Curry Vert Thaï au Poulet
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 chillies, lemongrass, galangal, shallots, garlic, coriander, cumin, ground coriander, shrimp paste and 2 lime leaves with a splash of water until smooth and bright green.
- 8 bird's-eye chillies
- 2 long green chillies
- 2 stalks lemongrass
- 3cm galangal
- 4 shallots
- 5 cloves garlic
- 1 small bunch coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp shrimp paste
- 2 lime leaves
- 1 splash water
✅ C'est prêt quand : the paste is smooth and bright green
Cook the coconut cream
Spoon just the thick cream from the top of the unshaken can into a wok or large pan. Boil over medium-high heat, stirring often, for 3-5 minutes until it looks oily and slightly separated.
- thick cream from top of can (about half) coconut milk
✅ C'est prêt quand : oil separates and the surface looks glossy
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 chillies, lemongrass, galangal, shallots, garlic, coriander, cumin, ground coriander, shrimp paste and 2 lime leaves with a splash of water until smooth and bright green.
- 8 bird's-eye chillies
- 2 long green chillies
- 2 stalks lemongrass
- 3cm galangal
- 4 shallots
- 5 cloves garlic
- 1 small bunch coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp shrimp paste
- 2 lime leaves
- 1 splash water
✅ C'est prêt quand : the paste is smooth and bright green
Cook the coconut cream
Spoon just the thick cream from the top of the unshaken can into a wok or large pan. Boil over medium-high heat, stirring often, for 3-5 minutes until it looks oily and slightly separated.
- thick cream from top of can (about half) coconut milk
✅ C'est prêt quand : oil separates and the surface looks glossy
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
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Balance and finish
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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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