Name: Green Chicken Curry (Kang Khiao Wan Gai)
Prep time: 30 min
Cook time: 20 min
Yield: 4 people
Cuisine: Thailand
Ingredients: 300 oz ofchicken breasts (For vegetarians, this can be replaced with tofu or mushrooms); 1 tbsp ofgreen curry paste (Adjust the amount according to the instructions on the jar; be careful, the dish might become inedible if you use too much!); 8 Thai eggplant; 500 cup ofcoconut milk; 6 kaffir lime leaves (if unavailable, lime leaves); 4 tbsp offinger ginger (cut into strips); 1 tbsp offish sauce ("nam-pla," also known as "nuoc-mam" in Vietnam); 2 tbsp oftamarind paste; 20 leaves ofsweet Thai basil (at least); 300 oz ofjasmine rice; sunflower oil (or peanut)

Green Chicken Curry (Kang Khiao Wan Gai)

main courses lunar new year poultry prepared in advance slow cooking

Updated on 01 March 2026 by

ratatouille

2 reviews 5 : Delicious

Cuisine

Thailand

Level

Easy

Preparation

30 minutes

Cooking

20 minutes

Here is my recipe for green chicken curry, known as Kang Khiao Wan Gai in Thailand.

During my trip to this beautiful country, I enjoyed this dish many times—sometimes incredibly spicy, but always so fragrant and creamy…

I wrapped up my trip with a Thai cooking class in Bangkok, where I learned this recipe that I’m sharing with you here exclusively!

You can, of course, adapt this green curry by changing the main ingredient. Simply replace the chicken with the same amount of beef, duck, pork, shrimp, or even tofu for a vegetarian version.

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

10.6 oz of chicken breasts For vegetarians, this can be replaced with tofu or mushrooms
1 tbsp of green curry paste Adjust the amount according to the instructions on the jar; be careful, the dish might become inedible if you use too much!
8 Thai eggplant
2.1 cup of coconut milk
6 kaffir lime leaves if unavailable, lime leaves
4 tbsp of finger ginger cut into strips
1 tbsp of fish sauce "nam-pla," also known as "nuoc-mam" in Vietnam
2 tbsp of tamarind paste
20 leaves of sweet Thai basil at least
10.6 oz of jasmine rice
sunflower oil or peanut

1
Cut the eggplants in half, slice the chicken, tear the kaffir lime leaves in half, cut the ginger into strips, and set aside. Cook the rice.
2
Pour a little oil into a wok or cast-iron skillet over medium heat. Add the curry paste and stir constantly until it becomes fragrant.
3
Add the chicken and sauté until it turns white (don't overcook it, or it will be dry in the end).
4
Add the coconut milk, kaffir lime leaves, ginger, eggplant, sugar, tamarind paste, and fish sauce. Stir well until the tamarind paste is dissolved.
5
Reduce the heat, cover, and simmer for 10 minutes, until the eggplant and chicken are cooked through and the sauce has thickened.
6
Add the basil (keeping the leaves whole) just before removing from the heat, and give it a stir.
7
Serving suggestion: Serve in individual bowls placed on a plate, with the rice arranged on the plate using an upside-down ramekin for a nice presentation!

Comments

Sophie
March 1, 2026

Thanks for this delicious recipe! I tried it and loved it 😊
Reply
Jean
August 13, 2021

We all loved it, and this curry isn't hard to make once you have the ingredients on hand!
Reply

About
ratatouille

My name is Pascal

I live at Tournefeuille

My culinary biography As someone who is passionate about cooking and good food, I enjoy traditional dishes just as much as contemporary cuisine. Whether it’s for everyday meals or special occasions, I much prefer to cook for myself and (often) learn from my mistakes rather than give in to the temptation of “ready-made” meals!