Curry: How to Make Thai Green Curry

Thai green curry comes from the dish colour that comes from green chillies. The Thai word “sweet” (wan means “sweet”) relates to the specific green colour itself and not to the curry taste.

Since this is a Thai curry based on coconut milk and fresh green chillies, the colour is a creamy, mild green or “sweet green.”

Other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Traditionally, the recipe uses fish, fish balls, or meat. Often, the dish also includes Thai eggplant, pea aubergine, or other green or white vegetables, and even fruit.


  • Author: Romae Chanice Marquez
  • Recipe Category: Main Dish
  • Cuisine: Thai

Green curry is called “kaeng khiao wan”, which translates to sweet green curry in Thai. The whole preparation and cooking time is around 1 hour and 30 minutes. This recipe serves four to five people.

Here is our recipe for Thai Green Curry.

Thai Green Curry is one of the most well-known dishes in Thailand. Photo credits to:

Thai Green Curry Ingredients

  • 3 Thai eggplants
  • 6 oz chicken breast, thinly sliced (170 g)
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of green curry paste
  • 3 tablespoons of fish sauce
  • 3 tablespoons of granulated sugar
  • 2 oz of bamboo shoot strip (55 g)
  • 5 kaffir lime leaves
  • 2 oz of red bell pepper, sliced (55 g)
  • 1 can of coconut milk
  • 1 cup of fresh Thai sweet basil (10 g)
  • white rice, cooked, for serving

For the Curry Paste,

  • 10 Thai green chilis
  • 5 small shallots, sliced
  • ½ cup of fresh cilantro stem (20 g)
  • 3 oz of kaffir lime peel (85 g)
  • 3 oz of galangal, sliced (85 g)
  • ½ cup of kaffir lime leaf (5 g)
  • 1 cup of fresh Thai sweet basil (10 g)
  • 2 tablespoons of shrimp paste
  • 1 teaspoon of cumin seed
  • 1 teaspoon of coriander seed
  • 1 teaspoon of salt
  • 1 tablespoon of white peppercorn
  • 2 stalks of lemongrass, trimmed and thinly sliced
  • 7 cloves of garlic, sliced

Thai Green Curry Instructions

Step 1: Cut off the eggplant tops and bottoms and cut them into quarters. Cross the chicken breast and thinly slice. Set aside.

Step 2: Prepare the paste for the green curry. Toast the cumin seeds and coriander seeds in a big skillet over medium heat until golden and fragrant, about 2-3 minutes. Transfer to a bowl or pestle.

Step 3: Add mortar to the salt and pound until the spices are broken. Continue to pound black peppercorns, lemongrass, kaffir lime peel, galangal, onions, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste until a coarse paste is formed.

Step 4: Heat over medium heat in a skillet. Add vegetable oil, 2 spoonfuls of green curry paste, and 3 spoonfuls of basil oil. Add a coconut milk splash, stirring until a paste is formed.

Step 5: Add the sliced breast of chicken, the remaining milk of coconut, and the eggplant. Season with the sugar and fish sauce. Increase heat to moderately high and heat to a boil. Cook for 2-3 minutes after boiling.

Step 6: Add the bamboo shoots, kaffir leaves, and red bell pepper, and cook for 3-4 minutes until bell peppers have softened slightly.

Step 7: Add the Thai basil. Remove the curry from the heat and serve with white rice.

Thai Green Curry Additional Information

  • Per serving has 395 calories, 22 g of carbohydrates, and 28 g of protein.
  • Typically, green curry is consumed with rice as part of a broader spectrum of meal plans, or as a single dish with round rice noodles known as “Khanom Chin”.
  • A thicker version of green curry can be produced; for example, cooked beef can also be served with roti, an Indian-style flatbread comparable to the Malaysian roti canai.
  • Serves 4-5 people and takes approximately 1 hour and 30 minutes to cook/prepare.

About Thai Green Curry Recipe

Red and green curries in Thai cuisine are two types of curry. There are several similarities between the two kinds of curry. Both curries are produced from coconut or coconut milk. Red and green curries get their names from their colour as dishes.

The primary distinction between the two curries is the chilli sort and colour used in the preparing. For red curry (and red curry paste), dried red chillies are used. Fresh, green chillies for green curry perform the same role. Green curry also receives its colour from extra ingredients such as coriander and other additives to vegetables.

Thai curry has a slice of meat or poultry in it almost always and is served with rice. You can also substitute tofu for Thai curry, but vegetarians should be conscious that shrimp paste and fish sauce are widely found in Thai curry.


If you’re visiting Thailand, there’s no shortage of restaurants and road markets offering one of the famous Thai Green Curry dishes. Discover the subtleties of flavour that can only be discovered in this staple of Thai cuisine from Penang to Massaman.

Know more Thai recipes by clicking here.

Featured Image: @simplyfoodbymandy / Instagram, @rainbowplantlife / Instagram