Gaeng Keo Wan Gai – Green Chicken Curry

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Servings: 4 Difficulty: Intermediate
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Aromatic Thai green curry with tender chicken, bamboo shoots, and fresh herbs in a creamy coconut sauce.
Gaeng Keo Wan Gai - Green Chicken Curry recipe image
Gaeng Keo Wan Gai - Green Chicken Curry recipe image
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Gaeng Keo Wan Gai – Green Chicken Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 678.2

Description

This classic Thai green chicken curry is a vibrant, aromatic dish that balances spicy, salty, and creamy flavors. The bright green paste, made from fresh chilies and herbs, infuses the rich coconut milk with a distinctive fragrance. Tender chunks of chicken simmer until perfectly cooked, while bamboo shoots add a satisfying crunch. Fresh kaffir lime leaves and sweet basil provide an essential aromatic lift at the end. Served over steamed jasmine rice, its a comforting yet exciting meal perfect for weeknight dinners or casual gatherings. The sauce is velvety and flavorful, coating every bite with warmth. Its a satisfying, protein-packed option that brings authentic Thai home-style cooking to your table without requiring complicated techniques.

Ingredients

Directions

  1. In a wok or large saucepan, heat the thick coconut milk over medium heat until it begins to simmer and the oil separates.
  2. Add the chicken chunks, fish sauce, and dried bamboo shoots. Stir to combine and simmer until the chicken is cooked through and tender, about 8-10 minutes.
  3. Remove the chicken and bamboo shoots with a slotted spoon and set aside on a plate.
  4. Continue boiling the remaining coconut milk until it thickens further and becomes oily.
  5. Add the green curry paste to the hot coconut oil. Stir-fry for 2-3 minutes until the paste releases its aroma and the oil separates again.
  6. Return the chicken and bamboo shoots to the wok. Stir to coat evenly with the curry paste mixture.
  7. Pour in the thin coconut milk and bring the mixture to a gentle boil.
  8. Reduce the heat to low and simmer for 5 minutes to allow flavors to meld.
  9. Add the kaffir lime leaves, pea eggplants, and sliced chilies. Simmer for another 3-5 minutes until the eggplants are tender but still crisp.
  10. Turn off the heat. Immediately stir in the fresh sweet basil leaves.
  11. Serve hot over steamed jasmine rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 678.2kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 9.4g47%
Cholesterol 252.5mg85%
Sodium 232.7mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 76.6g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai curry, green curry, chicken curry, coconut milk, gaeng keow wan, thai food, spicy, aromatic, dinner recipe, asian cuisine, curry paste, kaffir lime, basil, fish sauce, quick meal, comfort food
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