.image__fallback { width: 100vw; display: block !important; max-width: 100vw !important; margin-bottom: 0; } .no-js-only { display: inherit !important; } .icon-cart.cart-button { display: none; } .lazyload { opacity: 1; -webkit-filter: blur(0); filter: blur(0); } .animate_right, .animate_left, .animate_up, .animate_down { opacity: 1; } .flexslider .slides>li { display: block; } .product_section .product_form { opacity: 1; } .multi_select, form .select { display: block !important; } .swatch_options { display: none; }

Chicken Kaeng khiao wan Mild Green Curry Spicy Green Curry Thai Green Curry

Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Thai
Ingredients: I packet of My Thai Curry Thai Green Curry paste, Bangkok or Southern Style or Mild.; 400 mL can of Coconut milk.; 500g (1lb) of Chicken breast or thighs.; Baby sweet corn, green beans, red pepper.; Kaffir Lime leaves for garnish (optional).; 1 Lime.

July 20, 2016 13 Comments

Nitsa Takhiansok

Thai Green Chicken Curry

Rated 3.6 stars by 58 users

Cuisine

Thai

Servings

3 servings

Prep Time

20 minutes

Cook Time

10 minutes

Calories

605

Possibly the most popular of Thai curries, a Thai green curry can be cooked with almost any kind of vegetables, fish, or meat. In this recipe we are using chicken but feel free to change that. I make 3 different green curry pastes, partly to give customers more choice over the spice levels but also to reflect the fact that a Thai green curry is a very regional curry in Thailand taking on different characteristics and spice levels depending on the location. The Mild green curry paste was introduced because of customer demand, it is also vegan. The shrimp paste and fish sauce have not simply been left out, as is the case in other brands of curry pastes, but have been replaced by fermented bean curd to deliver the umami taste that is so essential to the curry.

Ingredients

I packet of My Thai Curry Thai Green Curry paste, Bangkok or Southern Style or Mild.
400 mL can of Coconut milk.
500g (1lb) of Chicken breast or thighs.
Baby sweet corn, green beans, red pepper.
Kaffir Lime leaves for garnish (optional).
1 Lime.

View Cart (0) Checkout

Directions

Cut chicken into bite size chunks, the sweetcorn lengthwise and the green beans diagonally. Put pan on a medium heat, add paste and cook for 2 minutes.
Add the chicken to the pan and stir around in the paste for 3 minutes.
Add half the can of coconut milk, preferably the thicker part from top of the can.
Bring to a simmer and add the rest of the can, depending on how thick you like your curry sauce. Reduce the heat and cover the pan and cook for around 10 minutes.
Uncover the pan and reduce the sauce if required. Add the vegetables and stir through until they have reached the state of tenderness you require, about 5 to 10 minutes is sufficient for most vegetables.
Adjust sweetness with a little fresh lime juice if required.
Serve with Thai Jasmine rice. Enjoy!

Recipe Note

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition

Serving Size Per serving
Calories 605, Sugar 7 grams, Sodium 300.8 milligrams, Fat 40.9 grams, Saturated Fat 27.4 grams, Carbs 23.5 grams, Fiber 5.3 grams, Protein 44.1 grams, Cholesterol 121.7 milligrams

13 Responses

Gary longhurst

January 28, 2025

We love the southern thai green curry.
The spiciness flavor is just right for me and also my other half, who doesn’t like to much spice.
I cooked it with chicken and followed the recipes on the website.
Our curry was perfect and the flavor was excellent.
I brought 4 different thai curry sachets , done 2 and will be buying again after the other 2 have been devoured 👍😋😋

Stuart

August 17, 2024

I brought the Bangkok style paste and it was amazing, I will never buy another store made paste again, this is well worth the money!Looking forward to trying the southern style paste in the future!

Mike Beavis

August 07, 2024

There really isn’t any point going anywhere else for a decent Thai Green Curry. I used to think I knocked up a good one from the BBC Good Food Guide recipe until I read the comments below and discovered Nitsa and MyThaiCurry.com. I’m so glad I read those comments as the quality and taste from your wonderful pastes is like night and day.
If I fancy a curry I don’t even go out for an ‘Indian’ any more, in 20 minutes I can be cooking one of your recipes and then enjoying one of the best tasting curries you can find, period?
———
mythaicurry replied:
Glad you enjoy the pastes so much, really appreciated, helps get my day off to a good start:-)

G Hoeward

July 16, 2023

I’ve tried all these pastes and everyone is amazing my one stop shop for authentic Thai pastes

Jonathon Wood

August 22, 2021

Just tried the Bangkok Thai Green Curry paste and it is as good as the other reviews state! Had many packet sauces in the UK that were criminal to be called Thai Green Curry paste. This is the perfect heat level for us and made the best Home cooked Green Curry I have ever cooked. Your tip to buy Chaokoh coconut milk played a big part I think, which we found in a local Asian supermarket. Our local waitrose has fresh kaffir lime leaves and Thai basil, so did pop a little in to enhance, along with your tip of Nam Pla and fresh lime juice. We bought the Panang & Massaman paste at the same time and now already look forward to trying and following your tips!

Joanna

September 01, 2019

Just love this curry paste, so fragrant and just the right heat level for us. I honestly don’t think there is another paste like it on the market. To the earlier poster who thought it was bland, I think you might be missing the MSG in your “plastic tub” sauces!

Nitsa Raymond

July 12, 2019

Hi Dave,

As I say in the advice notes that ship with the curry pastes:

“Spice levels. What is mild to one person can be hot to another. I judge the spice levels as best as I can but err on the side of caution with mild/medium pastes as it is easy to add a little heat if needed, but impossible to make it milder. Fresh chillies (best for Green curry), chilli flakes or powder can be used to adjust the spice levels without impairing the flavour. Where pastes like Southern Thai Green Curry or Crying Tiger are concerned these are best avoided by those without a high heat tolerance! "
As far as the red curry paste is concerned the use of chili powder or chili flakes to your own personal heat level is fine and won’t impair the taste or stop the aromatics coming through.
Nitsa

Dave Hughes

July 12, 2019

Hi Nitsa,
I love the hot Southern Thai Green Curry, the heat level is just right for me.
What would be the best way to spice up your red curry with out compromising the flavour? or would you consider producing a “HOT” version ?.
Regards
Dave.

Maira

November 18, 2018

Hi
Made you green curry today was really good usually have to travel a bit to our local thai when I get my cravings glad I found your home.made pastes now can make my own Currys at home :) will be ordering some more soon !

Nitsa

November 17, 2018

Hi Nick,
Thanks for the message.
You’re right, I don’t put Thai basil leaves in the paste because they oxidise and turn brown, I do use them, fried, in the Panang paste however. I have no problem with anyone wanting to add them to a green curry but do so after you have turned the heat off or once again they oxidise. I think adding them to a green curry was something that restaurants started doing over here as they add aroma that a factory made paste doesn’t have. In Thailand we wouldn’t usually have them in a green curry but no reason not to, we would most certainly have pea aubergine but I leave them out as well because it is something that many of my customers would find hard to obtain.
Hope you enjoy the pastes!
Kind regards,
Nitsa

Nick

November 17, 2018

Hi Nita, thanks for the pastes that have just arrived, can’t wait to try.
I note on your recipe for the green chicken curry that you don’t add sweet basil leaves like alot of other recipe’s do?

Paul

January 11, 2018

I’ve been to plenty of Thai restaurants in UK, but the only time I’ve ever had one as fragrant and tasty as this was the only time I ever made the paste myself from scratch, which was far too time-consuming for a mid-week meal. I used the Bangkok style green paste and I’m very impressed with the results. Looking forward to trying the other pastes I ordered. I love this website too. It has a very nice, personal, humorous touch and Nitsa is obviously very passionate about food. Keep up the good work!

Melanie

January 15, 2017

I’m sure there must be Thai fairies sprinkling magic dust on this paste as it’s being made! Until we moved to the middle of nowhere I used to make my own pastes as the shop bought pastes are a bad joke. No longer practical as I’m maybe 50 miles from the nearest lemongrass stalk. I never got my paste as good as this though; aroma, taste & colour just perfect. Thanks for putting our Saturday night curry back on the menu!

Comments will be approved before showing up.

Also in Recipe Blog

Fish Fish Green Mild Green Curry Monkfish Spicy Green Curry Thai Curry Thai Fish Curry Thai Green Curry

Thai Green Fish Curry

June 07, 2026

This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild...

Thai Mango & Sticky Rice

August 31, 2025

So, even if you think you may never make Thailand’s favourite dessert you should still watch the video just to listen to the foot tapping Issan music to perk up your day! This recipe is at its best when mangoes are at their best. Typically this will be from April to September for mangoes from Southeast Asia and the Indian subcontinent. These are best found in Asian grocery shops, not as cheap as the supermarket varieties because they are picked at the height of ripeness and exported by air.

#Beef BBQ Crying Tiger Beef Spicy Thai

Crying Tiger, The Makeover!

June 19, 2025

Crying Tiger beef has long been one of our favourite recipes especially during the summer months when alfresco dining and barbecues abound. Recently I have started to take the dish beyond the original recipe, especially if I am cooking for a group of people. I love Crying Tiger whichever way it is prepared, but there is no doubt that this method of preparation takes it to a different level. The reason for this is that the state is cooked using the Reverse Sear method. This results in a perfec...