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Thai Green Curry

This recipe makes an authentic Thai Green Curry. It can be combined with Chicken (Breast/Leg) or Beef/Veal (escalope). Use a large Wok or a large frying pan - preferably the Wok. Either way, they should have a coating, be it Teflon or Ceramics. I personally have a Wok with a Ceramics coating.
Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people


  • 500 ml Coconut milk (Brand: Chaokoh, 70% coconut extract)
  • 150 g Basmati Rice (use Persian or Indian Quality rice)
  • 300 grams Chicken Breast/Leg OR Beef/Veal Escalaope (cut into small pieces)
  • 1 tbsp Lemongrass chopped
  • 1 tbsp Galangal chopped
  • 1 tbsp Kaffir lime rind chopped
  • 1 pcs Red Onion chopped
  • 3 cloves garlic chopped
  • 5 pcs Green chili
  • 6 pcs Kaffir Lime leaves
  • 2 tbsp Brown Sugar
  • 2 tbsp Fish sauce (Brand: Squid)
  • 250 ml Fresh drinking water
  • 50 g Fresh Thai Basil Leaves, roughly cut (optional: throw in whole leaves)
  • 50 g Fresh Cilantro (cut)
  • 250 g Sweet potato


  1. Put the rice into a small bowl and fill it with water. Set aside.
  2. Cut the meat into small slices. Set aside.
  3. Cut the lemongrass, kaffir rind (if not available, substitute with additional tablespoon of lime leaves) , galangal, red onion garlic and the green chilis (if not avaialble, substitue with red chilis) into small pieces.
  4. Put everything into a mortar and grind it until you have a paste. Alternatively use a blender.
  5. Preheat the stove. Put the rice into a small cooking pot with 250 ml of water. As soon as the water boiles, decrease the heat, cover the pot. Check the rice every couple of minutes until it's tender. Add some more water if needed.
  6. Preheat the stove. Use a Wok and pour in half of the coconut milk.
  7. As soon as the coconut milk starts to boil, add half of the curry paste and stir it for a couple of minutes. As soon as it reaches a certain heat, consistency and gets a distinct greenish color, add the sugar, the lime leaves and the fish sauce. Keep stirring.
  8. Add the meat and keep stirring for another couple of minutes. Add the sweet potatoes and the rest of the coconut milk as well as the water.
  9. Try the curry to see if it has reached a certain taste. Add some more fish sauce, sugar or curry paste to adjust and strengthen the taste.
  10. As soon as the curry starts to smell and taste more intensively and the sauce gets thicker, add the Thai basil leaves. Stir it for another couple of minutes.
  11. Serve the Thai curry with the rice. Optionally garnish with Coriander

Recipe Notes