Learn how to make authentic Thai green curry recipe with chicken and vegetables in this easy and delicious recipe. You’ll love the fragrant and flavorful sauce that’s perfect for any occasion.
Hello, food lovers! Are you ready to spice up your life with some Thai green curry? If you are, then you’re in for a treat. Thai green curry is one of the most popular dishes in Thai cuisine, and for good reason. It’s a rich and creamy curry that’s bursting with flavor from green chilies, coconut milk, lemongrass, galangal, kaffir lime leaves and other spices. It’s also very versatile, as you can make it with chicken, beef, pork, tofu or any vegetables you like. It’s a great way to use up any leftovers or whatever you have in your fridge.
Thai green curry is also known as kaeng khiao wan in Thai, which literally means “sweet green curry”. But don’t let the name fool you - this curry is not sweet at all. It’s actually quite spicy, depending on how much green curry paste you use. Green curry paste is the key ingredient that gives this dish its distinctive color and flavor to the thai green curry recipe.
You can buy it ready-made at most Asian grocery stores or online, or you can make your own from scratch with fresh herbs and spices. Either way, you’ll need to fry the curry paste in some oil before adding the coconut milk and other ingredients. This step is crucial to release the aroma and flavor of the paste and to make the sauce thick and smooth.
Thai green curry recipe originated in central Thailand, where green chilies are more abundant than red ones. It’s believed that it was influenced by Indian and Persian cuisines, as well as by the Muslim traders who brought spices and coconut milk to Thailand. Today, Thai green curry is enjoyed all over the world, as it’s easy to make and adaptable to different tastes and preferences. You can make it as mild or as spicy as you like, by adjusting the amount of curry paste and chili oil or chili flakes. You can also add more or less sugar and fish sauce to balance the flavors according to your liking.
If you want to make your own Thai green curry at home, you’ll need some basic ingredients that you can find at most supermarkets or Asian grocery stores. You’ll need some chicken (or your protein of choice), some vegetables (such as eggplant, zucchini, bamboo shoots, peas or broccoli), some coconut milk, some chicken stock or water, some fish sauce (or soy sauce for a vegan version), some sugar (or palm sugar or honey), some kaffir lime leaves (or lime zest), some chili oil or chili flakes (optional), some Thai basil (or regular basil) and of course, some green curry paste. You’ll also need some steamed rice or noodles to serve with the curry.
Making Thai green curry is not hard at all. It only takes about 30 minutes from start to finish, and most of the time is spent simmering the sauce until it’s thick and creamy. The result is a mouthwatering dish that will make you feel like you’re in Thailand. Trust me, once you try this recipe, you’ll never order takeout again.
Check the detailed ingredients and cooking instructions below for Thai Green Curry. So, Grab your ingredients and let’s get cooking.
Thai green curry is best served hot with steamed jasmine rice or rice noodles. You can also serve it with some naan bread or roti to mop up the sauce. To complete your meal, you can add some fresh salad or cucumber slices on the side, or some pickled vegetables for a tangy contrast. For dessert, you can enjoy some fresh fruit or some coconut ice cream.
This Thai green curry recipe is a spicy and creamy delight that you can make at home with simple ingredients. You’ll love the tender chunks of chicken and crunchy green vegetables in this fragrant and flavorful sauce that’s perfect for any occasion. Serve it with steamed rice or noodles for a satisfying and delicious meal.
In a large skillet over medium-high heat, heat oil and add the green curry paste. Cook, stirring frequently, for about 5 minutes or until you can smell the aroma of the paste and it changes to a darker green color.
Add the chicken pieces and cook, turning occasionally, for about 10 minutes or until they have a nice brown crust on all sides and are partially cooked through.
Stir in one by one the coconut milk, chicken stock or water, bell pepper, bamboo shoots, fish sauce or soy sauce, sugar, kaffir lime leaves or lime zest and chili oil or chili flakes if using.
Bring everything to a boil, then lower the heat and let it simmer, uncovered, for about 10 minutes or until the chicken is cooked through and the sauce is slightly thickened and reduced.
Stir in the Thai basil leaves and turn off the heat. Garnish with cilantro leaves if desired.
Serve hot with steamed rice or noodles. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.