Thai Green Curry Recipe แกงเขียวหวาน – Hot Thai Kitchen

A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it’s really easy!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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  1. Thai food is THE most amazing Asian food, hands down! Try in Thailand where the flavors aren't mellowed out to fit American taste buds.. at first you might be taken aback by how strong the flavors are & how pungent the smells can be sometimes, but once you acquire the taste, you'll wonder why you didn't discover this amazing cuisine long ago! It's addictive. They have the BEST fruits in the world, no competition.

  2. I just made this today with my wifi down so I had to make it out of memory of this video and that was a challenge lol. Still, turned out amazing! I skipped the bamboo shoots because I couldn't find them anywhere and I skipped the fish sauce because I don't like the smell. I also used a maggi chicken cube instead of chicken broth. Other than that I think I nailed the green curry, except for that oil layer that keeps forming on the top that I thought it meant I made it wrong but hey you said it is a sign of perfection. I am so happy right now lol.

  3. Can i ask a question: instead of reducing the coconut milk at the beginning to get the oil, could we not just buy coconut oil instead and use that at the beginning? (and then simply add the whole can of coconut milk later with the rest of the ingredients?)

  4. yeah thighs are so much better for any kaeng … I am Swedish person from Sweden but I like to eat a lot of Thai food I live very near a Thai food store, I make kaeng kiew wan kai like 2 times per month and I always use thighs from chicken for it, and some times I've used duck, green curry duck is really super great, but then what is not great with duck? I tend to eat it with fine AAA stamp aromatic jasmine rice, or even broken jasmine hom mali rice also is great and also the raw thai thick spaghetti like rice noodles, often found freeze dried in the west…
    My only problem with the most common brands of green curry paste is that it has a bit too little lemongrass and too little galangal (kha), so if you mix in some tom kha paste it gets more lemongrass and more galangal flavour and I like that. Then it tastes more like how i remember it tasted in Thailand, when it was there like 1996 and I was just 13 but I went in a thai cooking course in a restaurant on my vacation because I liked cooking and nerdier things, much better than swimming in the sea or going on lame tourist events. The others thought it was weird for a young kid to be so into food but I loved a hot day in the kitchen rather than in the cooling sea beaches.

  5. This is all great, but is the thigh chicken really going to be cooked after 15 mins? When I make indian curries, a simmer it for up to 30 mins usually

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