If you want to learn how to make Thai Green Curry, you’ve come to the right blog post. Many Thai Green Curry recipes you’ll find are a very involved and require time and effort to cook properly. That’s because they make the curry paste from scratch. Those are all amazing recipes, but the truth is, when you go out to eat in Thailand, most places make it like we do here in this recipe.
This is an amazing way to cook it!
Instead of creating the green curry paste from scratch, the faster and just as delicious way to cook an authentic Thai Green Curry is to use a Thai Green Chili Paste (also called Thai Green Curry Paste).
Green Chili Paste is easy to find. You can find great quality pastes at your local Asian market, the grocery store, or on Amazon. They will usually always include all the fresh ingredients you’d use to make it from scratch. Green chili paste is more than a very suitable alternative to cooking from scratch because it’s what most fine dining and local Thai spots alike, use.
As long as you get a good quality green chili paste, you’re able to cook up a mean, quick and tasty authentic Thai Green Curry. This dish is a standard in Thailand. And thanks to the coconut milk, it is the perfect compliment to a Thai food loving ketogenic diet too.
- The best part about our Thai Green Curry recipe?
- Green Curry Ingredients
- Step 1. Slice the vegetables
- Step 2. Heat the Thai Green Curry Paste
- Step 3. Cook the chicken
- Step 4. Add more ingredients
- Step 5. Add water or bone broth
- The Final Result: Thai Green Curry Chicken Coconut Soup!
- Thai Green Curry (Gaeng Khi Wan Gai) Recipe Card
The best part about our Thai Green Curry recipe?
It’s EASY to make.
If you regularly ate Thai food each week, you’d have only so much meal-space to fit this Thai Green Curry in because of how many other standard amazing Thai recipes there are. But outside of its amazing taste, the very best part about this green curry is that it is SUPER easy to make!
It’ll only take you around 30 minutes in total. It’s all cooked on your stovetop, so the cleanup is easy. So whether you’re on a ketogenic, Paleo, gluten-free, or even a vegetarian diet (this is one of the best Thai recipes to make vegetarian), you will love this recipe.
When it comes to green curry v red curry, both are delicious in their own right. They’re different. They’re both “standard” delicious Thai recipes. We’ll get a red curry recipe going in the future. They’re slightly sweeter. Penang Curry is one.
Now let us finally get into the Keto Thai Green Curry recipe.
Green Curry Ingredients
- coconut milk
- green Thai curry paste (no MSG, all natural)
- sweet basil
- kafir lime leaves
- chicken quarter
- small eggplant
- red pepper
- And smaller green eggplants that look a bit like green lemonhead candies.
- coconut oil
- stevia tea (made from brewing fresh stevia leaves)
- bone broth (water works just as good if you don’t have broth)
Some of the harder-to-find ingredients for low carb Thai cooking can be found online.
Green Curry Ingredients On Amazon
Step 1. Slice the vegetables
Everything will get sliced except for the green lemonhead-looking eggplants. Here are some images of how we sliced these ingredients. These are the larger eggplants:
And the red peppers which are added towards the end.
The only slicing image I did not show here is the chicken.
Once you’ve sliced up the chicken and vegetables, it’s time for step 2…
Step 2. Heat the Thai Green Curry Paste
Turn on the stove, put the saute pan on and add coconut oil. Let the coconut oil heat up a bit before adding the Green Thai Curry Paste. Remember though, coconut oil’s smoking point is 350 degrees. You can let it get pretty hot when you use coconut oil, but you still don’t want to get it too hot though in case you cross that 350-degree mark.
This is how much coconut oil we used.
Step 3. Cook the chicken
Before adding the chicken, add about 5 tablespoons of coconut oil.
Then put the chicken in once the coconut oil, green Thai chili paste and coconut milk have cooked together for a minute.
The image is no good on this one.
I wanted to include it just to show you the coconut milk added at this step.
Let it cook a bit, then add the chicken:
Step 4. Add more ingredients
First, let the chicken cook for 15 minutes, stirring over low to medium heat.
If you like to consolidate time and do things fast, this is a good time to heat up some water and make some stevia tea from dried stevia leaves (this is far better than any extract).
The first of the vegetables you’ll add in is the bigger, small round eggplants.
Thai Green Curry recipes will always have these.
After the sliced eggplants, add more coconut milk.
But first, let this medley cook for a minute or 3 (over low to medium heat).
Then, the coconut milk:
The only things left to put in are the tiny caper-looking eggplants, the sweet basil, the stevia tea, the kefir lime leaves and the red peppers.
Add in the tiny-caper-eggplants (I will one day find out their official name!), and let it simmer over low heat.
At this point, your table should be looking a bit like this image below.
Step 5. Add water or bone broth
There are a few different ways to do this step.
- Use bone broth to add and make the green curry soup
- Use water to make the green curry soup
- Don’t add broth. Don’t add water. Make this a non-soup dish and place over a cauliflower rice (a very fine option as well!)
I will include the image of the bone broth-adding we did just to show you.
We just added a bit to make it more soup-like.
If you don’t have the bone broth handy, that’s 100% fine – you can use water.
Using bone broth to make it into the green curry soup is ideal for optimal health reasons. Both are delicious (water or broth at this step), but obviously the bone broth makes it even better.
Kettle & Fire has a good bone broth that cooks up quick, or you can make it from scratch which is what we did.
Next, add the last ingredients:
- sweet basil
- kafir lime leaves
- red peppers
- a few tablespoons of stevia tea
You can see after we added the broth, it made it more like the green curry soup we’re shooting for.
You can do this with water all the same. Or you can leave both out, and make a less soupy green curry chicken dish. You really cannot go wrong with this one.
The Final Result: Thai Green Curry Chicken Coconut Soup!
The creamy, sweet and spicy coconut soup is now finished.
Here’s our chicken Green Curry in all its glory:
And one last beauty shot.
This one from above.
Thai Green Curry Chicken Recipe…
Good for the ketogenic diet.
Good for Paleo diets.
Good for everyone on any diet.
This Thai Green Curry has healthy fats from the chicken skin and coconut milk which make it good for a light keto lunch. It’s low carb and uses zero sugar. It has Paleo suitable ingredients and is an all-around amazing dish!
Traditionally, you would eat this with a side of white rice. White rice is gluten-free so this will work for both Paleo and ketogenic diets, but if you’re looking to cut down the carbs, then another option is cauliflower rice which has fewer carbs and more fiber than traditional white rice.
I like to just eat it as a soup when looking to keep carbs low… a tantalizing, tasty Thai Green Curry Chicken with Coconut Milk soup. But the flavor combination you get from dipping spoonfuls of white rice inside is almost unbeatable!
Keto Thai Green Curry Chicken Recipe Ingredients
- Chicken quarter
- Small round eggplants (not optional)
- Tiny round eggplants (the ones that look like capers)
- Red pepper
- Sweet basil (not optional)
- Kafir lime leaves (not optional)
- Coconut oil (tasteless)
- Stevia Tea (or organic palm sugar)
- Bone Broth or water
For the Green Curry Ingredient Prep
At least 1 hour before serving
Chop all your herbs and vegetables. The only ones not getting chopped are the tiny round eggplants (and the Sweet Basil can stay whole as well).
Start your pan over low to medium heat with coconut oil. Once the coconut oil is heated, place the green chili paste in the pan with it. Then, stir for 3 minutes before adding in your coconut milk, about 5 tablespoons. After this heats up, you will add in your freshly cut chicken. Cook these together for 10 minutes in the sauce over medium heat.
Wrapping things up
Once the chicken has cooked enough to serve
Combine all the ingredients now into the saute in this order. First, the sliced eggplant. Second, more coconut milk. Third, the small round caper-looking eggplants. At this point, add in a small amount of water or preferably bone broth if you have some. This is what transforms it into a green curry coconut soup.
Serve and enjoy with white rice…
I cannot find the paper where I weighed out all the ingredients for the life of me, so you’ll have to eyeball this one according to the images.
Recently when searching for others’ methods of making a Thai Green Curry, I found many great ones online. As for the videos, it was great to see a pro like Jamie Oliver make a green curry. Here’s the video of him making it. Imagine the parts where he uses a food processor, done with a mortar and pestle.
That’s the only thing I’d do differently. Here’s his green curry recipe video:
Ok so have fun with this one, and if you cook our Nutrition Adventures version of the Thai Green Curry, we’d love to hear how it went (or see a picture of it:))!
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