Authentic Gaeng Keow Waan Recipe – Thai Green Curry Chicken
Among Thailand’s most famous dishes, Gaeng Keow Waan (แกงเขียวหวาน) — known internationally as Thai Green Curry — stands out for its bold flavor and beautiful green hue.
“Gaeng” means curry, “Keow” means green, and “Waan” means sweet — referring to its naturally sweet-spicy balance and vibrant color derived from fresh green chilies and herbs.
This comforting curry is typically made with chicken, coconut milk, and Thai green curry paste, creating a luscious, aromatic sauce that’s both creamy and fiery — a true reflection of Thai culinary harmony.
🥥 Why You’ll Love This Recipe
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✅ Authentic Thai flavor — same taste as Bangkok’s local kitchens.
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✅ Balanced heat & sweetness — spicy yet creamy from coconut milk.
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✅ Customizable protein — works with chicken, beef, tofu, or shrimp.
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✅ Ready in under 30 minutes — a quick, one-pot Thai dinner!
🧂 Ingredients (Serves 2–3)
| Ingredient | Amount |
|---|---|
| Chicken thigh or breast (sliced) | 250 g |
| Thai green curry paste | 2–3 tbsp |
| Coconut milk | 400 ml (1 can) |
| Palm sugar (or brown sugar) | 1 tbsp |
| Fish sauce | 2 tbsp |
| Kaffir lime leaves (torn) | 3–4 |
| Thai eggplants (quartered) | 3–4 small pieces |
| Bamboo shoots (optional) | ½ cup |
| Fresh Thai basil leaves | 1 handful |
| Red chili (sliced, for garnish) | 1 |
| Oil (for frying curry paste) | 1 tbsp |
🍳 Step-by-Step Instructions
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Fry the curry paste:
Heat oil in a pot over medium heat. Add the green curry paste and 3–4 tablespoons of coconut milk. Stir-fry until fragrant and oily bubbles appear. -
Add chicken:
Add sliced chicken and stir until coated with curry paste. -
Pour in coconut milk:
Add the remaining coconut milk and bring to a gentle boil. -
Add vegetables:
Add Thai eggplants and bamboo shoots. Simmer for 5–7 minutes until tender. -
Season:
Add fish sauce and palm sugar. Taste and adjust the balance — it should be spicy, slightly sweet, and creamy. -
Finish with herbs:
Turn off the heat. Add kaffir lime leaves and Thai basil. Stir gently to release aroma. -
Serve:
Garnish with sliced red chili. Serve hot with steamed jasmine rice for the perfect Thai meal.
🌶️ Tips for Perfect Thai Green Curry
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Use fresh Thai basil for that authentic fragrance.
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Don’t boil the coconut milk too long — simmer gently to prevent curdling.
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Want it spicier? Add extra curry paste or fresh green chilies.
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For a vegetarian version, replace chicken with tofu and use soy sauce instead of fish sauce.
📍 Where to Try Authentic Gaeng Keow Waan in Thailand
If you’re visiting Bangkok or Chiang Mai, these restaurants are known for excellent green curry:
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Supanniga Eating Room (Bangkok) – elegant take on home-style Thai curry.
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Baan Khanitha (Bangkok) – refined yet traditional recipes in a beautiful house setting.
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SP Chicken (Chiang Mai) – rustic local flavor with perfectly balanced coconut creaminess.
🔍 FAQ
Q: What does Gaeng Keow Waan mean in English?
A: It translates to “Sweet Green Curry” — describing both the color and its mildly sweet coconut flavor.
Q: Is Thai green curry very spicy?
A: Traditionally yes, but you can adjust the spice level by reducing the curry paste or adding more coconut milk.
Q: Can I freeze Thai green curry?
A: Yes! Store in airtight containers for up to 2 months. Reheat gently and add fresh basil before serving.
❤️ Final Thoughts
Gaeng Keow Waan is a perfect showcase of Thai flavor harmony — spicy, creamy, aromatic, and slightly sweet.
Each bite brings you the warmth of coconut milk, the zing of green chilies, and the fragrance of fresh basil.
Whether you’re a Thai food lover or a home cook exploring new flavors, this Thai Green Curry recipe is your passport to authentic Thai comfort food.
