Summary: Green Curry (Gaeng Keow Wan) – an authentic Thai delicacy featuring tender chicken, aromatic green curry paste, rich coconut milk, Thai eggplants, and fresh sweet basil leaves, cooked in 35 minutes for 6 servings.
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Category: Main Dishes, Thai Cuisine
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Quick overview
- Dish: Green Curry (Gaeng Keow Wan)
- Category: Main Dishes, Thai Cuisine
- Cuisine: Thai
- Main ingredient: Chicken breast, 1.5 lb (organic, boneless, skinless)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Medium
- Servings: 6 servings (Serving weight: 340 g)
- Key technique: Simmering and oil separation
- Preparation types: Sautéing and simmering
- Dietary info & Allergens: Contains fish sauce, coconut
- Suitable for: Gluten-free diets, warm dinners, festive gatherings
- Nutritional values (per 1 serving): 420 kcal, Protein: 28.5 g, Fat: 24.2 g, Carbs: 18.6 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Thai Singha beer, Jasmine tea, Coconut water
- In a nutshell: A vibrant, fragrant, and perfectly balanced Thai curry combining aromatic green paste, creamy coconut milk, and tender chicken.
- Last updated: 2025-05-15
WAGUU says: “Balancing the sweet, spicy, and savory notes is the absolute secret to master authentic Thai green curry.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium-high heat |
| Number of servings: | 6 servings |
In a nutshell
Green Curry (Gaeng Keow Wan) is one of Thailand’s most beloved culinary masterpieces. Characterized by its brilliant emerald hue, complex herbal aroma, and creamy texture, this dish effortlessly marries fiery bird’s eye chilies, fragrant lemongrass, and galangal with rich coconut milk and tender proteins. Served over steaming jasmine rice, it offers an unforgettable explosion of authentic Thai flavors.
Ingredients
Base servings: 6 servings • Serving weight: 340 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Chicken breast | 1.5 lb | Boneless, skinless, sliced |
| Green curry paste | 4 tbsp | Authentic Thai brand |
| Full-fat coconut milk | 28 fl oz | High-grade canned |
| Thai eggplant | 2 cups | Quartered |
| Fresh sweet basil leaves | 1 cup | Freshly plucked |
| Fish sauce | 3 tbsp | Premium quality |
| Palm sugar | 1.5 tbsp | Finely grated |
| Kaffir lime leaves | 5 pieces | Torn |
| Red spur chili | 2 pieces | Sliced for garnish |
| Vegetable oil | 2 tbsp | Neutral cooking oil |
| Water | 0.5 cup | Filtered |
Why you’ll love this recipe
- Authentic Flavors: Recreates the vibrant taste profile of traditional Thai street food right in your home kitchen.
- Quick Preparation: Ready in just 35 minutes, making it ideal for both busy weeknight dinners and weekend treats.
- Naturally Gluten-Free: Easily enjoyed by individuals with gluten sensitivities without sacrificing flavor or texture.
Success guaranteed: Follow the precise simmering instructions and oil separation technique for restaurant-quality results every single time.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Thai
Detailed instructions
Overall progress: 0% completed
Phase 1: Ingredient Preparation and Slicing – 5 min
Appliances: Cutting board, chef’s knife
1. Slice the 1.5 lb of chicken breast into uniform bite-sized strips. Quarter the Thai eggplants and submerge them in salted water to prevent oxidation. Pluck the fresh sweet basil leaves and tear the kaffir lime leaves.
CP: Chicken pieces are evenly sliced and eggplants are soaking.
Before moving to the next step:
Ensure all vegetables are clean and properly prepped before turning on the stove.
Phase 2: Frying the Curry Paste – 5 min
Appliances: Wok, wooden spatula
2. Heat 2 tbsp of vegetable oil in a wok over medium-high heat. Add 4 tbsp of green curry paste and stir constantly for 2 to 3 minutes until deeply aromatic and the oils begin to separate.
CP: Curry paste is fragrant and glossy.
Before moving to the next step:
Do not let the paste burn; reduce heat slightly if it starts sticking.
Phase 3: Adding Coconut Milk and Chicken – 5 min
Appliances: Wok, ladle
3. Pour in half of the 28 fl oz full-fat coconut milk and bring to a gentle simmer. Add the sliced chicken breast and cook for 4 minutes until the meat turns opaque and absorbs the curry flavors.
CP: Chicken is nearly cooked through in the rich coconut base.
Before moving to the next step:
Ensure the chicken is evenly coated before adding the remaining liquids.
Phase 4: Simmering Vegetables – 5 min
Appliances: Wok
4. Add the remaining coconut milk, 0.5 cup of water, and drained Thai eggplants. Drop in the torn kaffir lime leaves and let everything simmer gently for 5 minutes until the eggplants are tender.
CP: Eggplants are fork-tender and retain their vibrant color.
Before moving to the next step:
Do not overcook the eggplants to prevent them from becoming mushy.
Phase 5: Seasoning and Balancing – 3 min
Appliances: Wok, tasting spoon
5. Stir in 3 tbsp of fish sauce and 1.5 tbsp of grated palm sugar. Taste the curry and adjust seasoning if necessary to achieve the classic Thai harmony of salty, sweet, and spicy notes.
CP: Flavor profile is perfectly balanced and harmonious.
Before moving to the next step:
Ensure palm sugar is completely dissolved into the hot liquid.
Phase 6: Final Herb Addition and Serving – 2 min
Appliances: Wok, serving bowls
6. Turn off the heat immediately. Stir in 1 cup of fresh sweet basil leaves and sliced red spur chilies. Serve hot alongside steamed jasmine rice.
CP: Basil leaves are wilted and vibrant emerald green.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Wok | 14 inches | Large deep skillet | Overcrowding |
| Chef’s knife | 8 inches | Santoku knife | Dull blade slippage |
| Cutting board | 12×18 inches | Wooden board | Cross contamination |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 123.5 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 7.1 g | 24.2 g | 145.2 g |
| of which saturates | 5.2 g | 17.8 g | 106.8 g |
| Carbohydrates | 5.5 g | 18.6 g | 111.6 g |
| of which sugars | 2.1 g | 7.2 g | 43.2 g |
| Protein | 8.4 g | 28.5 g | 171.0 g |
| Salt | 0.9 g | 3.1 g | 18.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always fry the green curry paste in coconut cream rather than oil for a more authentic, oily separation layer on top.
- Tip 2: Submerge cut Thai eggplants in salted water immediately to prevent enzymatic browning.
- Tip 3: Add sweet basil leaves right at the end with the heat off to preserve their bright green color and essential oils.
- Tip 4: Use full-fat canned coconut milk for a velvety, rich sauce consistency without curdling.
Scientific background
The exceptional aroma of Thai green curry stems from the thermal breakdown of volatile aromatic compounds found in galangal, lemongrass, and fresh kaffir lime leaves. When fried in fat, these fat-soluble compounds disperse evenly throughout the coconut milk emulsion, creating a complex sensory experience that stimulates multiple taste receptors simultaneously.
Fine Dining – Professional techniques
- Plate composition: Serve in deep matte black or pristine white ceramic bowls to highlight the vibrant emerald green sauce.
- Texture contrasts: Combine tender chicken slices with crisp-tender Thai eggplants and fluffy jasmine rice.
- Temperature contrast: Ensure the curry is served piping hot against room temperature fragrant garnish leaves.
- Aromatic garnishes: Crown with finely julienned red spur chilies and fresh sweet basil sprigs.
Sensory radar
- Appearance: Vibrant pale green sauce with glossy oil droplets and bright herb accents.
- Aroma: Intense herbal fragrance dominated by fresh basil, lemongrass, and sweet coconut.
- Taste: Harmonious blend of spicy heat, savory fish sauce, and rich coconut sweetness.
- Texture: Velvety, creamy sauce enveloping tender chicken and yielding vegetables.
Pairing
- BEER: Chilled Thai Singha or Chang lager to cut through the rich coconut cream.
- WINE: Off-dry Riesling or Gewürztraminer with subtle residual sweetness.
- NON-ALCOHOLIC: Fresh young coconut water or iced lemongrass tea.
Various preparation methods
- Vegetarian version: Substitute chicken with firm tofu and vegetable broth for a plant-based alternative.
- Seafood twist: Replace chicken with large tiger prawns and greenlipped mussels.
Allergens and dietary information
Contains: Fish sauce • Gluten: Naturally gluten-free • Not suitable for: Individuals with fish or coconut allergies
Suitable for
Gluten-free diets, warm dinners, festive gatherings, and Asian cuisine enthusiasts
Substitution guide
- Chicken breast: Pork tenderloin or firm tofu cubes
FAQ
Can I use store-bought green curry paste?
Yes, high-quality commercial Thai green curry pastes save time while delivering authentic flavor.
What can I substitute for Thai eggplant?
Standard globe eggplant or zucchini cut into bite-sized pieces works wonderfully.
How do I make the curry less spicy?
Reduce the amount of green curry paste and add a splash more coconut milk.
Can I freeze leftover green curry?
Yes, store in an airtight container for up to 2 months, though dairy-free coconut milk separates slightly upon thawing.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and cook in two separate large woks to maintain proper heat distribution. • 20+ people: Prepare the curry base in a large stockpot, adding the delicate basil and herbs in batches just before serving.
Sides and serving
- Steamed jasmine rice – Fluffy aromatic rice (not included in the recipe)
- Thai rice noodles – Delicate noodles (not included in the recipe)
Serving: Serve piping hot in deep bowls with an extra garnish of fresh sweet basil.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally until warmed through.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling the coconut milk too aggressively – Causes the coconut milk to curdle and separate incorrectly.
- Adding basil too early – Turns the fresh sweet basil black and destroys its delicate aromatic profile.
- Skipping the oil separation step – Results in a flat, muddy flavor profile lacking depth.
- Overcooking the Thai eggplants – Makes them mushy rather than pleasantly tender.