Thai Green Curry with Chicken (Gaeng Keow Wan Gai)
A fragrant Thai green curry with tender chicken, coconut milk, and fresh herbs, built on a house-made green curry paste and balanced for everyday cooking.
Ingredients
Ingredients
Protein
- 1½ lb boneless skinless chicken thighs, sliced into bite-size pieces
Curry Base
- 3 - 4 tablespoon Thai green curry paste
- ½ cup thick coconut cream from the top of the can or coconut oil
- 1½ cups full-fat coconut milk
Vegetables & Aromatics
- 1½ cups Thai eggplant or Japanese eggplant cut into chunks
- ½ cup bamboo shoots optional
- 4 kaffir lime leaves torn
- 1 cup Thai basil leaves
Seasoning & Balance
- 1½ –2 tablespoon fish sauce
- 1 –2 teaspoon palm sugar or light brown sugar
- Optional: 1–2 fresh green chilies sliced
Instructions
Instructions
- Heat a wide pan over medium heat. Add the coconut cream and cook, stirring, until it begins to gently split and release its oils.
- Add the Thai green curry paste. Cook for 2–3 minutes, stirring constantly, until deeply aromatic and softened.
- Add the chicken and stir to coat thoroughly in the curry paste.
- Pour in the coconut milk and bring to a gentle simmer.
- Add eggplant and bamboo shoots. Simmer for 6–8 minutes, until the chicken is cooked through and the vegetables are tender.
- Season with fish sauce and palm sugar, adjusting gradually to balance savory and sweet.
- Stir in kaffir lime leaves and remove from heat.
- Finish with Thai basil just before serving.
Notes
Notes (Optional Feast Field)
Keep heat moderate when frying the paste to avoid bitterness.
The curry should be loose and spoonable, not thick like a stew.
Storage
Refrigerate up to 2 days.
Flavors improve overnight.
Tried this recipe?Let us know how it was!
