Summary: Green curry paste is first dissolved in thick coconut cream to release its aroma, then the meat, remaining coconut milk, and vegetables are added. At the end, the curry is seasoned with fish sauce, palm sugar, and Thai basil. Total time 50 minutes, base 6 servings.
Did you cook this recipe? Share your result with the community.
Category: Poultry · Thai Cuisine
Success rate: not rated yet % of users mastered this recipe
Quick overview
- Dish: Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken, and Thai basil
- Category: poultry, thai-cuisine
- Cuisine: Thai
- Main ingredient: Chicken thigh, 2 lb (boneless, skinless) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 50 minutes (25 min prep + 25 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 13.3 oz)
- Key technique: Dissolving curry paste in the thick part of coconut milk (tempering)
- Cooking method: Simmering in coconut milk
- Dietary info & allergens: shellfish (curry paste), fish (curry paste, fish sauce)
- Suitable for: Family dinner, dinner with friends, quick weeknight lunch, or a festive multi-course table.
- Nutrition facts (per serving): 539, Protein: 33.1 g, Fat: 38.9 g, Carbohydrates: 14.2 g
- Storage: 3 days in the refrigerator, 1 month in the freezer
- Pairing: Thai lager, dry Riesling, iced jasmine tea
- In short: Green curry paste is first dissolved in thick coconut cream to release the aroma, then meat, the rest of the coconut milk, and vegetables are added. Total time 50 minutes, 6 servings.
WAGUU says: “Green curry is not cooked, green curry is built. First the paste, then the meat, finally the basil.”
Key facts
| Prep time: | 1.7 minutes |
| Cook time: | 1.7 minutes |
| Temperature: | Coconut cream at 195°F when dissolving the paste, simmering meat at 185–195°F |
| Servings: | 6 |
At a glance
Green curry is recognized by its color and aroma, not by its heat. The paste must first be dissolved in the thick part of the coconut milk, where the fat separates and the spices are fried. If you throw the paste into diluted milk, you get only green color without aroma. Thai basil goes into the pot off the heat, otherwise it turns black.
Ingredients
Base servings: 6 servings • Serving size: 13.3 oz
| Ingredient | Amount | Quality |
|---|---|---|
| boneless skinless chicken thigh | 32 oz | cut into 1-inch cubes |
| coconut milk | 3.4 cups | full-fat, two cans |
| green curry paste | 2.0 oz | fresh or high-quality store-bought, no artificial colors |
| fish sauce | 1.7 tbsp | fermented |
| palm sugar | 0.9 oz | dark, grated |
| Thai basil | 1.0 oz | fresh, leaves only |
| kaffir lime leaves | 6 pcs | fresh, torn |
| bamboo shoots | 7.0 oz | thinly sliced |
| red chili | 3 pcs | fresh, sliced on the bias |
| lime | 2 pcs | juicy, cut into wedges |
| fresh cilantro | 1 pcs | bunch, chopped |
| canola oil | 1.4 tbsp | neutral |
| fine sea salt | 1 tsp | only as needed |
| green onion | 3 pcs | sliced on the bias |
Why you’ll love this recipe
- Color and aroma in one step: The paste is dissolved in thick coconut cream, where the spices are fried in fat. The curry is then deep green and fragrant.
- Two levels of heat: The amount of paste determines the heat; extra chili adds only aroma and fresh sharpness. The curry can be adjusted for your diners.
- Exact ratios for 6 servings: Five ounces of meat per serving, 3.5 cups of coconut milk, and a balanced sauce. The number of servings can be recalculated.
Why it works: The aromatic compounds in green curry paste are fat-soluble. That’s why the paste is dissolved in thick coconut cream, where the fat content is highest. If the paste is added to diluted milk, the spices just disperse and some of the aroma evaporates. Basil contains essential oils that are destroyed by heat, so it goes into the pot only after removing from the heat.
Recipe overview
Prep: 25 min | Cook: 25 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Thai
Detailed instructions
Overall progress: 6 % done
Phase 1: Tempering the curry paste – 6 min
Equipment: wok or deep skillet, wooden spoon
1. Skim the thick top layer from the can of coconut milk and put it in the wok. Heat over medium heat until the fat starts to separate and it looks like glossy cream.
2. Add the green curry paste and fry it in the fat until the aroma develops and the paste darkens. This step determines the color and flavor of the curry.
QC: The paste has dissolved in the fat, the color is deep green, and the aroma is sharp but not burnt. No brown spots form on the bottom.
Before you move to the next step:
Paste thrown into diluted milk will not dissolve and the curry will remain pale. Always use the thick part of the coconut milk first.
Phase 2: Meat in curry paste – 8 min
Equipment: wok, spoon
1. Add the chicken thigh cubes to the wok and coat them in the paste. Fry until they turn white on the surface and are coated with a green layer.
2.Pour in the rest of the coconut milk and bring the curry to 190°F, just below a simmer.
QC:The meat is coated on all sides with the paste and the curry color has spread through the milk. The milk is not separating.
Before you move to the next step:
Do not let the meat fry in the paste for more than two minutes, or the paste will burn and the curry will turn bitter.
Phase 3: Simmer until tender – 12 min
Equipment:wok with lid
1.Add the torn kaffir lime leaves and simmer the curry covered at 185–195°F until the meat is tender.
2.Shake the wok occasionally so the milk does not stick to the bottom. Do not stir the curry vigorously or the emulsion will break.
QC:The meat can be pulled apart with a spoon and does not release pink juices. The curry is smooth, with no oil on the surface.
Before you move to the next step:
Long simmering over high heat will break the curry. Keep the temperature below a simmer and cook covered.
Phase 4: Vegetables in curry – 5 min
Equipment:wok
1.Add the bamboo shoots and sliced chiles. Leave them in the curry for three minutes so they stay crisp.
2.Remove the curry from the heat and add the fish sauce and palm sugar. Stir and taste.
QC:The shoots are warm but crisp. The taste is salty, sweet, and mildly spicy, with none overpowering the others.
Before you move to the next step:
Do not leave the vegetables in the curry for more than five minutes, or they will soften and lose contrast with the meat.
Phase 5: Basil and rest – 3 min
Equipment:wok, spoon
1.Stir the Thai basil leaves into the warm curry and let them rest covered for two minutes.
2.Then transfer the curry to a serving bowl and season with fresh lime juice.
QC:The basil is bright green and fragrant, not blackened. The curry has balanced color and flavor.
Before you move to the next step:
Basil turns black and bitter in boiling curry. Always add it off the heat.
Phase 6: Serving with rice – 3 min
Equipment:deep bowls, rice bowls
1.Spoon the jasmine rice into warmed bowls and pour the curry next to it, not over it.
2.Top the curry with basil leaves, scallion rings, and chopped cilantro.
QC:The rice stays fluffy and the curry does not soak into it. The curry color is deep green.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok or deep skillet | 12 inches in diameter | wide saucepan with lid | a narrow pot will not let the paste dissolve and will burn it |
| wooden spoon | 12 inches long | silicone spatula | a metal spoon will scratch the surface and the paste will stick |
| ladle | 3.4 oz capacity | measuring cup | guessing the amount of milk determines the thickness of the curry |
| thermometer | up to 212°F | estimate by bubbles | a hard boil will break the coconut emulsion |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutrient values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 598 kJ / 143 kcal | 2255 kJ / 539 kcal | 13531 kJ / 3234 kcal |
| Fat | 10.3 g | 38.9 g | 233.4 g |
| of which saturated | 6.3 g | 23.8 g | 142.8 g |
| Carbohydrates | 3.8 g | 14.2 g | 85.2 g |
| of which sugars | 3.8 g | 14.2 g | 85.2 g |
| Protein | 8.8 g | 33.1 g | 198.6 g |
| Salt | 0.9 g | 3.4 g | 20.5 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: The paste has dissolved in the fat, the color is deep green, and the aroma is sharp but not burnt. No brown spots form on the bottom. Paste thrown into diluted milk will not dissolve and the curry will stay pale. Always use the thick part of the coconut milk first.
- Tip 3: The meat is coated on all sides with the paste and the curry color has spread through the milk. The milk is not separating. Do not let the meat fry in the paste for more than two minutes, or the paste will burn and the curry will turn bitter.
- Tip 4: Prepare the ingredients on the table in small bowls ahead of time. Thai cuisine cooks over high heat and there is no time to divide ingredients during cooking.
Scientific background
Green curry paste is traditionally pounded from fresh chiles, lemongrass, galangal, cilantro roots, shrimp paste, and coriander seeds. The green color comes from fresh green chiles, so the paste is sensitive to light and heat. Coconut fat during simmering draws out both color and aroma, and the curry takes on a deep green color.
Fine Dining – Professional techniques
- Plate composition: Pour the curry into a white deep bowl where the deep green color stands out. Place the rice in a small mold next to it.
- Texture contrasts: Place three basil leaves and a thin chile slice on the surface. The aroma will release before the first bite.
- Temperature contrast: Serve pickled vegetables on the side in a small bowl. The acidity and crunch provide contrast with the creamy curry.
- Aromatic additions: Before serving, wipe the rim of the bowl and place a lime slice on it. The citrus aroma will combine with the basil even before tasting.
Sensory radar
- Appearance: The curry is bright green, smooth, with pieces of meat, white bamboo shoots, and bright green basil leaves.
- Aroma: Sharp aroma of green curry paste, followed by coconut sweetness and a fresh finish of basil and lime.
- Taste: Salty and sweet coconut flavor, with the paste’s heat spreading through, and lime acidity at the end.
- Texture: Meat is tender and juicy, bamboo shoots are crunchy, sauce is creamy and thick.
Pairing
- Thai lager: A lager with higher carbonation cleanses the palate from coconut fat. Serve it at 43°F.
- Dry Riesling: Riesling with higher acidity stands up to fat and heat. Avoid red wines; tannins clash with chili.
- Iced jasmine tea: Unsweetened iced jasmine tea. Its delicate floral aroma pairs with basil and cilantro.
Variations
- Green curry with shrimp:: Replace meat with shrimp, added in the last three minutes. The curry is sweeter and lighter, and simmering time is reduced by ten minutes.
- Vegetarian green curry:: Omit meat and use firm tofu, eggplant, and zucchini. Add tofu in the last five minutes so it holds shape and doesn’t absorb all the sauce.
Allergens and dietary information
Contains: crustaceans (curry paste), fish (curry paste, fish sauce) • Gluten: no, recipe is gluten-free • Not suitable for: people with shellfish and fish allergies
Suitable for
Family dinner, dinner with friends, quick weeknight lunch, or a festive multi-course table.
FAQ
Why is my green curry pale?
The paste didn’t dissolve in fat. Skim the thick layer from coconut milk, heat it until fat separates, then add the paste.
How spicy is green curry?
Heat is determined by the amount of paste and fresh chilies. For a mild version, use 2 oz of paste and skip extra chilies.
Can I use store-bought paste?
Yes, but choose paste without artificial colors and preservatives. Taste it before using; different brands vary in saltiness and heat.
What can I substitute for fish sauce?
Soy sauce with a tablespoon of lime juice. For a vegetarian version, omit shrimp paste in the curry and use vegetable paste.
Why does my curry separate?
It boiled rapidly or cold liquid was added. Heat coconut milk slowly and add new ingredients at room temperature.
What vegetables can I add?
Bamboo shoots, Thai eggplant, red bell pepper, or peas. All are added in the last five minutes to stay firm.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat wok or pan in batches and keep finished dish warm in oven at 175°F. Add flavor components (fish sauce, lime, sugar) at the end, or aroma will fade. • 10+ people: Prepare base (paste, broth, or marinade) in double batch and save half for next day. Fill wok no more than two-thirds full, or ingredients will steam instead of stir-fry.
Sides and serving
Serving: Serve curry in a deep bowl with jasmine rice. Top with Thai basil leaves and chili slices.
Storage and reheating
Refrigerator: 3 days • Freezer: 1 month • Reheating: Refrigerator: 3 days • Freezer: 1 month • Reheating: over medium heat to 175°F, add basil only to finished curry
Satay Gai – Grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes of Thai cuisine
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Tom Yum Goong – spicy and sour soup with shrimp, lemongrass, galangal, and chili
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass, and lime leaves
Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts
Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts
Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and fried egg
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
More recipes you might like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, methods, and nutritional values.
Photo gallery from the process
Photos from the community: Cook, take a photo, and share your result.
You can upload photos in the comments below or send them by email.
Did you film a video of our recipe? Paste the link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’ll be happy to publish it and help you and your content get noticed.
Most common mistakes
- Tempering curry paste – Paste thrown into diluted milk won’t dissolve and curry stays pale. Always use the thick part of coconut milk first.
- Meat in curry paste – Don’t let meat fry in paste for more than two minutes, or paste will burn and curry will taste bitter.
- Simmering until mushy – Long simmering over high heat breaks the curry. Keep temperature below boiling and simmer covered.
- Vegetables in curry – Don’t leave vegetables in curry for more than five minutes; they soften and lose contrast with the meat.