Authentic Thai Green Chicken Curry (Gaeng Kiew Wan)
A fragrant, creamy Thai coconut curry with tender chicken, Thai eggplants, bamboo shoots, and fresh Thai basil leaves.
In a nutshell: Authentic Thai green chicken curry is made by frying aromatic green curry paste in cracked coconut cream, simmered with tender chicken, Thai eggplants, bamboo shoots, and fresh Thai sweet basil. Ready in 30 minutes.
An authentic Bangkok-style Thai green curry made with aromatic green curry paste bloomed in rich coconut cream, simmered with tender sliced chicken breast, Thai round eggplants, crisp bamboo shoots, and fragrant Thai sweet basil.
Key Equipment
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- Wok or Deep Heavy Pot
- Chef's Knife & Cutting Board
- Wooden Spoon or Spatula
Chef's Pro-Tips
- Crack the Coconut Cream: Frying green curry paste directly in cracked coconut cream rather than oil is the authentic Thai culinary secret that produces an incredibly aromatic, glossy curry.
- Add Thai Basil Last: Always turn off the heat before folding in Thai basil; boiling basil browns the leaves and destroys its delicate aromatic oils.
- Balance the 4 Elements: Thai curry thrives on harmony: salty (fish sauce), sweet (palm sugar), spicy (curry paste), and rich (coconut milk).
Ingredients
4
servings
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1.25 lbs boneless skinless chicken breast or thighs, sliced thinly across the grain
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3 tbsp authentic Thai green curry paste, Mae Ploy or Aroy-D brand
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1 can (14 oz) full-fat coconut milk, reserve 1/3 cup thick top cream for blooming paste
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¾ cup low-sodium chicken broth, or water
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4 small Thai round green eggplants, quartered (or 1 small Japanese eggplant cubed)
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½ cup canned sliced bamboo shoots, drained and rinsed
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4 fresh makrut lime leaves, torn with center stems removed
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1 ½ tbsp premium fish sauce, Red Boat or Tiparos
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1 tbsp palm sugar (or brown sugar)
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1 cup fresh Thai sweet basil leaves (Horapha), packed
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2 whole red bird's eye chilies, sliced thinly on bias, for garnish
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Step-by-Step Instructions
Crack Coconut Cream & Fry Paste
Open the can of coconut milk without shaking. Spoon out 1/3 cup of the thick, rich coconut cream from the top into a wide wok or deep pot over medium-high heat. Fry the cream for 3-4 minutes until it 'cracks' and tiny beads of fragrant coconut oil separate. Add the green curry paste and stir-fry vigorously for 2 minutes until deeply aromatic and releasing spice oils.
Cook the Sliced Chicken
Add the thinly sliced chicken pieces into the fragrant curry paste mixture. Stir-fry for 3-4 minutes, coating every slice in the rich green paste until chicken is opaque on the exterior.
Simmer Broth & Vegetables
Pour in the remaining coconut milk and chicken broth. Add torn makrut lime leaves, quartered Thai eggplants, and drained bamboo shoots. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 7-8 minutes until eggplants are tender and chicken is cooked through.
Season & Balance Flavors
Stir in fish sauce and palm sugar, tasting to find the authentic Thai balance: creamy, savory, spicy, and subtly sweet. Simmer for 1 more minute so the flavors meld.
Fold Thai Basil & Serve
Turn off the heat completely. Immediately fold in the fresh Thai basil leaves—the residual heat will wilt them while preserving their sweet anise fragrance and bright green color. Ladle curry into bowls, garnish with sliced red chilies and a drizzle of coconut cream, and serve warm with steamed jasmine rice.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
You can use cubed Japanese eggplant, zucchini slices, or sugar snap peas. Add zucchini in the final 4 minutes of simmering so it stays crisp-tender.
Full-fat coconut milk is strongly recommended for authentic body and flavor. Light coconut milk will make the curry thin and watery.
Green curry is traditionally one of the spicier Thai curries. To reduce heat, use 2 tablespoons of paste instead of 3, and remove the red bird's eye chilies.
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