How long does it take to make this Thai green curry?

The total time to make this dish is 30 minutes.

What type of chicken should I use for this recipe?

The recipe recommends using chicken thighs for tenderness, but if you prefer chicken breast, marinate it in fish sauce and add it at the end.

Authentic Thai Green Curry

Name: Authentic Thai Green Curry
Total time: 30 min
Yield: 4
Ingredients: 400 g chicken thighs (cut into bite-sized pieces); 400 ml coconut milk; 2 tbsp green curry paste (adjust based on brand strength); 1 tbsp fish sauce; 1 tbsp palm sugar; 3 leaves makrut lime leaves (torn into chunks); 1 handful Thai basil leaves (finely julienned and pounded); 1 tbsp fermented shrimp paste (optional, for umami boost); 1 tbsp kachai (fresh or brined, pounded into paste)

PPailin's KitchenYouTube30 minutesserves 4

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Original video by Pailin's Kitchen on YouTube13:27

About this recipe

Thai green curry is a beloved dish known for its vibrant flavors and versatility. It's often enjoyed with rice, noodles, or even roti, making it a staple in Thai cuisine.

In this video, Pailin from Hot Thai Kitchen shares her improved recipe for authentic Thai green curry, emphasizing the importance of quality curry paste and offering tips to enhance store-bought options.

Ingredient notes

Use chicken thighs for better tenderness; if using chicken breast, marinate in fish sauce and add at the end of cooking.
Adjust the amount of green curry paste based on the strength of the brand you choose.

Tips from Pailin's Kitchen’s video

Bring a portion of the coconut milk to a full boil before adding the curry paste to sauté it properly.
Ensure the coconut oil separates from the paste while cooking; this indicates that the paste is frying correctly.
Taste the sauce after adding the chicken to determine if more curry paste is needed, and sauté any additional paste in neutral oil before adding it to the curry.

Good to know

How long does it take to make this Thai green curry?: The total time to make this dish is 30 minutes.
What type of chicken should I use for this recipe?: The recipe recommends using chicken thighs for tenderness, but if you prefer chicken breast, marinate it in fish sauce and add it at the end.

No life story here — the video and the recipe are the whole point. All credit to Pailin's Kitchen: watch the original on YouTube.

The recipe

Serves 4 servingsTime 30 minutes

Ingredients

400 g chicken thighs — cut into bite-sized pieces
400 ml coconut milk
2 tbsp green curry paste — adjust based on brand strength
1 tbsp fish sauce
1 tbsp palm sugar
3 leaves makrut lime leaves — torn into chunks
1 handful Thai basil leaves — finely julienned and pounded
1 tbsp fermented shrimp paste — optional, for umami boost
1 tbsp kachai — fresh or brined, pounded into paste

Steps

1
Start by bringing a portion of the coconut milk to a full boil.
2
Add the green curry paste to the boiling coconut milk and sauté for a few minutes, stirring constantly to prevent sticking.
3
Once the coconut oil separates and floats to the top, add the chicken thighs and mix well with the paste.
4
Pour in the remaining coconut milk and some chicken stock.
5
Season the curry with palm sugar and fish sauce, and add the torn makrut lime leaves.
6
Let the curry simmer for about 10 minutes or until the chicken is fork tender.
7
Taste the sauce and adjust the curry paste if necessary, sautéing any additional paste in neutral oil before adding it to the curry.