Green Chicken Curry (Gaeng Kiaw Wan Gai)

Green chicken curry is a vibrant dish featuring tender chicken thighs simmered in creamy coconut milk, fragrant green curry paste, and fresh Thai basil. The spicy, tangy flavors combined with the soft eggplant create a comforting bowl that's easy to whip up any night of the week.

Course Main Course

Cuisine Thai

Keyword chicken, green curry, quick meal, spicy, Thai basil

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 450kcal

Author Liza Agbanlog

Ingredients

1 lb boneless chicken thigh cut into small strips
1 can 400ml coconut milk
1 can 227ml sliced bamboo shoots
1 Chinese eggplant sliced into cubes
2 tablespoons green curry paste
2 tablespoons olive oil
4 fresh or dried kaffir lime leaves
2 teaspoons sugar
2 tablespoons fish sauce
1 cup fresh Thai basil leaves
1 small green bell pepper sliced
2 fresh hot chili peppers optional

Instructions

Sauté curry paste in oil on low heat until curry becomes aromatic.
Spoon the thick and creamy part of the coconut milk from the can and add to the curry. Increase heat. Stir and mix well; cook until the coconut milk blends well with the curry (about 3 minutes).
Add chicken and then increase heat to high. Stir and cook for 2 minutes.
Add eggplants, bamboo shoots, kaffir leaves and the rest of the coconut milk.
Bring the mixture to a boil, stir and cook for another 5 minutes or until the eggplants are fork tender.
Add fish sauce and sugar, to taste. Add green bell pepper, basil leaves and chili peppers, if using. Bring to a boil.
Remove from heat. Serve with steamed rice.
Enjoy!

Notes

Adapted from the cookbook “Thai Cooking in a Sufi’s Kitchen”

Nutrition