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Gwen Baker UK SAP HCM Consultant
Gaeng Khiao Wan Gai

Thai Green Chicken Curry









Gwen Baker




500 g skinless, boneless chicken, (in bite sized pieces)

1 tablespoon Vegetable oil

2 tablespoons Green curry paste

1 tablespoon Palm sugar

1-2 stalks Thai Lemongrass, sliced in 1/2 lengthwise

6-8 Fresh Kaffir lime leaves, torn into pieces

1 " galangal, minced

1 Thai red chilli, minced

400 ml (1 can) Coconut milk

2 tablespoon Thai fish sauce

200 g Thai Eggplant

Small handful Thai Coriander, roughly chopped

Thai Basil and Thai Red Chillies

Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat).

Heat the oil in a wok or large frying pan.

Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.

Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.

Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant.

Bring to a boil and cook until the chicken begins to change colour.

Adjust the flavours to suit yourself.

When it is at a boil again add the eggplant and continue till the chicken is cooked through.

The curry is now best left to sit for a few minutes so the sauce becomes creamier.

You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.

Garnish with Thai basil and chopped Thai red chilli.

Serve with lots of fragrant Thai jasmine rice.

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