Tuesday, 18 September 2012

แกงเขียวหวานไก่/ Kaeng Khiao Wan Gai/ Thai Green Curry Chicken Recipe (step by step photos)

Kaeng khiao wan or green curry is a variety of curry in Thai cuisine. The name green curry is derived from the colour and flavour of the dish. In Thai language the word “kaeng” means curry, “khiao” means green and “wan” means sweet. Green curry tend to be hot as red curry but have a definite and desired sweetness that is not usually associated with red curry. The main ingredients for the sauce consist of green curry paste, coconut milk, eggplant, pea eggplant, sugar, fish sauce, kaffir lime leaves and Thai basil leaves. Today I will share my favourite green curry recipe that I adapted from this page;


  • 1/4 cup green curry paste (see paste preparation section)
  • 350 grams boneless, skinless chicken breast or thigh, cut into bite-size pieces 
  • 1 1/4 cups coconut milk 
  • 1/4 cup Thai basil leaves 
  • 1/4 cup pea eggplants, lightly pounded 
  • 1/2 cup chicken stock or drinking water 
  • 2 tablespoons white sugar 
  • 3 tablespoons fish sauce 
  • 2 red chillies, sliced 
  • 2 green chillies, sliced 
  • 4 kaffir lime leaves, shredded


1. In a wok or frying pan over medium heat. Pour in 1/2 cup 
    coconut milk (keep the remaining for later use) and stir 
    constantly until boil about 3 to 5 minutes. Add in green 
    curry paste and continue stirring until the mixture becomes
    thick and fragrant. Turn the heat off and pour the mixture 
    into a medium pot. 

2. Place a pot over medium heat. Add in chicken meat, and 
    stirring for 1 to 2 minutes. Then mix in fish sauce and sugar 
    Keep stirring for 1 about 1 minute. Add in pea eggplants, 
    chicken stock and the remaining coconut milk. Continue 
    to cook until chicken is completely cooked and eggplant is 

3. Mix in kaffir lime leaves and basil leaves. Bring to a boil then
    turn the heat off. Add in green and red chilies. Stir well. 
    Taste-test the soup, adjust it to your taste. Served hot.

Preparing the Green Curry Paste


  • 1 tablespoon coriander seeds, roasted 
  • 1 teaspoon cumin seeds, roasted 
  • 5 black peppercorns 
  • 8 green birds eye chillies 
  • 7 green chillies, seedless, coarsely chopped 
  • 1 teaspoon salt 
  • 1 teaspoon old galangal, finely chopped 
  • 1 tablespoon lemongrass, finely sliced 
  • 1/2 teaspoon kaffir lime peel, finely sliced 
  • 1 teaspoon coriander root, coarsely chopped 
  • 9 cloves of garlic 
  • 3 shallots, coarsely sliced 
  • 1 teaspoon shrimp paste


1. Using mortar and pestle, pound together cumin seeds, 

    coriander seeds and black peppercorns until finely ground. 
    Remove from the mortar and set aside. 

2. Using mortar and pestle, pound together green chillies, birds 
    eye chillies and salt until finely ground. Add in lemongrass, 
    galangal, kaffir lime peel and coriander root. Pound until
    well combined. Mix in garlic and shallot. Pound until finely 
    ground. Add in cumin mixture from step 1 and shrimp paste.
    Pound together until well combined. Now the paste is ready...

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