Entree: Thailand – Royal Thai Cuisine – แกงเขียวหวาน ➤ Kaeng Khiao Wan (Rich Thai green curry of coconut milk, green curry paste, meat, vegetables and Thai basil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 2 cups (480 ml) coconut milk
- 3 tbsp (45 g) Thai green curry paste
- 1 tbsp (15 ml) vegetable oil
- 10 small Thai eggplants, halved or quartered (about 10 oz (300 g)) or 1 cup (150 g) cubed globe eggplant
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 4 kaffir lime leaves, torn (or 1 tbsp (6 g) lime zest if unavailable)
- 1 cup (240 ml) (packed) Thai basil leaves (about 7/8 oz (25 g))
- 2–3 bird's eye chilies, lightly crushed (optional)
- 1/2 cup (120 ml) chicken stock or water (as needed to thin)
- 1 tbsp (15 ml) vegetable oil (additional, if needed)

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups (480 ml) coconut milk
- 3 tbsp (45 g) Thai green curry paste
- 1 tbsp (15 ml) vegetable oil
- 10 small Thai eggplants, halved or quartered (about 10 oz / 300 g) or 1 cup (150 g) cubed globe eggplant
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 4 kaffir lime leaves, torn (or 1 tbsp / 6 g lime zest if unavailable)
- 1 cup (packed) Thai basil leaves (about 25 g)
- 2–3 bird's eye chilies, lightly crushed (optional)
- 1/2 cup (120 ml) chicken stock or water (as needed to thin)
- 1 tbsp (15 ml) vegetable oil (additional, if needed)

Instructions

1. Shake the coconut milk can(s) and pour into a saucepan; skim off about 1/2 cup (120 ml) thick coconut cream into a wok or wide skillet and set the remaining coconut milk aside.
2. Heat 1 tbsp (15 ml) oil in the wok over medium heat, add the green curry paste and fry in the thick coconut cream until aromatic and the oil begins to separate, about 1–2 minutes.
3. Add the chicken pieces and stir to coat in the paste; cook 2–3 minutes until the chicken is sealed and lightly colored.
4. Pour in the remaining coconut milk and 1/2 cup (120 ml) chicken stock or water. Bring to a gentle simmer, then add the eggplants and torn kaffir lime leaves.
5. Stir in fish sauce and palm sugar, reduce heat to medium-low, and simmer until chicken is cooked through and eggplant is tender, about 8–10 minutes. Add more stock or water if the curry is too thick.
6. Taste and adjust seasoning with additional fish sauce for saltiness or palm sugar for sweetness. Stir in Thai basil leaves and crushed bird's eye chilies, cook 30 seconds more just until basil is wilted.
7. Remove from heat and serve hot with steamed jasmine rice.