Green Chicken Curry (Gaeng Kiew Wan Gai) Recipe

Name: Green Chicken Curry (Gaeng Kiew Wan Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can coconut milk; 3 tablespoons vegetable oil; 2 tablespoons garlic, finely chopped; 2 tablespoons green curry paste (we use the Maesri brand); 4 tablespoons fish sauce; 2 teaspoons palm sugar, grated; 1 chicken breast, cut into thin strips; 1 cup chicken stock; 4 kaffir lime leaves, finely chopped; 5 Thai eggplants, quartered; 25 -30 Thai basil; 2 bird chiles, finely chopped

Servings: persons

1 (15 ounce) can coconut milk
3 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
2 tablespoons green curry paste (we use the Maesri brand)
4 tablespoons fish sauce
2 teaspoons palm sugar, grated
1 chicken breast, cut into thin strips
1 cup chicken stock
4 kaffir lime leaves, finely chopped
5 Thai eggplants, quartered
25 -30 Thai basil
2 bird chiles, finely chopped

1
Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
2
Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
3
Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
4
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
5
Add the fish sauce and the palm sugar.
6
Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
7
Add the stock and cook on a low flame for about 4 minutes.
8
Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
9
Serve with jasmine rice.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can coconut milk, 3 tablespoons vegetable oil, 2 tablespoons garlic, finely chopped, 2 tablespoons green curry paste (we use the Maesri brand), and more.

Yes, Green Chicken Curry (Gaeng Kiew Wan Gai) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chicken Curry (Gaeng Kiew Wan Gai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions