Authentic Thai Green Curry (Kaeng Khiao Wan)

Name: Authentic Thai Green Curry (Kaeng Khiao Wan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g chicken breast or thigh, sliced; 400ml coconut milk; 200ml coconut cream; 3-4 tablespoons green curry paste; 200g Thai eggplant, quartered; 100g bamboo shoots; 2 kaffir lime leaves; 1 cup Thai basil leaves; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 2 red chilies, sliced; Vegetable oil for cooking

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Learn how to make authentic Thai Green Curry at home with homemade curry paste, creamy coconut milk, Thai basil, and tender chicken. A perfectly balanced dish of sweet, spicy, and savory.

40 min

cook 25 min

4 servings

Thai

Ingredients

Instructions

Heat coconut cream in a wok over medium-high heat until it cracks and the oil separates, about 3-4 minutes.
Add green curry paste to the cracked coconut cream and fry until fragrant, about 2 minutes.
Add sliced chicken and stir-fry until the outside is sealed and coated with the paste.
Pour in the remaining coconut milk and bring to a gentle simmer.
Add Thai eggplant, bamboo shoots, and kaffir lime leaves. Simmer for 10-12 minutes until chicken is cooked through.
Season with fish sauce and palm sugar, adjusting to taste for the perfect balance.
Stir in Thai basil, garnish with red chilies, and serve immediately with steamed jasmine rice.

Nutrition

Calories: 380 calories
Protein Content: 28g
Fat Content: 24g
Carbohydrate Content: 18g