Green Chicken Curry (Kaeng Kheaw Waan Kai)

This recipe has been generously contributed by Executive Chef Roberto Conrad and Chef Pan
of Outrigger Laguna Phuket Beach Resort, Thailand

OutriggerThe rich coconut milk base paired with chunks of chicken, round Thai eggplant, and chillies is a recipe for delicious culinary comfort! Grab a bowl of freshly steamed rice and green curry, and enjoy a satisfying meal.  This is an aromatic and creamy curry with strong hints of chilli and basil.

Green Curry Paste


1 tbs      coriander seeds
½ tbs     cumin seeds
½ tsp     peppercorns
1½ tbs   galangal, chopped
3-4 tbs   lemongrass, sliced
1 tsp      shrimp paste
¼ cup     chilli leaf (optional)
1 tbs      coriander stalks, sliced
¼ cup     garlic
1 leaf     kaffir lime
1 tsp      salt, or to taste
½ cup    shallots, sliced
10-15     green Thai chilli peppers


Heat a dry frying pan and add the coriander and cumin seeds. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

Put the garlic in a blender, or pound using a pestle and mortar, then add the shallots, coriander stalks, chillies, galangal, lemongrass and salt.

Finally, add the lime leaves, shrimp paste, basil and the ground spices, then blend or pound until you have a smooth paste.

Green Chicken Curry

Serves 2


150 g     chicken thighs or breast, cut into bite-sized pieces
40 g       green curry paste
100 g     eggplants, chopped, or green peas
340 g     fresh coconut milk (divided)
180 g     water
16 g       long red chilli, sliced lengthways
10 g       Thai holy basil leaves
2 g         kaffir lime leaves, stem removed
14 g       palm sugar
16 g       fish sauce


green curryHeat a large pan and pour in 100 g of the coconut milk. Set the heat to medium-high and simmer the coconut milk until a separate layer of cream appears.

Add the green curry paste and sauté with the coconut milk. Stir the mixture until an aromatic scent rises. Add in another 60 g of the coconut milk to prevent burning.

Place the chicken pieces in the mixture and stir until they appear half-cooked. Add palm sugar and fish sauce, and stir. Add the remaining coconut milk and 180 g water and bring to the boil over a high heat.

When the curry starts to boil add the chopped eggplants or green peas.

When the eggplants or green peas are soft, finish the dish by scattering over the sliced chilli, basil, and kaffir lime leaves. Stir well, then turn off the heat.

Serve the green chicken curry with steamed jasmine rice or fresh Khanom Jean (Thai rice noodles).

Outrigger Laguna Phuket Beach Resort
Laguna Phuket 323 Moo 2
Srisoonthorn Road,
Cherngtalay, Thalang, Bangtao Bay,
Phuket 83110

Phone: +66 (0) 76-360-600
F: +66 (0) 76-360-670

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