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Thai Chicken in Green Curry - (Gaeng Kiew Wahn Gai)

Thai Chicken in Green Curry - (Gaeng Kiew Wahn Gai)

A classic Thai dish, made with coconut milk and seasoned with fresh herbs.


  • 4 tablespoons green curry paste
  • 2 tablespoons cooking oil for stir-frying
  • 500 grams (17.5 ounces or about 2 1/4 cups) coconut milk
  • 400 grams (14 ounces) Chicken Breast, Sliced
  • 4 pieces eggplant (about 1 eggplant), or an equal amount of cauliflower, as needed*
  • 4 Kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sugar
  • 10 grams (about 2 teaspoons, a few sprigs) fresh chopped Basil Leaves, or as desired
  • 1 red chili pepper, sliced


Heat the oil in a wok and fry the curry paste for one minute.

Add coconut milk and bring to a boil, add chicken, eggplant, and kaffir lime leaves.

Season with fish sauce and sugar.  Once the chicken is cooked, add the basil and chili.

Serve with steamed rice.

Chef's Tip:
Curry pastes vary in strength and spiciness from mild to fiery hot. Consult your shop on your preferences. Green curry can also be prepared with beef, pork, or just vegetables.

*The eggplants are primarily for texture; if desired you can substitute cauliflower.

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