Gaeng Khiao Wan Gai

Nutrition · per serving

Steps

1. 1

   Slice the chicken breast thinly across the grain for tenderness. Cut the Thai aubergine into wedges and keep it moving once cut so it does not discolor too much; drain the bamboo shoots, tear the kaffir lime leaves, slice the chilli, and pick the basil leaves. This mise en place is essential because the curry cooks quickly once the paste hits the pan.

   250 g chicken breast, thinly sliced180 g Thai aubergine, cut into wedges100 g bamboo shoots, drained4 leaves kaffir lime leaves, torn1 small green chilli, diagonally sliced15 g Thai basil leaves
2. 2

   Place a wok or wide saucepan over medium heat. Add about 3 tablespoons of the light coconut milk and the green curry paste, then cook for 1-2 minutes, stirring constantly, until the paste smells fragrant and slightly darkens. Because this is a low-fat version, the coconut milk may not split like full-fat milk; focus on blooming the paste gently without scorching it.

   400 ml light coconut milk35 g Thai green curry paste
3. 3

   Add the sliced chicken and stir for about 1 minute to coat it well in the paste. Pour in the remaining light coconut milk and the water or stock, then bring just to a lively simmer, not a hard boil, to keep the chicken juicy.

   250 g chicken breast, thinly sliced400 ml light coconut milk120 ml water or unsalted chicken stock
4. 4

   Season the curry with the fish sauce and palm sugar. Add the aubergine, bamboo shoots, and torn kaffir lime leaves. Simmer for 6-8 minutes, stirring occasionally, until the aubergine is tender but still holds its shape and the chicken is fully cooked through.

   18 ml fish sauce8 g palm sugar180 g Thai aubergine, cut into wedges100 g bamboo shoots, drained4 leaves kaffir lime leaves, torn
5. 5

   Taste and adjust the balance: the curry should be lightly sweet, savoury, aromatic, and only mildly rich because of the reduced fat. Stir in the basil leaves, sliced green chilli, and lime juice for the last 30 seconds of cooking, just until the basil wilts and turns glossy.

   15 g Thai basil leaves1 small green chilli, diagonally sliced10 ml fresh lime juice
6. 6

   Take the pan off the heat and let the curry stand for 2 minutes so the aromatics settle. Serve hot, making sure each portion gets chicken, aubergine, bamboo shoots, and plenty of fragrant broth.

Origin & History

Gaeng Khiao Wan Gai, or green curry with chicken, is one of Thailand's best-known central Thai curries. The name means 'sweet green curry,' referring more to the curry's gentle, rounded flavour and green colour than to intense sweetness. It is traditionally made with fresh green chillies, coconut milk, herbs, and meat or fish balls, with the balance of salty, sweet, and aromatic elements being central to the dish.