Gaeng Khiao Wan Gai

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: thinly slice the chicken thigh, cut the Thai eggplants into wedges, trim and cut the green beans, slice the green chilli, and lightly tear the kaffir lime leaves to help release their aroma.

   300 g boneless skinless chicken thigh, thinly sliced150 g Thai eggplants, cut into wedges80 g green beans, trimmed and cut into 4 cm pieces1 small green chilli, diagonally sliced4 leaves kaffir lime leaves
2. 2

   Heat a saucepan or wok over medium heat. Add the neutral oil and green curry paste, then fry for 1-2 minutes, stirring constantly, until very fragrant and slightly darker. Do not let it scorch; the paste should sizzle gently.

   15 ml neutral oil40 g green curry paste
3. 3

   Add about half of the coconut milk and cook for 2 minutes, stirring, until the paste loosens and the surface looks glossy. This step develops the curry flavor even if the coconut milk does not fully split.

   400 ml coconut milk
4. 4

   Add the sliced chicken and stir for 2-3 minutes until the pieces turn opaque on the outside and are coated in the curry mixture.

   300 g boneless skinless chicken thigh, thinly sliced
5. 5

   Pour in the remaining coconut milk and the water. Add the kaffir lime leaves, palm sugar, and fish sauce. Bring to a gentle simmer rather than a hard boil so the coconut milk stays smooth.

   400 ml coconut milk120 ml water4 leaves kaffir lime leaves12 g palm sugar20 ml fish sauce
6. 6

   Add the Thai eggplants and green beans. Simmer for 6-8 minutes, stirring occasionally, until the chicken is cooked through, the eggplants are tender but not collapsing, and the beans are just cooked with a little bite left.

   150 g Thai eggplants, cut into wedges80 g green beans, trimmed and cut into 4 cm pieces
7. 7

   Taste and adjust the balance if needed: the curry should taste creamy, spicy, salty, and slightly sweet. Add the sliced green chilli and most of the Thai basil, then turn off the heat and let the residual heat wilt the basil for about 1 minute.

   1 small green chilli, diagonally sliced15 g Thai basil leaves
8. 8

   Serve hot, scattering over the remaining Thai basil. Best served immediately with steamed jasmine rice if desired.

   15 g Thai basil leaves

Origin & History

Gaeng Khiao Wan Gai is one of Thailand's best-known curries, with "khiao wan" meaning "green sweet," referring more to the curry's color and rounded flavor than to a sugary taste. The dish developed in central Thai cuisine, where rich coconut milk, fresh green aromatics, and herbs create a balance of heat, sweetness, saltiness, and perfume.