Green Thai Curry is one of the most famous curries in the Thai Cuisine much like butter chicken in India. Similarly its quite adaptable to one’s taste or availability of ingredients.
Collection Of 15 Indian Chicken Curry Recipes
In this recipe I have used Chicken for protien and made thai curry chicken. But you can make a vegetarian thai curry too using fresh vegetables and protien of your choice. Tofu is loved by vegetarians in this recipe.
I have tried to keep the recipe as authentic as possible and given variations and alternatives.
Directions To make Green Thai Curry Recipe From scratch-
Ingredients-
For the thai curry paste-
2-3 handfuls coriander leaves
2 tbsp Coriander stem(soft stems)
Rind/peel of 1 whole kaffir lime/lemon/lime
2-4 dark green chillies
3-4 light green chillies
4 kaffir lime leaves/ leave if you don’t have
4-5 big cloves of garlic
2 inch galangal/ginger
3 tbsp lemongrass(white part)
2-3 shallots or 1 medium size onion
Salt as per taste
Pepper as per taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
Method-
To make the thai green curry paste from scratch just grind all these ingredients together. Try to use no to little water in grinding.
You can store this paste in freezer for upto a month.
Ingredients for Green Thai Curry-
3-4 tbsp Prepared Green Thai Curry Paste
500 gm Chicken(boneless)
1 cup mixed red, green and yellow capsicum
1/4 cup carrots
Handful of basil leaves( around 7-8)
3-4 tbsp oil to cook the curry paste
400 ml Coconut Milk
Method-
For the thai curry pour oil in a wok/pan.
Add 3-4 tbsp of the grinded paste.
Cook well till the oil seperates. This will take good 10-15 mins on a medium low heat.
Once the oil seperates add in the chicken.
Add a little splash of water if needed. Cook until chicken is 80% done.
Now add half of the coconut milk and the vegetables.
You can also add a stalk of lemongrass if you’d like the flavor.
After about 5-7 mins the chicken and veggies would be cooked well.
Now add the rest of the coconut milk and basil leaves.
Cook until the curry starts boiling. Switch off the gas and let it rest for 10-15 mins.
Serve with rice for a hearty meal. Enjoy!
Green Thai curry recipe from scratch where the paste is made at home. Easy to follow recipe with ingredient swap mentioned.
- 2-3 handfuls coriander leaves
- 2 tbsp Coriander stem soft stems
- Rind/peel of 1 whole kaffir lime/lemon/lime
- 2-4 dark green chillies
- 3-4 light green chillies
- 4 kaffir lime leaves/ leave if you don’t have
- 4-5 big cloves of garlic
- 2 inch galangal/ginger
- 3 tbsp lemongrass white part
- 2-3 shallots or 1 medium size onion
- Salt as per taste
- Pepper as per taste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- Method-
- 3-4 tbsp Prepared Green Thai Curry Paste
- 500 gm Chicken boneless
- 1 cup mixed red green and yellow capsicum
- 1/4 cup carrots
- Handful of basil leaves around 7-8
- 3-4 tbsp oil to cook the curry paste
- 400 ml Coconut Milk
-
To make the Thai green curry paste from scratch just grind all ingredients under thai curry paste together. Try to use no to little water in grinding.
-
You can store this paste in freezer for upto a month.
-
For the Thai curry pour oil in a wok/pan.
-
Add 3-4 tbsp of the grinded paste.
-
Cook well till the oil separates. This will take good 10-15 mins on a medium low heat.
-
Once the oil separates add in the chicken.
-
Add a little splash of water if needed. Cook until chicken is 80% done.
-
Now add half of the coconut milk and the vegetables.
-
You can also add a stalk of lemongrass if you’d like the flavor.
-
After about 5-7 mins the chicken and veggies would be cooked well.
-
Now add the rest of the coconut milk and basil leaves.
-
Cook until the curry starts boiling. Switch off the gas and let it rest for 10-15 mins.
-
Serve with rice for a hearty meal. Enjoy!
Vegetable Clear Soup, Weightloss Recipe
This blog is a part of the #Let’s Blog with Pri, Season 2.
The Blog hop cum blog train starts from the 14th of August and lasts for four weeks, where we publish one blog per week! This blog is my submission for Week 4.
Hosted By :
Prisha Lalwani
Mummasaurus.com
IG: @mummasauruss
FB: /mummasaurus1
Checkout my blogger friends Disha’s Post & Seema’s Post.
And also our gracious host Prisha’s post.
If you like this post please like & share it and leave your valuable comments. You can follow my Facebook page to join me in my food journey. If you wish to replicate this post please link back with due credits.
You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.
Connect with me on Social Media
This post may contains affiliate links, if you choose to buy anything by clicking on it will help me earn a small commission at no extra cost to you.
Wow Avin, this does sound tempting. Although that green curry is one of my favorite things to eat, i haven’t tried to cook it from scratch ever. Will save this recipe for sure.
I’ve always made red thai curry at home and never tried green one. Thought the recipe is very simple and all ingredients easily available at home. I am next time gonna try making this one instead of the red one.
I have not tried Thai cuisine much, this curry recipe looks delicious and not too difficult to cook. Thanks for sharing!
Me and my family love Thai food. Even my daughter enjoys it alot. We are a regular at red thai curry. Will definitely try your recipe for green curry as well.
That’s great! You have to try this one. You won’t believe how easy it is to make