Thai Green Curry (Kaeng Khiao Wan Gai)
Thailand's most fragrant curry — chicken in a vibrant coconut milk sauce with homemade green curry paste, Thai basil and aubergine.
About This Recipe
Thai green curry (kaeng khiao wan gai) is one of Thailand's great curries — fragrant, creamy, gently spiced and deeply aromatic. The sauce is built from green curry paste (green chillies, lemongrass, galangal, shallots, garlic, kaffir lime zest and shrimp paste) fried in the thick part of coconut milk, then diluted with the thin coconut milk and stock, simmered with chicken, small green aubergines (Thai eggplant) and kaffir lime leaves, and finished with a generous handful of Thai basil. Making the paste from scratch produces a significantly fresher and more complex result than using jarred paste, though a good quality paste is an acceptable shortcut.
Ingredients
Serves 4
- 600 gchicken thighs, sliced
- 800 mlcoconut milk
- 200 gThai round aubergines, quartered
- 6kaffir lime leaves
- 3 tbspfish sauce
- 1 tbsppalm sugar or brown sugar
- large handfulThai basil (horapa)
- 2fresh green chillies, for garnish
- 2 tbspvegetable oil
- 3 tbspgreen curry paste (or 50 g homemade)
Instructions
- 1
Fry curry paste
Open the coconut milk — do not shake. Spoon the thick coconut cream from the top into a wok. Heat over medium-high heat until bubbling and the oil starts to separate, about 3 minutes. Add green curry paste and fry in the coconut cream for 2–3 minutes until fragrant and the paste darkens slightly.
- 2
Add chicken
Add chicken slices and stir to coat in the paste. Cook for 3 minutes.
- 3
Add coconut milk and aromatics
Add the remaining coconut milk, kaffir lime leaves and aubergines. Bring to a gentle simmer.
- 4
Season
Add fish sauce and palm sugar. Taste — it should be savoury, fragrant and subtly sweet. Simmer for 10–12 minutes until chicken is cooked through and aubergines are tender.
- 5
Finish and serve
Remove from heat. Add Thai basil and sliced fresh chillies. Serve immediately with jasmine rice.
Pro Tips
- →
Frying the curry paste in the thick coconut cream (not oil) is the Thai technique — it creates a richer, more integrated flavour.
- →
Thai round aubergines are firmer and hold their shape better than regular aubergines.
- →
Add Thai basil at the very end, off the heat — cooking it makes it wilt and lose its flavour.
Variations
- •
Thai green curry with prawns: replace chicken with raw prawns (cook 3–4 minutes).
- •
Vegetarian green curry: use tofu, aubergine and courgette; replace fish sauce with soy sauce.
Storage
Keeps in the fridge for 3 days. Reheat gently without boiling.
History & Origin
Green curry is one of three signature Thai curries (green, red, yellow). It is believed to have been created in central Thailand in the early 20th century, when fresh green chillies (introduced from the Americas) were used to create a lighter, fresher curry than the older red versions.
Frequently Asked Questions
Why is my curry not green enough?
Jarred paste tends to be a dull green. Use good-quality paste and add extra fresh coriander and green chilli when blending homemade paste for a brighter colour.
My curry split — what happened?
Coconut milk splits when overheated. Keep the simmer gentle and do not boil vigorously.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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