Before you cook
Background Recipe story & origin
Thai green curry (gaeng khiao wan) developed in the central plains of Thailand, with 'khiao wan' meaning 'sweet green'—a reference to its color from green chiles and herbs, not sweetness. The dish emerged as distinct from Indian curries through the use of coconut milk and fresh herbs rather than dried spices. Green curry paste traditionally is made by pounding green Thai chiles, lemongrass, galangal, kaffir lime zest, cilantro roots, garlic, shallots, shrimp paste, and white peppercorns in a mortar. The paste is fried in coconut cream until scented, then thinned with more coconut milk. Thai eggplant, bamboo shoots, and basil are traditional additions. Green curry is typically the mildest of Thai curries (despite being spicy by Western standards), sweeter and fresher than red or yellow curries. The dish represents Thai cuisine's balance of fresh herbs, aromatics, and coconut richness.
Before you start Equipment you'll need
- wok or large skillet — wide surface for blooming paste and simmering curry
Safety Safety & allergen notes
- Curry paste splatters when it hits hot oil; add carefully.
- Fish sauce is pungent; use in ventilated area.
- Thai chiles are very hot; wash hands after handling.
Non-negotiables Rules for success
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Bloom curry paste in oil or coconut cream before adding liquid.
Frying the paste releases aromatic oils and deepens flavor; adding to liquid dilutes it
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Use full-fat coconut milk, not light.
Fat carries flavor and creates proper creamy texture; light versions are watery
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Add Thai basil at the very end, off heat.
Basil wilts and turns black quickly; adding last preserves color and bright flavor
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Balance fish sauce and sugar to taste.
Thai curries should be balanced sweet-salty-spicy; adjust at the end
Prep Get set first
About 8 min of prep
- Slice chicken into bite-sized pieces
- Drain bamboo shoots
- Slice bell pepper
- Pick Thai basil leaves from stems
- Open coconut milk cans
This comes together in under 30 minutes. Have jasmine rice cooking before you start the curry.
Ingredients
Instructions
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Bloom curry paste
Heat oil in a wok or large skillet over medium-high heat (400-450°F surface). Add curry paste and stir-fry 1 to 2 minutes until very fragrant and paste darkens slightly.
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Add the coconut milk and chicken
Pour in coconut milk and stir to combine with paste. Add chicken and bring to a simmer. Cook 8 to 10 minutes until chicken is cooked through.
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Simmer the vegetables
Add bamboo shoots, bell pepper, fish sauce, and sugar. Simmer 5 minutes until vegetables are tender. Taste and adjust seasoning, adding more fish sauce for salt or sugar for sweetness.
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Serve hot
Remove from heat. Stir in Thai basil and sliced chiles if using. Serve immediately over jasmine rice.
Chef's notes
Mae Ploy and Maesri are reliable curry paste brands available at most groceries.
Thai eggplant is traditional but hard to find; bell pepper or regular eggplant substitute.
Chicken thighs are more flavorful than breast; either works.
Serve over jasmine rice to catch the sauce.