Comments on: Authentic Thai Green Curry Chicken

By: Adam from HTK

Adam from HTK — Fri, 28 Mar 2025 17:30:24 +0000

In reply to Jason. Hi Jason! Adam here and yes those shouldn't be eaten when whole (if they ARE to be eaten they are chopped super fine). In Thai cooking they tend to leave the inedible ingredients in (particularly in soups), like these, lemongrass and galangal :) Cheers!

By: Gudrun flesberg

Gudrun flesberg — Mon, 24 Mar 2025 13:54:53 +0000

love it thanks

By: Elpidio

Elpidio — Sat, 22 Mar 2025 00:29:48 +0000

Thank you for this recipe, used the Maeploy green curry and it came out fantastic!
I am wondering if this recipe can be used with fish.

By: Adam from HTK

Adam from HTK — Thu, 20 Mar 2025 21:55:04 +0000

In reply to Gardener. Adam here and yep it is and thanks! Thanks for letting us know and we're on it! :)

By: Gardener

Gardener — Thu, 20 Mar 2025 01:12:01 +0000

The Print Recipe link is broken. I am using Chrome on a Mac.

By: mark E

mark E — Wed, 19 Mar 2025 13:54:35 +0000

Great recipe.
Can the recipe be frozen after cooking?

By: Miranda Fountain

Miranda Fountain — Tue, 11 Mar 2025 15:57:19 +0000

What do you think of Blue Dragon Thai Green curry paste?

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 05 Mar 2025 00:26:30 +0000

In reply to Jason. Ah good question, they are used for infusion only and not eaten when it is left in large pieces. In Thailand they are never removed from the curry as people know not to eat them, but I should have noted this in the recipe! I have done so for other recipes but not this one. Thank you for reminding me to do it!

By: Jason

Jason — Tue, 25 Feb 2025 01:23:10 +0000

I noticed that makrut lime leaves are not removed at the end, like Bay leaves, but the dried makrut lime leaves that I got have really unedible texture. I tastes like it doesn't belong there, like chewing Bay leaves. Did I get the wrong kind or do I have to chop this down into smaller pieces? They are quite sharp and woody texture.

By: Melissa

Melissa — Mon, 10 Feb 2025 20:15:17 +0000

Do you suggest pounding the chicken thigh so it will be thin? I feel like when I order this out the chicken is always thinner? I don’t know how they prepare it that way in restaurants though.

By: Ethan

Ethan — Fri, 07 Feb 2025 18:36:01 +0000

If I'm using a store-bought paste but I want to make it hotter/spicier without adding more of everything else that's in the paste, what's the best way to do that? I have access to green bird's eye chilis. Should I grind them up and add them at the beginning with the paste? Slice them and add them later in the process? Something else?

By: Caroline K

Caroline K — Wed, 29 Jan 2025 02:41:21 +0000

I am never ordering take out again! This Thai green curry tasted exactly like the curry I order in. It was so flavorful, perfect amount of heat, DELICIOUS. I’m so excited!! THANK YOU!

By: David Glassford Reuss

David Glassford Reuss — Sun, 26 Jan 2025 23:24:11 +0000

In reply to Tanya. I'm planning on using some frozen white fish fillets (pangasius), and figure that I'll add it in just before the bamboo shoots. Also, to take into consideration that there will be more liquid than if I was using chicken, I cut down on the chicken stock (or vegetable stock if you're using that).

By: David Glassford Reuss

David Glassford Reuss — Sun, 26 Jan 2025 23:21:13 +0000

In reply to Surendar Chima. You only use the shrimp paste if you are making your own curry paste. The last bunch of ingredients (everything after "Jasmine rice for serving" all are only for the recipe for making you own curry paste, if you aren't using the reccomended 3 1/2 tablespoons of store bought paste.

By: Susan Kelly

Susan Kelly — Fri, 24 Jan 2025 01:15:49 +0000

I finally found a delicious green curry recipe!!! I have tried probably 5 others and did not like any of them. This is sooo good!!!!! Printed this recipe and will make regularly!

By: Craig Cruden

Craig Cruden — Mon, 13 Jan 2025 16:37:54 +0000

In reply to Stephen. If you have an Asian grocer around, you have a better bet of being able to buy Chicken Carcasses for making stock... I found them when visiting my parents that live in Halifax, NS there... but yes, they are usually more difficult to find there - although if you get to a butcher early enough they might be able to save/sell you the carcasses. Here, living in Thailand for 15 or so years - it is much easier to find - I will typically by in larger quantities and have them delivered to my home (for making large batches of chicken stock) from pretty much any grocer or wet market. As far as the work to make chicken stock, I will make large batches of chicken stock without salt and freeze them into smaller portions. It is great to use in all sorts of recipes - not just Thai... I pretty much use it everytime I make a stir fry or anything that calls for Chicken stock.

By: Tanya

Tanya — Sat, 04 Jan 2025 10:15:44 +0000

Incredible recipe and tastes just like how my family makes at home. How would you incorporate fish instead of chicken?

By: Surendar Chima

Surendar Chima — Tue, 31 Dec 2024 19:30:23 +0000

When do you add shrimp paste!,,