Thai Green Curry Chicken

Thai Green Curry Chicken is a spicy, aromatic Thai dish made with green curry paste and coconut milk, tender chicken pieces, eggplant, basil leaves, and kaffir lime leaves. Served with steaming hot rice.

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Thai Cuisine

THAI GREEN CURRY

A Beloved Classic of Thai Cuisine

Known as "Kaeng Khiao Wan" in Thai, green curry is one of Thailand's most famous dishes. This aromatic curry derives its vibrant green color from fresh green chilies, Thai basil, and other herbs blended into a rich, coconut milk-based sauce. The perfect balance of spicy, sweet, and savory flavors creates a dish that's both comforting and exciting to the palate.

The name "Khiao Wan" (เขียวหวาน) refers to the color of the curry, not its taste. "Khiao" means green, derived from the green chilies, while "Wan" in this context describes the bright, fresh shade of green rather than sweetness. The creamy coconut milk base gives the curry its distinctive light green color or "green sweet" appearance.

This curry was developed during the reign of King Rama VI or King Rama VII between 1908-1926. Unlike other Thai curries, green curry doesn't have fixed ingredients and isn't always sweeter than other varieties—in fact, it's typically spicier than red curry.

  • Key Ingredients: Green curry paste, coconut milk, Thai eggplant, chicken, kaffir lime leaves
  • Flavor Profile: Spicy, aromatic with a creamy texture. The subtle sweetness comes from mature coconut milk and a small amount of coconut palm sugar.
  • Regional Variation: Central Thailand's version is typically sweeter than other regions
  • Traditional Pairing: Served with steamed jasmine rice or roti (Thai flatbread)
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Ingredients & Cooking Instructions

Follow our authentic recipe to create a delicious Thai Green Curry Chicken at home.

Ingredients

  • Thai green curry paste
  • Chicken breast or thigh, cut into bite-sized pieces
  • Vegetable oil
  • Coconut milk
  • Fish sauce
  • Palm sugar or brown sugar
  • Kaffir lime leaves
  • Thai eggplant, cut into quarters
  • Red bell pepper, sliced
  • Thai basil leaves
  • Jasmine rice, for serving

Serving Tips: Green curry works well with almost any type of meat, but chicken and beef are the most delicious options. Enjoy it with steaming jasmine rice, Thai rice noodles (kanom jeen), or even spaghetti. Thai people love variety and often serve green curry alongside other dishes, especially various types of spicy salads (yum) whose sourness helps balance the richness of the curry. Green curry is also delicious with roti (Thai flatbread). For vegetables, traditional recipes use Thai eggplants and pea eggplants, which have a slightly bitter taste. If you don't enjoy these, feel free to use any vegetables you prefer—firm vegetables work best. Leafy greens aren't typically added except for Thai basil leaves, which enhance the aromatic flavor.

Cooking Instructions

  1. 1

    Cook the Curry Paste

    Heat oil in a large pot or wok over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.

  2. 2

    Add Coconut Milk

    Add 1/4 of the coconut milk and stir well. Let it simmer until the oil begins to separate from the coconut milk (about 3-5 minutes).

  3. 3

    Cook the Chicken

    Add the chicken pieces and stir to coat with the curry mixture. Cook for 3-4 minutes until the chicken starts to turn white on the outside.

  4. 4

    Add Remaining Ingredients

    Pour in the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes.

  5. 5

    Add Vegetables

    Add the eggplant and bell pepper. Continue to simmer for another 5-7 minutes until the vegetables are tender and the chicken is fully cooked.

  6. 6

    Finish and Serve

    Turn off the heat and stir in the Thai basil leaves. Taste and adjust seasoning if needed. Serve hot with steamed jasmine rice.

Chef's Tip: For the best flavor, make the curry paste a day ahead and refrigerate overnight to allow the flavors to develop fully.