Gaeng Khiao Wan Gai (Thai Green Chicken Curry with Aubergine)
Tender chicken thigh and soft aubergine in a fragrant, fiery coconut sauce, finished with Thai basil.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the jasmine rice to the packet instructions and keep it covered. Open the coconut milk without shaking and spoon the thick cream from the top of both tins into a large wide pan.
- 2
Heat the cream and the oil over a medium heat for 3 minutes until it splits and looks glossy. Add your ready made Thai green curry paste (see the base recipe) and fry for 2 minutes, stirring, until fragrant.
5 min - 3
Add the chicken and stir for 3 minutes to coat it in the paste. Pour in the rest of the coconut milk and the water and bring to a gentle simmer.
3 min - 4
Add the aubergine, lime leaves, fish sauce and palm sugar. Simmer gently for 15 minutes, until the aubergine is soft and the chicken is cooked through with no pink.
15 min - 5
Taste. It should be hot, salty and a little sweet. Add a splash more fish sauce for salt or a pinch more sugar to soften the heat.
- 6
Stir through most of the Thai basil and take off the heat. Serve over the rice, topped with the red chilli and the rest of the basil.
Tips
- Do not shake the tins. The thick cream on top is what you fry the paste in, and it gives the sauce its shine.
- Chicken thighs stay juicy in a long simmer. Breast works, but add it for the last 8 minutes only.
- Thai green curry should be thinner than an Indian curry. Add a splash of water if it gets too thick.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze without the rice for up to 3 months. Reheat in a pan until steaming hot all the way through.
Questions
Is this green curry gluten free?
Yes, when you use homemade green curry paste and gluten free fish sauce. Many shop bought pastes and fish sauces contain wheat or soy, so check labels.
Can I make it milder?
Yes. Use less paste, or stir in a spoonful of extra coconut cream at the end. The base paste is hot, so start with 60 g if you are unsure.
What are Thai aubergines?
Small round green aubergines used in Thailand. A normal aubergine in chunks is a fine UK swap.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.