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.