Authentic Thai Green Curry Recipe

Name: Authentic Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green Curry Paste; 2 slices fresh galangal, thin slices; 2 large hot green chili peppers; 1 stalk lemongrass; Green Curry Dish; 4 teaspoons palm oil; 8 tablespoons full fat coconut milk; 2 tablespoons nam pla (fish sauce); 6 tablespoons palm sugar; 1 teaspoon chicken seasoning; 1 large chicken breast, thinly sliced; 4 slices aubergines, thin slices, quartered; 2 tablespoons bamboo shoots; 6 kaffir lime leaves, ripped from the stem, stem thrown away; 4 tablespoons green beans; 8 thai basil leaves, ripped

Servings: persons

Green Curry Paste
2 slices fresh galangal, thin slices
2 large hot green chili peppers
1 stalk lemongrass
Green Curry Dish
4 teaspoons palm oil
8 tablespoons full fat coconut milk
2 tablespoons nam pla (fish sauce)
6 tablespoons palm sugar
1 teaspoon chicken seasoning
1 large chicken breast, thinly sliced
4 slices aubergines, thin slices, quartered
2 tablespoons bamboo shoots
6 kaffir lime leaves, ripped from the stem, stem thrown away
4 tablespoons green beans
8 thai basil leaves, ripped

1
Slice the galangal, green chilli and lemon grass very fine indeed. Then make it even finer. I can't stress enough that this really needs to be done very well. Don't worry about mixing them up together to chop, as they're all getting thrown in together anyway.
2
Throw the finely sliced galangal, chilli and lemongrass into a pestle and mortar and mash to a fine paste.
3
Heat the palm oil in a non-stick pan.
4
Briefly fry the paste until sizzling.
5
Immediately add the coconut milk and fry until sizzling.
6
Immediately add the nam pla palm sugar and chicken powder and fry until sizzling.
7
Immediately add the thinly sliced chicken breast and fry until browned.
8
Add the aubergine and bamboo and continue to sizzle.
9
Add the kaffir lime leaves and stir.
10
Add some water if needed to thin the sauce out a little bit.
11
Add the green beans and stir.
12
Add the thai basil.
13
Simmer for a minute and taste.
14
Make any required additions of palm sugar and/or nam pla to taste.
15
Serve immediately with rice of your choice.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Green Curry Paste, 2 slices fresh galangal, thin slices, 2 large hot green chili peppers, 1 stalk lemongrass, and more.

Yes, Authentic Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Thai Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions