Chicken Green Curry

Chicken Green Curry

Obtaining the color from fresh green Prik Chee Fah chillies used in the curry paste, Gang Khiaw Wan is very famous when people think of Thai food.


  • 1 Tbsp vegetable oil
  • 1 cup coconut milk
  • 2 Tbsp green curry paste
  • 200g chicken breast (or your favourite cut), sliced into bite-size pieces (or chopped, bone in)
  • 1 cup stock or water
  • 4-6 round eggplants quartered and soak in lightly salted water
  • 1/4 cup pea eggplants
  • 1 Tbsp fish sauce
  • 1 tsp palm sugar
  • A handful Thai sweet basil leaves
  • 1 red chilli pepper, sliced diagonally


  1. In a wok, over medium, low heat, add the oil, the curry paste, and about 2 Tbsp of coconut milk to fry the paste. Add another 2 Tbsp of coconut milk when the paste gets dry and the green oil sizzles, keep adding the milk about 2-3 times and fry the paste until it releases the aroma and the green oil visibly separates.
  2. Add chicken meat and keep stirring until it’s half cooked through.
  3. Increase the heat to medium-high and add the rest of coconut milk. Continue stirring to make sure all the curry paste is off the bottom of the pan. Add the stock or water and bring to a boil.
  4. Add the round eggplants and pea eggplants.
  5. Cook for another 3-4 minutes or until the vegetables are just cooked through. If you can pierce a sharp knife through the round eggplant easily, they are cooked.
  6. Season with fish sauce and palm sugar to taste. If you don’t make the green curry paste yourself you might not need all of the fish sauce as the store bought or market bought curry paste often contains more salt to help prolong its shelf life.
  7. Lastly, add Thai sweet basil leaves and chilli slices. Stir to wilt the basil then turn off the heat.
  8. Serve with steamed Thai jasmine rice. Enjoy!