Geng kyo wan gai (green curry with chicken)

    40 mins

    This recipe is a simplified version of green curry using pre-made curry paste, often found fresh in markets, or in jars at the supermarket. This recipe calls for chicken, but beef or pork goes well, too. Serve in a communal bowl garnished with the chillies and basil. Serve with steamed jasmine rice.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 6 

    • 300 grams chicken breast, sliced
    • 1 liter (4 cups) coconut milk
    • 3 tablespoons green curry paste
    • 4 baby brinjal, quartered
    • 2-3 tablespoons fish sauce
    • 3 kaffir lime leaves
    • 2 large chillies, red or green, halved lengthwise
    • 30g (1 cup) Thai basil leaves

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Take the cream off the top of the coconut milk and cook in a wok until the oil separates. Add the curry paste and fry until fragrant. Add the chicken to the wok, cook for 1 minute. Add the brinjal, lime leaves and the remainder of the coconut milk. Simmer until the brinjal are tender, about 5 minutes.
    2. Season with the fish sauce, and serve.

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