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Green Curry Chicken (Kaeng Khiaw Waan Kai) Recipe

Updated on December 22, 2010

Green Curry Chicken

When you see topic "Chicken Green Curry Recipe", what do you think about? For me, I think about the smell of its curry paste. The taste of coconut cream and egg plants which has a little bit of sweetness. Hmmmmm, very yummy and now my taste bud is very captivated and ready to work.

The characteristic of this curry is hot but you can decide how hot you can handle so as to not burn your tongue :) The fragrance of the curry paste and sweet basil will hit you even before you put this curry into your month, you will taste sweetness first and then you can taste the saltiness.

Green curry is the most classic of Thai curries-certainly one with which most people are familiar, as it is ubiquitous on Thai restaurant menus. Some people love to eat this curry with khanom jeen (Thai-Rice Vermicelli).  Actually, I am one of them.

Before we start to learn how to cook Green Curry Chicken. I want to show you some pictures of Bangkok and want to share some information about this city.

Bangkok, The City of Angels or "Krungthep" [กรุงเทพมหานคร] in Thai, is the capital city of Thailand. Bangkok is the hub for most of the commercial and economical activities of the Kingdom. At the same time, the City is very famous and appreciated by visitors for its versatility and multiple points of interests. From temples, the Grand Palace, all the way over the some of Asia's largest shopping centers and the largest outdoor market of Asia (Chatuchak), Bangkok definitely has what it takes to entertain visitors from all origins, either first time or return travelers. Whilst Taxi fares are very reasonable, most of the sightseeing can comfortably be reached by Skytrain (BTS) or Underground train (MRT). Aside of the sightseeing and shopping, Bangkok has developed into a magnet for food lovers of all origins. The same range of choice applies to the accommodation options all over town, from high end international chain hotels to family run guesthouses, demands of all travelers are met. In terms of wellness and relaxation – Bangkok has recently seen a huge development of city Spas and Wellness centers, in addition to the long established Thai massage centers.


Silom Road in the morning.

I can see Rama VIII Bridge on the way to Cooking School.

Thai and International Food Academy School.

Green Curry Paste (Nam phrik kaeng khiaw waan)

All right, now is the time to cook. Curry paste is the heart of all Thai curry dishes so now I will show you how to make green curry paste in the original way.

15 large green hot chilies

3 shallots, sliced

9 cloves garlic

1 tsp finely sliced galangal

1 tbsp sliced lemon grass

1/2 tsp finely sliced kaffir lime rind

1 tsp chopped coriander root

5 peppercorns

1 tbsp roasted coriander seeds

1 tsp roasted cumin

1 tsp salt

1 tsp shrimp paste

  • Combine coriander seeds, cumin and pepercorn in a mortar, pound well. Transfer to a bowl and put aside.
  • Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
  • Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.


Fortunately, cooking Thai curry outside Thailand is no longer difficult since the ready-made Thai curry paste is now available across the globe. These products are made from good quality of ingredients thus they can be stored over a long period of time, making it very easy to cook Thai food anywhere.


Serves 4


400 grams boneless chicken breast

3 tbsp green curry paste

2 1/2 cups coconut milk (squeezed out from 400 grams grated coconut)

5 small eggplants, quartered

2-3 red spur chilies, sliced diagonally

2 kaffir lime leaves, torn

1/4 cupsweet basil leaf

1 1/2 tbsp fish sauce

1 1/2 tsp palm sugar

1 tbsp cooking oil






  1. Clean the chicken breast, remove the skin and cut into thin slice.
  2. Saute' the curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of coconut milk a little at a time, stir until a film of green oil surfaces.
  3. Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  4. Arrange on a serving dish.

Enjoy ^_^



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    • profile image


      6 years ago

      Ladda Boonmee: i tried it! Awesome taste, tasted just like the thai restaurant we have here!!! Just one note: in your recipe you should notify people that if they use premade currypaste, they can up the amounts... Premade paste is not as powerful in taste as freshmade paste! I almost doubled the amount (but i like it really hot though :))

    • profile image


      6 years ago

      Slideseven: a good thai curry should look like a "soup" :) now add rice or vermicelli to that and taste godliness :)))

    • Ladda Boonmee profile imageAUTHOR

      Ladda Boonmee 

      7 years ago from Vancouver

      Hi slideseven,esatchel and psouef,

      Thank you for your comments :) This curry is delicious so please try it.

    • profile image


      7 years ago

      this is looking delicious

    • esatchel profile image


      7 years ago from Kentucky

      This curry looks delicious. There is a lot of sauce but it still looks great.

    • slideseven profile image


      7 years ago from UK

      Your green curry chicken (in the photo) looks more like a soup!


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