Thai Green Curry Chicken Recipe – AUTHENTIC Thai Home Cooking | แกงเขียวหวานไก่แบบบ้านๆ

Thai Green Curry Chicken Recipe – AUTHENTIC Thai Home Cooking | แกงเขียวหวานไก่แบบบ้านๆ

– In this video I’m gonna share with you a Thai green curry recipe. We’ve got all the ingredients
to pound up the paste. And got a free range
chicken, my mother-in-law is actually gonna do the cooking. And I’m gonna do the pounding. Stay tuned for an authentic
Thai family green curry recipe. (upbeat music) Hey everyone it’s Mark Wiens. I’m in Bangkok, Thailand. And today my mother-in-law
and I are gonna be making Thai green curry with chicken. The first step in making
this recipe is to pound up the curry paste. And so we got all the
ingredients laying out here. I think it’s mainly gonna
be these Thai green chilies that we’re gonna use to make it green. And then we’re also gonna
use a lot of spices. My mother-in-law doesn’t
write down any recipes but somehow she just knows
all of the ingredients and the amounts in her head. And by taste testing. So I’m actually, we’re
gonna watch her and then I’m gonna write down all the ingredients and I’ll include them in this recipe. And then also I will write them
over on You can find the full
recipe and all the details and all the ingredients there as well. For this recipe, we’re gonna
be making a full chicken and it’s not a huge chicken. It’s a free range chicken,
she said it was 1.4 kilos. The first step is just to prepare all of the ingredients to pound. So the first step is to peel your garlic. Next up for shallots and the same thing. She’s just gonna peel the shallots, kinda like garlic actually. Just get that skin off. Next step is Galangal. That’s about a thumb sized chunk. And she’s just chopping
this up in order to pound it so it’s easier to pound. And it’s young Galangal. And next up lemongrass and
these are only the bottoms of the stalks of the lemongrass and then again she’s
just slicing it finely to be able to pound it. And then next up this is a Kaffir lime And we’re not gonna be
using the juice of the lime but only the peel. And that’s going to provide
so much citrus flavor in the curry paste. (upbeat music) And next up these are
cilantro roots. (upbeat music) I can already really smell
that Kaffir lime peel. It’s so fragrant. All of the pre-preparation is done, we got all the ingredients ready. It’s now time to start pounding. You can kind of just throw everything, we’re gonna eventually
be putting everything and pounding it altogether. But she’s first putting in the Galangal. And then lemongrass. And one thing I want to
mention, this is coriander seeds and cumin, which she just
toasted and dry roasted in a pan just to make it fragrant
just for about 30 seconds over a medium heat and dry roasted it. Make it extra fragrant and that’s gonna go into the curry paste as well. It actually doesn’t work so
well to pound on a surface that bounces like a table
so it’s actually best to take the mortar down to the ground and pound on the ground. Now in goes the cilantro
roots. (upbeat music) And the lime peel. This is white peppercorns, all go in. And also the cumin and coriander seeds. I got the okay to just toss in everything so next the garlic and the shallots. We’re gonna pound all of
these ingredients first and then after that we’ll
be adding the green chilies. Okay, in goes some salt. I’m gonna start pounding up everything. This is gonna, it’s gonna take awhile but I’m gonna tell you
that it is so worth it to make your own curry paste. You could buy green
curry paste at the store that’s already pre-pounded
and oftentimes in Thailand actually we go to the market
and buy green curry paste that’s already pre-made. But when you make it yourself and you control the
ingredients and the flavor and the freshness, it’s
absolutely incredible. And one more thing I’d
like to mention is that you can make a big batch
of green curry paste and you can store it in
the fridge or the freezer and then you can use it in small amounts when you make green curry. So feel free to pound up a whole big batch of green curry paste and keep on eating it. Also if you don’t already have
a stone mortar and pestle, you should invest in
one because you need it for almost every Thai recipe. It’s one of the ultimate
tools of Thai cooking. I’ve just been pounding
for about five minutes and already you can see how
the oils of the lemongrass, the shallots, the garlic
and the Kaffir lime peel, all of the oils are coming out, it’s already smelling incredibly fragrant. It’s gonna be delicious. My mouth is already watering
for the final product. Next up we’re gonna add the chilies and these are Thai Bird’s Eye chilies but they are green in color so
if you can get green in color that’s what’s gonna give your
green curry the green color. One more detail she just mentioned is that green chilies aren’t that
spicy so she’s gonna add in a few red chilies as well
because the red chilies are a little more spicy but mainly Thai green chilies for this. So in go all of the chilies
and I’m gonna probably just add one handful first. Pound them up a bit. So they don’t go flying
and then add some more. But we’ll be using all of those chilies. Alright I can add in another
handful. (upbeat music) At this point you’re gonna
just keep on pounding and pounding so I have a cup of coffee. You might wanna grab some coffee like me. And then keep on pounding. And you can really see
the green color coming out of the chilies, still have a
whole lot more pounding to do but it’s coming along nicely. This is definitely the
most time consuming part of this entire Thai green curry recipe. So once we have this,
it will be relatively not too difficult and pretty fast to put everything together. But I understand that
you are very busy and so if you have the time to
pound it by hand like this, the green curry paste,
that’s the best case scenario because you’ll get all the
oils that will come out of the ingredients. It will taste the best. But I understand if you
don’t have the time, still better than buying
store bought curry paste in a can or something. You can take the same ingredients
and you can process them. Food process them, blend them
up maybe with a little bit of water to get them going. And then that will be the
second best case scenario, that will save a lot of time. But if you have the time and
the energy, pound and plus. You don’t need to go, this is
better than going to the gym. You can get your workout in
and have something delicious to eat at the end. I just got the approval. The curry paste is good
to go, the next step, we got a nice puree,
the next step is to add, the final step is to add the shrimp paste. Kinda smoosh it all together
with that shrimp paste. It should be a nice puree paste. I love that sound at the end
of making your curry paste. It’s kind of like a
squishy sound. (laughs) For this Thai green curry chicken recipe, you can definitely buy chicken
pieces or chicken thighs or chicken breasts or whatever
type of chicken you want. But we’re gonna be using a whole chicken and it’s a free range
chicken so our next step is to wash and clean the chicken. (upbeat music) She first chopped off the feet
and the head of the chicken. And now she chopped it in
half and gonna clean it up. Also it is good with all the organs so you can include the
organs in your curry as well. Rather than cutting up the
chicken into like thigh and drumsticks pieces, the Thai style for lots of chicken curry
dishes and soups in Thailand is to chop up the entire
chicken into bite sized pieces. (upbeat music) (laughs) I definitely just got splattered
by some chicken juice. The chicken is clean
and I have just set up the street food cart. We’re gonna assemble all
of the entire green curry with the coconut milk and the curry paste. So the first thing she’s doing.
(speaking foreign language) She’s just putting a
pot on the stove first. The street food stove. (speaking foreign language) I’ll write all the ingredients but that’s about a half a
liter or so, maybe two cups. So first she’s gonna boil that water. And then she said she’s
gonna put in the curry paste, the chicken and boil that
for a while while stirring. (speaking foreign language) (laughs) Mom said the curry paste
smells really good. (speaking foreign language) (laughs) She said it smells really
good, the curry paste. So you put that curry paste. She’ll use use most of what
we pounded into the water and dissolve that in the water first. (speaking foreign language) That green curry paste is boiling away and it smells incredible. Okay. And now she’s adding in
all the chicken pieces. (upbeat music) It smells citrusy and
you can also really smell those green chilies. That is called green
curry steam on the lens. And she’s moving over to
the chopping board now to slice up some Kaffir lime leaves. And toss those Kaffir lime leaves in there to brew as well. That’s gonna add more
fragrance to your green curry. In addition to the
chicken, it’s common to add a certain type of vegetable
to your green curry. And sometimes you can
use like winter melon or you can use an
assortment of different kind of tubular vegetables. We’re gonna be using Thai eggplant which is a traditional
additive to green curry as well and then also she’s gonna
add in some sweet basil right there too. Take the sweet basil and
take it off of the stems. (speaking foreign language) I think in English they are Spur chilies. These chilies are not
spicy but they’re sort of more for looks to add some
red to your green curry. And then next step is
for the Thai eggplant. She’s cutting them into quarters. She’s dropping the eggplant into the water so that they don’t turn black. Oh, I wish you could smell that steam. – [Mark] It’s been simmering
for about 10 minutes or so, she said the chicken is soft now. And we’re gonna assemble everything. Micah has come to take
a whiff, take a smell of that green curry. Hello Micah! (speaking foreign language) He just woke up from a nap. Micah I’m not gonna touch
you because my hands probably have some curry
paste still on them. And some chilies. But I love you little boy. I love you little boy. – I love you too Dad. – [Mark] And you can see
a lot of the water has, a lot of the liquid has evaporated so we’ve got a nice looking,
like thick curry paste down below there. Now in go the eggplant first. (speaking foreign language) – [Mark] And give that a nice stir. You can see how almost all
the water has boiled out. Next up for the coconut cream. And yeah that’s the coconut
cream, the thick, buttery, rich, good stuff. Oh and you can just
see how creamy that is. That’s full of delicious fat. And she’s adding about a spoonful of salt. But it’s important, you wanna taste test the curry because there’s a lot of salt and also the shrimp
paste in the curry paste that we pounded, so you
wanna actually taste that liquid first before you add any salt. And then you can add salt to your taste. – [Mark] Okay we’re gonna
bring this to a boil and since the chicken is already cooked, we’re just gonna make sure
that the eggplant is cooked. So it doesn’t really need
to boil for very long. And then the final step once
the curry has come to a boil, the coconut milk has come to a boil, you add in the sweet basil. Give it kind of a little
stir and then she added in the sliced red Spur chilies
that she chopped up earlier. And then you don’t really
wanna boil it too much longer because you don’t want the
sweet basil to lose its flavor so you just boil for another minute or so. And we are just about ready to eat. (speaking foreign language) Okay the green curry recipe
is done and Uni is gonna dish out a bowl now. At this point, so you
have a whole pot of curry, you can dish it into a bowl,
you can save some for later. But you should start a
pot of rice, about well, when you start to make the curry, maybe after you pound the curry paste. Before you start to assemble the curry so that you have fresh rice
as soon as the curry is ready. I’m sitting down to
immediately eat some of the Thai green curry chicken. You gotta come, come just
take a really close up look at this green curry. Just look at how thick that is. From both the coconut cream
as well as the curry paste. In Thai you call that kam kom wap. Meaning it’s very thick and rich. (laughs) Yes, so I’ve also got a plate of rice. This is brown rice. I’m gonna go in. Chicken, bite sized pieces of chicken. Basil, put some of this onto my rice. Put this on there, get
some of that basil as well. Oh yes. (laughs) Oh you can smell that
green, like sweet green, sweet basil aroma to this as well. Alright. And so you do have to be careful of bones due to our using of a
whole chicken like that. But I love the free range
chicken and the texture. Oh that chili as well. That is the way you want
green curry to taste. Oh it’s so good. It has such a like, well you
can taste all of those herbs and spices that we pounded
up in the curry paste. Every one of them. You can taste that
little bit of citrusiness from the Kaffir lime peel. And also the leaves. You can taste those green
chilies, the lemongrass. A hint of the cumin in there. And then with the sweet
basil, the richness of that coconut cream. Oh it’s so good. It’s so flavorful and one thing
I want to point out is that Gaeng Khiao Wan, Thai green
curry chicken is quite a popular street food dish in Bangkok
or throughout Thailand. But due to cost limitations as well but they often reduce the
creaminess of the coconut milk and add more water and
they also tend to use less curry paste to reduce cost. So that’s not a bad thing. But oftentimes, green curry,
if you eat green curry on the streets of Thailand,
it’s kind of sweet and bland actually and it’s not very good. So I think the best
way to have green curry is to actually make it yourself. So I hope that you have enjoyed
this Thai green curry recipe and I hope that you’ll
try it out from scratch using all the ingredients you get. I wanna say a big thank you
to my mother-in-law, May for showing us all how
to make Gaeng Khiao Wan. And it’s delicious, I’m gonna
finish off the food here and again all of the
ingredients and the steps will be over on, check that out. Thank you very much for
watching this recipe and let me know if you try
it out and how it goes. I would love to hear from you. Please remember to give
this video a thumbs up. And also make sure you click subscribe for lots more food and travel videos. And Thai recipes. Thank you for watching and I
will see you on the next video. (upbeat music)

100 thoughts on “Thai Green Curry Chicken Recipe – AUTHENTIC Thai Home Cooking | แกงเขียวหวานไก่แบบบ้านๆ”

  1. Did you enjoy this Thai recipe video? Would love to hear your thoughts / feedback!

    Also, check out the full blog post for ingredients and step-by-step instructions on how you can make Thai green curry here:

  2. There is a root or stem I am trying to identify that goes with green curry. maybe it's whole cilantro or coriander root? It looks like liccorish root. It's really aromatic, but not ginger. It also has a dark color. Anyone know what it could be?

  3. Looks good but I prefer to just buy the curry in the can to save time its made in Thailand called "maeeri" they make many ready made currie paste in cans. Other ingredients I get at Asian Mkt. The only problem I have is buying kaffir lime leaf or the whole fruit the Asian Mkt only orders small amounts and keep running out so I ordered seeds from Thailand to grow my own so I hope they germinate and grow!

  4. Mark, you're so lucky. Your mother in law is good at cooking. Having delicious homemade food everyday is awesome.


  6. That's how I cook, hate looking at recipe. It's so much fresher and tastier to pound than using blender or mixer or use store bought paste.

  7. I have NO IDEA how this guy manages to eat such spicy Thai food after all I've only been here since 2006!

  8. Maybe it's me but the "chickens in Thailand" seem to be so "Thin" not the same as you get in the USA, Europe and/or United Kindom which have FAR more chicken meat!!!

  9. Na gin mak mak kha! This looks so delicious! The color is such a beautiful green 😊 I can almost taste and feel the aroma of the freah pounded curry paste 😋

  10. Cooking with mother-in -law…great!! Pure authentic thai chicken green curry you shar with us…thank you soooo much .. You are very pleasant. ..god bless you n your family…from India 🙏🙏

  11. I'm from Pakistan, watched your videos about Pakistani food, made me so happy and nostalgic as I'm far away from my country. 😞

  12. 💜️💜️💜️💜️❤❤❤❤💚💚💚💚💛💛💛💛💛💛💛💛💛💛💛💛💛💛

  13. I'm addicted to your happiness I getting out of a mentally abusive relationship and watching you reminds me not everyone is bad your energy is amazing bless you and your beautiful family

  14. I love you Mark you so sweet,l would like to eat that looks delicious. Thank you to your mother in law for sharing the recipe.

  15. I wd pound the dry roasted cumin + coriander right after roasting. Easy to bcm powdered. Then add galangal and lemon grass. Then add chillies, finally the garlic and onions.

  16. Will definitely try this recipe. Very much appreciated for sharing this awesome video. Thank you Mark.

  17. Aside from the amazing cooking, I like when he kinda keeps asking mom for approval and also says in Thai "Khob Khun Krap Mae" which means Thank you mom! it adds more warmth to the recipe 😀

  18. OMG 😲!!!! I’m SALIVATING!!😋😋😋😋. I love this GREEN THAI CURRY . Thai fud is always my fav cuisine. Wish I can get all those ingredients here in SD CA., 😟 so I can cook green Thai curry. And hey Mark !, I love what says in ur shirt “ IF IT’s NOT SPICY 🌶 I’m NOT EATING “ 😁 that’s my line too 😁👍

  19. Thai chickens are really weak having no flesh at all on bones. It doesn't looks like more than 700 grams. Indian white chickens weigh around 1.5 kgs least after cleaning and others which are colored weigh more 2 kgs and their flesh is more firm than white one's.

  20. Great video and thanks for uploading but everytime you appear on camera you look like a man who's just discovered his penis for the first time.

  21. เห็นแล้วอยากทำกินเลย ตำเครื่องแกงเองจะอร่อยกว่าซื้อเครื่องแกงแบบสำเร็จรูป

  22. it is always nice to see people smiling while filming themselves, which means they do like what they are doing…

  23. Lois terrific Mark. Your videos are great. You are so enjoyable to listen to. I noticed she didn't de-seed the red chilies, I assume that's common. The best Thai restaurant I've been to is Pok Pok in Portland, his food ha the authenticity that comes from his living in Thailand for years. No fried rice or curry recipes on the menu at Pok Pok.

    Keep up the great videos, they are so enjoyable.

  24. I have been watching you like 3 weeks straight every day. I appreciate food better now. Doesn't have to be expensive ….still enjoy any food better

  25. Do you Ever get mad"? You take everything in your videos with so much heart and smiles! Love watching and thanks for such yummy videos

  26. WTF why is lime named Kaffir Lime, damn. Kaffir is referred to a Non-islamic person in Islam. Damn. is the Lime Christian or Hindu ? haha 55555

  27. Oh! Thai 's garnishes .It might be taken to right copy by other nations .BE carefully because what you do and show for food is the science ,physics and biology.

  28. I found mark very dessi.Dessi cuker ,dessi ingredients,dessi utensils,dessi mother in law,dessi style. ….say .no to fake.thumbs up

  29. blitz it real quick then a lite pounding, this and pineapple fried rice is the aroma of phuket. dont know if the pineapple fried rice is proper thai or just a tourist spin dish, but it was so good.

  30. Mark, you so sweet with your in laws. But what about your filial to your parents, such as 你媽媽? Are you ever going to elaborate on your mom side of the family?

  31. Thank your Mark and Mark's mother in law. Wonderful green curry recipe. I used to live in Thailand ( in Lamphoon) as a teacher about 30 over years ago. I am a vegetarian. I cooked soy balls with your curry. It is wonderful. My children love it. Thank you for sharing. Cheers.

  32. Mark, I love Thai food, love Asian foods but I’m always afraid of the peppers. I use jalapeños but have never used the Thai peppers so I’m always afraid to venture too far. How do I adjust a recipe like this so I can make it but still keep it mild until I get used to the heat!!

  33. I am Thai.I can guarantee that this video is so authentic because even in some Thai family they cut so many processes of making green curry. Right now I move to US your channel make me alive. I miss real Thai food so much.I always watch your channel while I’m eating.

  34. we should all just turn up uninvited,all 5.1 million of us and thank mark and his lovely family for their hospitality,i'm sure it'd be fine folks,dang,its green thai curry for dinner tonight,yeah baby!!!!

  35. But as a south-southeast Asian from Singapore I NEED to see the oil floating on my curry 😄😄😄 then only am I sure that it's cooked to perfection

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