Green Curry Chicken | Gaeng Khiawan Gai


  • * 300 grammes chicken breast - thinly sliced
  • * 3 cups coconut milk - seperated in to 2 cups of thick and 1 cup of thin
  • * 3 tablespoons green curry paste
  • * 3 big egg plants - cut into 1 cm pieces
  • * 2 tablespoons fish sauce
  • * 2 pieces kaffir lime leaves - torn into pieces discarding the stem
  • * 1 big green chilli - sliced
  • * 1 big red chilli - sliced
  • * handfull basil leaves - for garnish

Preparation of Green Curry Chicken

Put the thick coconut milk into a wok and fry for 5-10 minutes until the coconut oil seperates out. Add the green curry paste and fry for an other 4 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it is boiling add the egg plants. Simmer for about 4 minutes until the egg plants are slightly soft. Then add the fish sauce and kafir lime leaves.

Turn off the heat and serve garnished with the big chillies and basil leaves.


This can also be made using beef, pork, fish or firm tofu and bamboo shoots instead of chicken.

If you are using bought green curry paste you will need 2 tablespoons. If possible use sweet basil.

If you have fresh coconut milk the above method can be used. If not the oil will not seperate out so put 3 tablespoons oil into a wok and fry the curry paste as above.