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Thai Green Curry (Kaeng Khiao Wan)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Green curry (kaeng khiao wan) is a pungent and very aromatic Thai curry perfectly combining spicy, salty, sweet and umami flavors.
Course: Main Course
Cuisine: Asian, Thai
Servings: 4 people
Author: Mike Benayoun
Green Curry Paste
  • 12 fresh green hot chilies
  • 3 shallots , sliced
  • 8 cloves garlic , sliced
  • 1 Tbsp finely sliced fresh galangal
  • 1 (2-inch piece) lemongrass , thinly sliced
  • Rind of 1 kaffir lime
  • ½ tsp white peppercorns
  • 1 Tbsp coriander seeds , roasted
  • 1 Tbsp cumin seeds , roasted
  • 1 tsp salt
  • 1 tsp shrimp paste
Thai Green Curry (Kaeng Khiao Wan)
Green Curry Paste
  1. Combine the roasted coriander seeds, cumin seeds and peppercorn in a mortar. Pound well for a few minutes until reaching a powder. Transfer to a bowl and set aside.
  2. Pound the green hot chilies and the salt together. Add the remaining ingredients except the shrimp paste and pound until reaching a homogeneous paste.
  3. Add the dry spice mixture and the shrimp paste. Pound until smooth and fine.
Thai Green Curry (Kaeng Khiao Wan)
  1. Add 2 tablespoons of vegetable oil to a wok or large saucepan, then add the green curry paste. Fry for a couple minutes until fragrant.
  2. Add the coconut cream and cook for about 3 minutes, stirring often.
  3. Add the sliced chicken, and fry it in the paste for about 5 minutes. Then add the bamboo shoots, fish sauce, palm sugar, and kaffir lime leaves.
  4. Stir, then add the coconut milk, and the water. Cook for 10 more minutes until the chicken is cooked, then add the basil and stir in.
  5. Serve with white rice or khanom chin (round rice noodles)