Thai green chicken curry

Gaeng Khiao Wan Gai - Thai Green Chicken Curry

Thai green chicken curry with baby aubergines and snake beans and served with sticky rice.

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Cooking Time: 20 Mins

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Serves: 4

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Author: Paul Brighton


  1. 600g chicken breasts, cut into strips
  2. 400ml coconut milk
  3. 5 red Birdseye chillies, finely sliced
  4. 100g fresh snake beans, halved
  5. 15 Thai Pea Aubergines
  6. 6 kaffir lime leaves, finely sliced
  7. 2 tbsp fish sauce
  8. 2 tbsp palm sugar
  9. 1 cup Thai basil leaves
  10. 2 tbsp vegetable oil for frying

For the paste:

  1. 4 cloves of garlic
  2. 2 shallots
  3. 3cm ginger
  4. 2 stalks of lemongrass, roughly chopped
  5. 2 large green chillies, halved
  6. large bunch of fresh coriander
  7. 2 tablespoons fish sauce
  8. Juice of 1/2 lime

To serve:

  1. Steamed sticky rice


  1. Roughly chop all the ingredients for the paste and put in a food blender. Blend into a fine paste.
  2. Heat the oil in a large saucepan over medium heat and fry the paste for 2 minutes.
  3. Add the chicken and cook until sealed all over before adding the coconut milk, fish sauce, sugar and lime leaves. Bring to boil then simmer for 7 minutes.
  4. Add the beans, aubergines and red chillies and cook for a further 5 minutes.
  5. Serve in a bowl, garnish with with basil leaves and serve with sticky rice.