Gaeng Khiao Wan Gai
This lighter version of Gaeng Khiao Wan Gai keeps the hallmark perfume of green curry: vivid herbs, kaffir lime, sweet basil, and gentle chilli heat. Tender chicken, aubergine, and bamboo shoots simmer in a silky but not heavy coconut broth for a fragrant, balanced bowl that still feels satisfyingly authentic.
Ingredients
Curry base
- 250 gchicken breast, thinly sliced
- 35 gThai green curry paste
- 400 mllight coconut milk
- 120 mlwater or unsalted chicken stock
- 18 mlfish sauce
- 8 gpalm sugar
Vegetables and aromatics
- 180 gThai aubergine, cut into wedges
- 100 gbamboo shoots, drained
- 4 leaveskaffir lime leaves, torn
- 1small green chilli, diagonally sliced
Finishing and garnish
- 15 gThai basil leaves
- 10 mlfresh lime juice
Instructions
- 1
Slice the chicken breast thinly across the grain for tenderness. Cut the Thai aubergine into wedges and keep it moving once cut so it does not discolor too much; drain the bamboo shoots, tear the kaffir lime leaves, slice the chilli, and pick the basil leaves. This mise en place is essential because the curry cooks quickly once the paste hits the pan.
- 2
Place a wok or wide saucepan over medium heat. Add about 3 tablespoons of the light coconut milk and the green curry paste, then cook for 1-2 minutes, stirring constantly, until the paste smells fragrant and slightly darkens. Because this is a low-fat version, the coconut milk may not split like full-fat milk; focus on blooming the paste gently without scorching it.
- 3
Add the sliced chicken and stir for about 1 minute to coat it well in the paste. Pour in the remaining light coconut milk and the water or stock, then bring just to a lively simmer, not a hard boil, to keep the chicken juicy.
- 4
Season the curry with the fish sauce and palm sugar. Add the aubergine, bamboo shoots, and torn kaffir lime leaves. Simmer for 6-8 minutes, stirring occasionally, until the aubergine is tender but still holds its shape and the chicken is fully cooked through.
- 5
Taste and adjust the balance: the curry should be lightly sweet, savoury, aromatic, and only mildly rich because of the reduced fat. Stir in the basil leaves, sliced green chilli, and lime juice for the last 30 seconds of cooking, just until the basil wilts and turns glossy.
- 6
Take the pan off the heat and let the curry stand for 2 minutes so the aromatics settle. Serve hot, making sure each portion gets chicken, aubergine, bamboo shoots, and plenty of fragrant broth.
Nutrition per serving
Notes
- •For the cleanest low-fat result, use a good-quality Thai curry paste with no added oil and avoid frying in extra fat.
- •If Thai aubergines are unavailable, use 180 g small purple aubergine cut into bite-size chunks; simmer only until just tender.
- •This curry is traditionally served with jasmine rice, but for a lighter meal you can pair it with steamed greens or cauliflower rice.
- •If your curry paste is very salty, reduce the fish sauce slightly and adjust only at the end.
Background
Gaeng Khiao Wan Gai, or green curry with chicken, is one of Thailand's best-known central Thai curries. The name means 'sweet green curry,' referring more to the curry's gentle, rounded flavour and green colour than to intense sweetness. It is traditionally made with fresh green chillies, coconut milk, herbs, and meat or fish balls, with the balance of salty, sweet, and aromatic elements being central to the dish.
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