Thai Green Chicken Curry, known as “Gaeng Keow Wan Gai” in Thai, is one of the most beloved dishes in Thai cuisine, combining tender chicken with a rich, creamy coconut milk base and the intense flavors of fresh green curry paste. This vibrant curry delivers a perfect balance of heat, sweetness, and aromatic complexity that makes it both comforting and exciting with every bite. The green curry paste, made from fresh green chilies, lemongrass, galangal, and fragrant herbs, creates a sauce that’s both fiery and fragrant, while the coconut milk adds luxurious creaminess that tames the heat. What makes this curry truly special is the way each ingredient contributes to a harmonious flavor profile – the Thai basil adds a peppery freshness, the fish sauce provides umami depth, and the palm sugar balances everything with subtle sweetness. Studded with crisp vegetables like eggplant and bell peppers, this curry is a complete meal that transports you straight to the bustling streets of Bangkok.
Serves: 4-6 people
What You’ll Need
For the Curry:
- 1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces
- 2 cans (14 ounces each) coconut milk
- 3-4 tablespoons Thai green curry paste
- 2 tablespoons vegetable oil
- 1 tablespoon palm sugar (or brown sugar)
- 2-3 tablespoons fish sauce
- 1 tablespoon soy sauce
For the Vegetables:
- 1 medium Asian eggplant, cut into chunks (or 8 baby eggplants, quartered)
- 1 red bell pepper, sliced into strips
- 4-5 kaffir lime leaves, torn in half
- 2-3 Thai chilies, sliced (adjust to taste)
- 1 cup Thai basil leaves (or regular basil)
- 2 tablespoons lime juice
For Garnish and Serving:
- Fresh Thai basil sprigs
- Sliced red chilies
- Lime wedges
- Steamed jasmine rice
Preparing the Coconut Cream Base
Begin by separating the thick coconut cream from the thin coconut milk. Open one can of coconut milk without shaking it first, and carefully scoop out the thick cream that has separated at the top. You should get about 1/2 cup of thick cream – this will be used to fry the curry paste.
Set aside the remaining thin coconut milk along with the second can. This technique is crucial for authentic Thai curry preparation and helps develop the proper texture and flavor.
Blooming the Curry Paste
Heat the vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Add the thick coconut cream and cook for 2-3 minutes, stirring constantly, until it starts to separate and becomes fragrant.
Add the green curry paste and fry it in the coconut cream for 3-4 minutes, stirring continuously. The paste should become very aromatic and slightly darker in color. This step is essential for developing the deep, complex flavors that make Thai curry so special.
Building the Curry Base
Gradually add the remaining coconut milk, stirring to combine with the fried curry paste. Start with about half the milk, whisking until smooth, then add the rest. The mixture should be creamy and well-blended without any lumps of curry paste.
Bring the mixture to a gentle simmer, then add the palm sugar, fish sauce, and soy sauce. Stir until the sugar completely dissolves. The liquid should taste balanced – salty, sweet, and spicy all at once.
Cooking the Chicken
Add the chicken pieces to the simmering curry base. Make sure all pieces are submerged in the liquid. Cook for 8-10 minutes, stirring occasionally, until the chicken is almost cooked through.
The chicken should be tender but not overcooked at this stage, as it will continue cooking with the vegetables. The curry should be bubbling gently – avoid vigorous boiling which can cause the coconut milk to separate.
Adding the Vegetables
Add the chunked eggplant to the pot first, as it takes the longest to cook. Simmer for 5-6 minutes until the eggplant starts to soften. If using baby eggplants, they may need a few extra minutes.
Add the sliced red bell pepper and torn kaffir lime leaves. The lime leaves should be torn rather than cut to release their aromatic oils properly. Continue simmering for another 3-4 minutes until the peppers are tender-crisp.
Final Flavor Adjustments
Taste the curry and adjust the seasonings as needed. Add more fish sauce for saltiness, palm sugar for sweetness, or curry paste for more heat and depth. The flavor should be well-balanced with no single element overpowering the others.
Add the sliced Thai chilies during the last 2 minutes of cooking. These provide additional heat and a fresh chili flavor that complements the curry paste beautifully.
Finishing Touches
Remove the curry from heat and stir in most of the Thai basil leaves, reserving some for garnish. The basil should wilt slightly but maintain its bright green color and fresh flavor.
Add the lime juice just before serving – this brightens the entire dish and adds the acidic note that balances the rich coconut milk.
Serving Your Thai Masterpiece
Ladle the hot curry into serving bowls over steamed jasmine rice. The rice should be fluffy and aromatic to complement the rich curry. Each serving should have a good balance of chicken, vegetables, and plenty of that delicious sauce.
Garnish with fresh Thai basil sprigs, sliced red chilies for extra heat, and lime wedges on the side. The visual presentation should be as vibrant as the flavors – the green curry contrasting beautifully with the white rice.
Traditional Accompaniments
Serve with additional steamed jasmine rice on the side, as Thai curries are meant to be enjoyed with plenty of rice to balance the intense flavors. Some people also enjoy Thai green curry with rice noodles for a heartier meal.
Small dishes of extra fish sauce, sliced chilies in vinegar, and lime wedges allow everyone to adjust the flavors to their personal preference.
Storage and Reheating
Thai green curry actually improves in flavor overnight as the ingredients have more time to meld together. Store covered in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring frequently to prevent the coconut milk from separating.
If the curry seems too thick after refrigeration, thin it with a little coconut milk or chicken broth when reheating.
Ingredient Substitutions
If you can’t find Asian eggplant, regular eggplant works well – just cut it into smaller pieces and salt it for 15 minutes before cooking to remove bitterness. Baby zucchini, green beans, or bamboo shoots also make excellent additions.
Thai basil has a distinctive anise-like flavor that’s different from regular basil, but regular basil can be substituted if needed. For the most authentic flavor, look for Thai basil at Asian grocery stores.
Heat Level Adjustments
Thai green curry is traditionally quite spicy, but you can easily adjust the heat level to your preference. Start with less curry paste and fewer Thai chilies, adding more gradually until you reach your desired spice level.
Remember that the heat will intensify slightly as the curry sits, so it’s better to start milder and add heat than to make it too spicy from the beginning.
