Entrée: Thailand – แกงเขียวหวานไก่ ▶ Gaeng Keow Wan Gai (Green Curry Chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

12–15 green Thai chilies, stemmed
3 shallots, peeled and roughly chopped
3 garlic cloves
1 stalk lemongrass (white part only), thinly sliced
1 thumb (1 in / 2.5 cm) galangal or young ginger, peeled and sliced
1 tsp ground coriander
1 / 2 tsp ground cumin
1 tsp shrimp paste or 1 tbsp fish sauce
Zest of 1 lime or 2 kaffir lime leaves, finely shredded
1 / 2 tsp salt
2–3 tbsp neutral oil
1.3 lb / 600 g boneless chicken thighs, thinly sliced
14 fl oz / 400 ml full-fat coconut milk (1 can)
1 / 2 cup / 150 ml chicken stock or water
2–3 tbsp fish sauce
1–2 tbsp palm sugar or light brown sugar
6–8 small Thai eggplants, quartered or 1 medium Japanese/Italian eggplant, cubed
3–5 oz / 100–150 g long beans or green beans, cut into 1–2 in / 4–5 cm pieces (optional)
1 red bell pepper, thinly sliced
4–6 kaffir lime leaves, torn (optional)
A generous handful Thai basil leaves
Juice of 1 lime
2 tbsp vegetable oil
Steamed jasmine rice, to serve

Instructions

Make the green curry paste: In a blender or food processor (or mortar & pestle), combine the green chilies, shallots, garlic, lemongrass, galangal (or ginger), lime zest (or shredded kaffir lime leaves), ground coriander, ground cumin, shrimp paste (or fish sauce), and salt. Add 1–2 tbsp neutral oil to help emulsify and blend into a smooth paste. Scrape down sides and blitz to a fine paste. If using a mortar & pestle, pound until very smooth.
Prepare coconut milk: shake can and scoop off some of the thicker cream if present. Heat a wok or large saucepan over medium heat and add 1–2 tbsp oil.
Fry the paste: Add 3–4 tbsp of the green curry paste to the hot oil and fry, stirring, for 2–3 minutes until fragrant and the oil separates slightly from the paste. This step develops flavor — do not let it burn.
Brown the chicken: Add the sliced chicken to the pan and stir to coat with the paste. Cook 2–3 minutes until the pieces are sealed and start to change color.
Add coconut milk and stock: Pour in the coconut milk and chicken stock (or water). Stir to combine, bring to a gentle simmer, and scrape any browned bits from the pan. Reduce heat to maintain a gentle simmer.
Simmer with vegetables: Add the eggplant (and beans if using). Simmer for 8–10 minutes until the eggplant is tender and the chicken is cooked through. Add the red bell pepper in the last 2–3 minutes so it stays bright and slightly crisp.
Season: Stir in fish sauce and palm sugar. Taste and adjust — the curry should be balanced salty, sweet, and slightly spicy. Add more fish sauce for saltiness, sugar for sweetness, or a splash of water/stock to loosen the sauce.
Finish with aromatics: Tear in the kaffir lime leaves and stir through, then add the Thai basil leaves and simmer 30–60 seconds until wilted. Remove from heat and stir in the lime juice to brighten the flavors.
Serve: Spoon the Gaeng Keow Wan Gai over steamed jasmine rice. Garnish with extra basil leaves and torn kaffir lime leaf if desired. Enjoy while hot.
Notes and substitutions:
• Shrimp paste (kapi) is traditional and gives umami; substitute 1 tbsp fish sauce if you prefer no fermented shrimp. • Adjust chili quantity for desired heat. • For a richer curry, use full coconut cream for the initial frying step and the rest as coconut milk. • Leftovers keep well refrigerated 2–3 days; reheat gently (coconut milk can separate if boiled).