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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 608kcal 30%
Fat 38g 58%
Saturated Fat 29g 145%
Carbohydrates 22g 7%
Fiber 2g 8%
Sugar 14g 28%
Protein 32g 64%
Cholesterol 132mg 44%
Sodium 1,318mg 54%

Percent Daily Values are based on a 2,000 calorie diet.

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Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)

Name: Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided (see note); 10 fresh or frozen makrut lime leaves, divided; 2 tablespoons (30ml) virgin coconut oil; 4 ounces (1/2 cup; 115g) homemade or store-bought green curry paste; 1 tablespoon plus 2 teaspoons (35g) palm sugar; 3 tablespoons (45ml) fish sauce; 1 pound (450g) boneless skinless chicken thighs, cut into 2-inch pieces; Kosher salt; 5 Thai eggplants (about 5 1/4 ounces; 150g total), stemmed, quartered, and placed in a small bowl of water (see note); 1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (a.k.a. Thai basil); Cooked jasmine rice , for serving

Prep 10m

Cook 30m

Total 40m

This Thai Green Curry with Chicken is a rich and fragrant dish featuring tender chicken thighs, Thai eggplant, and a homemade or store-bought green curry paste. Coconut milk, palm sugar, fish sauce, and fresh lime leaves create a sweet and savory flavor profile. Serve over jasmine rice for a satisfying meal.