Thai Chicken Green Curry: VIDEO

Yields: 3 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

One of the most popular Thai curries, Kaeng Kiew Waan – green curry. In Thailand this is a spicy curry with a hint of sweetness but do not worry I have adjusted the recipe so that it will not kill your taste buds completely!

People often ask me what is the difference between green and red curry. Well, basically green curry paste is made from fresh green chillies whereas red curry paste is made from dry red chillies. Hence the green curries tend to be hotter than the red – that is how it is supposed to be.

I use a shop-bought curry paste made in Thailand here as it is convenient and still tastes as good. And to be honest I have only made the paste a couple of times and it was time consuming and tiring especially if you use a mortar and pestle! So please do not be offended, those curry connoisseurs out there.

On the subject of connoisseurs, in Thailand the dish would also have eggplant (normal and “pea”) plus fresh kaffir leaves, but they can be tricky to obtain.

You can use any meat with this curry, but my preference is chicken or king prawns served with Thai jasmine rice topped with a fried egg for that extra little something!



0/10 Ingredients


0/8 Instructions
  • Heat the pan, add 1/3 of a can of coconut milk (the top part which is the richest), keep stirring until it bubbles up and thickens a bit.
  • Add the paste and stir it well into the coconut milk.
  • Once it is bubbling, add the chicken, stir it well then add salt.
  • Carry on cooking until the meat is half cooked, add the rest of coconut milk. Turn up the heat.
  • Once it is bubbling up, add bamboo shoots, stir and bring it to boil.
  • Add peppers, sugar and fish sauce, quick stir, then put the lid on and turn down the heat. Simmer for about 5 minutes.
  • Now taste it, if you need to add anything e.g. more curry paste, salt, sugar or a little of water you can do so.
  • Lastly add the fresh basil, give it a quick mix and you are done!


If you find that your curry sauce is not green, not to worry. The less paste you use, the paler it will be. To overcome this, when I cook for my friends who can’t handle the heat I would blend some fresh basil leaves with a little bit of water and put just the juice in the curry at the end. This will make your curry looks more appetising.

1 thought on “Thai Chicken Green Curry: VIDEO”

  1. Siripen, I’ve known you for about 27 years or so and have always raved about your food. It’s so cool that you are now sharing some of your recipes for us mere mortals to have a stab at. I cooked your Thai Green Curry recipe yesterday and need to put out there that is was amazing. I have several Chinese/Thai recipe books at home, but they always seemed over complicated and very time consuming and full of ingredients that were almost impossible to get hold of. I love the way that you have simplified your recipes to make them
    accesible , simple and easy to follow. The results are not lacking in flavour and certainly not lacking in. The Wow factor”. I’m already looking forward to cooking a few more of your recipes next weekend.