Thai green curry is a popular dish in Thai cuisine. It is a spicy and flavorful curry made with green curry paste, coconut milk, and a variety of vegetables and proteins.

Thai curries are a popular type of cuisine that are known for their rich and flavorful taste. They are typically made with a curry paste, coconut milk, and a variety of vegetables and proteins. Here are three popular Thai curry recipes:

  1. Green Curry: Made with green curry paste, coconut milk, and a mix of vegetables and protein. It is typically spicier than other Thai curries and has a fragrant, herbaceous flavor.
  2. Red Curry: Made with red curry paste, coconut milk, and a mix of vegetables and protein. It has a slightly sweeter and milder taste than green curry.
  3. Yellow Curry: Made with yellow curry paste, coconut milk, and a mix of vegetables and protein. It has a milder and sweeter flavor than both green and red curry, and often includes potatoes in the ingredients.

Thai curries are typically served with steamed rice or noodles, and may also include a side of fresh herbs or chili peppers to add additional flavor and spice.

A great Thai Green curry recipe starts with fresh and fragrant ingredients. Store bought curry paste can’t hold a candle to the taste of a fresh green curry paste. Hi everyone, I m going to show you how easy it is to prepare your own Green Curry paste. Traditionally Thai ingredients are pounded in a mortar and pestle, but I really don’t have the time nor a pestle big enough, nor the patience to be honest so everything gets thrown into a food processor.

In this recipe whole spices like white pepper, cumin and coriander are lightly roasted and combined with aromatics like Galangal(from the Ginger family), Lemongrass, Chillies, Garlic and Shallots. I also cram in Coriander stems that are so unique, with Kaffir lime peel, some shrimp paste, fish sauce and salt. I like my Thai Green Curry paste to take on a beautiful natural green colour so I add in some Coriander and Basil leaves as well. Once ground, this is the most aromatic paste you have ever experienced. The freshness of the ingredients really stand out. This must be bottled and refrigerated and is good for a few days or can be frozen for use later.

The freshness of a Thai Green Curry paste really sing together with creamy coconut milk in this recipe. When I want to learn how to make an authentic Thai dish, I always rely on the experts – I have been a subscriber of fellow Canadian Pailin’s Hot Thai Kitchen for a long time and I appreciate her very informative and straightforward approach to Thai food. I’m going to show you my version of her recipe for Thai Green Curry Chicken. This recipe is very popular globally for many reasons, the combination of a fragrant Thai green Curry paste fused with coconut milk, Chicken and other aromatics is simply out of this world.

Typically Thai food is made by reducing coconut milk down till the oil separates from the solids and that oil is used to cook the Chicken. With commercial store bought canned coconut milk, the stabilizers sometimes prevent the oil from separating. Try to find coconut milk that has a higher fat content. There are a few brands that I like to use, Arroy is one of them. Typically when you buy coconut milk in a can, you shake it before you open it. In this case I would reccoment you not do that. When you open the can, the cream and thicker solids float to the top, leaving the thinner milk at the bottom. This works well in this recipe as I need the thicker cream for the first part of the recipe and the thinner part for the end. I used breast meat in this recipe that I cooked and sliced.

Thai Green Curry Chicken

4.86 from 7 votes


Green Curry paste

  • 1 tsp white Peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 20 small Thai green Chillies
  • 6 – 8 tbsps Coriander root
  • 2 Shallots
  • Thumb sized piece Galangal
  • 1 stick Lemongrass – green part
  • Peel of Kaffir Lime
  • 1 tsp Shrimp paste
  • 3 tbsps Fish sauce
  • 1 tbsp coarse Salt
  • 1/2 cup Coriander leaves
  • 1/2 cup Thai Basil leaves


  • 400 ml can Coconut Milk
  • 1 tbsp Coconut Oil
  • 4 – 6 tsps Green Curry paste 6-8 for spicy
  • 4 Kaffir Lime leaves
  • 500 gms sliced semi cooked Chicken
  • 2 tbsps – 30gms Palm Sugar
  • 1/2 Chicken boullion cube 5 gms
  • 4 tbsps Fish sauce
  • 1 tsp Shrimp paste
  • 4 small Thai Eggplants – 180 gms
  • 1/2 cup Water in the can
  • 1/2 cup sliced Bamboo shoots
  • 1 cup Thai Basil leaves
  • 2 large finger Chillies 1/4 cup


  • Roast the peppercorns, cumin & coriander seeds
  • Cool & grind
  • Add the chillies, coriander root, shallots, galangal, lemongrass, kaffir lime, shrimp paste, fish sauce, salt, coriander & basil leaves
  • Grind to a paste
  • Add about 100 ml of the coconut milk and heat it till it seperates
  • Add 1 tbsp coconut oil
  • Add the green curry paste, Kaffir Lime leaves
  • Add the sliced semi cooked chicken – I boiled these till they are 70-80% cooked and then slice it
  • Add the palm sugar and bouillon cube
  • Add the fish sauce & shrimp paste
  • Add the Thai eggplants that are sliced and soaked in salted water
  • Add the rest of the coconut milk and water
  • Finish with the bamboo shoots, basil leaves and finger chillies