Authentic Thai Green Curry with Chicken (Kaeng Kiew Waan Kai)

Thai Green Curry features a complex blend of spicy heat, salty, subtly sweet, and bright flavors that blend beautifully in a coconut milk-based sauce. Chicken makes it filling, and serving it with jasmine rice makes it a hearty meal.

When I visited Thailand a few years ago, I had the best green curry on the face of the planet (mind-blowingly good) at the resort where we stayed in Thailand.

Late one afternoon, we took a private cooking class on the beach at the resort. We made green curry (and a few other things), and then got to enjoy dinner at sunset at a table next to the ocean. After the class, they gave me a little recipe booklet with all the recipes we made in it, and told me to have fun. They knew me well, lol!

I got the recipe booklet home and the first chance I had, dove into making the curry. Ever since then, Thai green curry has been one of my favorites. Not only because of the wonderful memories it evokes, but also because it’s a lovely balance of fresh, bright flavors, spicy heat, and rich creaminess.

Thai green curry is magic.

Why This Recipe Works

• We start by frying the green curry paste in coconut oil. This helps the flavors blend and makes the sauce intensely aromatic.
• It's pretty easy! Don’t be intimidated to make this recipe. Yes, Thai green curry is spicy (it’s actually spicier than Thai red curry and Thai yellow curry!). But this dish features a very balanced flavor profile. Full-fat coconut milk adds rich creaminess and tames the spice level a bit, and additionally, coconut sugar balances it. Plus chicken and vegetables soak up some of the spicy flavor. And serving this dish with jasmine rice mellows it even more.
• You can easily swap out the protein in this recipe for whatever you like. Or keep it vegan by using vegetable stock or water instead of chicken broth, omitting the chicken, and using vegan green curry paste and vegan fish sauce.

Authentic Thai Green Curry with Chicken Recipe

Ingredients

• Virgin coconut oil
• Thai green curry paste
• Boneless skinless chicken thighs (or boneless skinless chicken breasts)
• Garlic
• Galangal (or ginger)
• Chicken broth (or water)
• Thai eggplant
• Canned unsweetened full-fat coconut milk
• Makrut (formerly known as kaffir) lime leaves
• Coconut sugar (or light brown sugar)
• Fish sauce
• Sea salt
• Sliced bamboo shoots
• Red Thai chile peppers
• Fresh lime juice
• Fresh Thai basil leaves

Step-by-Step Instructions

Step 1: Fry the Curry Paste:

Heat the coconut oil in a large, deep skillet over medium heat. Once hot, stir in the green curry paste and cook 1 minute, stirring occasionally. (Try not to breathe the fumes; it’s hot!)

Step 2: Sear the Chicken:

Add the chicken in an even layer, and cook 2 minutes without stirring. Stir in the garlic and galangal, and cook 20 seconds, stirring constantly.

Step 3: Simmer:

Add the chicken broth and bring to a simmer. Stir in the eggplant, coconut milk, lime leaves, coconut sugar, fish sauce, and salt. Bring it back up to a simmer, turn the heat down so it’s simmering gently, and cover the skillet with the lid ajar (or just drape a piece of foil over the top). Let it simmer until the eggplant is tender, about 8 minutes.

Step 4: Finishing Touches:

Remove from the heat and stir in the bamboo shoots, red chile peppers, lime juice, and basil leaves.

Serve along with jasmine rice with any garnishes you like.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Tips for Success

Thai Green Curry Paste

You can use homemade or store-bought. Homemade is of course preferred for the best flavor. If you aren’t allergic to shellfish, Maesri Thai Green Curry Paste is a highly-recommended option (and you can get it on Amazon!). However, if you’re allergic to shellfish, a good vegan choice is Mekhala Green Curry Paste (which is also available on Amazon).

Thai Eggplant

This eggplant is green and white-colored, and about the size of a golf ball. You can look for it in the fresh produce area of Asian grocery stores. However, if you can’t find Thai eggplant, you can substitute with other types of eggplant, such as Japanese eggplant (thinly sliced) or baby eggplant (sometimes also called Indian eggplant).

Kaffir Lime Leaves

Now called makrut limes, these can sometimes be difficult to find, even at Asian markets. I went to 3 local Asian grocery stores in my area when I wanted to make this dish and I still couldn’t find these leaves! Instead, I used 3 strips of peel from regular limes.

Bamboo Shoots

Look for these fresh in the fresh produce area of an Asian grocery store. If you buy them fresh, you can cut them into slices, half-moons, or strips. Alternatively, you can find canned bamboo shoots in the canned goods aisle (or find canned bamboo shoots on Amazon).

Red Thai Chile Peppers

These are mostly just for a little pop of red color in green curry! However, they also add spicy heat. If you want to add a pop of color without adding more spicy heat, you can use ¼ of a red bell pepper cut into thin slices instead.

Thai Green Curry FAQs

Which Thai Curry is the Spiciest?

You found it; Thai green curry is the spiciest of the Thai curries!

A main difference between green and red curry is that green curry uses green Thai chile peppers and red curry uses red Thai chile peppers. These peppers start out green and as they mature, they turn red and their flavor mellows a bit.

What Does Thai Green Curry Taste Like?

It’s fresh and bright with the flavors of cilantro, lemongrass, lime, and galangal (which is similar to ginger). It has a spicy heat thanks to the green Thai chiles in the curry paste. There is saltiness from fish sauce and sweetness from coconut sugar. Rich and creamy coconut milk is the perfect vessel that marries all the flavors together.

What Vegetables Are in Thai Green Curry?

You can use any number of vegetables in this dish! Go with what you like or have on hand. I like to keep everything green or white in a green curry (except the pop of color from the red chiles!).

Here are a few different vegetables that go well in green curry:

• Thai eggplant
• Bamboo shoots
• Mushrooms
• Green beans
• Snap peas
• Zucchini

More Curry Recipes to Make

• Chicken Panang Curry
• Madras Curry Paste
• Rogan Josh (Kashmiri Red Curry with Meat)

Let's Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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Authentic Thai Green Curry with Chicken (Kaeng Kiew Waan Kai)

By: Faith Gorsky

Thai Green Curry features a complex blend of spicy heat, salty, subtly sweet, and bright flavors that blend beautifully in a coconut milk-based sauce. Chicken makes it filling, and serving it with jasmine rice makes it a hearty meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Thai

Servings 4 servings

Calories 453 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoons virgin coconut oil
• ▢ 3 tablespoons Thai green curry paste see Note
• ▢ 1 pound boneless skinless chicken thighs thinly sliced (or boneless skinless chicken breasts if you prefer)
• ▢ 2 large cloves garlic crushed
• ▢ 2 tablespoons freshly-grated galangal or ginger
• ▢ ½ cup chicken broth or water
• ▢ 8 ounces Thai eggplant stems trimmed and quartered
• ▢ 14 ounces canned unsweetened full-fat coconut milk
• ▢ 3 kaffir lime leaves see Note
• ▢ 2 tablespoons coconut sugar or light brown sugar
• ▢ 1 tablespoon fish sauce
• ▢ ½ teaspoon salt
• ▢ ¾ cup sliced bamboo shoots see Note
• ▢ 3 red Thai chile peppers de-seeded and very thinly sliced (see Note)
• ▢ 1 tablespoon fresh lime juice
• ▢ ¾ cup fresh Thai basil leaves
• ▢ Prepared jasmine rice for serving

Garnish Ideas:

• ▢ Fresh lime wedges
• ▢ Fresh cilantro leaves

Instructions

 

• Heat the coconut oil in a large, deep skillet over medium heat. Once hot, stir in the green curry paste and cook 1 minute, stirring occasionally. (Try not to breathe the fumes; it’s hot!)
• Add the chicken in an even layer, and cook 2 minutes without stirring. Stir in the garlic and galangal, and cook 20 seconds, stirring constantly.
• Add the chicken broth and bring to a simmer. Stir in the eggplant, coconut milk, lime leaves, coconut sugar, fish sauce, and salt. Bring it back up to a simmer, turn the heat down so it’s simmering gently, and cover the skillet with the lid ajar (or just drape a piece of foil over the top). Let it simmer until the eggplant is tender, about 8 minutes.
• Remove from the heat and stir in the bamboo shoots, red chile peppers, lime juice, and basil leaves.
• Serve along with jasmine rice with any garnishes you like.

Faith's Tips

• Nutrition Information: The nutritional information for this recipe was calculated without the jasmine rice for serving or the garnish ideas.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Thai Green Curry Paste: You can use homemade or store-bought. Homemade is of course preferred for the best flavor. If you aren’t allergic to shellfish, Maesri Thai Green Curry Paste is a highly-recommended option (and you can get it on Amazon!). However, if you’re allergic to shellfish, a good vegan choice is Mekhala Green Curry Paste (which is also available on Amazon).
• Thai Eggplant: This eggplant is green and white-colored, and about the size of a golf ball. You can look for it in the fresh produce area of Asian grocery stores. However, if you can’t find Thai eggplant, you can substitute with other types of eggplant, such as Japanese eggplant (thinly sliced) or baby eggplant (sometimes also called Indian eggplant).
• Kaffir Lime Leaves: Now called makrut limes, these can sometimes be difficult to find, even at Asian markets. I went to 3 local Asian grocery stores in my area when I wanted to make this dish and I still couldn’t find these leaves! Instead, I used 3 strips of peel from regular limes.
• Bamboo Shoots: Look for these fresh in the fresh produce area of an Asian grocery store. If you buy them fresh, you can cut them into slices, half-moons, or strips. Alternatively, you can find canned bamboo shoots in the canned goods aisle (or find canned bamboo shoots on Amazon).
• Red Thai Chile Peppers: These are mostly just for a little pop of red color in green curry! However, they also add spicy heat. If you want to add a pop of color without adding more spicy heat, you can use ¼ of a red bell pepper cut into thin slices instead.
• Vegan Version: Use vegetable stock or water instead of chicken broth, omit the chicken, and use vegan green curry paste and vegan fish sauce.

Nutrition

Nutrition Facts

Authentic Thai Green Curry with Chicken (Kaeng Kiew Waan Kai)

Amount Per Serving

Calories 453 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 26g163%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 108mg36%

Sodium 883mg38%

Potassium 698mg20%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 8g9%

Protein 26g52%

Vitamin A 2083IU42%

Vitamin C 11mg13%

Calcium 66mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Authentic Thai Green Curry, Kaeng Kiew Waan Kai, Thai Green Curry, Thai Green Curry Recipe, Thai Green Curry with Chicken

Tried this recipe?Let me know how it was!

This post was first published on An Edible Mosaic on September 12, 2014. I updated it with more information on August 10, 2022.