Chicken Green Curry

Thai name: Gaeng Keeo Waan Gai

Green curry is perhaps the most ubiquitous of all Thai curries. You'll find it on the menu in practically every restaurant in the kingdom, and it makes a frequent appearance at the curry stalls. Although the dish has its origins in the central plains, it's found and appreciated throughout the country. Much of the attraction of green curry is its flexibility. It works well not only with rice, but is also quite popular as a topping for the spaghetti like rice noodles called khanom jeen. It has also proved quite popular for adding a Thai twist to Italian pastas. The flexibility also extends to the meats used. Although chicken is the most common, you'll find almost any meat used in green curries, from beef and pork to fresh water fish.

Chicken Green Curry
Chicken Green Curry


Servings: 4

1 tbsp Green Curry Paste
2 oz Chicken breast meat
1/4 cup Thai eggplant (brinjal)
1/2 cup Pea eggplant
1 tbsp, chopped Thai basil (horopa)
1 1/4 cup Coconut Milk
1 pepper Green hot chilis (Spur or Serano)
3 leaves Kaffir lime leaves
1/2 tbsp Palm sugar
2 tsp Chicken bouillon, dry
1 tbsp Fish sauce
1 1/2 tbsp Vegetable oil
1/4 tbsp Fresh milk


  1. Fry the green curry paste in vegetable oil until the aroma is released. Add the thick portion of the coconut milk and continue stir-frying until the aroma returns.
  2. Add chicken and when the chicken is about half cooked, add the remaining coconut milk.
  3. Add eggplants and lime leaves. When cooked through, add seasoning: chicken powder, fish sauce, palm sugar, fresh milk, chillies and sweet basil leaves.

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories 258 Calories from Fat 195
Total Fat 22g 33%
Saturated 14g 71%
Cholesterol 32mg 11%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Sugars 3g  
Protein 12g