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Kaeng Khiao Wan

Creamy green curry with sweet basil, tender chicken, and Thai eggplants in fragrant coconut milk.

Prep.
15 min
Cook
25 min
Serves
4
Kaeng Khiao Wan

Ingredients

  1. 400g chicken breast, sliced
  2. 400ml coconut milk
  3. 3 tbsp green curry paste
  4. 1 cup Thai eggplants
  5. 1 handful sweet basil
  6. 2 kaffir lime leaves
  7. 1 red spur chili, sliced

Seasoning

  1. 2 tbsp fish sauce
  2. 1 tbsp palm sugar

Instructions

  1. 1. Crack Coconut Milk
    3-5 minutes
    • Simmer 1/3 of the coconut milk until oil separates.
  2. 2. Fry Curry Paste
    1-2 minutes
    • Add green curry paste and fry until fragrant.
  3. 3. Sear Chicken
    3-5 minutes
    • Add chicken and stir until sealed.
  4. 4. Add Coconut Milk & Eggplant
    2 minutes
    • Pour in remaining coconut milk, then add eggplants.
  5. 5. Season & Simmer
    8 minutes
    • Season with fish sauce and palm sugar, simmer 8 minutes.
  6. 6. Garnish & Serve
    1 minute
    • Finish with basil, kaffir lime, and red chili. Serve with jasmine rice.

Kaeng Khiao Wan

Green curry (kaeng khiao wan) was created in the early 20th century in central Thailand. Its signature bright color comes from fresh green chilies pounded with coriander root, cumin, and lemongrass — a milder yet aromatic cousin of red curry.

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