Green Curry - Thai Green Curry Recipe - Rasa Malaysia (2024)
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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!
Table of Contents
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.
Other Thai Recipes You Might Like:
Green Curry Shrimp
Pad Thai
Tom Yum Goong
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.
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.
Thai Cucumber Salad
Pineapple Fried Rice
Thai Shrimp Cake
Pad Thai
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Easygreen currywith chicken in rich coconut curry sauce. This homemade and authentic Thai green curry recipe takes 20 mins and better than restaurants!
4.60 from 147 votes
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By Bee Yinn Low
Yield 3people
Prep 5 minutesmins
Cook 15 minutesmins
Total 20 minutesmins
Ingredients
1 1/2tablespoonsoil
2tbspgreen curry paste(Maesri brand preferred)
8oz.chicken breast, cut into bite-sized pieces
1/2cupcoconut milk
1/2cupwater
4oz.bamboo shoot
5kaffir lime leaves(lightly bruised)
2red chilies(cut into thick strips)
1tablespoonfish sauce
1tablespoonsugar or palm sugar(preferred)
1/4cupThai 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
Watch the cooking video on this page for step-by-step guide.
Course: Thai Recipes
Cuisine: Main Dish
Keywords: green curry
Nutrition
Nutrition Facts
Green Curry
Amount Per Serving (1 g)
Calories 317Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Polyunsaturated Fat 8g
Cholesterol 64mg21%
Sodium 875mg38%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 8g9%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on. Using cornflour will thicken without adding flavour, check the ratio of flour to water on t...
Adding more vegetables to the curry can help dilute the spice. Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry.
However, if you use shrimp paste in green curry, it makes it brown! Hence we use dried shrimp. It comes in little blocks, it stinks and it's hard to believe it's the secret ingredient in Thai Green Curry.
Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.
If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water.Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
Caramelising the sugar element of the sauce will also deepen the sweetness. Finish with a scattering of Thai basil for a strong aniseed flavour and fresh red chilli for colour and additional heat.
Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better!
Green Thai Curry is considered the hottest of all curries that will give you that burning but tasty flavor all over your mouth. For those who think that red curry is the spiciest among the Thai curries, it's about time to change this mindset.
Curry, in general, is thought to be a healthy dish due to its natural anti-inflammatory properties. Although green curry dishes can be high in fat, they're high in beneficial nutrients, minerals, and protein intake. As long as you don't overindulge, curry is a healthy and tasteful dish no matter your taste preference.
Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.
People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.
Base Ingredients: Thai curry typically uses a base of coconut milk, giving it a creamy texture, while Malaysian curry may use coconut milk as well but often includes other ingredients like tamarind, lemongrass, and galangal for a more complex flavor profile.
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.
One of the most beloved and versatile ingredients in Thai cuisine, coconut cream and milk not only add rich flavour but also provide a natural thickening effect. Simmering your curry with coconut milk can gradually reduce it to a thicker consistency, intensifying the flavour along the way.
There are several ways to thicken curry sauces and avoid making them too runny or watery. One option is to add dairy such as Greek yogurt, heavy cream, or coconut cream . Another option is to add ground nuts like cashews or almonds to the sauce . A roux made with flour and butter is also an effective thickener.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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