Thai Style Green Curry

< Back to Recipe Listings

Thai Style Green Curry

by Trish Yee

Savour the taste of Thailand with piping hot green curry ladled over steaming white rice. 

Cuisine : Asian Course : Main Skill Level : Novice
Prep : 10 mins Cook : 25 mins Ready in : 35 mins Serves : 2



  • Green Curry Paste
    • 1 tsp Roasted coriander seeds
    • 1 tsp Roasted cumin
    • 15 Large green chilies
    • 3-4 Chilli leaves
    • 1 tsp Salt
    • 1 cm Chopped galangal
    • 3 stalks Lemon grass
    • 2 pcs Kaffir lime skin finely chopped
    • 2 stems Chopped coriander root
    • 9 cloves Thai garlic
    • 5 Shallots chopped
    • 1 tsp Shrimp paste
  • Green Curry Paste
    • 200g Chicken thigh, cut into chunks
    • 2 ½ cup Coconut milk
    • ½ cup Water
    • 2 Small egg plants
    • 2 Red chilli, cut diagonally
    • 3 pcs Kaffir lime lime
    • ¼ cup Sweet basil leaf
    • 2 tbsp Fish sauce
    • 2 tbsp Palm sugar
    • 2 Potatoes, cut into cubes




          For The Green Curry Paste

  1. Prepare the green curry paste by pounding the peppercorns, coriander seeds and cumin. Then add in the chilli and salt, blend well.

  2. Add in the remaining ingredients except shrimp paste.

  3. Put shrimp paste in small increments and continue to pound till smooth and fine. Set aside for use.

    For The Green Curry Chicken

  4. In a heated saucepan, heat 1 tbsp oil and add in the green curry paste and sauté over low heat.

  5. Reduce heat and gradually add 1 cup of coconut milk and stir till green oil surfaces.

  6. Add the chicken, potatoes and lime leaves in, continues cooking for 3mins till meat is cooked thoroughly.

  7. Add in remaining coconut milk and season with sugar and fish sauce. Add in egg plants and when eggplant is cooked, sprinkle in the sweet basil leaves and red chillies. Turn off heat and serve hot.

Love this? Share it!
This entry was posted in . Bookmark the permalink.