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Gaeng Khio Wan Kai
(Green Chicken Curry)


The Thai name of this dish literally means "sweet and sour chicken curry." There is a very similar recipe for a red curry (Gaeng phed kai).

As always, the quantities are up to you.


Curry Paste

  • 15 to 30 fresh phrik ki nu (birdseye chiles)
  • 10 cloves garlic, chopped
  • 1 teaspoon chopped galangal
  • 1 tablespoon thinly sliced lemon grass
  • 1/2 teaspoon zest of "kaffir" lime (ordinary lime will do)
  • 1 teaspoon chopped coriander (cilantro) root
  • 5 white pepper corns
  • 1 tablespoon roasted coriander seeds
  • 1 teaspoon roasted cumin seeds
  • Dash of fish sauce
  • 1 to 2 teaspoons fermented shrimp paste (kapi)

The Curry

  • 6 ounces chicken (in smallish bite-size pieces)
  • 1/2 cup coconut milk
  • 4 ounces Thai eggplant (these are small round eggplants)
  • 2 kaffir lime leaves (or a little lime zest)
  • 1 tablespoon sweet basil
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • Oil for cooking
  • 1 to 3 tablespoons green curry paste


  1. Curry Paste: Mix in a mortar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial green curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.
  2. The Curry: Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface.
  3. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
  4. Serve over rice, or in a serving bowl with other Thai dishes.

Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:24 pm.

Special thanks to Muoi Khuntilanont.


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