Go Back
Homemade Authentic Thai Green Chicken Curry w/ Homemade Curry Paste photo

Authentic Thai Green Chicken Curry w/ Homemade Curry Paste

This Authentic Thai Green Chicken Curry is bursting with vibrant flavors! Homemade curry paste elevates this dish to a new level of deliciousness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Paste:
  • 20 pieces green chilies Adjust the heat to your preference.
  • 1 tsp Kaffir lime zest Adds a refreshing citrus note.
  • 1 tsp sliced galangal A key ingredient for that authentic flavor.
  • 1 tsp salt Enhances the overall taste.
  • 1 tbsp shrimp paste Provides depth and umami.
  • 2 tbsp sliced shallots Sweetness and aroma.
  • 1 tsp coriander seeds Earthy undertones.
  • 1 tbsp sliced garlic A must for flavor.
  • 1 tsp white peppercorns For a different kind of heat.
  • 1 tsp cumin seeds Adds warmth and richness.
  • 3 pieces coriander roots Essential for authentic taste.
  • 2 tbsp sliced lemongrass Fresh and zesty.
  • 100 g green curry paste Made from the ingredients above.
For the Curry:
  • 200 g chicken (breast or thigh, cut into bite-sized pieces)
  • 2 pieces red spur chilies (sliced diagonally for garnish)
  • 25 g Thai sweet basil leaves Fragrant and aromatic.
  • 1 cube chicken blood (optional, traditional ingredient)
  • 2 tbsp palm sugar Balances the flavors.
  • 4 tbsp fish sauce Essential for authentic taste.
  • 250 ml coconut cream For richness.
  • 1 L coconut milk (or water, if preferred)
  • 250 g winter melon (cut into bite-sized pieces)

Equipment

  • Mortar and pestle
  • Sharp knife
  • Cutting board
  • Large pot or wok
  • Measuring cups and spoons

Method
 

Method:
  1. Start by roasting the coriander seeds, white peppercorns, and cumin seeds in a dry pan over medium heat until fragrant. Allow them to cool slightly and then grind them into a powder using your mortar and pestle.
  2. Add the green chilies, Kaffir lime zest, sliced galangal, salt, shrimp paste, shallots, garlic, coriander roots, and lemongrass to the mortar. Grind everything into a smooth paste.
  3. In a large pot or wok, heat a tablespoon of coconut oil over medium heat. Once hot, add your homemade curry paste to the pot, stirring it continuously for about 2 minutes until fragrant.
  4. Add the chicken pieces to the pot. Sauté them in the curry paste until they are no longer pink, about 5 minutes.
  5. Pour in the coconut milk and coconut cream, followed by the winter melon cubes. Stir everything together to ensure the chicken is well coated with the sauce. Bring the mixture to a gentle simmer.
  6. Add the palm sugar and fish sauce to the pot, adjusting the seasoning to your preference. Simmer for an additional 10 minutes until the winter melon is tender.
  7. Just before serving, toss in the Thai sweet basil leaves and red spur chilies. Allow them to wilt slightly in the hot curry.
  8. Serve your Authentic Thai Green Chicken Curry hot, paired with steamed jasmine rice or rice noodles.

Notes

  • Use fresh ingredients whenever possible, especially the herbs.
  • Let the curry sit for a few minutes before serving; it allows the flavors to deepen.
  • Do not skip the fish sauce; it is essential for that umami kick.