Thai Green Curry with Chicken (Gaeng Khiao Waan Gai)

If you’ve ever dined at a Thai restaurant, chances are you’ve come across Thai Green Curry with Chicken (Gaeng Khiao Waan Gai). This dish is a perfect blend of creamy coconut milk, aromatic herbs, and tender chicken, making it an excellent choice for dinner. It delivers a balance of spice, sweetness, and umami flavors. It’s one of Thailand’s most beloved dishes and can be easily recreated at home.

Origins of Thai Green Curry

Thai Green Curry has its roots in central Thailand, where it developed as part of the country’s rich culinary tradition. The dish gets its vibrant green color from fresh green chilies and aromatic herbs. Over the years, the recipe has evolved, with variations popping up across different regions of Thailand and beyond. Today, it is one of the most recognizable Thai dishes worldwide, known for its balance of bold flavors and comforting warmth.

Key Ingredients

To achieve the authentic taste of Thai Green Curry with Chicken, you need the right ingredients:

Green Curry Paste – The heart of the dish, made from green chilies, lemongrass, galangal, kaffir lime zest, and shrimp paste.
Coconut Milk – Adds creaminess and balances the spiciness.
Chicken – Traditionally, boneless chicken thighs are used for tenderness.
Thai Eggplant & Bamboo Shoots – Common vegetables that soak up the curry’s flavors.
Herbs & Spices – Thai basil, kaffir lime leaves, fish sauce, and palm sugar contribute to the complex taste.
Chilies – Thai bird’s eye chilies add an extra kick.

Making the Green Curry Paste from Scratch

Although store-bought curry paste is convenient, homemade paste delivers unbeatable freshness. Here’s a quick guide:

Ingredients for Green Curry Paste:

10 green Thai chilies
4 cloves garlic
2 shallots
1 stalk lemongrass (finely chopped)
1-inch piece of galangal (or ginger)
Zest of 1 kaffir lime
1 tsp shrimp paste (optional for vegetarians)
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp fish sauce (or soy sauce)

Instructions:

Toast the coriander and cumin seeds in a dry pan for 2 minutes.
Grind them using a mortar and pestle (or a food processor).
Add the remaining ingredients and pound into a smooth paste.
Keep in a sealed container for up to one week.

Cooking Thai Green Curry with Chicken

Now, let’s put everything together to make a delicious Thai Green Curry with Chicken.

Ingredients:

2 cups coconut milk
2 tbsp green curry paste (homemade or store-bought)
1 lb chicken thighs (sliced into bite-sized pieces)
1 cup Thai eggplants (quartered)
½ cup bamboo shoots
5 kaffir lime leaves (torn into pieces)
1 tbsp fish sauce
1 tsp palm sugar
1 handful Thai basil leaves
2 Thai bird’s eye chilies (sliced, optional for extra heat)
Cooked jasmine rice (for serving)

Instructions:

Heat 1 cup of coconut milk in a pan over medium heat until it starts to separate.
Stir in the green curry paste and cook for 2 minutes until fragrant.
Add the chicken and cook for 5 minutes until lightly browned.
Add the rest of the coconut milk and let it simmer gently.
Add the eggplants, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
Simmer for 10 minutes until the chicken is tender.
Stir in Thai basil leaves and sliced chilies.
Serve hot with jasmine rice.

Serving Suggestions

Best Paired With: Steamed jasmine rice or Thai sticky rice.
Alternative Serving Ideas: Try serving it over rice noodles for a comforting soup-like dish.
Garnishing: Fresh Thai basil, sliced chilies, and a squeeze of lime enhance the flavors.

Health Benefits of Thai Green Curry

Thai Green Curry is not only delicious but also packed with nutrients:

Protein from Chicken – Supports muscle growth and repair.
Coconut Milk – Contains healthy fats that provide energy.
Herbs & Spices – Lemongrass, galangal, and kaffir lime leaves have anti-inflammatory properties.
Chilies – Boost metabolism and improve circulation.

Tips for Customizing Your Curry

Make it Vegetarian/Vegan: Substitute chicken with tofu and use soy sauce instead of fish sauce.
Adjusting Spice Levels: Reduce or increase chilies based on preference.
Alternative Proteins: Try shrimp, beef, or even pork instead of chicken.

Common Mistakes to Avoid

Overcooking the Chicken: Keep an eye on the cooking time to maintain tenderness.
Using Low-Quality Coconut Milk: Always opt for full-fat coconut milk for a rich texture.
Skipping Key Herbs: Kaffir lime leaves and Thai basil are essential for authentic flavor.

Frequently Asked Questions (FAQ)

1. Can I use store-bought green curry paste?

Yes! Store-bought curry paste works well, but homemade paste gives a fresher taste.

2. How can I reduce the spiciness of the curry?

Use fewer chilies in the curry paste and skip the bird’s eye chilies at the end.

3. Can I freeze Thai Green Curry?

Yes, it can be frozen for up to three months. Just reheat gently and add fresh basil before serving.