Green Chicken Curry (Gaeng Kiew Wan Gai)

Really good recipe for the king of all Thai curries - The Green Curry.

Ready In: 30 mins

Serves: 4




  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.
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