Thai Green Curry with Chicken (Gaeng Keow Wan)
Thai Green Curry with Chicken (Gaeng Keow Wan)
This is the curry that started it all for me. Creamy, spicy, aromatic — green curry is the gateway to Thai cooking. Don't be intimidated by the ingredient list. Once you've made this once, you'll make it a hundred times.
What You Need
The Curry Paste (store-bought is fine, homemade is better)
- 3 tbsp green curry paste (Mae Ploy or homemade)
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb chicken thigh, sliced thin
- 1 cup Thai eggplant, quartered (or regular eggplant)
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 1 tsp sugar (palm sugar if you have it)
- A handful of Thai basil leaves
- 2–3 kaffir lime leaves (optional but worth it)
The Method
- Heat the cream. Scoop the thick cream off the top of the coconut milk can into a wok or heavy pan over medium-high heat. Let it bubble until the oil separates — 2–3 minutes.
- Bloom the paste. Add the green curry paste and fry in the coconut cream for 1–2 minutes until fragrant. Don't rush this — smell the difference.
- Cook the chicken. Toss in the sliced chicken and stir-fry until it's sealed and white on the outside, about 3 minutes.
- Add the liquid. Pour in the remaining coconut milk. Add fish sauce, sugar, and kaffir lime leaves. Bring to a gentle simmer.
- Veggies in. Drop in the eggplant and bell pepper. Simmer 5–7 minutes until chicken is cooked through and vegetables are tender but not mushy.
- Finish. Stir in Thai basil leaves. Turn off the heat. Serve over jasmine rice.
Pro Tips
- Don't overheat after adding the basil — it'll turn black and bitter.
- Chicken thighs over breasts — more fat, more flavor, stays juicy.
- The oil separation in step 1 is non-negotiable. That's how you get the creamy, layered flavor, not a watery curry.
Recipe generated with AI assistance — always taste as you go and adjust to your preference.