Thai Green Curry Recipe by Mrs Cookin

By in category: Cookin's Cooking, Thailand

Green-Curry-overheadThai Recipe: Sweet & Spicy Green Curry (Gaeng Khieo Waan)

I have many favourite Thai dishes that I like to cook regularly, for example stir fried spicy chicken with fresh basil (phad krapao gai), and of course green curry. The recipe for Green Curry that follows, is how my wife has taught me to make it, though for the life of me, I can’t make it anywhere near as good as she does.

Most people use eggplants in green curry, and they’re still my favourite for it. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too (I’m not too keen on the pumpkin version though).

We don’t make our own green curry paste, because we get a good sized measure from the local market for less than it would cost to buy the chillies to make it.. Our local curry paste maker has her own chilli-growing plot, and year-round fresh supplies.


  • 1/2 lb. chicken breast tender, cut into bite-sized chunks
  • 2 tablespoons green curry paste
  • 1 cup coconut milk
  • 1 cup bamboo shoot
  • A handful of baby sweetcorns
  • 3-4 eggplants cut into quarter-wedges (or other vegetable to taste)
  • 3 kaffir lime leaves, split and thinly sliced
  • 2 mini peppers, sliced
  • 1/4 cup Thai basil leaves
  • 1 teaspoon fish sauce
  • 1 tablespoons palm sugar
  • 1 tablespoons vegetable oil


  1. Saute the green curry paste with oil over medium heat until fragrant
  2. Add half a cup of the coconut milk, and stir until the oil surfaces.
  3. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
  4. Add the remaining coconut milk, palm sugar and fish sauce.
  5. Bring to a boil.
  6. Add the bamboo shoots and baby sweetcorns
  7. Cook for 5 minutes or until the bamboo shoots are softened.
  8. Add the basil, stir, and remove from the heat.


Gaeng Khieo Waan is normally served with the curry in a large communal bowl, from which each diner scoops 2-3 spoonfuls ata time onto their rice. This is also the normal way when eating it alone too – don’t take too much out at a time, allow it to remain hot (or at least warm) in the serving bowl … although it still tastes great when cold, but watch out for the chillies building their flavour the longer you leave it.

The traditional Thai way to serve rice works well – fill a small bowl with steamed rice and lightly firm it into the bowl, then turn the bowl upside down onto the dining plate, and leave the bowl covering the rice to keep it warm/hot.

That’s Cookin’

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