Thai Green Curry with Chicken
แกงเขียวหวานไก่
Kaeng Khiao Wan Gai
A rich coconut curry with chicken, Thai basil and green curry paste. The flavour should be fragrant, creamy, salty, sweet and distinctly spicy.
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About this dish
A rich coconut curry with chicken, Thai basil and green curry paste. The flavour should be fragrant, creamy, salty, sweet and distinctly spicy.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Flavour: fresh lime zest
Allergy: lime zest
Dietary: lime zest
Flavour: holy basil or Italian basil
Allergy: another fresh herb
Dietary: holy basil
Ingredients
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400 ml coconut milkfull fat
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400 g Chicken Thighsthinly sliced
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2–3 tbsp green curry paste
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150 g Thai auberginesquartered
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80 g pea auberginesoptional
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1 tbsp fish sauce
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1 tsp palm sugar
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6 makrut lime leavestorn
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1 handful Thai basil leaves
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1 long red chillisliced
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1 tbsp neutral oilif needed
Check the curry paste label: many commercial brands already contain salt and shrimp paste.
Method
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1
Split the coconut cream
Spoon the thick coconut cream from the top into a saucepan and simmer until glossy and the oil begins to separate.
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2
Fry the paste
Add curry paste and cook for 2–3 minutes until aromatic.
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3
Cook the chicken
Add chicken and stir until coated and mostly opaque.
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4
Build the curry
Add remaining coconut milk, lime leaves, fish sauce and palm sugar. Simmer gently.
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5
Add vegetables
Add aubergines and cook until tender but not collapsing.
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6
Finish
Stir through Thai basil and sliced chilli, then remove from heat.
What it tastes like
Fragrant, creamy and spicy with basil, citrus notes and a subtle sweetness.
Make it milder
Use less paste, remove chilli seeds and add extra coconut milk.
Ingredient substitutions
Turkey or pork can replace chicken. Courgette can replace Thai aubergine.
Vegetarian alternative
Use firm tofu and vegetables; choose curry paste without shrimp paste and replace fish sauce with soy sauce.
Common mistakes
Boiling aggressively can split the sauce unpleasantly. Adding too much sugar makes the curry cloying.
Serving the dish
Serve with jasmine rice or thin rice noodles called khanom jeen.
Thai basil and thin red chilli slices.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Thai Green Curry with Chicken
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