Green Curry Chicken (mini) gaeng keow waan

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Serves 4

  • 1 ¾ cup coconut milk, divided
  • 50 g green curry paste (about 3 Tbsp)
  • 1 cup chicken stock
  • 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
  • 2 Tbsp palm sugar, finely chopped
  • 1.5-2 Tbsp fish sauce
  • 3-4 kaffir lime leaves, roughly torn
  • 1.5 cup bamboo shoots, cooked, sliced into bite-sized pieces
  • 1 cup Thai basil
  • 1 spur chilies or ¼ red bell pepper, julienned

Note: If using chicken breasts, marinate the breasts in 2 tsp fish sauce while you prep other ingredients


Reduce ¾ coconut milk until thick and the coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, just proceed with the recipe). Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until the paste is aromatic and has thickened.

If using chicken thigh: Add chicken thigh and stir to mix with the paste. Add kaffir lime leaves, chicken stock, the remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.

Once the curry is done simmering, add bamboo shoots and bring to a boil. Taste and add more fish sauce as needed. Remove from heat and stir in Thai basil and spur chilies. Serve with jasmine rice

If using chicken breast: After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat. Add chicken and cook until chicken is 70% done, about a minute. Add Bamboo shoots and bring to a boil; remove from heat. Taste and add more fish sauce as needed. Stir in spur chilies. Serve with jasmine rice. 


Makes 4-5 Tbsp (this is more than needed for the above recipe)

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp white peppercorns
  • 15 green Thai chilies
  • 1 tsp salt
  • 15 Thai basil leaves, finely julienned
  • 3 Tbsp lemongrass, thinly sliced
  • 1 Tbsp galangal, finely chopped
  • 2 tsp kaffir lime zest, finely chopped
  • 2 tsp cilantro roots, finely chopped, or 2 Tbsp cilantro stems, finely chopped
  • 3 Tbsp shallots, finely chopped
  • 2 Tbsp garlic, finely chopped
  • 1 shrimp paste (gapi)

Toast coriander seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.

Using a mortar and pestle, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.

Cut 8 of the green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat.

Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.

Add basil leaves; pound into a fine paste.

Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.

Add shallots, garlic, and any remaining ground spices; pound into a fine paste.

Add shrimp paste and pound to mix.

Green Curry