What Is Thai Green Curry?

Thai green curry — known as Gaeng Keow Wan (แกงเขียวหวาน) — is one of Thailand's most iconic dishes. Despite its name, it is not necessarily the sweetest of Thai curries, though it is often the most aromatic. The vivid green color comes from fresh green chilies, kaffir lime leaves, and Thai basil blended into the curry paste.

This guide will walk you through making an authentic green curry at home, using a homemade paste for the best flavor — though a quality store-bought paste works as a shortcut.

Ingredients

For the Green Curry Paste (or use 3–4 tbsp store-bought)

  • 10–15 fresh green Thai chilies (adjust to taste)
  • 1 stalk lemongrass, white part only, thinly sliced
  • 1 tbsp galangal, finely chopped
  • 4 kaffir lime leaves, central rib removed
  • 4 cloves garlic
  • 2 shallots
  • 1 tsp shrimp paste (kapi)
  • 1 tsp coriander seeds, toasted and ground
  • ½ tsp cumin seeds, toasted and ground
  • 1 tsp white pepper

For the Curry

  • 400 ml full-fat coconut milk
  • 300 g chicken breast or thigh, sliced (or tofu for vegetarian)
  • 1 cup Thai eggplant, quartered
  • 1 cup pea eggplants
  • 2 tbsp fish sauce
  • 1 tsp palm sugar (or brown sugar)
  • A large handful of Thai basil leaves
  • 2–3 kaffir lime leaves, torn
  • 1 red chili, sliced (for garnish)

Step-by-Step Instructions

  1. Make the paste: If making from scratch, pound all paste ingredients in a mortar and pestle until a smooth paste forms. Start with the dry spices, then add the harder ingredients (galangal, lemongrass), followed by the softer ones (shallots, garlic, chili).
  2. Crack the coconut milk: Pour about half the coconut milk into a wok over medium-high heat. Stir continuously until the oil separates from the cream — you'll see a glossy, oily sheen. This is called "cracking" the coconut milk and is essential for depth of flavor.
  3. Fry the paste: Add the green curry paste to the cracked coconut milk and stir-fry for 2–3 minutes until deeply fragrant. The paste should sizzle in the oil.
  4. Add protein: Add your chicken or tofu and coat well with the paste. Cook for 3–4 minutes until lightly sealed on the outside.
  5. Add remaining coconut milk and eggplants: Pour in the rest of the coconut milk and bring to a gentle simmer. Add both types of eggplant and cook for 8–10 minutes until tender.
  6. Season: Add fish sauce and palm sugar. Taste and adjust — Thai green curry should be balanced between salty, sweet, and spicy.
  7. Finish: Remove from heat and stir in Thai basil and torn kaffir lime leaves. Serve immediately over jasmine rice.

Tips for the Best Green Curry

  • Never boil the curry vigorously — a gentle simmer keeps the coconut milk from splitting.
  • Add Thai basil at the very end to preserve its bright color and flavor.
  • Taste as you go. The balance of fish sauce (salt), palm sugar (sweet), and chili (heat) is everything.
  • Use full-fat coconut milk — light versions won't crack properly and produce a thinner sauce.

Serving Suggestions

Serve over steamed jasmine rice, or alongside roti bread for a Southern Thai-influenced twist. Garnish with sliced red chili and a few fresh Thai basil leaves for a restaurant-quality presentation.