Green curry

A Thai coconut curry colored by a paste of fresh green chilies, lemongrass, galangal, and herbs, simmered with chicken, eggplant, and Thai basil.

Green curry

Thai green chicken curry and roti: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Green curry is a central-Thai dish whose name, keow wan, refers to its sweet green color. The paste is traditionally pounded in a mortar, and the curry is eaten with jasmine rice.

Explore the cuisine of Thailand.

Recipe

Make Green curry at home

Serves 4Time 35 minutes

Ingredients

  • 2 tbsp green curry paste
  • 1 can (13 oz) coconut milk
  • 1 lb chicken thigh, sliced
  • 1 cup Thai eggplant or zucchini, cut in chunks
  • 1/2 cup bamboo shoots
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 4 kaffir lime leaves
  • 1 cup Thai basil leaves
  • 1 red chili, sliced
  • Jasmine rice for serving

How it's made

  1. Heat the thick top of the coconut milk in a pot and fry the curry paste for 2 minutes until fragrant.
  2. Add the chicken and stir until coated.
  3. Pour in remaining coconut milk and 1/2 cup water; bring to a gentle simmer.
  4. Add eggplant, bamboo shoots, and lime leaves; simmer 10 minutes.
  5. Season with fish sauce and sugar.
  6. Stir in basil and chili just before serving with jasmine rice.

Variations

  • Beef or shrimp green curry
  • Vegetarian: tofu and vegetables with soy sauce
  • Fish ball green curry

Cook’s tip: Fry the paste in the coconut cream until the oil separates for a deeper flavor.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Thai green chicken curry and roti: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)