Patti's Thai Green Curry Recipe | Thai Cooks!

Patti’s Thai Green Curry

This is an old family recipe of mine. I’m Patti, a local Thai cooking instructor and the author of

Green curry (แกงเขียวหวาน) is one of my favorites to teach and to eat! The name Green Curry (Gang Kiew Wan) is the derived from the color of the curry. It can be made with various kinds of meat and seafood, and is eaten with rice or rice round noodles (Ka Nom Jeen)

Prep time: 30 mins | 4 servings
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Patti’s Green Curry Recipe


  • 12 large shrimp
  • fish sauce 2 tbsp
  • creamy coconut milk 1 can
  • 8 medium sized Thai eggplants, quartered
  • palm sugar, 1 tbsp
  • vegetable oil, 1 tbsp
  • Maesri brand green curry paste 2 or 3 tbsp to taste
  • Thai basil leaves, 1 bunch
  • 5 kaffir lime leaves
  • dry rice sticks / kanom jeen (optional) 1/2 pack

1. Heat oil in the pan then add green curry paste and kaffir lime leaves
2. When paste becomes fragrant, add coconut milk
3. When oil in coconut milk starts to separate, add Thai eggplants
4. When Thai eggplants are almost cooked (firmness and color changing)
5. Add shrimp
6. Season with fish sauce, palm sugar, stir and allow palm sugar to melt
7. remove from heat, garnish with basil leaves and serve with rice noodles or rice

Rice Noodles:
1. cook in boiling water for a few minutes, stirring often until soft
2. rinse in cold water and serve with green curry

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