This Thai green curry recipe brings the bold, creamy flavors of Bangkok street food to your kitchen in just 30 minutes. Made with tender chicken, coconut milk, and fresh Thai basil, it’s a restaurant-quality dish without the takeout wait.
Authentic Thai Green Curry (Gaeng Keow Wan)
A creamy, aromatic Thai curry with tender chicken, vegetables, and fresh herbs ready in 30 minutes
Ingredients
- 2 tbsp green curry paste
- 1 can coconut milk (14 oz) divided
- 1 lb chicken thighs boneless, sliced thin
- 1 cup Thai eggplant quartered
- 1 red bell pepper sliced
- 1/2 cup bamboo shoots drained
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4-5 Thai basil leaves torn
- 2 kaffir lime leaves torn
- 1 red chili sliced, optional
Instructions
In a large pan over medium heat, add the thick coconut cream that rises to the top of the can. Cook until fragrant and oil separates, about 3 minutes.
Add green curry paste and stir into the cream for 2 minutes until aromatic.
Add chicken, stir to coat in the paste, and cook until no longer pink, about 5 minutes.
Pour in remaining coconut milk. Bring to a gentle simmer.
Add eggplant, bell pepper, and bamboo shoots. Simmer 10 minutes until vegetables are tender.
Stir in fish sauce and palm sugar. Taste and adjust seasoning.
Add kaffir lime leaves, Thai basil, and chili. Simmer 2 more minutes.
Serve hot over jasmine rice.
Notes
Verify curry paste brand heat level, adjust fish sauce and sugar to taste.
