Thai Green Curry (with homemade curry paste)

Thai Green Curry (with homemade curry paste)

Servings: 4 servings
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Green curry paste:

  • 2 stalks of lemongrass trim off woody ends and cut into 2-inch pieces
  • 4 scallion trim off the bottom
  • 4 cloves garlic peeled
  • 2 inch fresh ginger peeled
  • 2 Thai chili stemmed
  • 1 handful of fresh cilantro leaves and the stems
  • 2 Tbsp fish sauce

Other ingredients:

  • 2 Tbsp cooking oil
  • 1 lb boneless skinless chicken thigh cut into 1-inch pieces
  • 1 medium eggplant trim off the stem and cut into 1-inch cubes
  • 8 oz fresh cremini mushrooms
  • 6 cups water
  • 6 fresh kaffir lime leaves tear edges to release flavor
  • 14 oz coconut cream you can use coconut milk for thinner consistency
  • 1 tsp sugar
  • Fish sauce to taste
  • Juice of 2 limes
  • Fresh basil leaves


  • Place all the ingredients for green curry paste in a food processor and process into a paste
  • Preheat cooking oil in a large pot. When the pot is hot enough, add chicken pieces and stir-fry until they turn opaque, about 3-4 minutes. Add in eggplant and mushroom. Stir fry for another minute. Pour in the green curry paste and kaffir lime leaves and stir to mix everything. Add in water and bring to a gentle simmer and cook until the chicken is cooked through and the veggies are soft but not mushy
  • Stir in coconut cream/milk. Add in sugar and fish sauce. Bring to just a gentle simmer, not boiling. Squeeze in lime juice. Have a taste and add more fish sauce to your taste. Garnish with fresh basil leaves and serve with rice immediately