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

This easy, authentic Thai green curry recipe (Kaeng Kiew Waan Kai) beautifully marries spicy-hot, salty, subtly sweet, and bright flavors 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, this dish 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 Is a Winner

• Even the base is packed with flavor! 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! Even if it’s new to you, don’t be intimidated to make this recipe.
• It’s packed with flavor and absolutely mouth-watering. Yes, Thai green curry is spicy, especially in Thailand (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.

What Vegetables Are in Green Curry?

You can use a variety of different vegetables in this dish. (Or you can skip the chicken and make this a vegetarian curry.) Go with what you like or have on hand. For the veggies, 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 ideas:

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

Ingredients

• Virgin coconut oil – We fry the curry paste in coconut oil to develop the flavor. You can use refined coconut oil instead of virgin coconut oil if you want to reduce the taste of coconut.
• Thai green curry paste – This lends a ton of flavor to this authentic curry!
• Boneless skinless chicken thighs – Or you can use boneless skinless chicken breasts.
• Garlic and galangal – These aromatics are traditional ingredients in Thai cuisine. Look for galangal at your local Asian grocery store; it has a more piney flavor than ginger, but in a pinch you can use ginger instead.
• Chicken broth – Or water.
• Thai eggplant – You can also use Japanese eggplant or baby eggplant.
• Canned unsweetened full-fat coconut milk – Coconut milk adds rich creamy texture and subtle sweetness.
• Makrut lime leaves – These are formerly known as kaffir lime leaves, and they might be labeled as such in your local Asian market.
• Coconut sugar – Or you can use light brown sugar.
• Fish sauce – This adds salty umami flavor.
• Sea salt – In Thailand, it’s common to use only fish sauce for salty flavor. However, of course there’s an underlying fish flavor that comes with it! That’s why I reduce the amount of fish sauce a bit and add a touch of salt for salty flavor without intensifying the fishiness.
• Sliced bamboo shoots – Look for fresh bamboo shoots in the fresh produce area of your local Asian supermarket, or you can use canned bamboo shoots.
• Red Thai chile peppers – I get these at my local Asian grocery store. We only use a little bit of red peppers here for a pop of bright red color. As a side effect, they also add more heat, so if you want the color without the heat, use thinly sliced red bell pepper instead.
• Fresh lime juice – This adds a bright tart flavor and helps create balance.
• Fresh Thai basil leaves – Thai basil adds a fresh punch of peppery, anise flavor.

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.

Recipe Tips

If you aren’t familiar with some of the Thai ingredients in this recipe, read through the following sections. I explain what they are, and give lots of tips!

Thai Green Curry Paste

You can use homemade or store-bought. Homemade is of course preferred for the best flavor.

For store-bought, if you aren’t allergic to shellfish, Maesri 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) if you don’t have time to make your own.

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 three 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 three strips of peel from regular limes.

Bamboo Shoots

Look for fresh bamboo shoots 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 1/4 of a thinly-sliced red bell pepper instead.

Frequently Asked Questions

More Curry Recipes to Make

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

This post was first published on An Edible Mosaic on September 12, 2014 and updated on July 7, 2024.