Gaeng Keow Wan Gai Thai Green Curry Chicken
Immerse yourself in the vibrant flavors of Thailand with **Gaeng Keow Wan Gai**, or **Thai Green Curry Chicken**—a harmonious blend of creamy coconut milk, aromatic green curry paste, and tender chicken, simmered to perfection. This beloved dish combines the mild sweetness of palm sugar, the umami depth of fish sauce, and the fresh, herbal notes of Thai basil and kaffir lime leaves. Featuring chunks of Thai eggplant and optional bamboo shoots, it's a textural delight that pairs beautifully with fluffy jasmine rice. Quick and easy to prepare, this authentic recipe brings the bold yet balanced essence of Thai cuisine right to your kitchen, perfect for a cozy family dinner or impressing guests with exotic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast or thighs (sliced into bite-size pieces)
- 3 tablespoons Thai green curry paste
- 400 ml Coconut milk
- 200 ml Chicken stock or water
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 4 pieces Thai eggplants (cut into quarters)
- 100 grams Bamboo shoots (optional)
- 1 piece Red chili (sliced, for garnish)
- 1 handful Thai basil leaves
- 3 pieces Kaffir lime leaves (torn into pieces)
- 1 tablespoon Vegetable oil
- 2 cups Jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the green curry paste and stir-fry for 1-2 minutes until aromatic.
Slowly stir in half of the coconut milk and cook for 2-3 minutes, allowing the paste to dissolve and the mixture to become fragrant.
Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is partially cooked.
Pour in the remaining coconut milk and chicken stock. Stir well to combine.
Add the fish sauce and palm sugar, adjusting to taste for a balance of salty and sweet flavors.
Bring the curry to a gentle simmer and add the Thai eggplants and bamboo shoots (if using). Cook for 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
Toss in the torn kaffir lime leaves and Thai basil leaves, then stir gently to combine.
Serve hot over steamed jasmine rice, garnished with sliced red chili for an extra kick.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 59.4 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3732 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
