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)

แกงเขียวหวาน
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:

  1. Pound the curry paste
  2. Prepare the chicken
  3. 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.

best Thai green curry recipes
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.

Thai green curry paste recipe
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.

how to make thai green curry
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.

Thai green curry paste
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.

how to make thai curry paste
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.

how to make thai green curry paste
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.

เครื่องแกงเขียวหวาน
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.

Thai green curry chicken recipe
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.

Thai free range 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.

chicken curry
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.

Thai green curry recipe
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
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.

Thai red spur chilies
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.

how to make thai green curry
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.

coconut cream
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.

authentic thai recipes
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.

แกงเขียวหวานไก่
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

4.9 from 49 reviews
Authentic Thai Green Curry Recipe (แกงเขียวหวาน) - Best Taste!
 
Prep time
Cook time
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In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!
Author:
Recipe type: Thai recipes
Cuisine: Thai food
Serves: 1 pot
Ingredients
Green curry
  • 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
Green curry paste
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
  10. 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.
Notes
Thai green curry chicken (แกงเขียวหวานไก่) is an amazing Thai dish and a unique Thai curry. After you're finished cooking a pot of green curry, eat it along with freshly steamed rice.

thai green curry recipe
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.

Thai green curry recipe
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!

how to make Thai green curry
Authentic Thai green curry chicken recipe!

Check out more authentic Thai recipes here..



141 comments. I'd love to hear from you!

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  • Grace

    1 week 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!!

  • Wirat pattanakajorn

    2 weeks ago

    Look so delicious

  • Christa Bond

    4 weeks ago

    Thanks for your recipe. I will sure try this and will share you my experience :)

  • Veena

    1 month 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

    2 months 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

    3 months 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

      3 months 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

    3 months 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

    3 months 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

    3 months 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

    3 months 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

    5 months ago

    Thank you!! Lovely.

  • Heather Young

    5 months 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

      5 months 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

    5 months 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

      5 months ago

      Thank you for sharing Maurice, glad you enjoyed this green curry recipe!

  • Lauren

    6 months 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!

  • Ruth Sarmiento

    6 months 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

      5 months ago

      Hey Ruth, yes I think just go ahead and double the ingredients.

  • Dilaila

    6 months 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

      5 months 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 months ago

    hi Mark
    May i know how to make the coconut cream ? tq

    • Mark Wiens

      5 months 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 months ago

    Hi mark.. Thank you for the wonderful recipe of your mother in law’s. wishing you great cooking times. :)

    • Mark Wiens

      5 months ago

      Thank you Julia, glad it turned out so well!

  • Kristina

    6 months 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

      5 months 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 months 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

      5 months 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 months 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

      5 months ago

      Thank you very much Vivian. Great to hear your mom is such a great cook as well!

  • Noel

    7 months 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

    7 months ago

    We love all ur videos!

  • Noel

    7 months ago

    I love Thai food…I will absolutely cook green curry and red curry….thanks Mark!
    More power to you…

  • Hugo

    7 months 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

      7 months ago

      Thank you very much Hugo, glad you enjoy cooking!

  • Steven Carson

    7 months 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

      7 months 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

    8 months 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

      7 months 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

    8 months 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

      7 months ago

      Hey Jos, great to hear from you. Hope your Thai green curry turns out well!

  • Angie V

    8 months 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 :)!

  • Harald

    8 months ago

    Cooked the dish last weekend – fantastic!! Thank you for this great recipe!

    • Mark Wiens

      7 months ago

      Thank you very much Harald, glad you enjoyed it!

  • Hendra Gunawan

    8 months 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

      8 months ago

      Hi Hendra, thank you very much for watching. Hope you enjoy the recipe!

  • Chris Kemp

    8 months 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

      8 months ago

      Thank you very much Chris. Great to hear that, enjoy!

  • Paul

    8 months 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

      8 months 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

    8 months 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

    8 months 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

      8 months ago

      Hey Jeanne, you’re welcome, thank you for reading. Awesome, hope you can make this recipe soon!

  • min

    8 months 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

      8 months ago

      Thank you very much Min, really appreciate it!

  • Lukasz

    8 months ago

    Great blog. Lot’s of stuff about Thai Food which i really love.

  • Wolfhard von Heyking

    8 months 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

      8 months ago

      Hey Wolfhard, glad you love Thai green curry so much, hope you’re doing well!

  • Jinda Sukrachan

    8 months 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.

  • GeneMichael

    8 months 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

      8 months 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

    8 months 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

      8 months ago

      Awesome to hear that Nui, glad this brings back good memories!

  • Albert

    8 months ago

    Well done. Very yummy!!!!

  • Susan.

    8 months 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

      8 months 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

    8 months 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

      8 months ago

      Thank you very much Iris, really appreciate it!

  • Mazliatun Aslamiah

    8 months ago

    Thank you for the recipe Mark.

    • Mark Wiens

      8 months ago

      You’re welcome Mazliatun, thank you for reading!

  • Waluhyo

    8 months 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

      8 months ago

      Hi Waluhyo, thank you for the feedback, I will try to look into that. Thanks!

  • Patricia Highton

    8 months 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

      8 months 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

    8 months 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

      8 months ago

      Thank you very much David. I think the best is Aroy-D coconut cream.

  • Varun

    8 months ago

    Hi Mark,
    Seriously It is a mouthwatering dish
    Hats off for perfect pounding

  • neezam

    8 months 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

      8 months ago

      Hi Neezam, thank you very much. I would love to visit Brunei Darussalem in the future!

  • Ruth

    8 months 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

      8 months ago

      Hey Ruth, thank you very much. Ok sounds good, will have it out hopefully in the next couple weeks. Thank you!

  • Josh Anderson

    8 months 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

      8 months ago

      Hi Josh, you’re welcome, thank you for reading, hope you can make this recipe soon!

  • Jean-François

    8 months ago

    Love your recipes… Keep them coming!
    Your last seafood video was amazing. Can’t wait to my next visit to Thailand.

    • Mark Wiens

      8 months ago

      Thank you very much Jean-François, more recipes coming!

      • Ronnie West

        8 months ago

        thank you love all your video’s

  • Paul Pollino

    8 months 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

      8 months 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

    8 months 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.

  • Laura

    8 months 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

      8 months 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

    8 months 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

      8 months ago

      Hi Gaelee, great to hear from you, will tell my mother in law. Thank you so much for your support!

  • Wim Kalkman

    8 months ago

    Thanks Mark, a great video again…. a lot of chili’s though, mai pet for me please, I’m hungry now :)
    regards, Wim.

  • Roy

    8 months 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

      8 months ago

      Awesome to hear that Roy, let me know how it goes!

  • Jaime Espinoza

    8 months 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

      8 months ago

      Hi Jaime, great to hear from you, glad you enjoy Thai food so much as well!

  • Dave Wilson

    8 months ago

    Wonderful recipe. Hard to find all those ingredients, particularly coriander root. Thanks for the recipe. Nice to see Micah. Congratulations again.

  • Nor Azlin Naim

    8 months ago

    Thank you very much for sharing this beautiful recipe. Love the illustration.

    • Mark Wiens

      8 months ago

      Hi Nor, you’re very welcome, thank you for your support!

  • Chris

    8 months 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

      8 months ago

      Awesome to hear that Chris, thank you for reading and watching!

  • Shoshana Avramovitz

    8 months ago

    This is awesome information Mark
    This recipe sounds so yummy so looking forward to making my own Thai green curry paste:)
    Hugs Shoshana

  • Jane

    8 months ago

    Thank you Mark. I love your recipes and videos. I’ll have to make these dishes soon. You’ve inspired me.

  • Humbert Belfont

    8 months 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

      8 months ago

      Hi Humberto, great to hear from you, thank you very much. Glad you enjoy Thai food as well!

  • Dave Phillips

    8 months 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

      8 months 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

    8 months ago

    Looks delicious! I’m hungry now!

  • Lowell

    8 months ago

    Wow. That looks fabulous! I can’t wait to try it.

  • Krisnawati

    8 months ago

    So delicious Mark. I’ll make it some day :)

    • Mark Wiens

      8 months ago

      Thank you Krisnawati, hope you can try this out.

  • Ellen deWalais

    8 months 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.

  • mahdi zakariya mohammed

    8 months 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

      8 months ago

      Thank you Mahdi, really appreciate your support.

  • Sonia

    8 months ago

    You quite often save the day here with your recipes and this looks fab! Thank you in advance.
    Sonia

  • Lori Johnston

    8 months 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

      8 months ago

      Hey Lori, thank you for sharing, that would be awesome if you could try this recipe!

  • Paul D’Arcy

    8 months ago

    Looks incredible.

    • Mark Wiens

      8 months ago

      Thank you Paul!

      • Nancie

        8 months ago

        This sounds and looks amazing! Thanks for sharing. Can you suggest a substitution for the Thai eggplant?

        • Mark Wiens

          8 months 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!