Green Curry with Chicken

Green curry with Chicken

Phad Priow Wan Gai

Serves 4 Cooks in 30 minutes Difficulty EASY


  • 2-3 chicken breasts, chopped
  • 25g green curry paste
  • 250ml coconut milk
  • 1 handful of Thai eggplants, quartered
  • 4 kafir lime leaves
  • 2-3 sweet chillies
  • A good handful of sweet Thai basil
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 1 tsp chicken stock


  1. Heat your wok or frying pan.
  2. Add the green curry paste (make your own paste here) and a couple of tablespoons of coconut milk and fry until the oils of the curry paste bubble through the milk.
  3. Add the chicken and fry until nearly cooked.
  4. Pour in the rest of the coconut milk and bring to the boil.
  5. Add the eggplant, lime leaves, fish sauce, sugar and stock and cook a further 2-3 minutes.
  6. Turn off the heat and sprinkle in the sweet Thai basil leaves and sweet chilli.
  7. Stir well and adjust your seasoning.
Thai green aubergines
Thai Green Aubergines cut into rough segments.

To Serve

Pour the curry into a large serving bowl and garnish with a sprig of sweet Thai Basil. Serve with steamed Jasmine Rice.

Apple’s Thai Meal Tip

Green curry with chicken goes well with either a glass noodle salad or stir fried vegetables, or both 🙂

Hope you enjoy my Gairng Keow Wan Gai. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.

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