Thai Green Chicken Curry Recipe

One of Asia’s most popular cuisines, this culinary country provides plenty of inspiration for home cooks with its delicious flavour combinations.

Turning the heat up, classic Thai dishes are renowned for their emphasis on fiery bird’s-eye chillies, rich coconut cream and fragrant herbs with all three elements combining beautifully in a range of balanced noodle, salad and curry dishes.

From soup to salad and everything in between

Thanks to its thriving street-food culture, many Thai dishes are simple to prepare and can be cooked in minutes. The popular stir-fried noodle dish pad thai is sold at hawker stalls across the country, while various green vegetables are quickly cooked in a hot wok with garlic and ginger for a healthy side dish.

For something a little richer, it has to be a sweat-inducing tom yam soup – a super-spicy clear seafood broth – or curry, of which there are many regional varieties from khao soi, a curry noodle soup from northern Thailand to a southern dry-fried curry called khua kling. But wherever the curry hails from, all feature a multi-ingredient paste as their base.

Essential ingredients of Thai Cuisine

There are certain ingredients that are must-haves when it comes to preparing Thai food. Common ingredients found in Thai recipes include Thai Fish Sauce or nam pla, which is a seasoning made from fermenting anchovies in salt and water.

Lime, and unseasoned rice vinegar is what gives most Thai dishes that unique sour taste, and coconut milk is used frequently in Thai curries. Glutinous rice is the key ingredient in Thai Mango sticky rice, a popular dessert from the land of smiles!


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Make your own Gaeng keow kan gai (Green chicken curry)

One of the most popular menu items in Thai restaurants around the world, this spicy coconut milk sauce is studded with tender chicken, eggplant, bamboo shoots and sweet Kaffir lime leaves. Serve with fragrant Thai rice and a refreshing papaya salad and finish with a palette-cleansing mango sticky rice dessert for an easy-to-prepare Thai dinner party. It’s also easy to substitute prawns for the chicken.

Serves 4

1 medium onion, diced
450 g boneless skinless chicken (breasts or thighs), cut into chunks
100 g green beans, trimmed and halved
3 cups thin eggplant slices
4 teaspoons curry paste (see below)
400 ml coconut milk
2 tablespoons fish sauce
1 teaspoon caster sugar
2 fresh Kaffir lime leaves, finely shredded
1 cup bamboo shoots, well rinsed

For the curry paste
4 stalks lemongrass
6 spring onions
4 fresh green chillies
6 cloves garlic
3 cm fresh ginger
Handful of fresh coriander
1 teaspoon coriander seeds


To make the curry paste
1. To make the curry paste: trim the lemongrass and discard the outer leaves, trim the spring onions, halve and deseed the green chillies, and peel and roughly chop the garlic and ginger. Whiz the ingredients in a food processor or crush with a pestle and mortar adding a splash of soy sauce and fish sauce for a tangy edge.

To make the curry
2. Heat vegetable oil in a wok over medium-high heat, add the onion and cook until softened.
3. Add the chicken and cook, stirring frequently, until it begins to change from pink to white.
4. Add the green beans and eggplant and cook for a couple of minutes before pushing the ingredients to the edge of the pan and adding the curry paste.
5. Cook for a couple of minutes then add the coconut milk, fish sauce, sugar, lime leaves and bamboo shoots. Stir and let the mixture come to a boil. Reduce heat to medium-low, partially cover and simmer until the sauce has thickened and the chicken is cooked through. Learn how to cook butter chicken with the help of this recipe.
Also, check out time saving quick recipes here.
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