Authentic Thai Green Chicken Curry w/ Homemade Curry Paste

This authentic version of Thai Green Chicken Curry comes to us from Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok. Her traditional recipe begins with a fragrant homemade curry paste made from fresh green chilies, lemongrass, galangal, and coriander root. By pounding the paste by hand, Chef Lyn coaxes out deep, aromatic flavors that give the curry its signature vibrancy. Simmered with coconut milk, chicken, winter melon, and sweet basil, the result is a dish that perfectly balances spice, sweetness, and richness — a true taste of Thailand.

For home cooks outside Thailand, some ingredients may be harder to source. That’s why Chef’s Pencil also features another version of Green Chicken Curry designed to be more accessible for Western kitchens, made with store-bought curry paste and common pantry items. Both recipes highlight the dish’s unique harmony of flavors, offering readers the choice between an authentic, from-scratch approach from Chef Lyn and a quicker, weeknight-friendly adaptation.

Enjoy!

Authentic Thai Green Chicken Curry with Homemade Curry Paste

Chef Lyn

This authentic Thai Green Chicken Curry is made with a fragrant homemade curry paste, fresh herbs, and coconut milk. Tender chicken, sweet basil, and winter melon come together in a rich, flavorful dish that’s perfect with steamed rice or Thai rice noodles.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Thai

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Green Curry Paste:

• 20 green chilies
• 1 tsp Kaffir lime zest
• 1 tsp sliced galangal
• ½ tsp salt
• ½ tbsp shrimp paste
• 2 tbsp sliced shallots
• ½ tsp coriander seeds
• 1 ½ tbsp sliced garlic
• ½ tsp white peppercorns
• ½ tsp cumin seeds
• 3 coriander roots
• 2 tbsp sliced lemongrass

For the Green Chicken Curry:

• 100 g green curry paste (see above)
• 200 g chicken (breast or thigh), cut into bite-sized pieces
• 2 red spur chilies sliced diagonally
• 25 g Thai sweet basil leaves
• 1 cube chicken blood (optional; this is a traditional Thai ingredient)
• 2 tbsp palm sugar
• 4 tbsp fish sauce
• 250 ml coconut cream
• 1 l coconut milk (or water, if preferred)
• 250 g winter melon cut into bite-sized pieces

Instructions

 

For the Green Curry Paste:

• Pound the green chilies with salt until smooth.
• Add galangal, lemongrass, lime zest, coriander roots, and white peppercorns; pound until well combined.
• Add shallots, garlic, coriander seeds, cumin, and shrimp paste; pound everything into a uniform, smooth paste.
• Store in an airtight container. It holds up in the refrigerator for up to one week.

For the Green Chicken Curry:

• Cut the winter melon into bite-sized pieces. Cut the chicken (breast or thighs) into bite-sized pieces.
• Heat the coconut cream in a pot over medium heat with the curry paste until fragrant and the oil begins to separate.
• Add the chicken and stir-fry until the surface turns opaque. Then add the winter melon and pour in the coconut milk.
• Season with fish sauce and palm sugar.
• Simmer until the chicken is tender and the melon is fully cooked. Taste and adjust seasoning as needed.
  
• Turn off the heat. Garnish with sweet basil leaves and sliced red chili.
• Serve hot with Thai rice noodles (Khanom Jeen) and fresh vegetables on the side.

Notes

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Chef Lyn

A true authority on Thai cuisine, Chef Lyn brings over 15 years of culinary experience from some of the world’s most respected kitchens. She spent six years at Gaggan in Bangkok, the Michelin-starred restaurant that topped Asia’s 50 Best Restaurants from 2015 to 2018. There, she honed advanced techniques and modern presentations while remaining deeply rooted in the rich traditions of Thai cooking. Now a chef instructor at Siam Culinary Academy, Chef Lyn is dedicated to passing on her expertise to the next generation of Thai chefs. Her structured yet approachable teaching style blends practical kitchen skills with contemporary plating and a deep understanding of Thai ingredients. With a background that spans fine dining, menu development, and international chef training, Chef Lyn ensures her students graduate with the confidence and mastery to cook Thai cuisine at a professional level.