Thai Green Curry Recipe แกงเขียวหวาน – Hot Thai Kitchen

A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it’s really easy!






About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes


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  1. Pailin's Kitchen

    HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. Shivangi Desai

    What’s the best way to cook tofu if I am using that instead of chicken?

  3. Feiyaz Ahmad

    I like mine just a bit creamy

  4. AnointedCrys313

    Not sure if this question was asked before, or if I'll even get an answer on this one… I was wondering if there was a way to crockpot this

  5. jerrydinoballs

    Another beautiful video and dish thanks pailin

  6. dhgiovanni

    at 8:03 if you add some flavour you have to wait a few mins to taste the dish to let the flavour kick in !!!

  7. Poulami Basak

    How come your english is so good?? This kind of fluency is very rare in Thailand..

  8. Cj Fam

    Thank you so much for sharing the recipe, it turned out really nice the very first time, everyone loved it!!!

  9. pianogus

    The flavors are good. The process unnecessarily over complicated.

  10. Natalia Mavridou

    Hello, does anyone know, if I do it
    with tofu, does the tofu need any special preparation or do i treat it like chicken? Should i just substitute it with vegetables?

  11. Avi Chetri

    5:55 – Shrek is love. Shrek is life. Shrek is Kæng k̄heīywh̄wān.

  12. Teresa Finnerty

    I made this curry dish tonight and it was a huge hit. It took me to 3 different stores to get the right curry paste but is was so worth it!!! I even ordered the book because my family loves Thai food. Thank you T

  13. Susanne Boucher

    Made this for friends last night – it was stunningly good (and my friends are serious foodies who own their own restaurant). Note – I made my own green curry paste that was linked in recipe (replacing shrimp paste with anchovies). Otherwise – followed this as described. Truly excellent.

  14. Kodie Jc

    Pailin thank you! I used to get this dish take away at a local restaurant all the time, and now I can make it at home. I saved so much money and my boyfriend loved it!

  15. Emotions R overrateD

    Hi Pailin! Loving the vids. Just cooked your Tom Yum Soup and it was amazing. I just wanted to ask, if I can use the same method for Thai green curry, and substitute prawns/shrimp for the chicken? Thank you, keep making the vids.

  16. Jakedegaye

    Hi,if those veggies are not available,what other ingredients could you use?

  17. Ryan Huntington

    So excited to make this. We are at a friend's beautiful private home in central Mexico and I smuggled in some Thai green curry. I may not be able to find fish sauce but I think a splash of Maggi might help. But either way, we will be making this and enjoying it on our lovely patio in the beautiful city of San Miguel de Allende. Sawadee Ha. Thank you Palin!!! We can post pics on Facebook!

  18. Phong Nguyen

    What if I don’t have palm sugar?

  19. K Chan

    Can I replace with beef?

  20. Ursala Nelson

    What should I add to make mine extra spicy?

  21. A_B ZAK

    DAMN IT i wanted to recreat this but 80% of the ingredient aren't available in markets , i miss thai curry.

  22. Studio Wong

    Pai – gotta love her! This is the best instruction ever…especially the 'reducing the coconut milk' and the 'adding the green color' bits… we were alway wondering about that! So good!

  23. Vonné van der Meer

    When would i add tofu in this recipe?

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