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Delicious and easy green curry with chicken in rich coconut curry sauce. This homemade and authentic Thai green curry recipe takes 20 mins and better than restaurants!
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.
Looking for more Thai recipes? Check out my Choo Chee Salmon, Pad See Ew, and Thai Red Curry recipes!
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.
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
See the recipe card for full information on ingredients.
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.
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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
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
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.
Malaysian curry, such as curry chicken is made with curry powder, salt, and coconut milk. There is never sugar in the ingredients list. However, Thai curries use sugar or palm sugar and fish sauce to season the curry sauce.
This recipe is only 317 calories per serving.
What 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Recipes You Might Like
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 a pot over medium heat and add the oil. Sauté the green curry paste until aromatic, then add the chicken and stir to combine well with the curry paste. Add the coconut milk and water, and bring to a quick boil.
- Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to a simmer, cover the pot, and let it 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Easiest authentic curry recipe I have ever made and delicious also!
Love green curry so much.
Thank you very much!
Thanks!
This was fantastic! Your directions are easy to follow, even for me! Super tasty!
Thanks Viki for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This was DELICIOUS! The best Green Chicken Curry I have ever had. The lime leaves make a huge difference to the curry’s flavour. I added Japanese eggplant, red bell pepper and snow peas for extra vegetables. Thank you for such a fantastic recipe.
Hi Leslie, yes, all my recipes are the best. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
What can I use instead of Thai basil leaves or can I leave them out?
You can leave them out.
I can’t get Thai basil leaves, what can I use instead.
Many Thanks. ?
My dear husband was craving for green curry chicken like the one in our red ginger restaurant here in lake city florida, so I tried your recipe and wow he loves it. The only changes I made is to add 4 pcs. of the pepper. Very delicious. Rated 5 star.
Thanks Elizabeth, awesome, please try more recipes on my site! https://rasamalaysia.com/recipe-index-gallery/
It tastes just like the curry from the Thai restaurant I love! The grocery store was out of lime leaves so I used lime zest instead and it was really good.
Hi Grace, thanks so much I am glad you love my green curry!
Thai eggplants are available at Vietnamese supermarkets in most major US cities. We have have been eating them since late 80s in Houston.