Thai Green Curry (Classic)

0 Review

(Provide your rating)

Prep time: 00:05 HR
Cook time: 00:15 HR


Serves: 2

Thai Green Curry, a classic thai dish to offer to the monks of temples. It is one of the best curries of Thai cuisine. This recipe features tender chicken but it could also be prepared with beef, pork or fishballs. Serve over authentic steamed Laila Jasmine Rice and with steamed or raw vegetables. This curry is a fiery hot with a hint of sweetness as it is simmered in a Mae Ploy green curry paste. This spicy Thai-style green curry with chicken breasts will warm you inside and out. This gourmet-style Thai green curry is very aromatic and beautiful to serve.


  • 1 1/2 tablespoons oil
  • 3 tablespoons MAE PLOY Green Curry Paste
  • 8 oz chicken breast, cut into bite-sized pieces
  • 1/2 cup coconut milk (CHAOKOH Coconut Milk)
  • 1/2 cup water
  • 4 oz Dayat bamboo shoot
  • 5 kaffir lime leaves, lightly bruised
  • 2 red chilies, cut into thick strips
  • 1 tablespoon SQUID BRAND fish sauce
  • 1 tablespoon sugar or PENTA palm sugar
  • 1/4 cup Thai basil leaves


Heat up a pot over medium heat and add the oil.

Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste.

Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and red chilies.

Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.

Add the fish sauce, sugar, and basil leaves. Stir to mix well.

Turn off the heat and serve immediately with steamed Laila Jasmine rice.