sweet, sour, salty and spicy are the four pillars of Thai cuisine. Once you master the perfect balance, you can make just about any Thai food at home!
Frequently Asked Questions
Green Curry Vs. Red Curry
What is the difference between the two?
Other than the color, the difference is the main ingredient used in the curry paste.
Red curry uses dried red chilies, hence the red color.
How Many Calories per Serving?
This recipe is only 317 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice, preferably Thai rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Green Curry
Ingredients
- 1 1/2 tablespoons oil
- 2 tbsp green curry paste (Maesri 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
Instructions
- 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can you freeze
Yes, make sure it is cooled off, airtight and used within 3 months. Only difference is possibly texture of vegetables.
I made this recipe many times. Just right ratio of coconut milk and water. Not too thick, nor too thin.
Love green curry so much.
Hi! Can you make this with tofu instead of chicken for a vegetarian? And is this recipe gluten free?
Thank You!
Yes, you can! I am not sure about GF…not familiar.
Would you add the tofu when you would normally add the chicken? Also, if I don’t have kaffir lime leave or Thai basil, will that bring down the dish a lot?
Yes you can use tofu. You won’t have aromatic flavor.
I love this recipe, have been making it for a while. I do have easy access to Thai eggplants. I’ve been substituting them for bamboo shoots and the curry is very good. The eggplants seem to thicken the curry.
Any advice on how much eggplant to use in this recipe is appreciated
1 cup of cut egg plants will be good.