Green Thai chicken coconut curry (gaeng keow wan gai) is sweet and creamy, spicy and pungent, with just the right amount of saltiness. Green curry is one of the milder Thai curries (gaeng keow wan literally means sweet green curry), so if you prefer a spicy curry, all you have to do is increase the amount of green Thai curry paste called for in the recipe.
Thai Chicken Coconut Green Curry Recipe
Green Thai chicken coconut curry (gaeng keow wan gai) is sweet and creamy, spicy and pungent, with just the right amount of saltiness.
Ingredients
Thai Chicken Coconut Green Curry Ingredients
- cooking oil
- 1 to 2 tablespoons green curry paste
- 1 Cup canned coconut cream
- 500 Grams Chicken (use chicken thigh fillet), sliced into thick strips
- 6 pieces fresh kaffir lime leaves torn
- 4 eggplant cut into 1/4-inch slices
- 1 tablespoon brown sugar grated
- 2 tablespoons fish sauce (patis)
- 1 Cup coconut milk (gata)
- 1 teaspoon cornstarch dissolved in 2 teaspoons of water
- 1 Cup fresh basil leaves
- 1 red chili pepper (siling labuyo) sliced diagonally (optional)
- jasmine rice (steamed), to serve
- cooking oil
- 1 to 2 tablespoons green curry paste
- 1 Cup canned coconut cream
- 500 Grams Chicken (use chicken thigh fillet), sliced into thick strips
- 6 pieces fresh kaffir lime leaves torn
- 4 eggplant cut into 1/4-inch slices
- 1 tablespoon brown sugar grated
- 2 tablespoons fish sauce (patis)
- 1 Cup coconut milk (gata)
- 1 teaspoon cornstarch dissolved in 2 teaspoons of water
- 1 Cup fresh basil leaves
- 1 red chili pepper (siling labuyo) sliced diagonally (optional)
- jasmine rice (steamed), to serve
- cooking oil
- 1 to 2 tablespoons green curry paste
- 1 Cup canned coconut cream
- 500 Grams Chicken (use chicken thigh fillet), sliced into thick strips
- 6 pieces fresh kaffir lime leaves torn
- 4 eggplant cut into 1/4-inch slices
- 1 tablespoon brown sugar grated
- 2 tablespoons fish sauce (patis)
- 1 Cup coconut milk (gata)
- 1 teaspoon cornstarch dissolved in 2 teaspoons of water
- 1 Cup fresh basil leaves
- 1 red chili pepper (siling labuyo) sliced diagonally (optional)
- jasmine rice (steamed), to serve
- cooking oil
- 1 to 2 tablespoons green curry paste
- 1 Cup canned coconut cream
- 500 Grams Chicken (use chicken thigh fillet), sliced into thick strips
- 6 pieces fresh kaffir lime leaves torn
- 4 eggplant cut into 1/4-inch slices
- 1 tablespoon brown sugar grated
- 2 tablespoons fish sauce (patis)
- 1 Cup coconut milk (gata)
- 1 teaspoon cornstarch dissolved in 2 teaspoons of water
- 1 Cup fresh basil leaves
- 1 red chili pepper (siling labuyo) sliced diagonally (optional)
- jasmine rice (steamed), to serve
Instructions
- Heat oil in a saucepan over medium heat. Sauté green curry paste.
- Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil.
- Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.
- Add palm sugar and fish sauce; cook for 1 minute or until fragrant.
- Add coconut milk and dissolved cornstarch; simmer until thick.
- Add fresh basil leaves and chili, if using; cook for 1 minute.
- Serve immediately with steamed jasmine rice.
- Heat oil in a saucepan over medium heat. Sauté green curry paste.
- Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil.
- Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.
- Add palm sugar and fish sauce; cook for 1 minute or until fragrant.
- Add coconut milk and dissolved cornstarch; simmer until thick.
- Add fresh basil leaves and chili, if using; cook for 1 minute.
- Serve immediately with steamed jasmine rice.
- Heat oil in a saucepan over medium heat. Sauté green curry paste.
- Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil.
- Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.
- Add palm sugar and fish sauce; cook for 1 minute or until fragrant.
- Add coconut milk and dissolved cornstarch; simmer until thick.
- Add fresh basil leaves and chili, if using; cook for 1 minute.
- Serve immediately with steamed jasmine rice.
- Heat oil in a saucepan over medium heat. Sauté green curry paste.
- Add coconut cream thrice in 2-tablespoon increments and mix with the curry paste. Pour in remaining coconut cream; bring mixture to a boil.
- Add chicken, kaffir lime leaves, and eggplant; cook until eggplant is soft.
- Add palm sugar and fish sauce; cook for 1 minute or until fragrant.
- Add coconut milk and dissolved cornstarch; simmer until thick.
- Add fresh basil leaves and chili, if using; cook for 1 minute.
- Serve immediately with steamed jasmine rice.
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