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Thai green curry recipe

thai green curry

Thai green curry was invented when Thai people started using coconut milk in their curries.

In Thai, this dish is called Kaeng Khiao Wan, which means sweet green curry. Thai green curry evolved during the reign of King Rama VI or King Rama VII, between the years 1908-1926. The word “green” curry derived from the color of the dish, which is made from green chilies. The word “sweet” in the name of the dish does not refer to the taste of sweetness, but it refers to the shade of green, which is a creamy mild green.

The ingredients are not exactly fixed, so the version is presented below is quick and easy with ingredients that are easy to find in the USA. Thai green curry can be made with beef, pork, or fish balls, but this version uses chicken.

Ingredients

  • 3 tablespoons of vegetable oil
  • 2 tablespoons of green curry paste ( more or less depending on how spicy you like it)
  • A pack of chicken tenderloins chopped- breast or dark meat (dark meat makes the curry more flavorful)
  • A 13.66 fl oz. can of coconut cream (can be substituted with a 13.5 fl oz. can of coconut milk)
  • A 13.5 fl oz. can of coconut milk
  • A 19 oz. can of bamboo shoots in water
  • 1 Thai eggplant (optional)
  • 1 cube of chicken bouillon
  • Fish sauce to taste
  • Sugar
  • A bunch of Thai basil leaves

Directions

1. Pour vegetable oil in the pot and wait until it is hot, then add the green curry paste. Stir fry them together until they mix well.

2. Add chicken and stir fry it until the chicken is cooked (about 10 minutes).

3. Add coconut cream and coconut milk and stir until warmed through.

4. Drain water out of the bamboo shoot can and add the bamboo shoot into the pot. If you wish, add Thai eggplants as well.

5. Add the chicken bouillon cube, stir until dissolved and heat to boiling.

6. Add fish sauce and sugar for better taste. Taste when dissolved and add more to taste.

7. Turn off the stove, add Thai basil leaves, and cover the Thai green curry with a lid.

8. Leave it for 5–10 minutes for the leaves to release flavor and serve hot.

Thai people like to eat Thai green curry on rice or with rice noodles (Kanom Jeen). Some people also have it with fried eggs on the side.

Nepali family of parents and young children
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