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Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่

 Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่I recently created a new Recipe Menu Page that has links to all of the tasty Thai dishes featured on this website.  I love this page as it helps to organize all of the recipes into one clean, easy-to-view group.  Unfortunately, it also points out the glaringly obvious fact that I have one lone curry dish featured on this site so far…  So I made it my goal last week to perfect another curry recipe so that my curried crab stirfry wouldn’t be quite so lonely.  I chose one of my favorites, green curry or gang keaw wan, and started experimenting.  

The recipes I could find for green curry, both in Thai and English, are all basically the same.  You start with coconut cream, let it heat until it starts to separate into oil and milk layers, add thin coconut milk and the rest of the ingredients, adjust the seasonings and then let it simmer until it’s done.  The boyfriend even verified this approach with his dad.  It’s hard to believe that such a complex-tasting curry could be made in such a simple way.  But after trying it several times, I’m here to tell you that it’s true!  I hope you give it a try and see for yourself how easy it can be to make a great Thai curry… 

Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่


Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่

Makes 3-4 servings

Green Curry with Chicken and Eggplant | Gang Keow Wan Gai | แกงเขียวหวานไก่


  • 1 cup coconut milk, divided into 1/3 and 2/3
  • 2 Tablespoons green curry paste
  • 1/2 cup chicken, sliced thinly
  • 1 cup water
  • 2 kaffir lime leaves, sliced thinly
  • 2 cups Thai eggplants, cut into quarters
  • 1/2 cup red bell pepper, sliced thinly
  • 1/2 cup Thai basil leaves
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar


  1. Prepare all of your ingredients. Slice the eggplants into quarters, the bell peppers into thin strips, and the kaffir lime leaves into thin ribbons. Remove the basil leaves from the stems. Cut the chicken into thin bite-sized pieces. Open a can of coconut milk and gently scoop the top layer of cream (~1/3 cup) into a saucepan. Save the thinner milk at the bottom of the can for later.
  2. Heat the cream over medium high heat until it starts to separate into a top oily layer and bottom milky layer. Then add the curry paste and mix until blended.
  3. Add the chicken, coat in the curry paste mixture, and cook until done. Then add the rest of the coconut milk and 1 cup of water and bring to a gentle boil. Add the eggplant, bell pepper slices, and kaffir lime leaf ribbons and cook until just tender. Season with fish sauce and sugar to taste.
  4. Add the basil and remove from the heat. Serve with jasmine rice. It's great the same day and perhaps even better the next!

Recipe adapted from Thai Food and Travel

14 comments… add one
  • rose August 8, 2018, 2:15 am

    Hi Rachel
    Writing from Australia. Just came across your resource section – curry paste comparisons 2014. Just wandering what you would rank currently as being a premium green curry paste.


  • Jade February 28, 2018, 8:28 pm

    Hi , Thus recipe looks awesome! However, I live in the UK and don’t have cup measurements. Do you have the measurements for the coconut milk, chicken and veggies in millilitres and grams at all? Thanks!

  • Lisa August 26, 2016, 2:54 pm

    Is Thai eggplant the same as eggplant I would find in my local grocery?

    • Rachel August 26, 2016, 5:59 pm

      Hi Lisa, that’s a great question. Most local groceries don’t carry Thai eggplant, but many Asian markets do. As opposed to the more commonly found purple eggplant, Thai eggplant are small, round, and green with white veins. However, if you can’t find Thai eggplant where you are, substituting purple (Italian or Chinese) eggplant works just as well!

  • Manda January 6, 2015, 11:24 pm

    Hi Rachel,

    I just stumbled across your website (my goal this year is to learn some good thai home cooking) and I love all the recipes you h have on here. I was wondering if you’ve ever tried making your curries in a crock pot and if so how would you adjust the recipe?


    • Rachel January 7, 2015, 3:50 am

      Hi Manda, thanks for the comment! I haven’t tried making curry in a crock pot, so unfortunately don’t have any advice to give you. Best of luck!

  • Jessica L. October 15, 2012, 1:01 pm

    Made this last night– delicious! Two questions: The step for cooking the coconut milk until it separates, is it supposed to splatter so much? Could you recommend other vegetables that would go well in this dish? I look forward to making another dish from your blog soon.

    • Rachel October 16, 2012, 3:45 pm

      Hi Jessica, glad you liked it! The coconut milk does tend to splatter a lot… Turning the heat down just a bit helps. As for vegetables, I believe Thai eggplant and pea eggplant are most commonly used. I bet bamboo shoots would work really well too though.

    • Wanda May 11, 2017, 9:23 pm

      I was eating some Thai green curry just as I was looking at this site. I got this from a Thai restaurant, and it had bamboo shoots in. I tasted a hint of fennel as well, and I even found one tiny pea in there. It was yummy. I’m going to try this recipe.

  • Rachel May 20, 2012, 11:54 am

    Hi Susan, I prefer the Mae Anong brand of curry pastes (links are on the pantry page). I haven’t yet tried to make my own, but am thinking that I should try it out one of these days soon!

  • SusanQ. May 20, 2012, 7:18 am

    Could you share the brand name of your favorite green curry paste? (Or do you make your own.) Thanks for your wonderful recipes and photos.

  • Rachel April 18, 2012, 7:55 am

    Glad you enjoyed it, Michael! I totally agree with you – basil and kaffir lime leaves make all the difference in Thai curries. For the eggplant, the skin definitely holds up more than say, an Italian eggplant, but shouldn’t be particularly tough. May be worth cooking it for a little longer next time…

  • Michael B April 17, 2012, 3:49 pm

    Hi Rachel: I tried this and the flavors are wonderful. For the first time I found Thai Eggplant exactly as you prescribe (kaffir leaves still allude me). After a lot of cooking, the skins of the eggplants remained a bit tough and not tender. Is this typical or did I not cook them long enough.
    I also found the Thai Basil at the great Asian market I visited. It really makes a big difference in a green curry dish ( I have made something similar many times without it and it just isn’t the same).
    Thank you for your blog.

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