Thai Green Curry Chicken (Kaeng Keaw Wan Gai)

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“Green Curry” that named from making curry paste from fresh green chilies.


11/2 cup Coconut milk, 1 cup unsalted chicken stock (or water), 3 tbsp green curry past, 300 g chicken thigh, Thai eggplant, turkey berry, 2-3 kaffir lime leaves, 2-3 fresh red chilies, 5-7 sweet basil leaves, 1 tbsp fish sauce, 1 tbsp palm sugar.


1.Put 1/2 cup of coconut milk in a pot and cook over medium heat stirring continuously until float up during boiling add green curry paste and stir to mix until well combined.

2. Add chicken and stir to mix well until chicken turn white and add remaining coconut milk, chicken stock or water and stir to mix well until it boils.

3.Add Thai eggplant, turkey berry, kaffir lime leaves, fresh chilies, fish sauce and palm sugar and stir to mix well until eggplants soften and cook.

4.Turn off the heat, serve in the bowl, garnish with fresh chilies and sweet basil leave.

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