How to make Green Curry Chicken

Why cooks start here

Green Curry Chicken is cooked the way home curry pots cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

Green Curry Chicken, or 'Gaeng Keow Wan Gai,' finds its place at the heart of Thai home cooking. This dish, lovingly prepared in family kitchens, is a staple for casual, communal meals. The recipe captures the essence of everyday dining in Thailand, where ingredients are measured by instinct rather than precision, and the curry pot becomes a gathering point for sharing stories and flavors. Expect a rich, aromatic experience with each bite. The creamy coconut milk tempers the heat of the green curry paste, while the fish sauce and palm sugar balance salty and sweet notes. Thai eggplant adds texture, and the final touch of basil and kaffir lime leaves imparts a fresh, citrusy finish. This dish is a true testament to the vibrant, bold flavors of Thai cuisine.