Authentic Thai Green Curry (Gaeng Keow Wan)
Authentic Thai Green Curry (Gaeng Keow Wan)
Fragrant and spicy Thai green curry with chicken, bamboo shoots, and Thai basil in creamy coconut milk.
Summary & Overview
| Time & Servings | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4-6 |
| Style | Central Thai |
| Difficulty | Easy |
| Note | Adjustable spice level |
Ingredients
Main Components
| Ingredient | Quantity | Note |
|---|---|---|
| Chicken Breast or Thigh | 500g (1.1 lbs) | Cut into bite-sized pieces |
| Coconut Milk | 2 cans (800ml total) | Full-fat, divided |
| Thai Green Curry Paste | 3-4 tbsp | Mae Ploy or Thai Kitchen brand |
| Thai Basil Leaves | 1 cup | Regular basil works in a pinch |
| Bamboo Shoots | 1 cup (227g) | Sliced, canned or fresh |
| Thai Eggplant | 6-8 small | Quartered; substitute with Japanese eggplant |
| Kaffir Lime Leaves | 4-6 leaves | Torn, central vein removed |
Seasoning & Aromatics
| Ingredient | Quantity | Note |
|---|---|---|
| Fish Sauce | 2-3 tbsp | Adjust to taste |
| Palm Sugar | 1-2 tbsp | Or brown sugar |
| Vegetable Oil | 2 tbsp | For frying curry paste |
| Red Chili | 2-3 large | Sliced diagonally (optional, for color) |
| Green Beans | 1 cup | Cut into 2-inch pieces (optional) |
Detailed Instructions
1. Prep Work
Cut the chicken into bite-sized pieces. Prepare all vegetables: quarter the Thai eggplants, slice bamboo shoots, tear kaffir lime leaves (remove central vein), and cut green beans if using. Separate the thick coconut cream from the top of one can (about ½ cup).
2. Fry the Curry Paste
Heat a large wok or deep pan over medium-high heat. Add 2 tbsp oil and the thick coconut cream you separated. Stir-fry for 2-3 minutes until oil separates and becomes fragrant. Add the green curry paste and fry for 2-3 minutes, stirring constantly until very aromatic and the oil turns green.
3. Add Chicken
Add the chicken pieces to the curry paste. Stir-fry for 3-4 minutes until the chicken is sealed and coated with the paste (doesn’t need to be fully cooked).
4. Add Coconut Milk
Pour in the remaining coconut milk (about 1.5 cans total). Stir well to combine. Bring to a gentle boil, then reduce to a simmer.
5. Add Vegetables
Add the eggplants, bamboo shoots, and kaffir lime leaves. Simmer for 8-10 minutes until vegetables are tender. If using green beans, add them in the last 5 minutes of cooking.
6. Season
Add fish sauce (start with 2 tbsp) and palm sugar (start with 1 tbsp). Taste and adjust - it should be balanced between salty, sweet, and spicy. Add more fish sauce for saltiness, sugar for sweetness, or curry paste for heat.
7. Final Touch
Add the Thai basil leaves and sliced red chilies (if using). Stir for 30 seconds until basil is just wilted. Turn off heat immediately.
8. Serve
Serve hot over jasmine rice. The curry should be aromatic, creamy, with a beautiful green color and a perfect balance of flavors.
Pro Tips
- Coconut Cream Trick: Frying curry paste in coconut cream (not milk) creates better flavor than using oil alone.
- Thai Eggplant: These small, round eggplants are traditional but Japanese eggplant works well too.
- Spice Level: Adjust curry paste amount to your preference. 3 tbsp is medium-hot, 4+ tbsp is very spicy.
- Make Ahead: Curry tastes even better the next day as flavors meld. Store in refrigerator for up to 3 days.
- Protein Swap: Substitute chicken with shrimp, tofu, or mixed vegetables for variety.
Enjoy this aromatic Thai classic that brings restaurant-quality flavor to your home kitchen!