Kaeng Kheow Wan Kai Green Curry Chicken

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Floating markets

📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
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Kaeng Kheow Wan Kai Green Curry Chicken, plated and ready to serve

Green curry is arguably Thailand’s most complex curry — the paste alone contains up to 20 ingredients. The finished curry balances fire from green chilies, richness from coconut milk, freshness from lemongrass, and the unique floral note of kaffir lime. Made from scratch, it is an extraordinary keto meal that shames any curry powder approximation.

What You’ll Need

Ingredients for Kaeng Kheow Wan Kai Green Curry Chicken

Kaeng Kheow Wan Kai Green Curry Chicken

Fragrant green curry with tender chicken in a rich coconut sauce bursting with fresh green chili, lemongrass, and Thai basil.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 560kcal

Ingredients

  • 600 g chicken thighs cut into chunks
  • 400 ml full-fat coconut milk
  • 200 ml chicken stock
  • 3–4 tbsp green curry paste (homemade or good quality)
  • 150 g Thai eggplant quartered (or courgette)
  • 2 tbsp fish sauce
  • 1 tbsp coconut cream
  • 1 large handful Thai basil
  • 4 kaffir lime leaves torn
  • 2 red chilies sliced
  • 2 tbsp coconut oil

Instructions

  • Heat oil in a wok. Fry curry paste over medium heat 2–3 minutes until fragrant.
  • Add 200ml coconut milk and stir to combine with the paste.
  • Add chicken and cook 5 minutes, turning to coat.
  • Add remaining coconut milk, stock, and kaffir lime leaves.
  • Simmer 15 minutes. Add eggplant and simmer 5 more minutes.
  • Season with fish sauce. Stir in basil and remove from heat.
  • Finish with coconut cream and red chili slices.

Nutrition

Serving: 1serving | Calories: 560kcal | Protein: 38g | Fat: 42g | Fiber: 2g
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Cooking Kaeng Kheow Wan Kai Green Curry Chicken in the kitchen

Health Benefits

  • Green curry paste is built on galangal, lemongrass, and kaffir lime — all traditionally valued for their antimicrobial properties.
  • Thai basil contains rosmarinic acid, a compound studied for its anti-inflammatory effects.
  • Coconut milk’s lauric acid is studied for antiviral and antibacterial properties.

Pairs Well With

  • Cauliflower Khao Neow Sticky Cauliflower
  • Jicama Som Tam Green Papaya Style Salad
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