Thai Green Curry
Let’s be real — when you’re craving something rich, spicy, and a little soul-hugging, nothing hits quite like a good Thai Green Curry. This version is bold where it matters, hello, homemade green curry paste and creamy where it counts, coconut milk, we see you. The sauce wraps around tender chicken and soft potatoes, while basil and red chilies add that signature Thai finish. It’s vibrant, comforting, and low-key slurp-worthy.
I Made Green Curry from Scratch!
Confession time. The first time I tried to make green curry from scratch, I underestimated the power of pandan water and overestimated my spice tolerance. Let’s just say: tears were shed (from heat and pride). Someone’s loving it though, you know who! 🤷🏻♀️ But round two? Magic. The homemade paste transformed the whole dish. It smelled like a Thai street cart had pulled up to my kitchen!
The Secret’s in the Paste (and the final basil throw-in) And if you know me already, you know I love making my own paste haha. It smells better, tastes better, and makes the whole kitchen feel like a Thai restaurant. I’ve got a Homemade Panang Curry Paste recipe too!
Honestly, you can shortcut with store-bought paste, sure. But if you’re after that restaurant-level depth, it’s all about building flavor from the bottom up. And the real power move? Throwing in fresh basil at the very end. It doesn’t just wilt — it wakes up the whole bowl.
🫶 Hui
Taste and Texture
Imagine spoonfuls of creamy coconut broth spiked with green herbs, garlic, and a whisper of lemongrass. The chicken is juicy, the potatoes are tender and soaked in flavor, and every bite hums with gentle heat and fresh basil fragrance. Kaffir lime leaves bring citrusy magic, and just a touch of palm sugar + fish sauce keeps everything in savory-sweet harmony.
More easy weeknight recipes? Be sure to check out our, Panang Chicken Curry, Golden Steak Fried Rice and Coca-Cola Chicken Wings for more flavor-packed dinner.
Recipe Test Log
- Test #1: Used store-bought paste — good, but not special.
- Test #2: Made paste from scratch, forgot basil — flavor hit, but missing freshness.
- Test #3: Homemade paste + basil at the end = deeply aromatic, layered, and so cozy.
Takeaway: It’s all about building flavor from scratch and finishing with freshness.
Ingredients in Thai Green Curry
Just a handful of bold ingredients between you and the most fragrant Thai green curry you’ll make:
For the Curry Paste:
- Pandan leaves: For subtle floral aroma and natural green tint.
- Hatch chiles + small green chilies: Balanced heat with smoky undertones.
- Shallots, garlic, ginger: Your allium power trio.
- Coriander stems, lemongrass, bay leaves: The herbal base.
- Shrimp paste, fennel powder, coriander powder: Umami + warm spice.
- Salt + black pepper: Essential seasoning support.
For the Curry:
- Chicken thighs: Juicy and flavor-packed.
- Potatoes: Soft little sponges for curry sauce.
- Coconut milk: Creamy and comforting.
- Kaffir lime leaves: Adds that signature citrus lift.
- Palm sugar + fish sauce: Balances everything out.
- Fresh basil leaves + red chili: Finish strong and fragrant.
How to Make Thai Green Curry
Make the paste
Blend pandan leaves and water to make pandan water. Combine with chiles, shallots, garlic, ginger, coriander stems, lemongrass, bay leaves, shrimp paste, fennel powder, coriander powder, black pepper, and salt. Grind smooth. Sauté the paste in oil for 15–20 mins until thick and fragrant.
Build the curry base
Heat oil in a pot. Add 3–4 tbsp of curry paste and stir-fry until aromatic. Add cubed chicken and cook until no longer pink.
Simmer it down
Add water, kaffir lime leaves, palm sugar, and fish sauce. Bring to a boil. Add diced potatoes and simmer on medium-low.
Cream it up
Stir in coconut milk. Cover and simmer 10–15 minutes, until the potatoes are tender and chicken is cooked through. Turn off heat. Stir in fresh basil and sliced red chilies.
Finish + serve
Garnish with more basil or cilantro. Serve hot with jasmine rice or rice noodle
Substitutions/Variations
| Category | Tips / Suggestions |
|---|---|
| No pandan? | Skip it — you’ll still get amazing flavor |
| No shrimp paste? | Add a little miso or anchovy paste instead |
| No kaffir lime leaves? | Sub with lime zest or a tiny splash of lime juice |
| Want it vegetarian? | Swap chicken with tofu or mushrooms |
| No Hatch chiles? | Use green bell peppers for mild heat or serranos for more spice |
| Add-ins | Try bamboo shoots, eggplant, or snap peas for extra texture |
FAQ and Tips
Storage
- Curry paste: Keeps in fridge for up to 1 week, or freeze in cubes for 1 month.
- Cooked curry: Store in an airtight container for 3 days.
- Freezer tip: Curry freezes well! Potatoes get a bit softer but still taste great.
- Reheat: Gently on stovetop with splash of coconut milk or water to loosen.
Check out more Thai recipes!
- Chicken Panang Curry – another curry WOOHOO!
- Tomyum Seafood Pasta – for spicy kick
- Lemongrass Chicken Skewers – for citrusy aroma
- Sweet and Sour Shrimp Salad – for bright freshness
Try it, tweak it, spice it up or mellow it out — this Thai Green Curry is yours to make your own. Let us know when you make it so I can drool over your bowl too. And if you find the perfect side dish for this one? Spill the tea.
Thai Green Curry
Ingredients
- 1 oz pandan leaves, cut into 2-inch lengths
- 2 cups water
- 3.5 oz Hatch chiles
- 3 oz shallots
- 3 oz garlic
- 1 oz small green chilies
- 0.3 oz ginger
- 3 stalks coriander stems
- 2 stalk lemongrass, cut into 1 inch pieces
- 3 bay leaves
- 2 tablespoons shrimp paste
- 2 teaspoons black pepper
- 1 teaspoon fennel powder
- 1 ½ teaspoon coriander powder
- 1 teaspoon salt
- 2 lbs chicken thighs, boneless, skin-on, cubed
- 2 cups water
- 4 kaffir lime leaves
- 3 tablespoons palm sugar
- 1 tablespoon fish sauce
- 2 medium potatoes, diced
- ⅓ cup coconut milk
- 2 small red chilies, sliced
- 1 cup fresh basil leaves
Method
- In a blender or with a hand grinder, combine pandan leaves and water. Blend, then strain to create pandan water.1 oz pandan leaves, 2 cups water
- In a large mixing bowl or blender, combine pandan water with Hatch chiles, shallots, garlic, small green chilies, ginger, coriander stems, lemongrass, bay leaves, shrimp paste, fennel powder, coriander powder, black pepper, and salt.3.5 oz Hatch chiles, 3 oz shallots, 3 oz garlic, 1 oz small green chilies, 0.3 oz ginger, 3 stalks coriander stems, 2 stalk lemongrass, 3 bay leaves, 2 tablespoons shrimp paste, 2 teaspoons black pepper, 1 teaspoon fennel powder, 1 ½ teaspoon coriander powder, 1 teaspoon salt
- Grind until a smooth paste forms.
- In a skillet, heat oil over medium heat and cook the paste for 15–20 minutes, stirring occasionally until thickened and fragrant. Set aside.
- In a pot, heat cooking oil over medium heat.
- Add curry paste (or to taste) and stir-fry for 2–3 minutes until aromatic.
- Add chicken and cook until no longer pink on the outside.2 lbs chicken thighs
- Add water, kaffir lime leaves, palm sugar, and fish sauce. Bring to a boil.2 cups water, 4 kaffir lime leaves, 3 tablespoons palm sugar, 1 tablespoon fish sauce
- Add diced potato and reduce heat to medium-low.2 medium potatoes
- Stir in coconut milk, cover, and simmer for 10–15 minutes, or until potatoes are tender and the chicken is cooked through.⅓ cup coconut milk
- Turn off the heat. Stir in fresh basil leaves and sliced red chilies.1 cup fresh basil leaves, 2 small red chilies
Notes
- Curry paste: Keeps in fridge for up to 1 week, or freeze in cubes for 1 month.
- Cooked curry: Store in an airtight container for 3 days.
- Freezer tip: Curry freezes well! Potatoes get a bit softer but still taste great.
- Reheat: Gently on stovetop with splash of coconut milk or water to loosen.
