Make the perfect Gaeng khiao wan gai (Thai Green Chicken Curry)

If, like me, you love authentic Thai food, you will probably find that many of the Thai dishes you get here have been watered down and don’t taste as you remember them.

This recipe for a classic Thai green curry or Gaeng khiao wan gai, will hopefully help to recreate the stunning tastes of Thailand while you wait for your next opportunity to visit Thailand.

Thai Green Curry

Serves: 4 – 6 people
Preparation time: 10 minutes
Cooking time:  35 minutes 

For the curry paste

6 large green chilli’s and 6 green birds-eye chilli’s, roughly chopped. You may want to adjust the chilli content depending on your taste and love of spice – replace the birds-eye chilli’s for a milder curry or increase their number for a hotter taste.

1 thumb-sized piece of galangal, finely chopped

1 teaspoon sea salt.

1 teaspoon coriander seeds.

½ teaspoon white peppercorns

1 teaspoon shrimp paste

3-4 small shallots or half a small red onion, chopped, don’t use regular onions as it will affect the taste.

2 sticks of lemongrass, white parts only, finely sliced.

6 cloves of garlic (break the head and peel the cloves).

Zest half a kaffir lime (fresh or frozen), finely chopped. Use regular lime if you can’t get kaffir limes.

2 coriander roots, or if you can’t find roots 5 fresh coriander stems, finely chopped.

Approx 60 mls of sunflower or rapeseed oil.

For the curry

750g chicken thighs (remove skin)

2 red long chilli’s

200 g mangetout

1-2 teaspoons fish sauce

4 kaffir lime leaves

400ml coconut milk

500ml water

400g mixed mushrooms

1 tablespoon of palm (or brown) sugar – adjust to personal taste

½ bunch of Thai basil


  • Heat your pan over a medium-low heat and stir and toss the coriander and cumin seeds for 1 or 2 minutes until they are toasted and become fragrant. Do not burn as they will become bitter. 
  • Grind the coriander and cumin seeds in a pestle and mortar.
  • Pour all of the curry paste ingredients into a blender. Add the oil, use only as much as you need to create a fine paste consistency, and blend
  • Cook the paste in a large pan or wok on a medium-low heat for 5-10 minutes, until it darkens and the oil starts to separate from the edges of the paste
  • Add the dry spices and cook for another minute
  • Add the chicken pieces and cook for 2 minutes
  • Add the water together and bring to the boil
  • Simmer for 15- 20 minutes, adding the mushrooms after ten minutes, or until the chicken is cooked and tender. 
  • Pour in the coconut milk, and simmer for a further 5 minutes, add most of the red chilli’s (leaving some for garnish) and the kaffir lime leaves.
  • Add the mangetout and cook for another 2 minutes then add the sugar and fish sauce cooking for a further minute.
  • Add the Thai basil and turn off the heat. Let the curry sit for 5-10 minutes
  • Serve with Jasmine Rice and the remaining chilli’s as garnish
Kaffir Limes

Have you tried this recipe?

Let us know how it went and if you enjoyed it.

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Published by flyingdogtravel

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