- Ascott Sathorn in Bangkok
- Avani Atrium Bangkok Hotel
- Bangkok Centre Hotel in Bangkok – Thailand
- Bangkok Travel Information – Hotels and Tours
- Chiang Mai Travel Information – Hotels and Tours
- Hua Hin Travel Information – Hotels and Tours
- Koh Samui Travel Information – Hotels and Tours
- Krabi Travel Information – Hotels and Tours
- Pattaya Travel Information – Hotels and Tours
- Phuket Travel Information – Hotels and Tours
- Thailand and Bangkok Cheap Hotels and Tours
- Thailand Tours and Activities
- Transferring Money To Thailand
- Welcome to the Thailand Travel Blog
Posts by category
- Category: Bangkok
- Top 10 Things To See In Bangkok – Thailand
- Where To Find Thailand Hotels and Resorts
- Bangkok and Thailand Taxis
- Float House River Kwai Resort
- Getting Around Bangkok And Things You Should Know
- Spending Valentines Day in Bangkok
- Thailand Weather and Radar Satellite
- Patpong Night Market
- Dental Tourism In Thailand
- 101 Things To Do In Bangkok
- Reaching Your Thailand Hotel In Luxury
- Best Food in Bangkok – Bangkok and Thai Street Food in Thailand
- A Quick Guide to Pattaya in Thailand
- Bangkok Airport Transfers
- Category: Buddha
- Category: Chiang Mai
- Category: Hotel Specials
- Category: Koh Phangan
- What to do on Koh Samui – Thailand
- How To Get To Koh Samui – Thailand
- Koh Phangan Full Moon Party – What to Expect – Do’s and Don’ts – Tips
- Koh Phangan Full Moon Party Dates and Getting There
- Koh Phangan Attractions
- Koh Samui Airport Information – Domestic – International – Arrivals – Departures
- Visa Run from Koh Samui
- Category: Koh Samui
- Category: Pattaya
- Category: Photos
- Category: Phuket
- Category: Slider
- Category: Thai Food
- Thai Red Duck Curry Recipe and Cooking Method
- Thailand Street Food – Thai Street, Market and Beach Food
- Beef, Cashew and Thai Basil Stir Fry Recipe and Cooking Method
- Thailand Ronald McDonald
- Pad Thai Recipe – How To Cook Pad Thai
- Thai Cooking Classes and Market Tours
- Tom Yum Goong – Spicy Prawn Soup
- Thai Green Curry Recipe – (Gaeng Kiaw Wan Neua)
- Category: Thailand Travel
- Things To Know About Thailand
- Etiquette in Thailand Cinemas – Standing in Thailand Movie Theatres
- Roadside Bottled Gasoline and Petrol in Thailand
- Makha Bucha Day
- Thailand Visa and Entry Information – Visa Runs and Visa Extentions
- Thailand Travel Tips
- Some Thailand Holiday Tips
- Thailand Travel Quiz
- Koh Tao Travel Information, Tours, Getting There and Hotel Accommodation
- Songkran in Thailand – Thai New Year – Water Fights
- Things To Remember For A Holiday
- Tourist Attractions In Thailand
- Things To See In Thailand
- Finding The Best Holiday Accommodation
- Mistakes To Avoid When Holidaying
- The King of Thailand
- Information About The King of Thailand Bhumibol Adulyadej
- Travel Information About Koh Chang – Thailand
- The Right Thailand Accommodation For You
- Protecting Your Belongings At The Beach
- Cheap Flights To Thailand
- Travel To Thailand
- Thailand Travel Medical Emergencies
- Most Popular Thailand Destinations
- Thailand Hotel Booking Disasters
- Checklist for Expats Moving Overseas
- Holiday Activities For A Rainy Day
- Places To Visit In Bangkok
- Thailand Travel Apps
- Quick Thailand Travel Guide
- Learning Thai through Travel
- Thailand Tourist Scams
- Thailand Hotel Tips
- Packing Tips For Family Travel
- Tips To Sleep Better In Thailand Hotels
- St Patrick’s Day in Thailand – Bangkok – Phuket – Koh Samui – Pattaya – Chiang Mai
- The History of the Thailand Flag
- Ice In Beer in Thailand
- Thailand Tourist Police
- Wearing a Motorbike Helmet in Thailand
- Thailand Motor Bikes
- Category: Tours
Thai Green Curry Recipe
This Thai Green Curry Recipe helps you be able to make your own Thai Green Curry.
In Thai you can say Gaeng Kiaw Wan Neua literrally which means “Sweet Green Curry’ .
If you like a bit of spice in your curries then simply increase the amount of fresh green Thai chilies in the Paste of Thai Green Curry Recipe Paste (listed below)
Thai Green Curry Recipe
400 grams chicken thighs (a little less then 1lb.) You can also use prawns, beef or pork
1 tbsp cooking oil (corn, sunflower or peanut oil, not olive oil)
3 tbsp green curry paste. See below for Green Curry Paste recipe or use a store bought one. If in Thailand, Tesco and Big C sell great curry pastes
2 1/2 cups coconut milk (400 grams can)
2 kaffir lime leaves, torn
5-10 small fresh Thai eggplants, quartered and/or snake beans cut into 2-3cm pieces
2-3 fresh red Thai chilies, sliced diagonally
1/4 cup sweet basil leaf (optional) but adds that nice aniseed taste
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
Sweet basil leaves and red chili slices for garnish
Slice the chicken into thin pieces, about about 1/3″ (3 cm) thick and brown the chicken and remove from pan.
Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time (about half a can).
If using a can just use the creamy part on the top and no the watery part, stir until a film of green oil surfaces.
Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant.
Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce.
When the mixture returns to a boil add the eggplants.
Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
Add Lime juice to taste
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
Serve with Rice or bread
Green Curry Paste – (Nam Prik Gaeng Khiaw Waan)
15 large fresh green hot chilies*
3 shallots, sliced
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
1/2 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root (or substitute coriander stems if unavailable)
9 cloves garlic
1 tbsp roasted coriander seeds**
1 tsp roasted cumin seeds*
5 white peppercorns
1 tsp sea salt
1 tsp shrimp paste
Combine coriander seeds, cumin and peppercorn in a mortar, pound well.
Transfer to a bowl and put aside.
Pound hot chilies and salt together well.
Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
Use only the lower part of the lemongrass.
For the kaffir lime rind use only the green part as the white part is bitter.
If available use all part of the coriander from root to leaves or substitute with just the tops.
For other recipes, please check out our Thailand Travel Blog.