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Easy Authentic Thai Green Curry At Home

Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease....

Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.


Green Curry Paste:

  • 2 teaspoons (4g) coriander seeds

  • 1 teaspoon (2g) cumin seeds

  • 1 teaspoon (3g) white peppercorn

  • 3 serranos, thinly sliced

  • 9 Thai chilies, thinly sliced

  • 2 small shallots, finely chopped

  • 1 lemongrass stalk, rough chopped

  • 2-inch Galangal, finely chopped,

  • 3 kaffir lime leaves, chiffonade

  • 7 cloves garlic

  • 4 springs cilantro stems

  • zest of 1 lime

  • 1/2 teaspoon (4g) dried Thai shrimp paste


  • 2 tablespoons (28g) oil

  • All of the green curry paste

  • 5 cloves garlic, finely chopped

  • 3/4 cup (177ml) chicken stock

  • 13.5oz (400ml) full fat coconut milk

  • 2 tablespoons (30ml) fish sauce

  • 1 tablespoon (17g) palm sugar

  • 3 kaffir lime leaves

  • 3/4 lb. (340g) chicken thigh, 1” cubes

  • 1.5 cups (160g) snow peas

  • 1/2 bunch Thai basil leaves

  • 2 Thai eggplants, slice ½.”

  • juice of 1 lime

  • steamed rice, for serving

  • fried shallots, for garnish

  • Thai basil, for garnish

  • 3 Serrano chilies, thinly sliced, for garnish

  • lime wedges, for serving


Green Curry Paste:

  1. Pre-heat oven at 350F. Place coriander seeds, cumin seeds, and white peppercorn on a small baking dish; then put into the oven for 5 minutes or lightly toasted. Let them cool down completely.

  2. In a large mortar and pestle, add spices, grind those until you get a powder, followed by your Thai chilies, and grind those into a paste. Next, add your serrano peppers, grind them down; then add your galangal and keep grinding. (Note.- use your grinder to press it along the wall as you gently twist your pestle.)

  3. Add lemongrass and grind until pestified, about 3 minutes. Next, grind in your kefir lime till smooth, followed by coriander stem until soft, grind shallots until smooth, next grind garlic until smooth, the zest of one lime, and finally shrimp paste, blending all that.


  1. In a medium-size pot, add oil, heat that over medium heat until hot, then add all of your curry paste. Cook it down, often stirring until it is relatively dried out, about 3 to 4 minutes; then add garlic, let it cook for 25 seconds or until fragrant, add your chicken stock, and stir that to dissolve the curry paste.

  2. Add palm sugar, fish sauce, stir until dissolved; then add coconut milk, kaffir lime leaves, bring it to a light simmer, and reduce the heat to low. Blend with a hand blender until as smooth as you like.

  3. Add in your chicken thigh, stir that, and simmer for 7 to 8 minutes or until the chicken is cooked through.

  4. Add eggplant and simmer for four minutes or until soft, then follow that with snow peas, simmer them until softened to your liking; one or two minutes is usually enough.

  5. Season it to taste with lime juice, additional fish sauce, and palm sugar if you feel like it needs it—steep two springs of Thai Basil in the hot curry to release some of that flavor.

  6. Serve with white rice, garnish with fried shallots, freshly serrano chili, and fresh Thai basil leaves.


Feb 25

Recipe was delicious, and served our family of 5 with leftovers, however:

  1. This was spicy. I removed the insides from the peppers because we have 3 kids and wanted to tone it down. Still, it was Thai restaurant 5/5; spouse and kids were not fans.

  2. The fish sauce and lime flavors were the strongest ones. Recommend starting with 1/2 a lime worth of juice and 1Tbps of fish sauce, then adding more to taste.

  3. I started making the paste in a blender, but it did not do a good job with anything other than the dry ingredients; I had to start over with a mortar/pestle. Recommend starting with a blender/processor for the seeds/peppercorns, then going straight to the mortar/pestle!


Feb 04

What happens to the thai eggplant thats in the ingredients list?

Feb 25
Replying to

Slice into 1/2" rounds then add them 7-8min after your chicken.


Chris Atik
Chris Atik
Jul 31, 2023

Don't try and muddle x3 the curry mush. Its a fools errand. Great though I found it too spicy to appreciate the work I put into it, and I have a high spice tolerance (2/3 chillies is probably where its at).


Feb 13, 2022

AMAZIN' Recipe.

I halved the amount of chilis and it was really delicious.

It was enought for 4-5 Portions


Ashley Whitehead
Ashley Whitehead
Jan 09, 2022

This curry was really delish but hella spicy. If you are more sensitive to spice, I would recommend removing the seeds from some of the chilies to make it less spicy (Probably at least half). Otherwise, super tasty!

Ashley Whitehead
Ashley Whitehead
Mar 19, 2022
Replying to

It was 3 of us and lasted us 2 meals. So probably 4-6 servings


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