Green Curry Thai for Kings

Green Curry Thai for Kings

PainterCook 5

"This is my own recipe for green Thai curry. It's full of flavor, and it will warm you from the inside out. Special, elegant, and absolutely delicious. Watch out! This can be spicy. You'll be patting yourself on the back after this one. So will everyone else. I'd serve this to a king. Serve with white rice."


45 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.
  2. Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
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  1. 56 Ratings


Great recipe! Although I did make a couple of adjustments: I added a bit extra green curry paste (only 'cause I like it real spicy) and anyways, I think it has alot to do with what kind/brand of...

My favorite food is green curry, and this dish was DELICIOUS! I recommend using less green curry paste to start off with, like the other users said. Thanks to them, I used only 1/2 tbs. of the p...

Great taste, Really really lovely taste. The dish lacked colour. I think I would add a bit of red pepper and/or carrot strips to it next time. And adding a bit of lime juice and a couple tsp of ...

This was pretty good, and pretty easy to make. I made it with pork instead of chicken, and it turned out great, though I'd recommend cooking the pork in a separate wok first, with the garlic & ...

I love this recipe! It's sooooo good!! Don't feel threatened by the unusual ingredients. You can improvise in a lot of ways if you want. I mix it up regularly. You can even use a different curry...

This was a great recipes to combine with the one I already use. The additions that I made to what is posted is some of the straw mushrooms that you can find in the asian section. They are cann...

my husband likes HOT. i toned down to 1 tbsp of green curry (shrimp free)with a small extra squeeze, and it was very hot, to me. he was left with a gentle tingle and probably would have enjoye...

I followed this recipe exactly, but I wasn't too excited by the results. It was tasty enough and easy to make, but it didn't come close to the richness and complexity of green curries in Thai re...

This recipe is decent. THe lemon grass is a nice touch. This recipe is missing three essential ingredients.... FISH SAUCE, chicken stock and brown sugar. I always add 3 tbspoons fish sauce, 1...