Authentic Thai Green Curry
Thailand's most aromatic curry — fiery green paste, creamy coconut milk, tender chicken and fragrant Thai basil in perfect harmony.
About This Thailand Recipe
Authentic Thai Green Curry is one of the most beloved dishes from Thailand, deeply rooted in the country's culinary tradition. This authentic recipe has been passed down through generations and represents the very soul of Thailand's food culture.
The secret to an authentic Authentic Thai Green Curry lies in the quality of ingredients and the patience of preparation. Every component plays a vital role in creating the perfect balance of flavours that makes this dish so special. When you cook this recipe, you're not just making food — you're recreating a piece of Thailand's rich culinary heritage.
How to Cook Authentic Thai Green Curry — Complete Guide
Before You Begin
Read the entire recipe before starting. Gather and measure all ingredients (mise en place). This easy-difficulty dish takes approximately 20 min to prepare and 25 min to cook — allow 25 min extra time if this is your first attempt.
Difficulty
Easy
Prep Time
20 min
Cook Time
25 min
Serves
4 people
Step-by-Step Instructions
Follow each step carefully. Steps are ordered for best results — don't skip ahead.
- 1
Fry curry paste in coconut cream (top of can) until fragrant
This is your starting step — proper preparation here ensures everything else goes smoothly.
- 2
Add chicken and coat with paste
- 3
Pour in remaining coconut milk and stock
- 4
Add aubergines and kaffir lime leaves
- 5
Simmer 15 minutes
- 6
Season with fish sauce and palm sugar
- 7
Finish with Thai basil and serve with jasmine rice
Final step — your Authentic Thai Green Curry is almost ready to serve!
Chef's Tips & Tricks
Expert advice to help you nail this dish every time:
Use the thick coconut cream to fry the paste — not oil
Real Thai basil is very different from Italian basil
Balance fish sauce (salty), palm sugar (sweet) and lime (sour)
Serving Suggestions
Authentic Thai Green Curry is best enjoyed fresh and hot, straight from the kitchen. In Thailand, this dish is traditionally served as a main course and pairs beautifully with local side dishes and beverages. Consider serving it family-style for a truly authentic experience.
For the most authentic presentation, use traditional Thailand tableware if available. Garnish generously and serve immediately — this dish does not improve with waiting. Leftovers can typically be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Ingredients
For 4 servings
- 500g chicken breast (sliced)
- 400ml coconut milk
- 3–4 tbsp green curry paste
- 200ml chicken stock
- 150g baby aubergines (halved)
- 100g Thai sweet basil
- 2 kaffir lime leaves
- Fish sauce, palm sugar, lime
Want to eat this in Thailand?
🇹🇭 Thailand Travel Guide