Authentic Thai Green Curry Recipe (แกงเขียวหวาน) by My Mother-In-Law
In this Thai green curry recipe you’ll learn exactly how to make authentic Thai green curry (cooked by my Thai mother in law).
We’ll start from scratch by pounding Thai green curry paste, chopping up a whole chicken, and finally combining it with coconut cream, for Thai green curry that’s loaded with flavor.
Follow this recipe if you’re ready to make authentic Thai green curry!
First, watch the video:
If you have a few minutes, first press play to watch the entire video of this recipe to see all the steps and techniques of making Thai green curry.
(If you can’t see the video, watch it on YouTube here)
Thai green curry recipe ingredients
Let’s quickly begin by going over the ingredients you’ll need to make Thai green curry.
Thai green curry ingredients
For the green curry chicken:
- 1 whole chicken – 1.4 kg. in total weight (ไก่บ้าน) – I think a free range chicken gives you the best Thai green curry taste
- 2 cups of water to first boil the chicken
- green curry paste (เครื่องแกงเขียวหวาน) – all of the green curry paste below
- 2 – 3 cups of coconut cream (หัวกะทิ)
- 6 – 10 Thai eggplant (มะเขือเปราะ)
- 6 – 10 stems of Thai sweet basil (โหระพา)
- 2 red spur chilies (พริกชี้ฟ้าแดง)
- 20 kaffir lime leaves (ใบมะกรูด)
- 1/2 tsp. salt (เกลือ) – or salt to taste when you’re cooking your curry
For the green curry paste (เครื่องแกงเขียวหวาน)
- 150 grams Thai green chilies (พริกขี้หนูเขียว)
- 1 head garlic (กระเทียม)
- 3 shallots – small shallots about 2 tbsp in total (หอมแดง)
- 1 thumb sized chunk of galangal (ข่า)
- 5 cilantro roots (รากผักชี) coriander
- 1 kaffir lime – just the peel (ผิวมะกรูด)
- 2 stalks lemongrass (ตะไคร้)
- 1 tbsp. white pepper corns (พริกไทยขาว)
- 1 tsp. coriander seed (ลูกผักชี)
- 1 tsp. cumin seed (ยี่หร่า)
- 1 tsp. salt (เกลือ)
- 1 tbsp. shrimp paste (กะปิ)
To make Thai green curry, there are three main steps:
- Pound the curry paste
- Prepare the chicken
- Cook the curry paste with the chicken and coconut cream
Note: At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry.
Why is green curry green?
Why is Thai green curry green?
There’s a common misconception that Thai green curry is green in color from all the Thai basil used in the recipe.
While there is often Thai sweet basil tossed into the curry, the real green color of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry. So the greenness comes from green chilies.
The green chilies are bird’s eye chilies, but only the green ones are used for this recipe.
One more thing I’d like to point out is that in Thai, green curry is known as gaeng keow wan (แกงเขียวหวาน), which directly translates to curry green sweet, so this is typically known throughout Thailand as a sweeter tasting curry, rather than a spicy curry like for example southern Thai yellow curry.
Some recipes add extra sugar to make green curry sweeter, but other traditional Thai green curry recipes just rely on the coconut cream to provide the sweetness — I prefer the latter without adding extra sugar.
A few of the ingredients you’ll need
1. Thai green curry paste
Like with many Thai recipes, especially curries, the paste is the most important flavoring of the entire dish.
The curry paste is a mixture of ingredients that are pounded together until all the oils are released and the ingredients are fully pureed into a paste in texture.
Peel the garlic and shallots
The first step in this Thai green curry paste recipe is to prepare all the ingredients to pound.
Peel the garlic and shallots, and slice the galangal and cilantro roots into small pieces.
For the kaffir lime, we’ll only be using the fragrant peel, so slice it off thinly, only the peel, leaving the fruit behind. For the lemongrass, slice off the top half and discard (it doesn’t have any flavor), and finely slice the bottoms of the stalks to make them easier to pound.
For the cumin and coriander seeds, to bring out their fragrance, dry fry them in a hot skillet for about 30 seconds and then set them in a bowl aside. They will smell amazing and dry frying them will enhance them.
Pounding all the ingredients is the hardest part of making green curry
To pound Thai green curry paste, you’ll need a good stone mortar and pestle, and you can toss in the ingredients however you like, just making sure all the ingredients are added, and that they are all pounded together.
The only ingredient in this Thai green curry paste to leave out until the end of the pounding is the shrimp paste, which you’ll add at the very end.
Keep on pounding and pounding!
This is by far the most time consuming part of this recipe — it took me about 1.5 hours to pound this green curry paste — but I can assure you the end result will be worth every minute of pounding and every drop of sweat.
NOTE: You could use a food processor to make Thai green curry paste much faster, and that would work well and would still be better than buying canned green curry paste. However, when using a blender or food processor you won’t be able to extract all the flavor oils from the ingredients unless you pound them by hand slowly. But I do understand if you don’t have the time to pound.
Add shrimp paste at the end of pounding
When your Thai green curry paste is just about completely done, the final step is to add the shrimp paste, and give the paste a final pound and stir to make sure the shrimp paste is evenly distributed.
Thai green curry paste (เครื่องแกงเขียวหวาน)
After about 1.5 hours or so you’ll have your Thai green curry paste made from scratch.
It probably won’t be as fine as store bought curry paste, but that’s alright, you’ll make up for it in flavor. Green curry paste should be nice and green in color, and have an amazing green chili aroma with a hint of cumin.
I like to use a free range chicken for this recipe
2. Prepare your chicken
For this Thai green curry recipe, I made it with chicken, which is one of the most common meats to make green curry with in Thailand. However, you could make this green curry recipe with any meat of your choice, or even make it vegetarian and substitute tofu or more vegetables.
I used an entire free range thicken for this recipe, so it was a whole chicken but on the small side. My entire chicken was 1.4 kg.
The Thai way to cut chicken for curries is to chop up the entire chicken into bit sized pieces. You do sometimes get bone shards in your chicken this way, but I think it also adds to the character and flavor profile of green curry chicken.
Chop up the entire chicken into bite sized pieces
However, you can feel free to chop your chicken however you want — or just make this using normal chicken cuts like drumstick, thighs, breast pieces or chicken tenders etc.
If you are using a whole chicken, make sure you gut and clean it nicely, and then chop it up using a Thai or Chinese cleaver.
Boil the chicken in the curry paste until soft
3. Cook your green curry
Now that you’ve got all your ingredients ready, comes the easy part of making this Thai green curry recipe: cooking it.
Thai curries are often very easy to cook, because much of the intensive work is already done when making the paste.
For this recipe, my mother in law first added about 2 cups of water to a pot and added in all the curry paste and the chicken pieces.
Toss in the kaffir lime leaves
She mentioned to me that she really wanted to boil the chicken for a few minutes to ensure the chicken was nice and tender before adding the coconut milk.
At this stage you want to also tear up a handful of kaffir lime leaves and add them to the curry just to give it a nice fragrance as you boil.
Boil the chicken in the green curry paste water for about 10 – 15 minutes or so, or until you think the chicken is tender.
Thai eggplant
While the chicken boils, you can prepare the final ingredients.
For the Thai eggplant, cut them in quarters, so they are bite sized. For the red spur chilies, slice them into thin strips.
Slice the spur chilies into thin strips
Finally, for the Thai sweet basil, you can just take a good handful of the leaves off the stem. Set everything aside for later on in the cooking process.
Boil the chicken until it’s soft and most of the water has evaporated
At this point most of the water should have boiled out. And if not, you might want to keep on boiling at a high heat for a few more minutes. You want most of the water to have evaporated so you’re left with mostly the tender boiled chicken, and all that condensed green curry paste.
We’ll be using only coconut cream for this recipe
My mother in law was pretty insistent on telling me that for her Thai green curry recipe, she was only going to use thick rich coconut cream rather than coconut milk, which in Thai is called hua kati (หัวกะทิ).
She mentioned that using just regular coconut milk would cause the oil to separate from the coconut milk, which wouldn’t be good for green curry.
In Thailand it’s very convenient to go to the local market and buy fresh coconut cream. But if you can’t get fresh coconut cream, I think the best option is Aroy-D coconut cream in a box, instead of the one in the can.
Add a good 2 full cups of coconut cream to your curry to start with. Then stir gently for a few minutes.
Once the curry comes to a boil, add in the eggplant and spur chilis
Once the coconut milk begins to slow boil, you can toss in the eggplant and the sliced red spur chilies (mostly for decoration so there’s some red in the green) and boil for just 2 – 3 minutes.
Just before you turn off the heat, toss in a big handful of fresh Thai sweet basil.
Again, since the pounding already brought out the flavor of the spices and herbs, all you have to do is cook your green curry for about 5 minutes from the time it boils, and you’re ready to eat.
One thing I’d like to also point out again is that some Thai green curry recipes call for sugar. While you can add white sugar or palm sugar to your green curry, for me, I like to rely on the natural sweetness of the coconut cream for the sweetness. But if you like sweeter curry, feel free to add some palm sugar for seasoning.
Additionally, when my mother in law and I made this pot of green curry, we added only about 1/2 tsp. salt because there was also salt and shrimp paste in the green curry paste. But you need to taste test your green curry, and adjust the salt as necessary. Also, my mother in law said for Thai green curry it’s best to use salt instead of fish sauce for saltiness.
Thai green curry: home-cooked vs. street food
Thai green curry is a type of Thai curry that was never really my favorite to eat in Bangkok.
That’s because when you order green curry (แกงเขียวหวาน gaeng keow wan) on the streets, it can sometimes (not always) be watery, overly sweet, and even bland (there are many exceptions no doubt, but I’m talking in general).
Rightfully so though, in order to reduce the costs of cooking, green curry at street food stalls can be less creamy from coconut cream, and often less curry paste is used in the recipe to reduce costs.
Anyway, so I just wanted to mention that I think the best Thai green curry you can eat, is to make it at home, where you can cook an authentic recipe, and use buttery coconut cream and green curry paste at its full strength.
Then Thai green curry can be a truly superb dish, I and absolutely love it when my mother in law makes it from scratch.
Thai green curry recipe (แกงเขียวหวานไก่)
One of the best things to remember to do when you’re in the middle of making Thai green curry, is to make sure you start cooking a pot of rice. That way as soon as your curry is ready, you’ll be ready to eat it along with rice.
Thai green curry recipe (แกงเขียวหวานไก่)
Time: 2 – 3 hours, but most of the time it takes you to make this recipe will come from pounding the green curry paste
Recipe size: 1 full chicken of curry, can feed about 3 – 4 people
Cooking utensils: pot, in Thailand we use Kiwi knives
- 1 whole chicken (ไก่บ้าน) - I used a free range chicken that was 1.4 kg.
- 2 cups of water
- green curry paste - all of the paste below
- 2 - 3 cups coconut cream (หัวกะทิ)
- 6 - 10 Thai eggplant (มะเขือเปราะ)
- 6 - 10 stems of Thai sweet basil (โหระพา)
- 2 red spur chilies (พริกชี้ฟ้าแดง)
- 20 kaffir lime leaves (ใบมะกรูด)
- ½ tsp. salt, or to taste
- 150 grams Thai chilies, green color (พริกขี้หนูเขียว)
- 1 head garlic (กระเทียม)
- 3 shallots (หอมแดง) - small Thai shallots
- 1 piece of galangal (ข่า) - about a thumb sized piece
- 5 cilantro roots (รากผักชี)
- 1 kaffir lime peel (ผิวมะกรูด)
- 2 stalks lemongrass (ตะไคร้)
- 1 tbsp. white peppercorns (พริกไทยขาว)
- 1 tsp. coriander seed (ลูกผักชี)
- 1 tsp. cumin seed (ยี่หร่า)
- 1 tsp. salt (เกลือ)
- 1 tbsp. shrimp paste (กะปิ)
- The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
- Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
- Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
- Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
- In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
- Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
- While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
- After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
- Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
- The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.
You’re going to love this Thai green curry!
If you follow this authentic Thai green curry recipe, and pound the green curry paste from scratch, you’ll have one of the best bowls of green curry you’ll ever taste.
You can taste all the ingredients that went into the paste — the green chilies, the cumin and coriander seed, the kaffir lime peel — all wrapped up in the richness and natural sweetness of the coconut cream.
This recipe is relatively easy to make, apart from taking some time, but the end result is well worth your effort.
Thick and rich from the curry paste and coconut cream!
Conclusion
Green curry (แกงเขียวหวานไก่) is a very common Central Thai dish that is made with a base of curry paste that gets its green color from Thai green chilies.
In this Thai green curry recipe you’ll learn step by step how to make green curry chicken from scratch, starting from the green curry paste, chopping up a whole chicken, and cooking the curry with coconut cream.
If you make this green curry recipe, which comes right off the top of my Thai mother in laws head, you’ll have a new love for green curry!
Supriya
2 years ago
Thank you for sharing this recipe, ll surely try this…
Tianqi
2 years ago
Hi Mark, I used ginger, dark green lemongrass and dried shrimp as substitutes and followed the rest of the recipe exactly but my curry came out with a slight bitter taste. The bitterness tasted like it came from the lime peel but I’m not sure. Could you give me some ideas of what went wrong?
P.s. despite the slight bitter taste my guests finished the whole dish!
Claire
2 years ago
Mine too but I didn’t put in lime peel! The recipe was otherwise to the letter but so bitter! I wish I knew why because I’d absolutely make it again if I could eliminate the bitterness…
Jesse-Gabriel
2 years ago
So gut, so lecker bitte wieder mehr Rezepte einstellen!
Danke und viele grüße sendet,
Jesse-Gabriel aus Berlin
Janet Sellars
2 years ago
Thank you for making this video and writing everything out. I have made this recipe here in Atlanta, Georgia twice. I was able to purchase all of the ingredients at the Dekalb Farmer’s Market including the Thai eggplant, which is so good. The first time I used the mortar and pestle and it was very, very good. Yesterday, I used the food processor and it was still very good but not as good as the first time. I love green Thai curry. I first ate it at the Thai Jasmine restaurant near me and fell in love. Thanks for taking the time to share all your recipes.
Jeanette
2 years ago
Wonderful recipe! I used 2/3 the amount of chiles as you specified. I can definitely put away spicy food but this is in a totally different league! I’m in awe by your spice tolerance. I wonder if you have the same issues on the porcelain throne as I do after eating this!
Arlette Melcher
2 years ago
Hello Mark, Love your show, wish I was there to enjoy the curry dishes (my favorite food). We dont have the Thai eggplant here in Canada, what could I use as a substitute? Keep on eating! Thanks, Arlette
James
2 years ago
You can get it In Thai supermarkets in major cities . I just bought a load in montréal
Top
2 years ago
you can use aubergine violette or zucchini
Randy Cabbigat
2 years ago
I tried this for my aunt’s birthday and she loved how all the flavors come together in the mortar and pestle. Personally, pounding the paste was such a therapeutic task as well. This is how cooking should be, enjoying the process and filling your soul with the warmth of it. Thank you so much for this amazing recipe!
william c dixon
2 years ago
excellent recipe with real home cooking and ingredients! Most instructive.
Dylan
3 years ago
I make this recipe all the time. It has been a quarantine staple around my house. Thank you so much for sharing it
meena nandlal
3 years ago
Hi Mark ,I cannot find the Kaffir ,time in the US,what can I do .I want to make my own tree and red curry paste.
Joel Bruner
3 years ago
Hi Meena! This flavor is pretty hard to replicate, maybe just try using the galangal and lemongrass, and keep looking out for Kaffir lime leaves. If you’re going to be making it a few times, maybe its worth ordering online (there are many vendors in the larger US cities). Good luck, thanks for the message today!
Henry B
3 years ago
Hey Joel, she means the actual Lime fruit. Not the leaves. The lime zest from the Kaffir lime fruit is required. The actual leave are easy to get in the US and Canada, even available on Amazon. I used a regular lime zest since I could not get access to the Kaffir Lime fruit.
Jo
3 years ago
Hello is it alright if I omit the sweet basil from the curry? I can’t sweet basil in my country.
Alycia Nash
3 years ago
I haven’t made yet, but plan to. What mortar and pestle would you recommend for most Thai curry pastes? Talking about size? I made my first red curry about a week ago and it was really good, but I hadn’t found you yet! I’m just starting my hand at Thai food! I LOVE TO COOK!!
Cécile Marsteau
3 years ago
Hello Mark, is it possible to freeze the green curry paste if I want to have some ready anytime or is it better to do it freshly everytime? Thanks a lot to bring all those genuine thaï recipes !!
Cécile
Mary Khoo
3 years ago
Hi I Mark, I am a big fan of yours and hv cooked the Green Curry based on your recipe n it tastes good though I had not used a free range chicken. I shall cook again with free range chicken the next round.
Can I know how to make it more greener curry?
Thank you so much for your authentic recipe. I wish I could show you my photo
Francis Chan
2 years ago
Some say basil leaves or basil oil is the thing that makes it extra green.
Mercy
3 years ago
It was amazing, super delicious, but I couldn’t even finish my bowl. I love spicy food and always order super hot in the restaurant but my mouth was burning eating this. Nobody else in the family could eat this and some of them are Thai! I don’t know what I have done wrong. The recipe calls for 150gr chillies and I used 140gr green Thai bird’s eye chillies.
Henry B
3 years ago
Hey Mercy, I had the exact same experience as you. In a different video, they mentioned removing the seeds from the peppers. It will be a bit of work but at least other in my house can eat it next time. :-)
Rahimah Ibrahim
3 years ago
Thank you for sharing the recipe of this authentic Thai green curry.
brinacyl
3 years ago
Greetings from a Pakistan Kitchen! Thank you for posting a delicious and detailed recipe. This came out delicious! I did make a few changes as some ingredients are not available due to the coronavirus.
Corey
3 years ago
Can you make it with shrimp or tofu and if you can do you have to change anything else
Gene
3 years ago
I never comment on anything online, but this recipe is made the most incredible green curry I’ve ever had.
Joyce McDonald
3 years ago
Hi. I made this Recipe today for dinner… my husband loved it. I pounded halfway and then blitzed to smooth the paste. Thank you for the Recipe
Sadaf Haroon
3 years ago
I will try this authentic recipe and let you know how it turned out.
Haemin
3 years ago
This is the best green curry recipe I’ve ever read!. Thanks from Korea. :D
Emma
3 years ago
Love the recipe, very detail! Love to see more tradition all Thai cooking from your website!
Joel Bruner
3 years ago
Hi Emma, thanks for the message! Good luck with your cooking, and have a great day today!
Rachel
4 years ago
Made this for dinner this evening, its delicious!! I only pounded my paste for around 20 mins and the flavour is still great, so if I spent longer it would be even better. I also replaced the shrimp paste with white miso paste for my vegetarian friend, and it still tastes very authentic. I’ll be making this again! Thanks for the recipe
Sabrina Kristie
4 years ago
Hi Mark, tried this recipe and it was awesome. Thank you
Liliana
4 years ago
Soooooooo yummy
Liliana
4 years ago
Beyond yummy
lyn
4 years ago
Have not start cooking yet. I like your recipe, I like its originality – all traditional tools and ingredients. Step by step with the aid of photographs make it really easy to follow. Thanks for sharing .. your contribution will be very useful for the future generations.
Ann
4 years ago
Thank you
It come out very well although some ingredients may not the exact one (thai)
It was yum only
Lisa
4 years ago
This Made the best Thai green curry I have had. I am making it again this evening. Thank you
and your family for sharing.
Ruth Abraham
4 years ago
Such a wonderfully written recipe. Easy to follow and resulted in the best curry ever. Thank you!
Theeba
4 years ago
Hi Mark, Thank you so much for this super delicious recipe. Absolutely amazing! Please extend my thank you and warmest regards to your mother-in-law for sharing.
Karen
4 years ago
Loved finding these recipes.
Lucy
4 years ago
Hi! If you were to freeze this paste or keep in the fridge to use later in the week, what sort of portions should i do?
Scott
4 years ago
Thanks for the recipe, it’s amazing how much better it is using homemade curry paste. Made it for lunch today with the Thai wife (Isaan) and we will never use store bought paste again. Cheers
Kianna
4 years ago
I’m dying to make my own curry paste because the store bought stuff is definitely not the same as being in Thailand but I cannot get a fresh Kaffir lime anywhere in town. I have the leaves but the actual fruit is impossible to find. Is there something you could recommend as a substitution? Is it possible to use regular limes instead?
Sw
4 years ago
Thanks for the recipe ! I just made this tonight and it is delicious !
Heather Young
4 years ago
This curry has been a staple in my home since I found it a couple years ago. I’m in the Midwest, so I take several trips to different locations to gather the ingredients and I have to grow my own cilantro for their roots. I still haven’t found the elusive kaffir lime, just the leaves. Anyway, I also follow you on YouTube, but it’s been so long since I’ve seen this webpage (I’ve memorized the recipe) that I didn’t realize it was MARK WIENS that taught me how to make Thai green curry!!!! The only change I made was from cream to milk. The cream upset our white, midwestern tummies. Hahaha!!!!
Bhavna Dadabhoy
4 years ago
I loved the way …you have explained…the videos the small details….I made it love and cook so easy….loads of thanks for all this… excellent…it made it so simple I made it but still more practice is required….loads of love to you and your family…keep doing this…all the very best….best receive ever….
David
4 years ago
This recipe would have to be the best ever . Thanks heaps for sharing
Gk
5 years ago
I got green thai peppers from local asian market and used 125 grams, no one in my family could eat it except me. I dont mind a sweat, but i was dripping wet halfway thrugh my first bowl. I am accustomed to ordering my curry ‘hot’ at local restaurants but this was off the charts. The aroma was incredible and underlying taste was amazing (I think), definitely worth the effort vs premade curry paste, and the shrimp paste an interesting and delicious alternative to more common fish sauce.
Matt
5 years ago
I cooked the recipe as directed and I had WAY too much liquid still in the pot. I had to take the chicken out and boil it hard to reduce it before adding cream. I think this was because i used a fatty super market chicken and a small pot. Normally i just simmer the chicken in coconut cream and it turns out fine. I think I’ll go back to doing it my old way.
Jonathan
5 years ago
Results came out overwhelmingly strong. Too aromatic and the lime flavor overwhelmed the dish.
Bernadette Jeffrey
5 years ago
I have just had Thai cooking lessons in Koh Lanta. I learnt that they actually no longer use the mortar and pestle very often, and use a food processor. Also for greening up the curry paste they often add lime leaves.
May Wong
5 years ago
You are right ! The home made green curry is superior to any I have tasted anywhere in Thailand. Thank you.
Lee
5 years ago
Where do you guys buy the more obscure ingredients we live in a small town in Cumbria !!
Brinda Crishna
5 years ago
I made it today! It was outstanding! Thanks for sharing!
Jason
5 years ago
Just finished cooking it brought me right back to Thailand great recipe highly recommend.
Kitty
5 years ago
Hi Mark. Tried and tested. Marvelous!
Kitty
5 years ago
Hi Mark. Tried and tested. Marvelous recipe.
Basudeb Das
5 years ago
Useful blog post.Thank you.
Thida
5 years ago
Hi! Mark, thanks for authentic Thai receipes. I will try and cook and let you know later. If you can I like middle East receipes also. Thanks so much for your efforts. God bless you and your family.
Brian
5 years ago
150 grams of green chili peppers is about how many?
Luke
5 years ago
Finally got around to making this for myself . I knew straight away the chilli would be to much so reduce the amount by at least half. Very tasty but I really should have reduced the peppercorns to as , with less chilli in the paste, the peppercorns almost took over the dish.
Sarah Ratcliffe
5 years ago
This looks great. If I use just the chicken breast cut into bite size pieces, do I still boil for 10 minutes?
Wyatt
5 years ago
Made this yesterday. Unique and delicious. Writer was not joking about 1.5 hours! I put in a bit more green chiles than the recipe and it was very hot but not inedibly hot. For a lot of people they should halve the number of Thai chiles and maybe substitute a mild green chile like a New Mexico/Hatch. I also will wear gloves next time making this! My hands are still warm 24 hours later!
Mark Wiens
5 years ago
Hey Wyatt, that’s great news glad you enjoyed it. Yes, it is wise to wear gloves!
Ivy Ng
5 years ago
Hello Mark! Much love from Malaysia, my gf’s mum wanted some Thai green curry and I’ve opted for yours! Many I know how long can I keep the green curry paste after grinding everything together? Also do I need to add anything to it before keeping it in a sealed bag in the fridge?
Mark Wiens
5 years ago
Hey Ivy, I think you should be able to keep it a week or longer in the freezer. But if you make it right then and eat immediately it will retain the most flavor. Have fun and enjoy!
Michael Tobias
5 years ago
Wow and WOW!!! My wife loved it as well as myself. I bought the green curry paste.and could not find the Lime. I also used boneless chicken thighs. And I replaced the bird’s eye chilis with chili peppers. I bought three of them and only use half(tasted the heat before I put them in the dish). I was just enough heat. I also bought a stone mortar and pestle today so I will work on making my own green curry paste. I don’t know where I’m going to find lemon grass… Great. food. Thank you, Mark Wiens,
Alison
5 years ago
Thank you for this wonderful recipe! I am a bit of a chilli wimp, so scraped the seeds out first and only used a third of the paste and froze the the rest for another couple of quick and easy meals. Yummmmm! Very fragrant and deeelish! The whole family loved it!
Sunny
5 years ago
Omg, it was so good n fragrant…. But a bit too spicy……think I will de-seed the green chilli first in future. Yummy
Pranita
5 years ago
It looks so delicious. I have seen most of your videos on YouTube they are amazing. I like your attitude a lot, you always look so calm and happy. Best wishes to you and your family. keep going!!
Hope I will make this recipe soon and visit Thailand one day.
Lorna kurien
5 years ago
Excellent Thai chicken curry recipe, Mark.
James
5 years ago
Great curry, especially if you cut the chillis by 80% – it’s far too hot for any pallet, and spoils the other flavours
Andy Turner
5 years ago
I made this as close as I could to your recipe. I live in Chiang mai, and i substituted normal lime peel for kaffir lime peel which was a pain in the ass to find, as were cumin seeds so i used powder. Got ok reviews from the thais i cooked it for though they say it was bitter and decided to add sugar ! I don’t like sugar, so for me it was fine ! Good job I de-seeded the red chillies otherwise it would have been too hot. Looking forward to making another of your recipes ! Thanks a lot !
Andy Turner
5 years ago
btw, i forgot to mention, i think i may have used too much galangal in the paste, would that give it a bitter taste ?
David
5 years ago
Hi, do you have any recipes for larb?
Rick
5 years ago
I’ve made various Thai green curries using similar ingredients. I was surprised that ALL the curry paste was used in one shot. Never again. It was blistering hot and I am used to hot foods. I would cut the amount of curry past to a third. I also added a few splashes of fish sauce , lime juice, palm sugar and extra shrimp paste to achieve a perfect balance of sweet, sour, and salt. Chicken broth instead of water. The flavor was amazing until that huge doze of curry paste kicked in. It’s a good sweat, but totally overrides the beautiful flavors.
Lorna Kurien
5 years ago
The best thai green curry recipe. Very good job.
Esther
5 years ago
I made this today and it tasted really good. Pounded the paste which took about 2 hours. And man! Was it spicy! I used birds eye chilli as suggested. Maybe I might use a milder chilli in future or just reduce the amount of chilli I use. I had some Thai basil and this definitely does add flavour to the curry. Overall, it was really good and lovely to have on a cold snowy day.
Rick
5 years ago
Less curry paste, for sure.
Amber
5 years ago
I have been making Thai green curry for many years, and learned the hard way that Thai chilies are hottest when they are truly in season. The off-season chilies are far milder. If it is too hot (and I prefer mine on the milder side), then reduce the number of chilies per batch of curry by half. When I find them in the off season months (December through March) at my local Asian mart, I buy and freeze them.
Mark Wiens
5 years ago
Thanks for the tips Amber!
Gina Herrera
5 years ago
May i know if i can cook this green curry the night before before serving guests who are coming the next day evening? Many thanks
Joel Bruner
5 years ago
Yes! In fact, some curries are actually just as good, if not even better, when served the next day. Just make sure its cooled down, then covered, before you put it in the fridge, and then heated up and mixed totally (all the coconut milk might stick together) before serving to your guests. I hope you have a great meal together!
Rob Ford
4 years ago
I agree with Joel. When I make curries I usually have enough extra to store in fridge and it tastes just as good the next day. However, Any delicate herbs you add (basil?) may not like the reheat process so much. When you are planning to serve it next day I would wait until reheated for step to add basil>
Jeanne Lutz
5 years ago
Mark can you substitute the red spur chili’s with red bell or will it hurt the taste of the dish. If not what can I substitute it with or can I just leave it out all together
Alice333
5 years ago
Thanks for sharing. Follow exactly from the recipe except the eggplant. Me and my children loved it .
Alice333
5 years ago
Very nice! 2 thumbs up (^_^)
santo
5 years ago
it was such a Pleasure watching your Video you make it very Pleasant
Pavlo
5 years ago
Looks like a great and very authentic recipe and the best way to make it from scratch like you showed. I will try the recipe out soon. I’m currently growing many super-hot (approx. 1million scolville heat units) green Trinidad Scorpion peppers – I wonder if these will suit this dish? Thanks!
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5 years ago
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Alice
5 years ago
I can’t find bird’s eye chilies. Is there another type of fresh chili I could use?
Marchal
5 years ago
Hello, is It the taste very different without the kaffir lime in the Green curry paste ?. I have found leaves but not the reel fruit. So I can’t put the peel. Thank you.
REMI
5 years ago
loved it… My picky husband also loved it. I give this recipe an A+
MamaMim
5 years ago
We just came back frm Phuket. My daughter loved the green curry served there. I trawled the Net looking for recipe. Found yours and was swayed by your sheer bliss when eating the curry. Followed your recipe to the ‘t’, including using the free-range chicken and wooden block chopping board similar to your Mum-in-law! Cheated a bit though… Chopped the ingredients for the paste using a mini chopper first, before pounding it with mortar and pestle. (So, I didn’t spend 1 1/2 hr pounding away like you did! ????) The result? Well, I think it was a success! Why do i say so? Well, served it to my parents in laws ( they summoned us to hv lunch at their place even though we were about to have ours at our own house. So, packed the curry and off we went). They loved it! So much so that MIL asked to leave behind the remainder of the curry! ???? Ah, well… I enjoy cooking for friends n relatives anyway. Thanks so much for sharing the recipe. Wish you could give a detailed recipe for the coconut milk bbq chicken, which i have been cooking using the Malaysianised version. Wld love to try the Thai version. Looking forward to trying more recipes from you! Keep eating! ????
Rae Funk
6 years ago
Hello, your Green Curry recipe is AWESOME!!! I think you are so lucky to have your mother in law teach you how to make it authentically using the mortar an pestle!!! I’m sure it’s much more tasty, but I don’t think I can work so hard for an entire 1 1/2 hours of pounding.
I also read your Red Curry recipe and will probably make that one instead because it only takes about 20 minutes.
Thank you so very much for sharing. I really appreciate your help with my learning HOW to properly cook AUTHENTIC Thai recipes.
Blessings, Rae
Jon
6 years ago
Me and my wife went to 2 farmers markets and an Asian grocery store and were so excited to find everything but the lime. I spent hours cutting and pounding and it came out looking exactly like the pictures. Unfortunately, my wife couldn’t eat it due to the extreme heat and I only used 60g of chilis. It was even hot for me. Is there a way to make a mild version of this using another type of pepper perhaps? I couldn’t imagine what it would be like with 150g of these chilis. Otherwise a great recipe…
Artisan Traveller
6 years ago
I had the same issue – very tasty but incredibly spicy, managed to finish it but for those with a low tolerance to spice this is one to throttle back on the chillies.
David Moore
5 years ago
Hey Jon, I made this recipe and had to make two substitutions. (1) I only used boneless/skinless chicken thighs & (2) I couldn’t source cilantro roots…so I used the lower stems. Regarding the 150 g of chiles, I grew my own Thai chiles (birds eye) and used them. I was surprised at how many I needed for 150 g….but I wanted to follow the recipe as closely as I could. Plus, I love spicy food (hence the home grown chiles).
I didn’t add any palm sugar, although I normally would in other curries. Again, I wanted to stay as close to the recipe as possible. I served it to my nephew who is a total chile head.
The curry looked and smelled amazing, but was INSANELY hot! Incredibly tasty…but Hell HOT! I thought I could eat any street or country food in Thailand like a local…but I guess not. I’m just a poor white Canadian! Ugh.
I’m making this again tomorrow. Still had trouble finding cilantro with roots, so had to buy a potted cilantro plant for the roots. I’m going to try 60-70g of chiles instead of the 150g and will add maybe 2 Tbsp of granulated palm sugar. I hope Mark isn’t disappointed!
Tim
5 years ago
Using one jalapeno . If you need a bit more spicy slice extra jalapeno added later.
Quynhnga
6 years ago
Hi Mark,
Thank you for making the videos. I love the all.
What is the difference between sweet basil and holy basil? How can we tell? I usually see only one type of basil in Asian market in the US.
Thanks,
Quynhnga
Alan Spedding ( cumbriafoodie )
6 years ago
WOW WOW WOW , I`ve just found your blog and I love it. I have eaten the Green curry many many times during my travels to Thailand and it comes in many different forms. I prefer creamy myself. It`s so hard to get the ingredients here in England so I have adapted a few English ones to develop my own recipe. Check it out on my Cumbriafoodie blog.
Oh and hey….. Your food photos are fabulous. Ok …..back to your blog for more. Bye for now.
Grace
6 years ago
Hi, thank you for the recipe. I can’t find cilantro roots here. Can I just use cilantro herbs? If so, how much should I use for the recipe. Thanks in advance!!
Artisan Traveller
6 years ago
I used regular coriander (cilantro) but included most of the stalks as well as leaves to enhance the green colour – worked great!
Wirat pattanakajorn
6 years ago
Look so delicious
Christa Bond
6 years ago
Thanks for your recipe. I will sure try this and will share you my experience :)
Veena
6 years ago
Thank you for the detailed cooking instructions and other info. I am going to try this recipe tomorrow. My daughter absolutely loves Thai green curry, and I hope I can live up to her expectation of the curry! I am glad I have an authentic recipe to try out. :-)
JK
6 years ago
Hi! Great recipe, I’ve made it a few times with chicken. Can I substitute beef for chicken t make a beef green curry?
Matt
6 years ago
Thanks so much to you both for sharing this. Although recipes tell you all you need to know in theory, your video communicates so much more. I definitely feel like I’ve tasted the real deal now and have saved your mum’s recipe as my definitive green curry forever more!
Matt
6 years ago
The only thing I would say is that it was a little too creamy (as much as that’s possible!) with UK supermarket coconut cream so I wonder if fresh Thai coconut cream is a little bit less rich
Rebecca Darling
6 years ago
I feel as though I need to thank you for your beautiful video and recipe. The dish was delicious. Best of days with your little boy and young family.
Huey
6 years ago
Very very nice. I not only appreciate the authentic recipe but, I also love the manner in which you present the process of cooking all the ingredients together. It makes for a very nice video to watch. Thanks Huey
Sari
6 years ago
I tried it and it’s tasty!
When my girlfriends and I visit Thailand, can you arrange an authentic Thai cooking lessons for us? We will definitely compensate the cost you set.
Ash
6 years ago
This is by far one of the best green curries I have ever tasted. The recipe is spot on. Thanks so much!
Juanita Lima
6 years ago
Thank you!! Lovely.
Heather Young
6 years ago
This was the most amazing thing I have ever eaten. The only ingredient I couldn’t find was the kaffir lime, so I used zest from a regular lime. Aside from that, I followed the recipe to the letter. Thai green curry is my favorite food and I make it several times a month, so I decided to find an authentic recipe. After trips to 5 area Asian markets, I took the time to make it right. I’ll never go back. Thank you so much. The dinner table was quiet until my 10 year old daughter asked for seconds. Thank you so much for putting this together for those not as fortunate as yourself!
Mark Wiens
6 years ago
Hey Heather, thank you so much for trying this recipe, and I’m so happy to hear that it turned out so well. Awesome that your daughter wanted seconds!
Maurice Sim
6 years ago
Hi Mark, cooked this fabulous authentic Thai green curry, your mother in law’s recipe, today. Lot of pounding for ingredients preparation. Very satisfied. Turned out delicious.
Mark Wiens
6 years ago
Thank you for sharing Maurice, glad you enjoyed this green curry recipe!
Lauren
6 years ago
I agree with Jerry that 60g of chilis would have been fine for us lightweights. I used about 90g and it was inedible in the end – even with extra coconut milk and massive amounts of rice. Planning to try again later with much less heat!
Mark Wiens
6 years ago
Thank you Lauren!
Ruth Sarmiento
6 years ago
Recipe sounds wonderful. I want to make the recipe for 12 people. If I use 2 chickens, do I just double the recipe or what?
Mark Wiens
6 years ago
Hey Ruth, yes I think just go ahead and double the ingredients.
Dilaila
6 years ago
Hi.I can’t wait to get my ingredients and start pounding!! Good ‘ol Mamas recipe.I would love to cook crab with this.
How long can you store paste in the dip?
Thank you.Am following you.
Mark Wiens
6 years ago
Thank you Dilaila, wow good idea with the crab. If you put the curry paste in the freezer it should keep for a while. But the best taste will be right after pounding it.
abby
6 years ago
hi Mark
May i know how to make the coconut cream ? tq
Mark Wiens
6 years ago
Hey Abby, I will try to make a recipe about it. But just shred the fresh coconut, then add a tiny amount of water, and then squeeze the coconut meat until all the milk comes out.
Julia
6 years ago
Hi mark.. Thank you for the wonderful recipe of your mother in law’s. wishing you great cooking times. :)
Mark Wiens
6 years ago
Thank you Julia, glad it turned out so well!
Kristina
6 years ago
Hello.
Such a good receipt you gave, but unlikely for me something happens with my kaffir lime leaves and they gave bitter after taste. I don’t know how to get rid of this. Looks like my curry just for throwing only. ????
Mark Wiens
6 years ago
Hey Kristina, hmmm, sorry about that. It could be possibly that the kaffir lime leaves you used were a little old? I’m not totally sure, I haven’t had that happen to me.
Jeanette
6 years ago
I am very excited to try this dish out. I am in the South of France and it is really hard to come by Thai Sweet basil and Thai egg plants. What can I use to substitute these without taking to must away from the dish?
Mark Wiens
6 years ago
Hey Jeanette, for sweet basil, possibly try another type of basil like Italian basil. And for eggplant, you can really use any kind of neutral tasting tuber or vegetable.
Vivian Rachel
6 years ago
Have to say, your mother in law is awesome. My mom too was so fond of cooking Thai recipes. It’s from her I came to know about Thai specials like Gang Kiew Wan Gai, Thai Red Chicken Curry and Sweet Green Curry etc… We also used to prepare Thai green curry with chicken breasts which gave us a good result. Wishing you a delicious weekend just as Thai cuisine.
Mark Wiens
6 years ago
Thank you very much Vivian. Great to hear your mom is such a great cook as well!
Noel
6 years ago
Hello Mark,
I’m from Houston, texas…
May I know whats the brand of shrimp paste do I need to use for the green curry and red curry…
Thank you and more power to you
Noel
6 years ago
We love all ur videos!
Noel
6 years ago
I love Thai food…I will absolutely cook green curry and red curry….thanks Mark!
More power to you…
Hugo
6 years ago
Hi Mark,
when I lived in Bangkok, green cury was one of my favorite food. Now I’m back in Austria and try to remember all that good time I had there. So I cook thai food, as good as I can. I’m only a hobby cook. For this green cury I don’t get all the ingredients which are required. the first time it is ok but still needs some adjustments, but your recipies are a great help.
best regards Hugo
Mark Wiens
6 years ago
Thank you very much Hugo, glad you enjoy cooking!
Steven Carson
6 years ago
One of these days when my wife and I have enough time we will try to make everything like you did except that we would probably use beef instead. I have a hiatal hernia so unfortunately I have to be careful to not eat spicy food. I love the Thai green curry and I’m glad that I tried it. I had some type of Indian curry and I wasn’t sure if I would ever try any type of curry again because of the bad experience from the Indian curry. Thank you so much for your video and you have an amazing mother in law. She seems to be an amazing cook and knows how to use the knives, meat cleavers, very well as I would’ve cut my fingers off if I tried to do what she was doing. Looking forward to seeing more of your videos.
Mark Wiens
6 years ago
Hey Steven, great to hear from you, thank you very much for checking out this recipe. I think it will be very good with beef, though you might simmer it a bit longer to make sure the beef is nice and tender. Thank you again, hope you enjoy it!
Jerry Ruckert
6 years ago
Hi Mark, well, I cooked the green curry according to your mother-in-law’s recipe. It’s delicious ! But it’s also a butt kicker. Remind me how hot authentic Thai food can be. I used only about 90g of the green peppers, but 60g would probably have been enough for us pansy farangs. It was difficult to gather all of the ingredients here in Germany, but I was able to get most of the authentic stuff. Couldn’t find a fresh kaffir lime, so I used 2/3 lime and 1/3 lemon peel. All in all a great recipe and my wife and I had fun cooking it. Many thanks for sharing. It will be cooked again.
Mark Wiens
6 years ago
Hey Jerry, awesome to hear from you, thank you for trying out this recipe, and glad you enjoyed it! Haha, yah my mother in law does tend to cook Thai food on the spicy side too, especially her curries, since they are from southern Thailand. Glad you enjoyed it, thanks again!
jos
6 years ago
Very much looking forward to make this recipe! Respect to your mother-in-law’s opinion to cook it the original way, no substitutes! I’ll let you know the result, but I know it’s gonna be great… Can’t buy the Thai eggplant here (NL), nor the sweet basil in winter, but we’ll manage…
Mark Wiens
6 years ago
Hey Jos, great to hear from you. Hope your Thai green curry turns out well!
Angie V
6 years ago
NYC here! && Whoa! What a wonderful recipe! I love how many people are realizing the delicious food that comes from Thailand. We make a similar recipe but I’m sure being in Thailand makes it that much better :)!
Mark Wiens
6 years ago
Thank you very much Angie!
Harald
6 years ago
Cooked the dish last weekend – fantastic!! Thank you for this great recipe!
Mark Wiens
6 years ago
Thank you very much Harald, glad you enjoyed it!
Hendra Gunawan
6 years ago
Hello Mark, just watched the first time ever… Thai green curry recipe and its cooking. It looks delicious and great ! I am eager to try this recipe next Sunday. Thank you, Mark for your recipe. :)
Mark Wiens
6 years ago
Hi Hendra, thank you very much for watching. Hope you enjoy the recipe!
Chris Kemp
6 years ago
Great video Mark !!
Nice to see you at home with your family !
Going out to get what ingredients I can !!! Looking forward to a great meal !!!!
Mark Wiens
6 years ago
Thank you very much Chris. Great to hear that, enjoy!
Paul
6 years ago
Hi Mark, I’ve been trying your recipes and have enjoyed them all. I’m a single guy and can’t see myself pounding curry yet. Maybe when I’m a better cook! UNtil then, how much canned green curry should I use to substitute for the homemade kind? Thanks, Paul
Mark Wiens
6 years ago
Hey Paul, thank you very much. You can also feel free to take all the ingredients for the curry paste and blend them instead of pounding by hand. For the canned curry paste, it’s going to depend on the brand, and I honestly don’t have much experience with canned. But if you’re doing a whole chicken like this, I would start with 3 – 5 tbsp. of curry paste first, and then you can add more from there. The main concern is if it will be too salty – I think sometimes the canned curry pastes are overly salty.
JEANNE DIRREN
6 years ago
Thank you Mark for the recipe. Coincidentally, we went to eat Thai GREEN curry with beef the day before your recipe arrived. I’ll try to make it one day when I can get all the ingredients here. Congratulations for the baby.
JEANNE DIRREN
6 years ago
Thanks for the recipe. Coincidentally, we went to eat GREEN curry with beef at a Thai restaurant the day before I received your recipe. I’ll try to make it one day when I can get all the ingredients here. Thanks again.
Mark Wiens
6 years ago
Hey Jeanne, you’re welcome, thank you for reading. Awesome, hope you can make this recipe soon!
min
6 years ago
Mark,
Very beautiful home cooking that she can demonstrate by healthy way…no oil …less fat village chicken..no MSG.. no chicken powder. Thank for sharing this recipe. Thank your in law too.
Mark Wiens
6 years ago
Thank you very much Min, really appreciate it!
Lukasz
6 years ago
Great blog. Lot’s of stuff about Thai Food which i really love.
Mark Wiens
6 years ago
Thank you Lukasz, glad you love Thai food!
Wolfhard von Heyking
6 years ago
Hi Mark,
Thank you for this recipe . Green chicken curry is my favorite dish. Especially your recipe is very yummy. Have a nice day.
Wolfhard
Mark Wiens
6 years ago
Hey Wolfhard, glad you love Thai green curry so much, hope you’re doing well!
Jinda Sukrachan
6 years ago
Awesome Mark! Homemade authentic Green Thai curry. Especially because you watched your mother-in-law cook and had to guess the measurements! I love your skill.
Mark Wiens
6 years ago
Thank you very much Jinda!
GeneMichael
6 years ago
Mark, you are a treasure!
I have made that dish many times using canned green chili paste, and I have often wondered how to make it from scratch. I so appreciate your mother-in-law sharing that with us! And the way you put that video together, it was like the fragrance was here in front of me! Thank you for sharing Thai food, Thailand, and your family with us.
Mark Wiens
6 years ago
Hey GeneMichael, great to hear from you. Glad you love green curry, hope you can make fresh curry paste, I think you will really taste a major difference from the canned curry paste. You’re welcome, thanks for reading!
nui acain
6 years ago
Green curry is one of my favorite recipes. Your mother in law cooks the same way my family did when I was a kid. That reminds me I used to try to pound the curry with stone mortar. Thank you so much. By the way baby is getting big fast.
Mark Wiens
6 years ago
Awesome to hear that Nui, glad this brings back good memories!
Albert
6 years ago
Well done. Very yummy!!!!
Mark Wiens
6 years ago
Thank you Albert.
Susan.
6 years ago
Love seeing you Thai recipes. I love green curry! Unfortunately I will not be able to make it since I live in the countryside and I’m unable to get all the ingredients so I must stick to the green curry I purchase. We have a coconut cream here that is called Coco Lopez that we use for making Pina Colada’s. Is this the same coconut cream you are talking about? I’ll be making this very soon!! yum!
Mark Wiens
6 years ago
Hi Susan, thank you very much. As long as it’s pure coconut cream without any extra ingredients, should be fine I think.
Iris
6 years ago
wow, it’s more than an authentic curry, it is ARTS, so natural, so earthy, so mom, so Tai! Thank for showing it in such a beautiful way. I’m in Canada and we don’t have this much fresh ingredients, otherwise I would love to make this delicious recipe!
Mark Wiens
6 years ago
Thank you very much Iris, really appreciate it!
Mazliatun Aslamiah
6 years ago
Thank you for the recipe Mark.
Mark Wiens
6 years ago
You’re welcome Mazliatun, thank you for reading!
Waluhyo
6 years ago
I love watch and read about food recipe, especially what the food look like. Oh ya Mark, I have a liite difficulties to accsess your other writing in one page. Maybe you can add some sidebar feature on your website, so I can read the other writing more easily. Redesign your template maybe for more easy reading and accsess the other thing in one page.
Mark Wiens
6 years ago
Hi Waluhyo, thank you for the feedback, I will try to look into that. Thanks!
Patricia Highton
6 years ago
Greetings Mark, Ying, Micah and MIL (sorry, I’m not sure how to spell her name)!
Thank you for sharing your wonderful and authentic Green Curry recipe. I already have most of the ingredients in my kitchen and cannot wait to make it! It will probably be on a weekend, however, as it is time consuming. Although I do have a food processor and a blender, I would rather use my mortar and pestle to get the most authentic taste. I, for one, really appreciate that you are including recipes and demonstrations from home to give a more intimate experience and connection to another culture that I will probably never get to experience first hand. You have obviously put a lot of thought and effort into creating a great presentation to share with people worldwide. Thank you again, Mark, for a very enjoyable video and thank you for sharing your family.
Mark Wiens
6 years ago
Hi Patricia, thank you very much for your kind words and support, and so glad this recipe is helpful. Good idea about pounding your own curry paste, it’s really worth the effort for taste, and also it’s a lot of fun as well. Let me know how your green curry turns out!
David
6 years ago
Mark,
Thanks for sharing and giving a real insight into Thai food. What brand of coconut milk would you recommend using. I live in Australia. Thanks
Mark Wiens
6 years ago
Thank you very much David. I think the best is Aroy-D coconut cream.
Varun
6 years ago
Hi Mark,
Seriously It is a mouthwatering dish
Hats off for perfect pounding
Mark Wiens
6 years ago
Thank you Varun!
neezam
6 years ago
Mark I love how your mother in law cook. She is skilled. I also hope you can come Brunei Darussalam to try fresh bread from chop jing chew.
Mark Wiens
6 years ago
Hi Neezam, thank you very much. I would love to visit Brunei Darussalem in the future!
Ruth
6 years ago
Looking forward to making this recipe! By the way, great that you mentioned that the new version of Eating Thai Food Guide will be out soon, I will be travelling to Bangkok on 3rd week of March so am looking forward to get the guide by then (if possible of course)! Thai food just makes me so excited!
Mark Wiens
6 years ago
Hey Ruth, thank you very much. Ok sounds good, will have it out hopefully in the next couple weeks. Thank you!
Josh Anderson
6 years ago
Thank you so much for this awesome recipe! I’m looking forward to making this! Very excited and looking forward to this!
Mark Wiens
6 years ago
Hi Josh, you’re welcome, thank you for reading, hope you can make this recipe soon!
Jean-François
6 years ago
Love your recipes… Keep them coming!
Your last seafood video was amazing. Can’t wait to my next visit to Thailand.
Mark Wiens
6 years ago
Thank you very much Jean-François, more recipes coming!
Ronnie West
6 years ago
thank you love all your video’s
Mark Wiens
6 years ago
Thank you Ronnie!
Paul Pollino
6 years ago
Awesome, you mother-in-law is an incredible cook. I visited Bangkok last November, thanks to your 2-weeks inBangkok video’s, I had an amazing time! so much so…I’m coming back again this November. I’ve also used your Kaula Lampur blogs/videos as I will hop over there from Bangkok for several days. Thanks for your great videos and blogs! Also, congratulations to you and Ying for the arrival of your precious son.
Mark Wiens
6 years ago
Hi Paul, awesome to hear from you, glad you enjoyed Bangkok so much and that you’re coming back again. Thank you, having a baby has been truly the most rewarding thing I’ve ever experienced!
Gayil
6 years ago
If you are a European, madly in love with Thai food , this is the best tasting chicken Thai meal you will ever cook. Only thing I would add. No chicken bones. Use thighs or breasts.
Mark Wiens
6 years ago
Thank you very much Gayil!
Laura
6 years ago
Amazing stuff and a joy to watch! :) Is there any particular reason why she doesn’t fry the paste though? I’ve never seen this before with green curry. I read a lot about Thai cuisine (my favorite book is “Thai Food” by David Thompson) and learned to distinguish between “fried curries” (mostly coconut-based and from the south) and “boiled curries” (mostly non-coconut-based and from the north and north-east, often using fish and seafood). What’s your opinion on that and can you recommend a restaurant that serves a really good green curry in Bangkok?
Mark Wiens
6 years ago
Hi Laura, thank you very much. If we were making a stir fried curry, like for instance stink beans fried with shrimp: https://www.eatingthaifood.com/thai-stink-beans-recipe/ you would definitely stir fry the curry paste in oil for that kind of roasted flavor. But for a boiled curry like this, I think it’s normal to boil the curry paste in water or just straight coconut cream, so the curry doesn’t get too oily, and the flavor of the ingredients are still released from the boiling process. I’ll try to research and ask about this more though, and get back to you if I find anything. Thanks, it’s a great question!
gaelee
6 years ago
Wow, Mark, thank you so much and please do thank your very generous mother-in-law for allowing us to try her amazing recipe. I haven’t made it yet but i will. I can just tell by reading it that it will be so delicious!
I am giving it 5 stars on the strength of the ingredients alone.
Mark Wiens
6 years ago
Hi Gaelee, great to hear from you, will tell my mother in law. Thank you so much for your support!
Wim Kalkman
6 years ago
Thanks Mark, a great video again…. a lot of chili’s though, mai pet for me please, I’m hungry now :)
regards, Wim.
Mark Wiens
6 years ago
Thank you Wim!
Roy
6 years ago
Hi Mark. I’ve got a week off work so I’m going shopping for all the ingredients and I’m going to give it a go!
Mark Wiens
6 years ago
Awesome to hear that Roy, let me know how it goes!
Jaime Espinoza
6 years ago
I am from Costa Rica. When i was in Germany studying i had lots of thai friends who introduced me into the world of thai cuisine. This green curry recipe looks great. I often make it, i have to use the canned green curry which is sometimes hard to find here in my town but it tastes great also.
Mark Wiens
6 years ago
Hi Jaime, great to hear from you, glad you enjoy Thai food so much as well!
Dave Wilson
6 years ago
Wonderful recipe. Hard to find all those ingredients, particularly coriander root. Thanks for the recipe. Nice to see Micah. Congratulations again.
Mark Wiens
6 years ago
Thank you Dave!
Nor Azlin Naim
6 years ago
Thank you very much for sharing this beautiful recipe. Love the illustration.
Mark Wiens
6 years ago
Hi Nor, you’re very welcome, thank you for your support!
Chris
6 years ago
Dear Mark, I LOVE Thai Food and when it comes to Green Chix Curry I can never resist. I will definately try to cook your (mom’s) recipe. Thank you ssso much!
Mark Wiens
6 years ago
Awesome to hear that Chris, thank you for reading and watching!
Shoshana Avramovitz
6 years ago
This is awesome information Mark
This recipe sounds so yummy so looking forward to making my own Thai green curry paste:)
Hugs Shoshana
Mark Wiens
6 years ago
Thank you Shoshana!
Jane
6 years ago
Thank you Mark. I love your recipes and videos. I’ll have to make these dishes soon. You’ve inspired me.
Mark Wiens
6 years ago
Thank you Jane!
Humbert Belfont
6 years ago
Dear Mark,
I love your website with all these great delicius recipes! I follow you and frequently I try and cook after your recipes allmost original thai food going in competition to the great cooking of the mother of my 12y son, she comes from Surin and she is absolutly great in cooking. Watching your video, I could even smell the taste of this great dish!
Thank you so much!
Humberto, Berlin Germany
Mark Wiens
6 years ago
Hi Humberto, great to hear from you, thank you very much. Glad you enjoy Thai food as well!
Dave Phillips
6 years ago
Great fun watching this video. What an awesome family you have! I love following your food adventures. I’m just learning to cook recipes from your part of the world. My daughter-in-law is from Indonesia so, along with you, I have two great teachers. Thanks, Mark, Ying, Micah, etc. from a ‘foodie’ in Toronto. When are you coming to Canada?
Mark Wiens
6 years ago
Hey Dave, thank you very much, really appreciate it. That’s great that your daughter in law is from Indonesia, so much amazing food there as well. Not sure yet, but I would love to visit Toronto in the future!
Iris Micou
6 years ago
Looks delicious! I’m hungry now!
Mark Wiens
6 years ago
Thank you Iris!
Lowell
6 years ago
Wow. That looks fabulous! I can’t wait to try it.
Mark Wiens
6 years ago
Thank you Lowell!
Krisnawati
6 years ago
So delicious Mark. I’ll make it some day :)
Mark Wiens
6 years ago
Thank you Krisnawati, hope you can try this out.
Ellen deWalais
6 years ago
Cool to see an authentic Thai recipe, I’ll definitely be trying the curry paste!
Love the pics too, truly experienced cook there :) wow.
Mark Wiens
6 years ago
Thank you Ellen!
mahdi zakariya mohammed
6 years ago
Hi Mark,
Thank you for this mouth watering recipe , it looks very irresistible { Aryma } but i am so careful to eat hot and spicy foods
but can cook it for friends and familly
T
Mark Wiens
6 years ago
Thank you Mahdi, really appreciate your support.
Sonia
6 years ago
You quite often save the day here with your recipes and this looks fab! Thank you in advance.
Sonia
Mark Wiens
6 years ago
Thank you very much Sonia!
Lori Johnston
6 years ago
I’ve never had Green Curry before, now I want to go and buy everything to make it. It looks delicious! I love watching your videos too.
Mark Wiens
6 years ago
Hey Lori, thank you for sharing, that would be awesome if you could try this recipe!
Paul D’Arcy
6 years ago
Looks incredible.
Mark Wiens
6 years ago
Thank you Paul!
Nancie
6 years ago
This sounds and looks amazing! Thanks for sharing. Can you suggest a substitution for the Thai eggplant?
Mark Wiens
6 years ago
Hey Nancie, thank you very much. Another good version is with winter-melon, but you could use anything that has a crisp texture to it, like chayote, any other type of eggplant, maybe even a type of squash would work well. Thanks!