Gaeng Kiow Wahn Gai (Green Chicken Curry)

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Servings: 4 Difficulty: Intermediate
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A vibrant and aromatic Thai curry with tender chicken, silky coconut sauce, and fresh herbs.
Gaeng Kiow Wahn Gai (Green Chicken Curry recipe image
Gaeng Kiow Wahn Gai (Green Chicken Curry recipe image
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Gaeng Kiow Wahn Gai (Green Chicken Curry)

Author: chefs-mate Cooking Method: , , Cuisine: , Courses:
Difficulty: Intermediate
Servings: 4 Calories: 980.0

Description

This authentic Green Chicken Curry, known as Gaeng Kiow Wahn Gai, delivers a perfect balance of spicy, salty, and sweet flavors. The rich coconut milk base is infused with fragrant green curry paste, creating a luscious sauce that coats tender pieces of chicken breast and thighs. Diced eggplant adds texture and absorbs the savory juices, while fresh basil and coriander provide a bright, herbal finish. This dish is ideal for weeknight dinners or special gatherings, offering a comforting yet exciting meal that brings the taste of Thailand to your table. It pairs beautifully with steamed jasmine rice, allowing you to soak up every drop of the aromatic sauce.

Ingredients

Directions

  1. Bone and skin the chicken breast and thighs, then cut the meat into large, bite-sized pieces.
  2. Place a medium, heavy-bottomed saucepan over medium heat and add the coconut cream.
  3. Warm the coconut cream until it boils gently, then reduce heat to maintain a gentle boil.
  4. Cook for 6 to 8 minutes, stirring occasionally, until tiny pools of oil glisten on the surface.
  5. Add the green curry paste and stir to dissolve it into the coconut cream.
  6. Cook for 1 to 2 minutes, stirring constantly, until the paste is fragrant.
  7. Add the chicken pieces and stir-fry for 1-2 minutes to coat them evenly with the paste.
  8. Pour in the coconut milk, diced eggplant, fish sauce, and sugar, then stir well to combine.
  9. Bring to a gentle active boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally.
  10. Taste and adjust seasoning with additional fish sauce, sugar, or curry paste if needed.
  11. Once the chicken is cooked through and eggplant is tender, remove from heat.
  12. Transfer the curry to a serving bowl and scatter fresh basil leaves, chopped red chilis, and coriander on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 980.0kcal
% Daily Value *
Total Fat 54.9g85%
Saturated Fat 42.3g212%
Cholesterol 77.0mg26%
Sodium 499.3mg21%
Total Carbohydrate 95.2g32%
Dietary Fiber 5.8g24%
Sugars 89.5g
Protein 33.9g68%

* 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, chicken, green, coconut, eggplant, basil, spicy, dinner, asian, paste, fish sauce, coriander, vegetable, main course, gluten free, dairy free, quick meal, aromatic, comfort food
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