Thai Green Curry Chicken

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Overview:

Thai Green Curry Chicken (known in Thai as Gaeng Keow Wan Gai) is a classic Thai dish that features tender chicken simmered in a fragrant, spicy green curry sauce made with coconut milk, green curry paste, and fresh herbs. It’s rich, slightly sweet, and spicy, often served with jasmine rice.
Ingredients:

  • Chicken (boneless, skinless thighs or breast), sliced – 500g

  • Green curry paste – 3-4 tbsp. (adjust for spice level)

  • Coconut milk – 1 can (400 ml)

  • Thai eggplant or regular eggplant, sliced – 1 cup

  • Bamboo shoots (optional) – ½ cup

  • Kaffir lime leaves – 3-4 (torn in halves)

  • Fish sauce – 2 tbsp.

  • Palm sugar or brown sugar – 1 tbsp.

  • Fresh basil leaves (Thai basil preferred) – handful

  • Red chili slices (for garnish) – optional

  • Oil – 1 tbsp.

  • Water or chicken broth – ½ cup (if needed to thin out)

Instructions:

  1. Heat the oil in a wok or pan over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant.

  2. Add half the coconut milk and cook until it starts to bubble and the oil begins to separate—this brings out the flavor of the curry paste.

  3. Add the chicken and stir well to coat it in the curry mixture. Cook for 2–3 minutes until the chicken is partially cooked.

  4. Pour in the rest of the coconut milk and add the eggplant, bamboo shoots, and kaffir lime leaves.

  5. Simmer for 10–15 minutes until the chicken is cooked through and the vegetables are tender.

  6. Stir in fish sauce, sugar, and basil leaves. Adjust seasoning to taste.

  7. Serve hot with steamed jasmine rice or rice noodles. Garnish with red chili slices and extra basil if desired.


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