One of the nation’s favourite dishes is Thai Green Curry! With this in mind we have created a step-by-step guide of how to create this deliciously fragrant dish at home.

Thai Green Curry Malaysian & thai


Ingredients for Thai green curry paste

  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ground black peppercorns
  • 8 fresh jalapenos chillies
  • 8 fresh green Thai chillies
  • 3 shallots
  • 4 cloves of garlic
  • 1” piece of galangal or root ginger
  • 3 stalks lemongrass
  • 3 kaffir lime leaves (fresh if you can get them)
  • 2 tsp soy sauce
  • 1 bunch of fresh coriander leaves


  1. Toast the coriander, cumin powder and ground black pepper in a dry frying pan.
  2. Add the remaining ingredients to a food processor and blend all together using food processor until a smooth paste is reached.


Ingredients for Thai Green Curry

  • 2 tablespoon of vegetable oil
  • 500g of chicken breast chopped into chunks
  • Or a selection of Green beans, butternut squash, red & yellow peppers and sugar snap peas
  • 400ml (1 tin) of coconut milk
  • 1 tablespoon of soft dark sugar
  • 2 tablespoons of the Thai green curry paste (you made earlier)
  • 200g of green beans
  • Small handful of fresh coriander to garnish



  1. Heat the oil in a wok or large frying pan, then add the curry paste and sugar and cook over a high heat for 1 minute.
  2. Reduce the heat slightly and stir in chicken pieces until covered in the paste. Cook to seal the chicken for around 1-2 minutes. (if using vegetables stir fry these until al dente/ steam as appropriate)
  3. Pour in the coconut milk and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
  4. Add soy sauce to season if require.
  5. Once cooked, garnish with fresh coriander and serve with rice.
Thai Green Curry



If this recipe has inspired you to learn more about Asian cooking take a look at our Malaysian & Thai course or our Asian Street Food with Jackie Kearney.


Seasoned Cookery School


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