Recipe: Gaeng Kiew Wan Gai (chicken green curry)

a Thai classic found in haut venues, local joints, street stalls and possibly every Thai restaurant outside the kingdom


  • 2 cups coconut cream
  • 6oz sliced chicken meat
  • 1-2T fish sauce
  • 2c coconut milk
  • 5-6 Thai aubergine, sliced in half
  • 3-4 kaffir lime leaves torn in half
  • 3 long red chilis sliced in half and de-seeded
  • 1 sm handful of Thai basil leaf

For Paste

  • 2T prik kee nuu (rat shit chilis)
  • 1 dash salt
  • 1T galangal root – chopped
  • 2T lemongrass – coarsely chopped
  • 1T lime zest – grated
  • 1T coriander root – skinned and chopped
  • 1/2t tumeric powder
  • 4T red shallots – chopped
  • 3T garlic – chopped
  • 1t shrimp paste (optional)
  • 8-10 peppercorns – white prefered
  • 1/2t roasted and ground coriander seeds
  • 1/4t roasted and ground cumin seeds


1. make paste by blending all ingredients in a blender, food processor or large mortar and pestle.

2. heat coconut cream in pan

3. add 2T of paste

4. fry over medium/high heat, stirring regularly

5. add chicken and continue to stir until the fragrance of the paste ‘opens’

6. add fish sauce

7. add coconut milk

8. bring to a boil

9. reduce heat

10. add aubergines and let simmer until chicken is cooked

11. garnish with basil, chili and lime leaves

Quick Notes

great over jasmine rice

this recipe is a variation from David Thompson’s highly recommended tome on Thai cooking, Thai Food. (Thompson, David. Thai Food. Berkeley, 10 Speed Press. 2002)


easier than making your own paste, you can experiment with the many varieties of green curry paste found at any mid-sized Asian grocer.

You can replace coconut milk (not cream) with chicken or vegetable stock)

Thai aubergines (eggplant) can be replaced with 1/2 inch chopped cubes of purple eggplant

Meal type: lunch or dinner

Culinary tradition: Thai

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