Green Curry Chicken (Gaeng Keow Wan Kai) – A Taste of Thailand

If you’re craving a taste of Thailand, look no further than Gaeng Keow Wan Kai, or Green Curry Chicken. This iconic Thai dish blends aromatic herbs and spices with creamy coconut milk, creating a harmonious balance of flavors that’s both comforting and vibrant.


400g chicken breast or thigh, sliced
2-3 tbsp green curry paste
1 can (400ml) coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tsp sugar

1 cup Thai eggplant, quartered
1 cup bamboo shoots, sliced
1 red chili, sliced (optional)
1 kaffir lime leaf, torn
Thai basil leaves for garnish
Vegetable oil for cooking


    Prepare the Curry Base:

    Heat a couple of tablespoons of vegetable oil in a pan over medium heat.
    Add the green curry paste and stir-fry for about a minute until fragrant.

    Cook the Chicken:

    Add the sliced chicken to the pan and cook until it turns white on all sides.

    Simmer with Coconut Milk:

    Pour in the coconut milk and chicken broth. Stir well to combine.
    Bring the mixture to a simmer and let it cook for about 10 minutes, until the chicken is fully cooked through.

    Add Vegetables:

    Add Thai eggplant and bamboo shoots to the curry. Simmer for another 5-7 minutes until the vegetables are tender.

    Season and Garnish:

    Season the curry with fish sauce and sugar, adjusting to taste.
    Add sliced red chili for extra heat, if desired.
    Tear kaffir lime leaf and stir it into the curry for a citrusy aroma.


    Remove from heat and serve hot, garnished with Thai basil leaves.

Enjoy Your Gaeng Keow Wan Kai: Gaeng Keow Wan Kai is traditionally served with steamed jasmine rice, allowing you to enjoy its creamy, spicy flavors with every bite. Whether you’re a fan of Thai cuisine or discovering it for the first time, this dish promises a delightful journey into the heart of Thai culinary tradition.