Gaeng Keow Wan Gai (Thai Green Curry with Chicken)
This vibrant Thai green curry features tender chicken and soft bamboo shoots simmered in a rich, spicy coconut milk broth. Fragrant with green curry paste and fresh herbs, it's a comforting and authentic dish perfect for a satisfying meal. Serve it with steamed jasmine rice to soak up all the delicious sauce.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 708 kcal
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 800 mlcoconut milk
- 4 tbspgreen curry paste
- 500 gchicken breast, cut into bite-sized pieces
- 200 gbamboo shoot, sliced, canned or fresh
- 150 gthai eggplant, quartered(optional)
- 2 tbspfish sauce
- 1 tbsppalm sugar, chopped or grated
- 4 pcskaffir lime leaf, torn
- 0.5 cupthai basil leaf
garnish
- 1 pcsred chili, sliced, for garnish(optional)
Equipment
wok · large pot · knife
The method
Step by step
- 1
Pour half of the coconut milk into a large pot or wok and bring to a simmer over medium heat, stirring occasionally until the oil separates and rises to the surface, about 5-7 minutes.
About 7 min
Cook’s note: The separation of coconut oil indicates the milk has been cooked down and will create a richer curry base.
- 2
Add the green curry paste to the simmering coconut milk and stir well to combine. Cook for 2-3 minutes, stirring constantly, until the paste is fragrant.
About 3 min
- 3
Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5 minutes until the chicken is lightly browned.
About 5 min
- 4
Pour in the remaining coconut milk, add the bamboo shoots, and the Thai eggplants (if using). Bring the curry to a gentle simmer.
About 3 min
- 5
Season the curry with fish sauce and palm sugar. Stir until the palm sugar is fully dissolved.
About 2 min
Cook’s note: Taste and adjust the seasoning to your preference – it should be a balance of spicy, salty, and sweet.
- 6
Add the kaffir lime leaves and continue to simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
About 15 min
- 7
Stir in the Thai basil leaves just before serving. Remove from heat immediately.
About 1 min
Cook’s note: Adding basil at the end preserves its fresh aroma and vibrant color.
- 8
Garnish with sliced red chilies, if desired, and serve hot with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 708kcal
- Protein
- 45.6g
- Carbs
- 20.9g
- Fat
- 58.7g
- Fibre
- 7.1g
- Sugar
- 11.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover green curry in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the coconut milk from curdling.