Summary: Green curry paste is first dissolved in thick coconut cream to release its aroma, then the meat, the rest of the coconut milk and the vegetables are added. At the end, the curry is seasoned with fish sauce, palm sugar and Thai basil. Total time 50 minutes, makes 6 servings.
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Category: Poultry · Thai Cuisine
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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, 900 g (boneless, skinless) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 50 minutes (25 min preparation + 25 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 376 g)
- Key technique: Dissolving curry paste in the thick part of coconut milk (tempering)
- Cooking methods: Simmering in coconut milk
- Dietary info & allergens: crustaceans (curry paste), fish (curry paste, fish sauce)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch or a festive multi-course table.
- Nutritional values (per 1 serving): 539 kcal, Protein: 33.1 g, Fat: 38.9 g, Carbohydrates: 14.2 g
- Storage: 3 days in the fridge, 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 its aroma, then the meat, the rest of the coconut milk and the vegetables go in. Total time 50 minutes, serves 6.
WAGUU says: “Green curry is not cooked, green curry is built. First the paste, then the meat, finally the basil.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 25 minutes |
| Temperature: | Coconut cream 90 °C when dissolving the paste, simmering the meat at 85–90 °C |
| Number of servings: | 6 |
In a nutshell
Green curry is recognised by its colour 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. Anyone who throws the paste into diluted milk gets only green colour without aroma. Thai basil goes into the pot off the heat, otherwise it turns black.
Ingredients
Base servings: 6 servings • Serving weight:376 g
| Ingredient | Amount | Quality |
|---|---|---|
| boneless chicken thigh | 900g | skinless, cut into 3 cm cubes |
| coconut milk | 800ml | full-fat, two tins |
| green curry paste | 50g | fresh or good-quality shop-bought, without colourings |
| fish sauce | 25ml | fermented |
| palm sugar | 25g | dark, grated |
| Thai basil | 30g | fresh, leaves only |
| kaffir lime leaves | 6 pcs | fresh, torn |
| bamboo shoots | 200g | thinly sliced |
| red chilli | 3 pcs | fresh, sliced on the diagonal |
| lime | 2 pcs | juicy, cut into wedges |
| fresh coriander | 1 pcs | bunch, chopped |
| rapeseed oil | 20ml | neutral |
| fine sea salt | 1 tsp | only if needed |
| spring onion | 3 pcs | sliced on the diagonal |
Why you’ll love this recipe
- Colour and aroma in one step: The paste is dissolved in thick coconut cream, where the spices are fried in the fat. The curry is then deep green and fragrant.
- Two levels of heat: The amount of paste determines the heat, extra chilli only adds aroma and fresh sharpness. The curry can be adjusted to suit your diners.
- Exact ratios for 6 servings: One hundred and fifty grams of meat per serving, eight hundred millilitres of coconut milk and a balanced sauce. The number of servings can be recalculated.
Guaranteed success: The aromatic compounds in green curry paste are fat-soluble. That is 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 are merely dispersed 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
Preparation: 25 min min | Cooking: 25 min min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Thai
Detailed method
Overall progress: 6 % done
Phase 1: Tempering the curry paste – 6 min
Equipment: wok or deep frying pan, wooden spoon
1. Skim the thick top layer from the tin of coconut milk and put it in the wok. Heat it 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 colour and flavour of the curry.
Visual check: The paste has dissolved in the fat, the colour 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. Put the chicken thigh cubes into the wok and coat them in the paste. Fry them until they turn white on the surface and are coated in a green layer.
2.Pour in the rest of the coconut milk and bring the curry to 90°C, just below boiling point.
Visual check:The meat is coated on all sides with the paste and the colour of the curry has spread through the milk. The milk is not splitting.
Before you move to the next step:
Do not let the meat fry in the paste for more than two minutes, otherwise the paste will burn and the curry will turn bitter.
Phase 3: Simmering until tender – 12 min
Equipment:wok with lid
1.Add the torn kaffir lime leaves and simmer the curry covered at 85–90°C 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.
Visual check:The meat can be pulled apart with a spoon and does not release pink juices. The curry is smooth, with no oil floating on the surface.
Before you move to the next step:
Long simmering over high heat will break the curry. Keep the temperature below boiling point and simmer with the lid on.
Phase 4: Vegetables in the curry – 5 min
Equipment:wok
1.Add the bamboo shoots and sliced chilli. Leave them in the curry for three minutes so they stay crunchy.
2.Take the curry off the heat and add the fish sauce and palm sugar. Stir and taste.
Visual check:The shoots are warm but crunchy. The flavour is salty, sweet and mildly spicy, with none of them overpowering the others.
Before you move to the next step:
Do not leave the vegetables in the curry for more than five minutes, they will soften and lose the contrast with the meat.
Phase 5: Basil and resting – 3 min
Equipment:wok, spoon
1.Stir the Thai basil leaves into the warm curry and let them rest for two minutes with the lid on.
2.Then transfer the curry to a serving bowl and season with fresh lime juice.
Visual check:The basil is bright green and fragrant, not blackened. The curry has a balanced colour and flavour.
Before you move to the next step:
Basil in boiling curry will blacken and turn bitter. 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 alongside it, not over it.
2.Top the curry with basil leaves, spring onion rings and chopped coriander.
Visual check:The rice stays fluffy and the curry does not soak into it. The curry is a deep green colour.
Required equipment
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok or deep frying pan | 30 cm diameter | wide saucepan with lid | a narrow pan will not let the paste dissolve and it will burn |
| wooden spoon | 30 cm long | silicone spatula | a metal spoon will scratch the surface and the paste will stick |
| ladle | 100 ml capacity | measuring jug | guessing the amount of milk determines the thickness of the curry |
| thermometer | up to 100°C | judging by bubbles | a rolling boil will break the coconut emulsion |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| 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 saturates | 6.3 g | 23.8 g | 142.8 g |
| Carbohydrate | 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 Professional level
- Professional standard: A tested recipe with precise ratios and visual checkpoints.
- Tip 1: A tested recipe with precise ratios and visual checkpoints.
- Tip 2: The paste has dissolved in the fat, the colour is deep green and the aroma is sharp but not burnt. No brown spots form on the bottom. Paste added to 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 colour of the curry has spread through the milk. The milk is not splitting. Do not let the meat fry in the paste for more than two minutes, otherwise the paste will burn and the curry will turn bitter.
- Tip 4: Prepare the ingredients on the worktop in small bowls beforehand. Thai cooking is done over high heat and there is no time to portion ingredients during cooking.
Scientific background
Green curry paste is traditionally pounded from fresh chillies, lemongrass, galangal, coriander roots, shrimp paste and coriander seeds. The green colour comes from fresh green chillies, which is why the paste is sensitive to light and heat. Coconut fat draws out both the colour and the aroma during simmering, giving the curry its deep green colour.
Fine Dining – Professional techniques
- Plate composition: Pour the curry into a white deep bowl, where the deep green colour stands out. Put the rice in a small mould alongside.
- Texture contrasts: Place three basil leaves and a thin slice of chilli on the surface. The aroma will be released before the first bite.
- Temperature contrast: Serve pickled vegetables on the side in a small bowl. The acidity and crunch provide contrast to the creamy curry.
- Aromatic garnishes: Before serving, wipe the rim of the bowl and place a lime slice on it. The citrus aroma will combine with the basil before you even taste it.
Sensory radar
- Appearance: The curry is bright green and smooth, with pieces of meat, white slices of bamboo shoots and vivid green basil leaves.
- Aroma: A sharp green curry paste aroma, followed by coconut sweetness and a fresh finish of basil and lime.
- Taste: Salty and sweet coconut flavour, through which the paste’s heat spreads, finishing with lime acidity.
- Texture: Meat tender and juicy, bamboo shoots crunchy, sauce creamy and thick.
Pairing
- Thai lager: A lager with higher carbonation cleanses the palate of coconut fat. Serve it at 6°C.
- Dry Riesling: A Riesling with higher acidity stands up to both fat and heat. Avoid red wines; tannins clash with chilli.
- Iced jasmine tea: Unsweetened iced jasmine tea. Its delicate floral aroma pairs with basil and coriander.
Variations
- Green curry with prawns:: Replace the meat with prawns, added in the last three minutes. The curry is sweeter and lighter, and the simmering time is reduced by ten minutes.
- Vegetarian green curry:: Omit the meat and use firm tofu, aubergine and courgette. Add the tofu in the last five minutes so it holds its shape and doesn’t absorb all the sauce.
Allergens and dietary information
Contains: crustaceans (curry paste), fish (curry paste, fish sauce) • Gluten: no, the recipe is gluten-free • Not suitable for: people with an allergy to crustaceans and fish
Suitable for
A family dinner, dinner with friends, a quick weekday lunch or a festive multi-course table.
FAQ
Why is my green curry pale?
The paste didn’t dissolve in the fat. Scoop the thick layer from the coconut milk, heat it until the fat separates, and only then add the paste.
How spicy is green curry?
The heat is determined by the amount of paste and fresh chillies. For a mild version, use sixty grams of paste and omit extra chilli.
Can I use shop-bought paste?
Yes, but choose a paste without colourings and preservatives. Taste it before using; different brands vary in saltiness and heat.
What can I use instead of fish sauce?
Soy sauce with a tablespoon of lime juice. For a vegetarian version, omit the shrimp paste in the curry and use a vegetable paste.
Why does the curry split?
It was boiled rapidly, or cold liquid was added. Heat the coconut milk slowly and add new ingredients at room temperature.
What vegetables can I add?
Bamboo shoots, Thai aubergine, red pepper or peas. All are added in the last five minutes to keep them firm.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in an oven at 80°C. Add the flavourings (fish sauce, lime, sugar) at the end, otherwise the aroma is lost. • 10+ people: Prepare the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok no more than two-thirds full, otherwise the ingredients steam instead of fry.
Sides and serving
Serving: Serve the curry in a deep bowl with jasmine rice. Top with Thai basil leaves and chilli slices.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: over a low heat to 80°C, add basil only to the 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
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Common mistakes
- Tempering the curry paste – Paste thrown into diluted milk won’t dissolve and the curry stays pale. Always use the thick part of the coconut milk first.
- Meat in the curry paste – Don’t leave the meat frying in the paste for more than two minutes, otherwise the paste burns and the curry turns bitter.
- Simmering until soft – Long simmering over a high heat breaks the curry. Keep the temperature below boiling and simmer with the lid on.
- Vegetables in the curry – Don’t leave vegetables in the curry for more than five minutes; they soften and lose contrast with the meat.
