Authentic Thai Green Curry with Chicken (Kaeng Kiew Waan Kai)
Prep time: 
Cook time: 
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Yield: 4 servings
  • 3 cups (710 ml) unsweetened, full-fat canned coconut milk
  • ¾ lb (340 g) chicken breast, thinly sliced
  • 6-8 oz (170-230 g) Thai eggplant
  • 6-8 oz (170-230 g) baby eggplant
  • 1 small onion, thinly sliced
  • 2 kaffir lime leaves
  • 2-4 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce
  • 1½ teaspoons coconut palm sugar
  • Up to 3 Thai (bird’s eye) chilies, thinly sliced (see Note)
  • A few leaves of Thai basil
  1. Add the coconut milk, chicken, eggplants, onion, lime leaves, curry paste, fish sauce, and coconut palm sugar to a medium saucepan over medium heat.
  2. Bring to a gentle simmer and then cook (uncovered) until the eggplant is tender and the chicken is fully cooked, about 15 minutes, stirring occasionally. (Adjust the heat so that it doesn’t come to a full boil.)
  3. Turn off the heat and add the chilies (if using) and basil.
  4. Taste and add additional fish sauce or coconut palm sugar to taste; serve.
Recipe adapted slightly from Thavorn Beach Village & Spa’s recipe.

Thai (Bird’s Eye) Chilies: If you typically like things “mild” omit the chilies because the curry paste adds heat to the dish too. If you like things “medium” work up from 1 chili, and if you like things “hot” go with 2 or 3 chilies. Note that you can always add more chilies to make it spicier, but once you’ve added them, it’s a lot harder to make the dish not so spicy.

Serving Suggestions: You can serve this curry along with steamed jasmine rice if you like; I prefer to eat it as-is like soup.
Recipe by An Edible Mosaic™ at