Thai Chicken Green Curry (Kaeng Khiao Wan)

Fresh green chilies, lemongrass, and galangal form the foundation of a fragrant Thai chicken green curry, a dish defined by its balance of heat and creamy coconut milk. By frying the curry paste in the coconut cream until the oil separates, you build a deep, complex base that coats your chosen protein and vegetables in a velvety, aromatic sauce.

This method leans into the traditional practice of bruising herbs in a mortar and pestle to release their essential oils, creating a brightness you just cannot replicate with store-bought alternatives. It is a rewarding project for a weekend evening, offering a restaurant-quality meal that fills the kitchen with the smell of lime leaves and Thai basil.

Spoon the finished curry over a mound of steaming jasmine rice to soak up the sauce. It is a hearty, balanced meal that works well with whatever vegetables you have on hand, from crisp bamboo shoots and eggplant to tender cauliflower, making it a reliable staple for those craving authentic Southeast Asian flavors at home.

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Mastering the balance of fresh green chilies and creamy coconut milk is the hallmark of a great curry. If you are looking to refine your technique, you might want to compare this version with our favorite traditional Thai green chicken curry, which highlights how different heat levels change the final result. For those who prefer a streamlined preparation, this approach to Thai green chicken curry provides a helpful perspective on balancing aromatics for a more nuanced depth of flavor.

Key Ingredients

Green curry paste: Forms the spicy and aromatic base of the dish, made from chilies, aromatics, and spices.
Coconut milk: Provides the rich, creamy texture and balances the heat of the green curry paste.
Chicken: Serves as the primary protein, cooked directly in the aromatic curry gravy.
Fish sauce: Adds the essential salty and savory depth required to season the curry broth.
Thai basil: Stirred in at the end to provide a signature fresh, sweet herbal finish.
Lime leaves: Infuses the coconut milk gravy with a distinct, bright citrus fragrance.
Palm sugar: Balances the heat and saltiness with a subtle, rounded sweetness.
Lemongrass: Contributes a necessary bright, citrusy floral note to the curry paste.

Explore More Authentic Curry Styles

Thai Green Chicken Curry: A great resource for adjusting your spice paste consistency to achieve that signature silky texture.
Green Chicken Curry: This iteration offers a slightly different take on herb ratios, perfect if you are aiming for a brighter, more vibrant sauce.
Chicken Kofta Curry: If you enjoy the depth of a chicken-based curry, this spiced meatball dish introduces a different texture profile while keeping the bold savory notes you love.

Thai Chicken Green Curry (Kaeng Khiao Wan)

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Green Curry Paste Ingredients

1 tsp coriander seeds1/2 tsp cumin seeds1/4 tsp white peppercorns8 Thai green chilies1/2 tsp salt8 basil leaves1 tbsp lemongrass (white parts only)1 tsp galangal (or ginger 1/2 tsp lime juice)1 tsp lime leaves (or lime zest)1 tsp cilantro or 1 tbsp cilantro stems2 tbsp shallots (or onions)1 tbsp garlic1/2 tsp shrimp paste (or fish sauce)

Steps To Make Paste

Dry roast whole seeds & peppercorns in a pan for a few mins till fragrant, transfer into a mortar & pound into a fine powder.Add chillies & salt, pound into a fine paste then add the rest of the ingredients.Once it forms a fine paste, set aside until ready to use.

Gravy

2 cups coconut milk (divided)3 tbsp green curry paste1 cup chicken stock (or water)2 cups protein of choice1 tbsp palm sugar (or brown sugar)2 tbsp fish sauce2 lime leaves (roughly torn)2 cups vegetables of choice (eggplant, bamboo shoots, bell pepper, cauliflower, carrot, mushroom, etc)1 cup Thai Basil

Steps

Reduce 1 cup of coconut milk until the oil starts to separate or has reduced by half.Add curry paste, stir constantly over medium heat for 2 mins until aromatic.Add protein of choice & cook for 2 mins.Add chicken stock, remaining coconut milk, palm sugar, fish sauce & lime leaves, bring to a boil & let it simmer for 15 mins or until protein is fully cooked.Add vegetables, bring to a boil & cook until they reach desired doneness.Taste to adjust seasoning, stir in basil leaves & serve with rice.

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