This week I’m bringing you another of the most delicious curry recipes from Thai cuisine: Green Curry or “Kaeng Khiao Waan” (แกงเขียวหวาน), and today we’re going to make it with chicken or “Kaeng Khiao Waan Kai” (แกงเขียวหวานไก่).
Green curry is one of the most typical and traditional curries in Thai gastronomy, highly appreciated and consumed in Thai families because it has a mild, creamy, and very pleasant flavor.
Its name “Kaeng Khiao Waan”, literally translated, means sweet green curry, but it does not refer to this curry having a particularly sweet taste, but to the final color of this recipe, since being a curry based on coconut milk and green curry paste, its final result will have a soft green color, which in Thai is known as “Kiaw Waan” or sweet green.
Something special about this curry is its unique and characteristic green color. This color is due to the fact that in the preparation of the green curry paste we use crushed green peppers and chilies along with different spices. The green chilies will give it a spicy kick, while the green pepper will provide all the color and soften the spiciness.
This is a recipe that can be prepared with a wide variety of ingredients. I used chicken, specifically a bone‑in thigh for extra flavor, but you can use any other part, bone‑in or boneless, such as chicken breast. It can also be cooked with other meats like beef or pork, and even with fish.
Originally in Thailand, this dish uses basil and Thai eggplant. These two ingredients are a bit difficult to find outside my country. Since I couldn’t find them, I substituted regular basil and zucchini. The result was surprising, as the zucchini works perfectly in this recipe.
To make the recipe in the most traditional way, it’s best to prepare the green curry paste at home. It’s not complicated to make, but living outside of Thailand makes it difficult to find some of the ingredients.
Therefore, for speed and convenience, we’ll use ready‑made green curry paste. However, I want to share a little trick that will help your green curry paste, and the entire recipe, regain the freshness and vibrant green color of the original.
Here’s the advice:
In a mortar, we put a good amount of fresh basil and crush it well. Then we add our curry paste and mix it with the basil. When we use this mixture, we will notice a much fresher, more natural, and homemade aroma, flavor, and color.
Finally, I’ll mention that this dish isn’t eaten on its own; it’s usually served with Khao Suai (ข้าวสวย), cooked white rice (preferably Jasmine rice), or rice noodles. I hope you’ll be inspired to make this dish at home, as it’s delicious, and I’m sure your family and friends will love it.
Glossary
| Thai Term | Translation |
|---|---|
| Curry | Kaeng Kari (แกงกะหรี่) |
| Green curry paste | Prik Kaeng Khio‑waan (พริกแกงเขียวหวาน) |
| Chicken | Kai (ไก่) |
| Basil | Bai Horapha (ใบโหระพา) |
Thai Green Curry Recipe
Ingredients for 4 people
| Ingredient | Quantity |
|---|---|
| Chicken | 800 gr. |
| Coconut milk | 1 can (400 ml.) |
| Zucchini | 250 gr. |
| Hot red pepper | 1 |
| Basil | 20 gr. |
| Kaffir lime leaves | 4 |
| Green curry paste | 2 tablespoons |
| Water | 200 ml |
| Palm sugar | 30 grams |
| Fish sauce | 2 tablespoons |
| Vegetable oil | as needed |
Elaboration:
┃ Step 1
a) In a frying pan with a splash of vegetable oil, fry the curry paste. I used two tablespoons because I like it spicy, but you can reduce the amount to make it less spicy.
b) When it starts to release its aroma, add a little coconut milk and stir well.
┃ Step 2
Once it has reduced and we see that the coconut milk has separated and released all its oil, we add the chicken and mix everything well.
┃ Step 3
Add half the coconut milk, the water, and stir. Stir in the fish sauce and sugar, mix well, and let it cook for about 15 minutes.
┃ Step 4
Add the Kaffir lime leaves, without the central vein, the zucchini, stir well and let it cook for another 5 minutes.
┃ Step 5
- a) Finally, add the rest of the coconut milk, the basil, and the hot pepper.
- b) Turn off the heat, mix everything well, and it’s ready to serve. It’s usually eaten with white rice, preferably Thai Jasmine rice, or with rice noodles.
Nutrition Facts
Here’s the nutrition facts table for Thai Green Curry Recipe (serving size: ~1 cup curry with chicken and vegetables, made with coconut milk; recipe yields 4 servings).
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 480 kcal | 24% |
| Total Fat | 34 g | 44% |
| Saturated Fat | 24 g | 120% |
| Trans Fat | 0 g | |
| Cholesterol | 55 mg | 18% |
| Sodium | 620 mg | 27% |
| Total Carbohydrate | 16 g | 6% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 6 g | |
| Protein | 28 g | 56% |
| Calcium | 60 mg | 5% |
| Iron | 2.8 mg | 16% |
*Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000-calorie diet. Actual values vary with coconut milk fat content, protein choice (chicken/tofu), and vegetable additions.*