Thai green curry is a Bangkok street food classic that blends the intensity of fresh chilies with the smoothness of coconut milk. Born as a practical way to use local ingredients, it has become a global favorite for its perfect balance of spicy, salty, and sweet notes.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 fresh green chilies
- 2 cm fresh galangal
- 4 kaffir lime leaves
- 2 tablespoons coconut oil
- 400 ml full-fat coconut milk
- 300 g chicken breast, diced
- 1 Thai eggplant, sliced
- 2 tablespoons soy sauce
- 1 teaspoon palm sugar
- 12 Thai basil leaves
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Blend 3 min
Wash and seed the green chilies, then blend them with fresh galangal and kaffir lime leaves in a mortar or food processor for three minutes until you get a smooth paste. This base is the soul of the dish, and its texture directly impacts flavor intensity. Tip: if using a processor, add a tablespoon of water to prevent it from jamming.
- Step 2 Pan 3 min
Heat two tablespoons of coconut oil in a thick-bottomed pot over medium heat and fry the curry paste for three minutes, stirring constantly. The heat activates the essential oils in the herbs and removes the raw taste. Tip: the paste is ready when it turns a deep green shade and releases a strong aroma.
- Step 3 Pot / simmer 5 min
Pour in a can of full-fat coconut milk and bring the mixture to a gentle simmer for five minutes, uncovered. This time allows the flavors to meld and the coconut milk to lose its initial acidity. Tip: avoid a rolling boil to prevent the milk from separating.
- Step 4 Cook 10 min
Add diced chicken breast or firm tofu, along with Thai eggplant or zucchini, and cook for ten more minutes. The slow cooking allows the protein to absorb the broth without drying out. Tip: cut the vegetables into uniform pieces so they cook at the same rate.
- Step 5 Mix
Season with two tablespoons of salty soy sauce, one teaspoon of palm sugar, and a dozen freshly stripped Thai basil leaves. The sugar balances the heat, while the basil provides the final aromatic touch. Tip: remove the pot from the heat before adding the basil to preserve its freshness.
- Step 6 Serve
Taste and adjust salt or spice to your preference, then serve immediately in warm bowls. Green curry tastes best in the first minutes after cooking, as the oils redistribute evenly. Tip: pair with steamed jasmine rice to soak up the rich sauce.