Thai green curry, also known as “kaeng khiao wan” in Thai, is a popular and flavorful dish that originates from Thailand. It’s a type of curry known for its vibrant green color and rich, aromatic flavors.

Thai Green Curry

Recipe by caion


Prep time


Cooking time



The curry is made using a variety of fresh green chili peppers, which give it its distinctive hue and spiciness. The dish typically includes a combination of the following ingredients:


  • For the Green Curry Paste:
  • 2-3 green Thai chili peppers (adjust for spice level)

  • 2 stalks lemongrass, sliced (use only the bottom white and pale green parts)

  • 3 cloves garlic

  • 2 shallots, chopped

  • 1 thumb-sized piece of galangal (or ginger), sliced

  • 1 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon white peppercorns

  • 1 teaspoon shrimp paste (optional, omit for vegetarian)

  • 1 tablespoon chopped cilantro stems

  • Zest of 1 kaffir lime (or substitute with regular lime zest)

  • 2-3 kaffir lime leaves, torn

  • 1/2 teaspoon salt

  • For the Curry:
  • 1 tablespoon vegetable oil

  • 1 cup coconut milk (use both the thick and thin parts)

  • 2 tablespoons Thai green curry paste (adjust for spice)

  • 1 pound protein (chicken, shrimp, tofu, etc.), cut into bite-sized pieces

  • 1 cup mixed vegetables (Thai eggplant, bell peppers, bamboo shoots, etc.)

  • 1 tablespoon fish sauce (adjust to taste)

  • 1 tablespoon palm sugar (or brown sugar)

  • 5-6 Thai basil leaves

  • Fresh kaffir lime leaves for garnish (optional)

  • Cooked jasmine rice, for serving


  • Prepare the Green Curry Paste:
  • In a mortar and pestle or a food processor, pound or blend together all the green curry paste ingredients until a smooth paste forms. Set aside.
  • Cook the Curry:
  • Heat the vegetable oil in a large pan or wok over medium heat.
  • Add the green curry paste and cook for a couple of minutes until fragrant.
  • Add the Protein:
  • Add the protein (chicken, shrimp, tofu, etc.) and cook until it’s browned on all sides.
  • Add Coconut Milk:
  • Pour in the coconut milk and bring it to a gentle simmer.
  • Add Vegetables and Seasoning:
  • Add the mixed vegetables, fish sauce, and palm sugar. Stir well to combine.
  • Simmer:
  • Let the curry simmer for about 10-15 minutes, or until the protein is cooked through and the vegetables are tender.
  • Finish the Curry:
  • Tear the Thai basil leaves and add them to the curry. Stir to incorporate.
  • Serve:
  • Serve the Thai Green Curry over cooked jasmine rice.
  • Garnish with fresh kaffir lime leaves if available.

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