Green Curry Chicken

Green Curry Chicken (Gaeng Keow Wan Gai) is the spiciest of the classic Thai coconut curries, made vibrant green by a paste of fresh green chiles, lemongrass, and galangal. Simmered with chicken, Thai eggplant, and basil, it balances heat, sweetness, and richness in one bowl.

By YumYum Editorial · Thai

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 1.5 lb boneless chicken thighs, sliced
• 3 tbsp green curry paste
• 2 cans (14 oz each) coconut milk, cream separated
• 1 cup Thai eggplant, quartered (or regular eggplant, cubed)
• 1 red bell pepper, sliced
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai sweet basil leaves
• 2 Thai chiles, sliced, for garnish
• 2 tbsp vegetable oil

Instructions

1. Heat oil in a pot over medium heat and add the thick coconut cream skimmed from the top of the cans.
2. Fry the green curry paste in the cream until fragrant and the oil separates, about 3-4 minutes.
3. Add chicken and stir to coat, cooking until the outside turns opaque, about 3 minutes.
4. Pour in the remaining coconut milk and bring to a simmer.
5. Add fish sauce, palm sugar, and kaffir lime leaves, simmering 10 minutes.
6. Add eggplant and bell pepper, cooking until the eggplant is tender, about 8-10 minutes.
7. Taste and adjust the balance of salty, sweet, and spicy as needed.
8. Stir in Thai sweet basil just before serving so it wilts but stays bright.
9. Garnish with sliced Thai chiles and serve hot over jasmine rice.