Green Curry with Chicken

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20 min Serves 4

Thai Green Curry with chicken · Gaeng Khieow Yuan

The most famous of all the Thai curries, ‘Gaeng Khieow Wuan’, is sweet and fragrant.


  • 400ml Thai Gold Coconut Milk
  • 2-3 teaspoons Thai Gold Green Curry Paste
  • 4 Chicken fillets, finely sliced
  • 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
  • 150ml Chicken stock
  • 2 teaspoons Thai Gold Palm Sugar or normal sugar
  • 450g Seasonal vegetables
  • 3-4 Thai Gold Kaffir Lime Leaves
  • 1 Red chilli


  1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
  2. Add the green curry paste and the kaffir lime leaves and cook for 3-4 minutes.
  3. Next add the chicken, and chicken stock.
  4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), and 2 tsp of Palm Sugar. Cook at medium / high heat for 8-10 minutes.
  5. Next add the vegetables and cook for a further 2 minutes.


  • Tip: Hot & Spicy: Add chopped chillies to increase hotness, birds eye are the best.
  • Extra Flavour: Garnish with some fresh coriander.
  • Serve with Thai Gold Jasmine Rice.