Go Back

How to make Gaeng Keow Wan Gai (Thai Chicken Green Curry) at home

Gaeng Keow Wan Gai is a popular Thai dish enjoyed both in Thailand and around the world. It is often served with steamed rice and garnished with fresh basil, coriander, and sliced chili peppers for an added burst of flavor and spice.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian, Thai
Calories 450 kcal

Equipment

  • Large pot or wok
  • Cutting board & Knife
  • Mortar and pestle or spice grinder (if making the curry paste from scratch)
  • Food processor (if making the curry paste from scratch)
  • Wooden spoon or spatula for stirring
  • Measuring cups and spoons
  • Can opener (if using canned coconut milk)
  • Serving bowls and spoons (for serving the finished curry)
  • You may also need a vegetable peeler if your recipe calls for peeled vegetables such as bamboo shoots.
  • Additionally, if you plan to make steamed rice to serve with the curry, you will need a rice cooker or a pot with a lid to cook the rice.

Ingredients
  

  • 1 pound boneless, skinless chicken breast or thighs, sliced into bite-size pieces
  • 1 can coconut milk 14 oz.
  • 1 cup chicken stock or water
  • 2 tbsp green curry paste
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 1 cup Thai eggplant halved or quartered
  • 1/2 cup bamboo shoots sliced
  • 1/4 cup green beans sliced
  • 4  kaffir lime leaves torn
  • 1/4 cup cup fresh basil leaves torn

For the green curry paste:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp white peppercorns
  • 3-5 small green Thai chilies seeded and chopped
  • 3 cloves garlic chopped
  • 1 shallot chopped
  • 1 lemongrass stalk tough outer layer removed, thinly sliced
  • 1 1-inch piece of galangal or ginger peeled and sliced
  • 1/4 cilantro roots or stems chopped
  • 1 tbsp shrimp paste (optional)

Instructions
 

  • To make the green curry paste, toast coriander seeds, cumin seeds, and white peppercorns in a dry skillet until fragrant, about 1-2 minutes. Transfer to a mortar and pestle or spice grinder and grind into a fine powder.
  • Add the green chilies, garlic, shallot, lemongrass, galangal or ginger, cilantro roots or stems, and shrimp paste (if using) to the mortar and pestle or food processor. Grind or blend into a smooth paste, adding a little water as needed to make it easier to work with.
  • Heat vegetable oil in a large pot or wok over medium-high heat. Add the green curry paste and stir-fry until fragrant, about 1-2 minutes.
  • Add the chicken and stir-fry until browned, about 3-5 minutes.
  • Pour in the coconut milk and chicken stock or water. Stir well to combine and bring to a simmer.
  • Add the fish sauce and palm sugar or brown sugar, and stir to dissolve.
  • Add the Thai eggplant, bamboo shoots, green beans, and torn kaffir lime leaves. Stir to combine and simmer until the vegetables are tender and the chicken is cooked through, about 10-15 minutes.
  • Add the torn basil leaves and stir to combine.
  • Taste and adjust the seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or curry paste for heat.
  • Serve hot with steamed rice and enjoy your delicious Thai Green Curry!
Keyword chicken, curry, Gluten Free, Spicy, Thai food