🥥🌿 Thai Green Curry Chicken (Gaeng Keow Wan Gai) Super Detailed Recipe + Hong Kong Style Editor's Practical Tips

Green curry chicken is one of Thailand's most popular curries. With its rich coconut milk aroma, spicy green curry, and slightly sweet flavor, it's packed with ingredients and a perfect companion to rice dishes. From my experience, the green curry paste sold in Hong Kong supermarkets is incredibly fragrant and restaurant-quality, perfect for sharing with the whole family! 🍗🍛

Ingredients (Serves 3-4)

• 400g boneless chicken thigh

• 50g green curry paste (Thai brands such as Mae Ploy or Aroy-D are the most fragrant)

• 300ml coconut milk (about 1 can)

• 100ml broth or water

• 1 zucchini (sliced)

• 50g green beans (cut into sections)

• 2-3 round eggplants/small Thai eggplants (or regular eggplants, cut into pieces)

• 1-2 red chilies (cut diagonally for garnish)

• 4-6 lemon leaves (torn)

• 4 slices of galangal, 1 stalk of lemongrass (flattened and cut into sections)

• 1 bunch of basil leaves

• 2 tablespoons fish sauce

• 1 tablespoon coconut sugar/granulated sugar

• 1 tablespoon sunflower oil

Detailed cooking process

1️⃣ Cut the chicken thighs into pieces, marinate with a little salt and fish sauce for 15 minutes, and cut the vegetables such as eggplant and zucchini into pieces.
2️⃣ Heat sunflower oil in a wok over medium heat. Sauté the galangal slices, lemongrass, and lime leaves until fragrant (no need to brown them).
3️⃣ Add green curry paste and half of the coconut milk, and stir-fry until the curry paste is fragrant (Editor's tip: wait until the coconut milk separates the oil and stir-fry until the aroma is released).
4️⃣ Add chicken cubes and stir-fry until the surface is cooked. Add vegetables, remaining coconut milk and water and bring to a boil.
5️⃣ Add coconut sugar and fish sauce, reduce heat and simmer for about 6-8 minutes, until the chicken is cooked through and the vegetables are tender.
6️⃣ After tasting, you can adjust the taste by adding sugar, fish sauce, salt, etc. according to your personal preference.
7️⃣ Finally, add basil leaves and red chili peppers, mix well and turn off the heat (do not cook the basil for too long, the aroma will be the most prominent).
8️⃣ Serve with rice or rice noodles, just scoop out the sauce and eat, it goes really well with rice!

Cooking Tips

• If you want more texture, you can add a few slices of shallot and sauté them together

• Authentic green curry is spicy, so if you don’t like spicy food, you can reduce the amount of curry paste.

• Thai eggplant may not be available in supermarkets, so you can use regular eggplant instead.

• Side dishes can be mushrooms, bell peppers, bamboo shoots, etc. There are many variations

• Fish sauce and coconut sugar are the essence of Thai cuisine. Adding sugar can neutralize the spiciness and saltiness.

Thai green curry chicken is spicy and creamy, with a fragrant aroma of coconut milk and basil. It's so filling, I often finish it all in one pot! It's super easy to make at home, so buy the ingredients and give it a try! 🍚🍗😋