Thai Green Curry Recipe

Classic Thai Green Curry, Best Ever!
Classic Thai Green Curry, Best Ever!. D.Schmidt for
    45 mins
Ratings (28)

This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with your choice of vegetables.

The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve especially for entertaining. The key to good green curry is in not only using the right ingredients but knowing when to add them.

Because this curry is made the same as in Thailand (on your stovetop), use smaller pieces or cuts of chicken, allowing for faster cooking.

What You'll Need

  • For the Green Curry Paste:
  • 1/2 to 1 green chili, sliced
  • 1/4 cup shallot OR purple onion, diced
  • 3 to 4 cloves garlic, minced
  • 1 thumb-size piece of ginger, grated
  • 1 stalk fresh lemongrass, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 teaspoon shrimp paste OR 1 extra tablespoon fish sauce
  • 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
  • 1/2 teaspoon ground white pepper
  • 2 1/2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon lime juice
  • 1/4 can coconut milk
  • For the Curry:
  • 4 kaffir lime leaves OR 1 teaspoon grated lime zest
  • 2 tablespoons peanut oil
  • 1 to 1 1/2 pounds (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
  • 3/4 can coconut milk
  • 1 red or green bell pepper, seeded and cut into chunks
  • Handful green beans, 1 small zucchini, or other vegetable of your choice
  • Generous handful fresh basil

How to Make It

Make the Green Curry Paste

  1. In a food processor, place green chili, shallot or purple onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, coriander, white pepper, fish sauce, brown sugar, lime juice and 1/4 can coconut milk.
  2. Process to a paste and set aside.

Make the Curry

  1. Prepare lime leaves by tearing the leaf away from either side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  1. Warm a wok or large skillet over medium-high heat. Add oil and swirl around, then add the reserved green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add remaining 3/4 can coconut milk, reserving 1 tablespoon per serving portion for later.
  2. Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low and simmer 5 minutes, or until chicken is cooked through. Stir occasionally.
  3. Add vegetables, plus strips of lime leaf (or lime zest), stirring well to incorporate. Simmer until vegetables are cooked to your liking.
  4. Do a taste-test, adding 1 to 2 tablespoons fish sauce if not salty or flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour.
  5. Serve with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle 1 tablespoon of reserved coconut milk over each.