Thai green curry is a classic dish. It is a staple and one of our personal favourites. We hope you enjoy it as much as we do.
The History of Green Curry
Thai green curry, known in Thailand as Kaeng Khiao Wan, is one of the country’s most famous dishes. ‘Khiao Wan’ translates to ‘green sweet,’ referring to the vibrant green colour of the curry paste and the curry’s slightly sweet flavour. It originated in central Thailand and is most commonly made with chicken, though you can also find versions with beef, pork, or seafood.
It’s traditionally served with steamed jasmine rice and is a staple in Thai households and restaurants. Meals in Thailand are usually served family-style, with dishes placed in the middle of the table for everyone to share rather than as individual portions.
Flavours and Ingredients
Green curry is built around fresh aromatics like lemongrass, chillies, galangal, and kaffir lime leaves. The main ingredients are usually chicken and Thai aubergines, cooked in coconut milk. To finish, it’s garnished with Thai basil and sliced red chillies for freshness and a bit of heat. The dish is fragrant, creamy, and slightly sweet, while still having a kick of spice.
If you prefer a vegetarian version, or if Thai aubergines are hard to find in your country, you can swap the chicken for tofu or add vegetables like broccoli and carrots. While not traditional, these substitutions work beautifully with the curry base and are a great way to enjoy more vegetables.
Tips
- Frying the curry paste in oil is important because it enhances the curry’s green colour and makes it more fragrant and rich.
- Using fresh ingredients will give the curry a more authentic taste.
- Some places cook the Thai aubergines until they are firm, but we prefer them cooked until soft and tender.
- You can adjust the spice level to your preference by adding more or fewer chillies.
- Don’t worry about making too much, as it tastes even better warmed up the next day.
Authentic Thai Green Curry Chicken Recipe
Ingredients
Green Curry:
- 5-6 pieces of Thai aubergines (Thai eggplants) remove stems and cut in half
- 3 stalks of lemongrass remove tough ends and lightly crush
- 3-4 slices galangal
- 2 red spur chillies sliced thinly
- 5-6 kaffir lime leaves torn
- 4 stems of Thai basil leaves only, or whole sprigs for traditional style
- 2 tbsp of brown sugar
- 1 tbsp of palm sugar (optional)
- 1 cube of chicken stock
- 100 g of green curry paste (Lobo or Nam Jai brand recommended)
- 400 ml of coconut milk
- 1 tbsp of fish sauce
- 3 chicken breasts sliced thinly
- cooking oil (for frying)
- jasmine rice (to serve)
Instructions
- Wash, cut, and get everything ready – aubergines halved, chillies sliced, kaffir lime leaves torn, galangal sliced and lightly bruised, basil leaves picked, chicken sliced.
- Heat the oil in a pan over medium heat and add the green curry paste. Stir until fragrant, then add a small amount of coconut milk to blend with the paste.
- In a separate pot, pour in the rest of the coconut milk and stir while warming.
- Add the aromatics: galangal, lemongrass, and kaffir lime leaves to the coconut milk. Stir gently to release their flavours.
- Add the Thai aubergines and simmer first, as they take longer to cook than the chicken, until tender
- Stir in the curry paste mixture from the pan into the pot.
- Add the sliced chicken and let it cook through.
- Season the curry: add brown sugar, palm sugar (if using), and fish sauce. Taste and adjust seasoning if needed.
- When everything is cooked, top with Thai basil and sliced chillies. Serve hot with jasmine rice or your preferred rice.
