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Reader Interactions


  1. Rajat

    1 star
    It literally tastes like milk, recipe suggests too much coconut milk and sugar just kills the entire flavor profile of the curry paste. Would not recommend.

    • Paint the Kitchen Red

      Rajat, I’m sorry to hear you didn’t have a good experience. Whenever I hear comments like yours, I always have to ask: did you use the recommended brands? It’s very important that you do, in order to get the correct flavor profile. If you’re using another brand of curry paste, you’ll likely need a lot more paste. Coconut milk brand is also important. Sugar can be added to taste.

  2. Rubi

    Can this be made in the crockpot?

    • Paint the Kitchen Red

      Rubi, yes I think you should be able to make it in your crockpot. I would try it on low for 4 hours and I would make sure to use the brands I recommend.

  3. Laurie


    Can you substitute shrimp for chicken and if so what is the time adjustment?

    • Paint the Kitchen Red

      Laurie, you can use shrimp but just do the whole recipe in ‘Saute’ mode otherwise your shrimp will overcook. Hope you enjoy it.

  4. Liz

    5 stars
    Delicious! The first thing I made in my insta pot and it did not disappoint!

    • Paint the Kitchen Red

      I love hearing from readers whose first recipe attempts are a success! Thank you for taking the time to share 🙂

  5. April Reany

    Can I make this recipe without a pressure cooker? I unfortunately do not own one.

    • Paint the Kitchen Red

      Hey April,
      Yes, you can can make it on the stovetop. Just cook until your chicken and veggies are cooked. You can decrease the spice quantity if you like but there’s no harm in leaving it as is.

  6. Danielle Barson

    5 stars
    This was delicious! Cant find lime leaves, even in the large Asian market. Found lemon leaves one time and used that although I believe google recommendation of lime zest was better. As good (or better) than any of the local Thai places.

    • Paint the Kitchen Red

      Danielle, did you check under the name “kaffir leaves”. They’re also known by that name. Thanks so much for your comment!

  7. Carolyn C

    4 stars
    This was just okay, but I know it’s because I could not find the recommended brands of curry (even at HMart!) and had to settle on Thai Kitchen. Too bad I didn’t have a green chili or to add. Will order curry paste online and try again. It was super easy and fun to make.

    • Paint the Kitchen Red

      Yes, you hit the nail on the head 🙂 Give amazon a try.

  8. NG

    5 stars
    This was awesome! Definitely being added to the rotation in my home.

    • Paint the Kitchen Red

      Thank you – I’m glad you liked the recipe 🙂

  9. Pamela

    4 stars
    I made this tonight and, though the flavor was there, the high heat from the IP separated my coconut milk and left a very thick layer of oil/ curdle so it was runny 🙁 is there a way to prevent this? I’m surprised a lot of people didn’t have the same problem

    • Paint the Kitchen Red

      Pamela, what brand of coconut milk did you use? That can make a difference.

  10. Eric Bernal

    Hi, turned out great and tasted nice, but it was a bit thinner than what I am used to. How can you thicken up the green curry?

    • Paint the Kitchen Red

      Eric, what brand of coconut milk did you use? If you used the brands I recommend and full-fat, then you may want to purchase coconut cream next time. If you used another brand, then that’s the reason 🙂

  11. Corley

    Can you use dried lime leaves vs fresh?

    • Paint the Kitchen Red

      Corley, you could use dried leaves. I like to buy fresh and freeze them. They last a long time! You can also add extra lime zest.

  12. Rhonda Shechtman

    5 stars
    I just made the Thai Green Curry Chicken recipe. It came out absolutely delicious. I didn’t use the green curry paste you recommended, which was a mistake. I had to add some chilli oil to get some kick to the dish, but the flavours were wonderful and it’s very simple to make.
    Thank you!

    • Paint the Kitchen Red

      Give the curry paste a try – you won’t go back. I get a bunch of cans and always have them on hand 🙂 Another tip is to save the bottle of the store-bought curry paste and put half the can of Maesri paste into the bottle and refrigerate (I only use 1/2 can usually). Thanks for your comment!

      • Rhonda Shechtman

        Thank you, great idea. A trip to the Asian market is definitely required. The grocery stores are much better than they used to be, but they don’t carry all the good brands.

  13. Mohamed


    We recently made your Thai red curry recipe and we loved it! Now we’re gearing up to make your Thai green curry, possibly with tofu but maybe with just veggies. If we arent using any protein that needs to be pressurized and only using just vegetables, should we throw all the ingredients into the instant pot on and still pressure cook for a shorter period of time? Or perhaps you have another suggestion? Thank you!

    • Paint the Kitchen Red

      Mohamed, I am in the process of making the green curry right now 🙂 If you’re doing just vegetables or tofu and veggies, you can probably just make this recipe in ‘Saute’ mode. Pressure cooking the veggies will make them kind of mushy, so I wouldn’t suggest it. If you’re using tofu, you can also pressure cook it for a minute or two if you’d like, instead of the 4 minutes.

      • Mohamed

        5 stars
        Wonderful! And how much tofu does this recipe call for?

        • Paint the Kitchen Red

          I think you can put in as much as you’d like, but I would do about 1.5 cups.

  14. Gauri Gopalakrishnan

    5 stars
    That was an awesome and very authentic Green Thai Curry.
    Will no longer be ordering take out Thai food. I ordered the ingredients that you had recommended and they were bang on!
    Thank you!!1

    • Paint the Kitchen Red

      Oh, thank you so much, Gauri! I used to always want to go out for Thai, and these days it’s low priority because I make it easily at home 🙂

  15. Amy

    I’m new to cooking Thai food. I’m curious as to why coriander and cumin are added. Aren’t spices already added into curry paste? Would this recipe still work without adding these two spices?

    • Paint the Kitchen Red

      Amy, when I make this recipe on the stovetop, I don’t add the extra spices. I do add extra spices when pressure cooking because I find that the spices are a bit dulled upon pressure cooking. It isn’t absolutely necessary.

  16. Lisa

    Is this curry paste that you use spicy? We are not a spicy family but love the flavor of green curry. I also have green curry powder, could I use that instead?

    • Paint the Kitchen Red

      Lisa, yes it’s spicy. I would add 1/2 the quantity and/or more coconut milk. I’ve never tried the powder so I can’t help there, sorry!

  17. Daphne Ruck

    5 stars
    This was FANTASTIC and easy!!! Just curios… what is red in the photos? Red peppers?

    • Paint the Kitchen Red

      Thanks a lot, Daphne! Yes, red bell peppers. They make the dish look a bit less…. green and more photo-friendly 🙂

  18. Frances S.

    5 stars
    This was so easy and delicious to make with an Instant Pot! I subbed zucchini for eggplant and doubled the entire recipe and it came out amazing. The Maesri Green Curry Paste already has a spice to it so it really kicked the curry up a notch. Now, my hubby and I have leftovers for the next few days 🙂 Thank you for a great recipe.

    • Paint the Kitchen Red

      Frances, thank you for your comment! You are most welcome and I’m so glad you like the recipe 🙂

    • Victoria

      5 stars
      This is my go to recipe and we have it at leat 2-3 times a month if not more! Definitely have to use the better quality coconut milk or the sauce will be very thin and a bit oily!
      I usually make it with chicken in the IP and then when the sauce is done transfer some to a separate pan and cook off some prawns for my husband.
      Can not recommend it enough! Would never order in again!!

      • Paint the Kitchen Red

        Prawns sound like a nice addition! Thanks for sharing and for your comment.

  19. Dave

    5 stars
    This recipe turned out very well. Since my wife does not like overly spicy food, I only used 2 tablespoons of the Maesri green curry paste. That turned out to be just the right amount of heat and flavor for us. Otherwise I did not see any need to change the recipe and would not change it the next time I make it. I enjoy Neena’s website.

    • Paint the Kitchen Red

      Thanks, Dave! I’m so glad you liked the recipe and even more glad that you’ve found my website to be helpful 🙂

  20. Gauri

    5 stars
    Awesome and authentic recipe!

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