Green Chicken Curry

Green chicken curry 1 Green chicken curry 2

Also known as Gaeng Keow wan Gai. Don't shake the can of coconut milk - you want to use the thick creamy stuff off the top at the start.

4 serves
Preparation Time:
0.25 hours


  • 250gm boneless chicken, sliced
  • 1 can (400ml) thick coconut milk - Chef's Choice or Ayam brand
  • 1 heaped Tbsp green curry paste
  • 1 clove garlic, finely chopped
  • 1 Tbsp oil
  • 1 Tbsp fish sauce
  • 1 1/2 Tbsp palm sugar
  • 4 Kaffir lime leaves, torn into big pieces
  • 10 basil leaves, torn into big pieces
  • chilli and basic leaves for garnish
  • 1/2 cup baby corn
  • 1/4 cup zucchini
  • 1/4 cup frozen peas
  • (can use other vegetables in place such as eggplant, carrot, red capsicum, beans etc)
Cooking Instructions
  1. In a wok, fry the garlic in the oil until golden brown.
  2. Add the curry paste and stir-fry for a minute
  3. Add 2-3Tbsp coconut cream (top part of the can) and stir until it curdles and thickens in the oil
  4. Add the fish sauce and sugar and stir
  5. Add chicken and cook until meat is lightly cooked.
  6. Optional: you may want to add some fresh chillis if your curry paste is not too hot
  7. Add zucchini and stir well
  8. Add rest of coconut milk and lime leaves, baby corn and cook until meat and vegies are just cooked
  9. Before transferring to serving dish, add basil leaves and peas and lightly mix, cooking for 1 more minute.
  10. Serve garnished with chilli and basil leaves.
Yukiko Anschutz, WEA instructor