Thai Green Curry Chicken (Gaeng Keow Wan) is a vibrant and aromatic Thai classic that perfectly balances creamy coconut milk with the bold heat of green chilies and fragrant herbs. Tender pieces of chicken simmer in a luscious sauce infused with lemongrass, kaffir lime leaves, and Thai basil, creating a dish that’s both comforting and full of character. Served with steamed jasmine rice, this curry embodies the essence of Thailand’s rich culinary harmony—spicy, sweet, and irresistibly satisfying specially curated by Chef Mothi for The Living Room Signature at Adyar, Chennai
Ingredients (Serves 3–4)
For the curry:
- 400 ml (1 can) coconut milk
- ½ cup Regular milk
- 2–3 tbsp Thai green curry paste
- 300–400 gm thigh, chunks chicken
- 100 gm Pie Bringle
- 1 red chili sliced
- 3–4 kaffir lime leaves/ lemon grass / Thai ginger
- 1 tbsp fish sauce
- 1 tsp palm sugar
- A handful of Thai basil leaves
- 1 cup water or chicken stock
- 1 tbsp cooking oil
For Homemade Green Curry Paste Ingredients:
- 6 green Thai chilies (adjust to spice level)
- 2 shallots
- 3 cloves garlic
- 1 stalk lemongrass (tender inner part only)
- 1-inch galangal (or ginger, if not available)
- 1 tsp shrimp paste (optional for authentic flavor)
- 1 tbsp chopped cilantro stems
- Zest of 1 kaffir lime or 1 tsp lime zest
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp refined oil (for blending)
- Pinch of salt
Process Curry Paste
- Pound all ingredients in a mortar and pestle or blend until smooth, adding a bit of oil if needed.
Curry Cooking Process
- Heat the oil in a wok or deep pan, heat 1 tbsp oil over medium heat.
- Add 2–3 tbsp green curry pastes and stir-fry until fragrant (1–2 minutes).
Pour in half the coconut milk and stir until the oil begins to separate slightly from the milk. This gives a rich flavour.
- Add chicken and stir in chunks of chicken and cook until it’s about halfway done.
- Add the remaining coconut milk and water/stock.
- Toss in Simmer 5–8 minutes until soften
- Seasoning with fish sauce and palm sugar broth powder to Taste — balance salty, sweet, and spicy to your liking.
- Finish with herbs Add Thai basil leaves and red chili slices. Stir gently and turn off the heat and serve hot with steamed jasmine rice.
Tips
• For extra aroma, add a few drops of lime juice before serving.
• You can substitute vegetables like bamboo shoots, bell peppers, or zucchini. • To make it vegan: use tofu and soy sauce instead of chicken and fish sauce.
