Thai Green Curry | Kaeng Khiao Wan (Thai • Vegan • Gluten free)

Thai Green Curry
Creamy Coconut, spicy hot chillies with the bursting freshness of lemon grass and basil. Can you imagine tasting all those flavors in a single bite? You can’t? Now, you have no other option but to try this curry.

Will you be believe me if i told you that this recipe is based on the earliest Thai recipe for green curry? Yes, This is a modified version of the green curry recipe from Thaifoodmaster who took this recipe from the 1926 cookbook, “khuu meuu maae kruaa”.  Can it get more authentic than that?


  • Galangal gives curries a peppery sharpness. Too much galangal and a curry will be slightly astringent, overwhelming the back upper palate with a rasping dryness; too little, the curry will have no depth on length on the plate.
  • Lemongrass herb has numerous health benefiting essential oils, chemicals, minerals and vitamins that are known to have anti-oxidant and disease preventing properties.

Cuisine: Thai
Serves: 4 Adults

Ingrdients Quantity
Paste (To Grind)
Green Chillies (Bird’s eye) 1/4 cup
Galangal (chopped) 11/2 tbsp
Lemongrass (chopped) 1/3 cup
Lime zest 1 tbsp
Coriander Root (chopped) (yes, you read it right! it is the root) 2 tbsp
Shallots (chopped) 3 tbsp
Garlic (Chopped)  3 tbsp
Soy Bean Paste 1/2 tbsp
Coriander Powder 1 tsp
 Cumin Powder  1 tsp
 salt  1 tsp
Oil  2 tbsp
Coconut Milk  13/4 cup
Lime Zest  1 lime
 Palm Sugar  1 tbsp
 Cumin Powder  1/2 tsp
Coriander Powder  1/2 tsp
Vegetables (Bamboo Shoots, Green Beans, Green Chillies, Thai Eggplant)  1 cup each
 Thai Basil (tightly packed) 1 cup


  1. Before chopping Lemon grass – Peel off and discard the outer coarse sheaths, tough base & roots and stringy top third of the stalk.
  2. Now grind all the ingredients under “To Grind” to a uniform paste, with as little water as possible. I ended up using 1/3 cup of water. It is very essential, for the paste to have a uniform texture.
  3. Heat a pot on medium heat and add oil.
  4. When oil is hot, add 1/4 cup of green curry paste. Once the water boils out, the paste will start getting fried.
  5. Add 1/4 cup of coconut milk 1 tbsp at a time. This is important, as it helps coconut milk separate into oil and cream. The oil fries the paste and the cream gives substance – similar to clarifying butter.
  6. When oil oozes out (in around 5 min), add 3/4 cup of coconut milk.
  7. Add lime zest, palm sugar, cumin powder, coriander powder, vegetables. Cover and cook till the vegetables are done (around 10-20 minutes).
  8. You can always add 1/2 pound meat along with the vegetables and cook till done. Usually chicken or beef is added.
  9. Add rest of the coconut milk (3/4 cup) and a cup of tightly packed Thai basil.
  10. Cover and cook on low for 10 minutes.

Serve the Green curry with Sticky Rice/Jasmine Rice.


5 (1 vote)

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