Gaeng Kiew Wan
Thai green curry with chicken in fragrant coconut milk — the most internationally recognised Thai dish, done properly.
About This Recipe
Gaeng kiew wan (green curry) is one of Thailand's most celebrated and globally spread curries — but the authentic version bears little resemblance to the mild, sweet restaurant versions common worldwide. The paste should be made from fresh green chillies pounded with galangal, lemongrass, kaffir lime zest, garlic and shrimp paste into an intensely green, fragrant mixture. Chicken is added to coconut milk with the paste, Thai round eggplants, bamboo shoots, and fresh Thai basil. It should be fragrant, coconutty, and genuinely spicy — not sweet.
Ingredients
Serves 4
- 600 gboneless chicken thighs(cut into bite-sized pieces)
- 400 mlcoconut milk(full-fat)
- 200 mlcoconut cream
- 6small Thai eggplants (makua pao)(quartered — or use Japanese eggplant)
- 100 gbamboo shoots(tinned, rinsed)
- 3 tbspfish sauce
- 1 tbsppalm sugar or brown sugar
- 1 large bunchThai basil (bai horapha)(leaves stripped)
- 4 pieceskaffir lime leaves(torn)
- 10fresh green chillies(for paste)
- 4 stalkslemongrass(lower third only, sliced, for paste)
- 3 cmgalangal(sliced, for paste)
- 4 clovesgarlic(for paste)
- 4shallots(for paste)
- 1 tspshrimp paste (kapi)(for paste)
- 0.5 tspground coriander(for paste)
Instructions
- 1
Make green curry paste
Pound or blend green chillies, lemongrass, galangal, garlic, shallots, shrimp paste and coriander into a smooth paste. Authentic: pound in a mortar for 15 minutes. Fast: blend with 2 tbsp water.
- 2
Fry paste in coconut cream
Heat coconut cream in a wok over high heat until it begins to separate (oil appears on the surface). Add curry paste. Fry stirring constantly for 3–5 minutes until very fragrant and the paste is cooked.
- 3
Add chicken
Add chicken pieces. Stir to coat in paste. Cook 3 minutes.
- 4
Add coconut milk
Add coconut milk, kaffir lime leaves, fish sauce and palm sugar. Bring to a simmer.
- 5
Add vegetables and finish
Add eggplant and bamboo shoots. Simmer 10 minutes until eggplant is tender. Remove from heat. Stir in Thai basil. Taste — adjust fish sauce (saltiness) and sugar (sweetness). Serve with jasmine rice.
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Pro Tips
- →
Frying the paste in the fat layer of coconut cream (not oil) is the crucial first step — this blooms the aromatics in the paste.
- →
Thai basil is added off the heat — cooking kills its flavour. The residual heat wilts it perfectly.
- →
Authentic green curry is spicy. If using store-bought paste, add fresh green chillies to increase heat.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Replace chicken with prawns (added in the final 3 minutes only — prawns cook fast).
- •
Vegetarian version: omit chicken and shrimp paste. Use tofu and soy sauce instead of fish sauce.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
- •
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Storage
Refrigerate for 3 days. Add fresh Thai basil when reheating — the basil from the original batch will have lost its character.
History & Origin
Gaeng kiew wan (literally 'sweet green curry') was first recorded in Thai literature in the late 18th century, though curries with coconut milk have been part of central Thai cooking since at least the 16th century. The name 'sweet' refers to the colour (sweet green) rather than taste — a common confusion. The dish spread globally through Thai restaurants from the 1970s onwards and is now one of the world's most recognised curries.
Frequently Asked Questions
Can I use store-bought green curry paste?
Yes — Mae Ploy, Mae Sri, and Maesri brands are all acceptable. The fresh paste is significantly superior in fragrance and heat, but store-bought gives a good result. Add extra fresh lemongrass and lime leaves if available.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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