Green Curry Chicken, known in Thailand as Gaeng Keow Wan Gai (แกงเขียวหวานไก่), is one of the most famous and beloved dishes in Thai cuisine. Renowned for its vibrant green color, creamy coconut broth, aromatic herbs, and perfectly balanced spicy, sweet, salty, and savory flavors, this classic curry has become a favorite around the world.
The name "Gaeng Keow Wan" translates to "Sweet Green Curry." The word sweet refers not to a sugary taste but to the curry's mellow and balanced flavor compared to other Thai curries. Fresh green chilies give the curry its distinctive color and pleasant heat, while coconut milk creates a rich, velvety texture.
Tender chicken pieces simmer with Thai eggplants, bamboo shoots, and fragrant Thai basil in a homemade or store-bought green curry paste. Served with fragrant jasmine rice, Green Curry Chicken is both comforting and elegant, making it perfect for family dinners or special occasions.
What Makes Green Curry Chicken Special?
Thai Green Curry is known for its fragrant combination of green chilies, lemongrass, galangal, kaffir lime, garlic, shallots, coriander roots, shrimp paste, and aromatic spices blended into a smooth curry paste. When cooked with rich coconut milk, the paste develops an intensely flavorful sauce that perfectly complements the tender chicken and vegetables.
Characteristics include:
- Creamy coconut curry
- Vibrant green color
- Mild to moderately spicy
- Rich herbal aroma
- Tender chicken
- Fresh Thai basil
- Perfect balance of sweet, salty, spicy, and savory flavors
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
For the Curry
- 500 g boneless chicken thighs or breast, cut into bite-sized pieces
- 2 cups coconut milk
- 3 tablespoons Thai green curry paste
- 1 tablespoon vegetable oil (optional)
- 1 cup Thai eggplants, quartered
- ½ cup bamboo shoots, sliced
- 6 kaffir lime leaves, torn
- 2 red chilies, sliced diagonally
- 1 cup Thai basil leaves
- 1 cup chicken stock
Seasonings
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 teaspoon light soy sauce (optional)
Optional Garnishes
- Fresh Thai basil
- Sliced red chilies
- Kaffir lime leaf strips
Kitchen Equipment
- Large saucepan or wok
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step 1: Prepare the Ingredients
Wash and cut the chicken into bite-sized pieces.
Quarter the Thai eggplants.
Slice the bamboo shoots.
Tear the kaffir lime leaves to release their aroma.
Wash and dry the Thai basil leaves.
Step 2: Cook the Curry Paste
Heat a saucepan over medium heat.
Add about ½ cup of the coconut milk.
Cook for 2–3 minutes, stirring until the coconut milk begins to release its natural oils.
Add the green curry paste.
Stir continuously for 2–3 minutes until fragrant and fully combined with the coconut milk.
Step 3: Cook the Chicken
Add the chicken pieces to the curry paste.
Stir until the chicken is evenly coated.
Cook for 4–5 minutes until the outside of the chicken turns opaque.
Step 4: Add the Coconut Milk
Pour in the remaining coconut milk and the chicken stock.
Bring the curry to a gentle simmer.
Avoid boiling vigorously, as this may cause the coconut milk to separate.
Step 5: Add the Vegetables
Stir in:
- Thai eggplants
- Bamboo shoots
- Kaffir lime leaves
Simmer for 10–12 minutes until the chicken is fully cooked and the vegetables are tender but not mushy.
Step 6: Season the Curry
Add:
- Fish sauce
- Palm sugar
- Soy sauce (optional)
Taste and adjust:
- Add more fish sauce for saltiness.
- Add more palm sugar for sweetness.
- Add additional curry paste if you prefer more heat.
Step 7: Finish with Thai Basil
Add the Thai basil leaves and sliced red chilies.
Stir gently for about 30 seconds until the basil just begins to wilt.
Remove the curry from the heat immediately.
Step 8: Serve
Ladle the Green Curry Chicken into serving bowls.
Garnish with:
- Fresh Thai basil
- Sliced red chilies
- Thin strips of kaffir lime leaves
Serve hot with steamed jasmine rice.
Chef's Tips
- Chicken thighs remain juicier than chicken breast during simmering.
- Use authentic Thai green curry paste for the best flavor.
- Fresh Thai basil adds the characteristic aroma of traditional Green Curry.
- Simmer gently to maintain the creamy texture of the coconut milk.
- Thai eggplants absorb the flavorful curry beautifully while keeping a slightly firm texture.
- Prepare the curry a few hours in advance if possible, as the flavors deepen over time.
Delicious Variations
Classic Green Curry Chicken
- Chicken thighs
- Thai eggplants
- Bamboo shoots
- Thai basil
Green Curry Shrimp
Replace the chicken with large shrimp and reduce the cooking time to about 5 minutes after adding the shrimp.
Green Curry Beef
Use thinly sliced beef sirloin or flank steak for a richer version.
Green Curry Seafood
Combine:
- Shrimp
- Squid
- Mussels
- Fish fillets
for a luxurious seafood curry.
Vegetarian Green Curry
Replace the chicken with:
- Firm tofu
- Mushrooms
- Broccoli
- Bell peppers
- Zucchini
Use soy sauce instead of fish sauce and ensure the curry paste is vegetarian.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Protein | 31 g |
| Carbohydrates | 13 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 920 mg |
Nutrition values are approximate and vary depending on the ingredients used.
Storage Tips
Refrigerator
Store the curry in an airtight container for up to 3 days.
The flavors often become even richer after resting overnight.
Freezer
Freeze the curry (without fresh basil garnish) for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Warm gently over medium-low heat until heated through, stirring occasionally. Avoid boiling vigorously to keep the coconut milk smooth.
Best Side Dishes
Green Curry Chicken pairs wonderfully with:
- Steamed Jasmine Rice
- Thai Coconut Rice
- Roti
- Fresh Cucumber Salad
- Stir-Fried Morning Glory
- Thai Spring Rolls
- Papaya Salad (Som Tam)
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
Why is Green Curry called "Sweet Green Curry"?
The word "sweet" refers to the curry's balanced and mellow flavor rather than a sugary taste. The creamy coconut milk softens the heat of the green chilies.
Can I make Green Curry less spicy?
Yes. Reduce the amount of green curry paste or add extra coconut milk to create a milder curry.
What vegetables are traditionally used?
Thai eggplants, bamboo shoots, pea eggplants, and Thai basil are the most traditional additions, though bell peppers and zucchini are also popular in home cooking.
Can I use store-bought curry paste?
Absolutely. High-quality Thai green curry paste provides excellent flavor and makes the recipe much quicker while still delivering authentic results.
Final Thoughts
Green Curry Chicken (Gaeng Keow Wan Gai) is one of Thailand's most celebrated dishes, combining tender chicken, creamy coconut milk, fragrant herbs, and vibrant green curry paste into a rich and satisfying meal. Its perfect balance of spicy, savory, sweet, and aromatic flavors has made it a favorite in Thai homes and restaurants around the world. Served with fragrant jasmine rice, this authentic recipe brings the comforting warmth and bold flavors of traditional Thai cuisine to your table.
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