Curry Vert Thaï au Poulet
Photo : Abdul Raheem Kannath / Unsplash
Pâte de curry vert maison (piments, citronnelle, galanga, coriandre) frite dans la crème de coco, mijotée avec poulet, aubergine et basilic thaï.
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Make the curry paste
Blend or pound the green chilies, lemongrass, galangal (a ginger-like root), shallots, garlic, cilantro, cumin, ground coriander, shrimp paste and 2 lime leaves with a splash of water. Keep going until you have a smooth, bright green paste.
Cook the coconut cream
Spoon the thick cream from the top of the coconut can into a wok. Boil it over medium-high heat, stirring, for about 4 minutes, until the oil comes out of it and it looks a bit separated.
Fry the paste
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Add the chicken
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Simmer
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Balance and finish
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Make the curry paste
Blend or pound the green chilies, lemongrass, galangal (a ginger-like root), shallots, garlic, cilantro, cumin, ground coriander, shrimp paste and 2 lime leaves with a splash of water. Keep going until you have a smooth, bright green paste.
Cook the coconut cream
Spoon the thick cream from the top of the coconut can into a wok. Boil it over medium-high heat, stirring, for about 4 minutes, until the oil comes out of it and it looks a bit separated.
Fry the paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Balance and finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Green curry — gaeng keow wan, "sweet green curry" — is one of the younger Thai curries, appearing in Bangkok cookbooks in the early 1900s. Its colour comes from fresh green chillies and herbs rather than dried red chillies.
The "sweet" in its name refers to the soft, bright green colour, not to sugar.
⭐ Why It's Famous
It's one of the most recognisable Thai dishes in the world, loved for its fresh, herbal heat balanced by creamy coconut.
💡 Fun Fact
Thai cooks "crack" the coconut cream — boiling it until the oil splits out — so the curry paste fries rather than stews, which deepens its flavour.
Central Thailand
13.76°N, 100.50°E
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