# Thai Green Curry with Chicken > Blend green chillies, lemongrass, galangal, shallots, garlic, coriander, lime zest, shrimp paste and toasted spices into a paste. Fry it for 3-4 minutes in 125 ml coconut cream cooked until the oil separates, then add 500 g sliced chicken thighs, the rest of the coconut milk, water, fish sauce, palm sugar and eggplant. Simmer for 8-10 minutes until the chicken reaches 74°C (165°F), then stir in Thai basil. Source: https://savourrecipes.com/recipe/thai-green-curry Author: Mei Lin Tan | Published: Nov 12, 2026 Categories: Thai Recipes, Chicken Recipes Collections: Winter Recipes Tags: High Protein, Gluten Free, Chicken Thigh Thai green curry, gaeng khiao wan, gets its colour and heat from fresh green chillies blended with lemongrass, galangal, shallots, garlic, coriander and makrut lime. The paste is fried in thick coconut cream until fragrant, then chicken, eggplant and the rest of the coconut milk simmer for about 10 minutes, and a handful of Thai basil goes in at the end. The paste takes about 15 minutes to make in a blender; a store-bought green curry paste works when time is short, and brings the total time down to about 35 minutes. ## Key facts - Prep time: 25 mins - Cook time: 30 mins - Total time: 55 mins - Yield: 4 servings - Difficulty: Medium - Cuisine: Thai - Method: Simmering - Calories: 470 per serving ## Ingredients ### Green curry paste - 1 tsp coriander seeds - 1/2 tsp cumin seeds - 1/2 tsp white peppercorns - 6-12 green Thai (bird's eye) chillies, stems removed; use the smaller number for a milder curry - 2 large mild green chillies, seeded and roughly chopped, for colour - 2 stalks lemongrass, white part only, thinly sliced - 3 cm fresh galangal, peeled and sliced; or fresh ginger - 3 shallots, about 60 g, roughly chopped - 5 cloves garlic, peeled - 4 coriander roots, scrubbed and chopped; or a small handful of coriander stems - 1 makrut lime (kaffir lime), finely grated zest only; or 4 extra makrut lime leaves, ribs removed and thinly sliced, or the zest of 1 regular lime - 1 tsp shrimp paste, Thai kapi; check the label if you need it gluten-free - 1/4 tsp salt - 1 tbsp neutral oil ### Curry - 400 ml full-fat coconut milk, 1 can (14 oz); don't shake the can - 1 tbsp neutral oil, only if the coconut cream does not separate (optional) - 500 g boneless, skinless chicken thighs, cut into thin, bite-size slices - 250 ml water, 1 cup; or low-sodium chicken stock, checking the label if you need it gluten-free - 4 makrut lime leaves (kaffir lime leaves), torn - 1 1/2 tbsp fish sauce, plus more to taste; check the label if you need it gluten-free - 1 tbsp palm sugar or brown sugar - 200 g Thai eggplants or Asian eggplant, Thai eggplants quartered, Asian eggplant cut into 2 cm chunks ### To finish - 20 g Thai basil leaves, about 1 cup loosely packed; or Italian basil - 1 long red chilli, thinly sliced on an angle - steamed jasmine rice, for serving ## Equipment - Small dry skillet - Spice grinder or mortar and pestle - Small blender or food processor - Wok or wide, heavy pot ## Instructions 1. **Toast the spices.** Toast the coriander seeds, cumin seeds and white peppercorns in a small dry skillet over medium heat for 1-2 minutes, shaking the pan, until fragrant and a shade darker. Let them cool for a minute, then grind finely. 2. **Blend the paste.** Put the chillies, lemongrass, galangal, shallots, garlic, coriander roots, lime zest, shrimp paste, salt, ground spices and oil in a small blender or food processor with 2-3 tbsp water. Blend for 3-5 minutes, scraping down the sides often, until as smooth as you can get it. It makes about 125 ml (1/2 cup). A mortar and pestle gives a finer, more aromatic paste but takes about 20 minutes. 3. **Cook the coconut cream.** Open the can of coconut milk without shaking it and spoon the thick cream from the top, about 125 ml (1/2 cup), into a wok or wide pot. Simmer it over medium heat for 5-7 minutes, stirring often, until it thickens and the oil separates and shimmers on the surface. If your coconut milk does not separate, add the optional 1 tbsp oil and carry on. 4. **Fry the paste.** Add all the curry paste and fry it in the coconut cream for 3-4 minutes, stirring constantly, until it smells fragrant, darkens slightly and the oil turns green. 5. **Add the chicken.** Add the chicken and stir to coat it in the paste. Cook for 2 minutes, until the outside of the slices turns opaque. 6. **Simmer the curry.** Pour in the rest of the coconut milk and the water, then add the lime leaves, fish sauce, palm sugar and eggplant. Bring to a gentle simmer and cook uncovered for 8-10 minutes, stirring now and then, until the eggplant is tender and the chicken is cooked through, with no pink when you cut the thickest slice. Chicken pieces should reach 74°C (165°F). Keep it at a simmer rather than a hard boil, which can make the coconut milk split. 7. **Finish and serve.** Taste the curry: it should be spicy, savoury and slightly sweet. Add a little more fish sauce for salt or palm sugar to balance the heat. Turn off the heat, stir in the Thai basil and sliced red chilli, and serve with jasmine rice. ## Tips - Use full-fat coconut milk. Light coconut milk won't separate and makes a thin curry. - Green chillies vary a lot in heat. Taste a tiny bit of the paste before frying it, and for a milder curry use only part of the paste and freeze the rest. - Store-bought paste: use 3-4 tbsp (45-60 g) and start with less, because brands vary in heat and salt. Taste before adding the fish sauce. - Thai eggplants are small, round and green and white. Cut them just before cooking, because they brown quickly once cut. Asian eggplant or zucchini work in their place. - Galangal, lemongrass and makrut lime leaves freeze well, and Asian grocers often sell them frozen. ## Variations - Chicken breast: slice it thinly and simmer for only 5-6 minutes, until no pink remains and it reaches 74°C (165°F). - Add 1 cup drained canned bamboo shoots with the eggplant, or use green beans in place of the eggplant. - Shrimp: use 500 g peeled raw shrimp instead of chicken, adding them after the eggplant has simmered for 5 minutes, and cook for 3-4 minutes until pink and opaque. - Vegetarian: use 400 g pressed, cubed extra-firm tofu instead of chicken, replace the shrimp paste with 1 tsp white miso and season with soy sauce or a vegetarian fish sauce. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 3 days; the basil darkens, but the flavour holds. Keep leftover curry paste covered in the fridge for up to 1 week. - Freezer: Freeze the curry paste in an ice cube tray, then in a freezer bag, for up to 3 months. The finished curry is best eaten fresh, because frozen eggplant turns soft and the coconut sauce can separate. - Reheat: Reheat gently in a pan over medium-low heat, stirring, until steaming hot, 74°C (165°F). Don't boil it hard, or the coconut milk may split. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 470 | 29 g | 18 g | 32 g | ## Frequently asked questions ### What does gaeng khiao wan mean? Gaeng (also spelled kaeng) means curry, khiao means green and wan means sweet, so the name translates as sweet green curry. It is often explained as describing the soft green colour of the coconut sauce rather than a sugary taste; the curry itself is spicy and savoury with only a little sweetness. ### Is Thai green curry spicier than red curry? Often, yes. Green curry paste is made with fresh green chillies, which tend to be hotter than the dried red chillies in red curry paste. The heat depends on the chillies you use, so taste the paste and use less of it for a milder curry. ### Can I use store-bought green curry paste? Yes. Use 3-4 tbsp (45-60 g) in place of the homemade paste and fry it in the coconut cream the same way. Brands vary in heat and saltiness, so start with less and taste before you add the fish sauce. ### Is Thai green curry vegetarian or gluten-free? Not vegetarian: the paste contains shrimp paste and the curry is seasoned with fish sauce. It is gluten-free as written, but some fish sauces, shrimp pastes, stocks and store-bought curry pastes contain wheat, so check the labels if you need to avoid gluten. ### What can I use instead of galangal, makrut lime and Thai basil? Use the same amount of fresh ginger for galangal, the zest of a regular lime for makrut lime zest or leaves, and Italian basil for Thai basil. The curry will taste less floral and less like aniseed, but the method stays the same. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.