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Thai Green Curry with Chicken & Eggplant, 'Gaeng Khiao Wan Gai'

Thai Green Curry with Chicken & Eggplant, 'Gaeng Khiao Wan Gai'

This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. It's easy to prepare, and almost always made with chicken & served with jasmine rice. Translation: Gaeng = spicy soup, khiao = green, wan = sweet, gai = chicken. We like to make it with lots of chicken so it's a hearty meal.

Also note we also have a similar green chicken curry recipe here.

Ingredients

For 4 Person(s)

Ingredients

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Method for Thai Green Curry with Chicken & Eggplant, 'Gaeng Khiao Wan Gai'

In a wok, heat the oil and fry the curry paste for one minute. Add coconut milk and bring to a boil. Add chicken, eggplant and kaffir lime leaves. Season with fish sauce and sugar. Keep on medium heat until chicken is cooked, then add basil and chile peppers. Serve with freshly-steamed Thai jasmine rice.

Cook

Cook

Eat

Eat

Prep

Prep



Reviews

Overall Rating (14)

4 out of 5 stars
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  • Rated 4 out of 5 stars

    We tried this recipe tonight, but since there's only 2 of us, we halved the ingredients. We also used the regular sized eggplants and added some carrots for color. (^_^) It was so delicious! We loved it! Thanks! I was really excited because I recently bought kaffir lime leaves from your site, and now I finally have been able to add kaffir lime leaves to green curry. Since I wasn't able to find any before I shopped here, I would make green curry without the leaves. Wow, it makes a huge difference! We'll never have to order it from a restaurant again. (^_^)

  • Rated 4 out of 5 stars

    adding the coconut milk early is a no no, add it late along with the chiles, lime juice and cilantro or basil leaves

  • Rated 4 out of 5 stars

    I just made this for dinner tonight and it was unbelievably delicious and authentic tasting.. I added thinly sliced mushrooms and only had a regular eggplant on hand which worked out perfectly. I also didn't add the red chiles because the spice was already pronounced and complex from the green curry paste I used. I also used honey instead of sugar to keep it Paleo! I love to cook but had never made Thai food before.. What a revelation to be able to make this at home with my organic ingredients! Thank you so much!

  • Shaun

    Rated 4 out of 5 stars

    This recipe is awesome! I like to add an extra tablespoon of fish sauce as I like my curry slightly saltier. Also, although I make it as listed often as well, my favorite variation of this recipe uses shrimp (pre-cooked and cleaned works great) instead of chicken and serves it over wide rice noodles instead of jasmine rice! Because it's a soupy curry, it flavors the noodles nicely.

  • Alex

    Rated 4 out of 5 stars

    This was so excellent, my family and friends loved it, thank you very much!

  • Anonymous

    Rated 4 out of 5 stars

    My mother in law makes this for us all the time. It's one of my favorites, and the woman is an amazing cook... and mother in law :) Thai food has something no other ethnic food has. It's just good food, for the soul!!!

  • MR

    Rated 4 out of 5 stars

    This recipe came out great, the only thing is that my kids found it a bit too spicy... but I loved it! Thank you!

  • Leigh

    Rated 4 out of 5 stars

    We tried this recipe tonight, but since there's only 2 of us, we halved the ingredients. We also used the regular sized eggplants and added some carrots for color. (^_^) It was so delicious! We loved it! Thanks! I was really excited because I recently bought kaffir lime leaves from your site, and now I finally have been able to add kaffir lime leaves to green curry. Since I wasn't able to find any before I shopped here, I would make green curry without the leaves. Wow, it makes a huge difference! We'll never have to order it from a restaurant again. (^_^)

  • Anonymous

    Rated 4 out of 5 stars

    adding the coconut milk early is a no no, add it late along with the chiles, lime juice and cilantro or basil leaves

  • Dani

    Rated 4 out of 5 stars

    I just made this for dinner tonight and it was unbelievably delicious and authentic tasting.. I added thinly sliced mushrooms and only had a regular eggplant on hand which worked out perfectly. I also didn't add the red chiles because the spice was already pronounced and complex from the green curry paste I used. I also used honey instead of sugar to keep it Paleo! I love to cook but had never made Thai food before.. What a revelation to be able to make this at home with my organic ingredients! Thank you so much!


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