Thai Green Curry with Chicken and Coconut Milk

A Fragrant, Spicy-Sweet Curry Straight from Bangkok

Thai Green Curry (Gaeng Keow Wan) is one of Thailand’s most loved dishes — a bold mix of green curry paste, creamy coconut milk, tender chicken, and fresh herbs. Balanced between spicy, sweet, salty, and aromatic, é uma explosão de sabor num só prato.

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⏱️ Recipe Overview

• Servings: 4

• Prep Time: 15 min

• Cook Time: 20 min

• Total Time: 35 min

• Difficulty: Easy

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🛒 Ingredients

• 400g chicken breast or thighs, sliced

• 1 can (400ml) coconut milk

• 2–3 tbsp green curry paste

• 1 cup mixed vegetables (bell peppers, bamboo shoots, zucchini)

• 2 kaffir lime leaves (optional)

• 1 tbsp fish sauce

• 1 tsp brown sugar

• 1 tbsp vegetable oil

• Thai basil leaves (for garnish)

• Steamed jasmine rice (to serve)

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👨‍🍳 Instructions

1. Sauté the curry paste:
   Heat oil in a pan. Add green curry paste, fry 1 minute until fragrant.

2. Add coconut milk and chicken:
   Pour in 3/4 of the coconut milk, then add chicken. Simmer for 10 minutes until cooked through.

3. Add vegetables and seasonings:
   Add vegetables, lime leaves, fish sauce, sugar. Simmer for another 5–7 minutes.

4. Finish and serve:
   Add remaining coconut milk. Garnish with Thai basil and serve with steamed jasmine rice.

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🎯 Gourmet Tip

Use homemade green curry paste or add a few slices of fresh green chili for extra kick. Balance heat with a spoon of coconut cream for silky texture.