Thai Green Curry (Gaeng Khiao Wan)
Authentic Thai green curry with tender chicken, coconut milk, and Thai eggplant. This gaeng khiao wan uses the two-stage coconut cream technique for restaurant-level depth — ready in 30 minutes with imported curry paste.
Servings: 4
Ingredients
For the curry
- 2-3 tablespoons green curry paste Mae Ploy or Maesri recommended
- 1 can (13.5 oz) full-fat coconut milk do not shake
- 1 lb boneless skinless chicken thighs sliced into bite-sized pieces
- 1 cup chicken broth
- 1 cup Thai eggplant, quartered or Japanese eggplant, sliced
- 1 red bell pepper sliced into strips
- 1 cup bamboo shoots, drained canned
- 2 tablespoons fish sauce Red Boat recommended
- 1 tablespoon palm sugar or light brown sugar
- 1 teaspoon makrut (kaffir) lime leaf powder shelf-stable — a teaspoon replaces 3-4 fresh leaves
- 1 tablespoon vegetable or coconut oil
For serving
- Fresh Thai basil leaves
- Steamed jasmine rice
- 1 red Thai chili, sliced optional garnish
- Lime wedges
Instructions
- Separate the coconut milk. Without shaking the can, open it and scoop out the thick cream from the top into a small bowl. Reserve the remaining thin coconut milk separately.
- Stir-fry the vegetables. Heat the oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 3-4 minutes until starting to soften and pick up some color. Add the bamboo shoots and cook another minute. Transfer to a plate and set aside — this step builds deeper flavor in the vegetables.
- Fry the curry paste. In the same skillet, add the coconut cream (the thick part) and cook for 2-3 minutes until it begins to separate and you see oil pooling on the surface. Add the green curry paste and fry for 1-2 minutes, stirring constantly, until very fragrant.
- Cook the chicken. Add the sliced chicken to the paste and stir to coat. Cook for 3-4 minutes until mostly white on the outside.
- Build the sauce. Pour in the reserved thin coconut milk and chicken broth. Stir in the makrut lime leaf powder. Bring to a gentle boil, then reduce to a simmer.
- Combine and simmer. Return the stir-fried vegetables to the pan. Simmer for 6-8 minutes until the chicken is cooked through and the sauce has thickened slightly. Add the red bell pepper in the last 2-3 minutes (you want it slightly crisp).
- Season. Stir in the fish sauce and palm sugar. Taste and adjust for a balance of salty, sweet, and spicy.
- Serve. Ladle the curry into bowls over steamed jasmine rice. Top with fresh Thai basil leaves, sliced red chili, and a squeeze of lime.
Notes
Coconut cream tip: If your coconut milk does not have a thick cream layer, refrigerate the can overnight.
Curry paste amount: Start with 2 tablespoons for mild, 3 for medium, 4+ for Thai-restaurant spicy.
Make ahead: The curry tastes better the next day. Store in the fridge up to 3 days.
Freezer friendly: Freeze without basil for up to 2 months.
