If you’re searching for how to make authentic Thai green curry at home, you’ve come to the right place! Thai green curry, known as "Gaeng Keow Wan," is a classic dish famous for its fragrant and spicy green curry paste, creamy coconut milk, tender meat (often chicken), and colorful vegetables. Here’s a simple step-by-step recipe to help you cook this restaurant favorite in your own kitchen.

Ingredients for Thai Green Curry

For the Curry:

  • 400g (14 oz) chicken thighs or breast, sliced thinly (or substitute tofu for vegan)
  • 2 tablespoons Thai green curry paste (store-bought or homemade)
  • 400 ml (13.5 oz) coconut milk
  • 1 tablespoon vegetable oil
  • 1-2 tablespoons fish sauce (or soy sauce for vegan)
  • 1 tablespoon palm sugar (or light brown sugar)
  • 1 cup Thai eggplant or small regular eggplants, chopped
  • ½ cup bamboo shoots (optional)
  • 100g snow peas or green beans, trimmed
  • 1-2 red chilies, sliced (optional, for garnish)
  • A handful of fresh Thai basil leaves
  • 1 kaffir lime leaf, torn (optional)
  • Cooked jasmine rice, for serving

For Homemade Green Curry Paste:
Adjust quantity as needed; you can also use high-quality store-bought green curry paste to save time.

  • 1-2 green chilies, deseeded for less heat
  • 2 shallots
  • 3 garlic cloves
  • 1 tablespoon lemongrass, finely chopped
  • 1 teaspoon galangal or ginger, chopped
  • 1 teaspoon kaffir lime zest or regular lime zest
  • 1 teaspoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sea salt
  • Small bunch of fresh coriander (cilantro) stems
  • 1 tablespoon shrimp paste (optional, for extra umami)

Step-by-Step Instructions

1. Prepare Green Curry Paste

If making from scratch, blend all green curry paste ingredients in a mortar and pestle or a food processor until very smooth. Scrape down sides as needed.

2. Sauté the Curry Paste

  • Heat oil in a large saucepan or wok over medium heat.
  • Add the green curry paste and sauté for 1-2 minutes until fragrant.

3. Add Coconut Milk

  • Pour in about half the coconut milk and stir gently.
  • Simmer until the oil begins to separate (this "cracks" the coconut milk for flavor).

4. Cook the Chicken & Veggies

  • Add sliced chicken and cook for 2-3 minutes until just turning white.
  • Add the rest of coconut milk, bring to a gentle simmer.
  • Stir in eggplant, bamboo shoots, and green beans. Cook for 5-8 minutes until veggies are just tender.

5. Season and Finish

  • Stir in fish sauce, palm sugar, and torn kaffir lime leaf.
  • Taste and adjust seasoning: should be a balance of salty, sweet, and spicy.
  • Throw in Thai basil leaves and sliced red chilies, cook for 1 more minute.

6. Serve

  • Serve hot over jasmine rice and garnish with extra Thai basil and chilies.

Tips for Making the Best Thai Green Curry

  • Fresh ingredients matter: Use fresh herbs and vegetables for the best flavor.
  • Adjust heat level: Add or reduce chilies in the curry paste to make it milder or spicier.
  • Protein swaps: Try shrimp, sliced beef, or tofu instead of chicken.
  • Vegetarian/Vegan option: Use soy sauce instead of fish sauce and tofu for protein.

For detailed step-by-step visual guidance and variations, check out The Spruce Eats' Thai Green Curry Recipe.

References

  1. Green curry – Wikipedia
  2. Authentic Thai Green Curry Chicken Recipe – ThaiTable.com
  3. Thai Green Curry Recipe – BBC Good Food
  4. Thai Green Curry Recipe – The Spruce Eats
  5. Essential Guide to Thai Curry Paste – Serious Eats

Cooking Thai green curry at home is easier than you might think – with the right ingredients, you can achieve delicious, authentic flavors in under an hour!