Thai Green Curry Chicken (‘Gaeng Khiao Wan Gai’)

After watching Jamie Oliver’s series of 30 minutes and 15 minutes meal, I have decided that I should just be honest and be proud that I can still blog about my cooking if I choose to use shelf products paste. There is honestly nothing wrong with using them and everyone knows everyone is busy these days but still want home cook food without the extra MSG or ladle of oil from takeaways or dine-out.
One night I felt like ‘Thai’ so I decided to kick off some action with my recent purchase of Valcom Thai Green Curry Paste. It is widely sole here at major groceries and asian supermarkets and a little goes a long way.
 Picture courtesy of Woolsworth Online (AU)


  1. 500g chicken breast, sliced
  2. 1 cup of snake beans or french beans, cut into 2 cm long
  3. 6 baby corns, cut into 1 cm long
  4. 2 garlic cloves, chopped
  5. 4 coriander root stems, finely chopped
  6. 2 stalk of Lemon Grass, finely chopped the base white areas only (discard the green upper stalks as they are tough).
  7. 1 brown onion, sliced
  8. 3 tbps green curry paste
  9. 1/2 can of coconut cream (I used Ayam Brand Premium Coconut Milk 270 ml)
  10. 1 tbps of fish sauce
  11. 1 tbps of sugar
  12. 1 tsps of salt
  13. 4 kaffir lime leaves
  14. Few basil leaves for garnishing


  1. Heat the 2 tbps of oil in wok.
  2. Stir fry the chicken pieces until they have lightly cooked on the outside. Set aside.
  3. Add garlic, coriander roots, lemon grass and onion, mix around wok with wooden spoon cooking until fragrant and the onion is softened.
  4. Add the curry paste and stir fry for 1 to 2 minutes.
  5. Add the coconut milk and mix in with the curry paste and cook for a few minutes.
  6. Add the sugar and the fish sauce, mix it into the curry sauce.
  7. Add the chicken, stir through the sauce and continue to stir ensuring it is sealed all over
  8. Add in the beans, corns and adjust the sauce with a little more fish sauce or sugar or salt as required to your taste.
  9. If the coconut milk is too thick, add in 1 tablespoon of water to water it down; otherwise if it’s too thin (sometimes due to the moisture released by the chicken meat), add in more coconut milk.
  10. Add the kaffir lime leaves and cover with lid and simmer for 2-3 minutes.
  11. When you’re ready to serve, add a sprig of basil leaves on top for garnishing. You can choose to add in the leaves into the curry to give an extra fragrant to the curry sauce.
I serve my Thai Green Curry Chicken with Stir Fry Belachan Kangkung with hot bowl of rice. It’s a bit of Thai meets Malaysian I must say!
Notes: You may substitute any vegetables for green curry i.e. aubergines. My other half is not a fan of aubergines which is why I replaced them with baby corns.

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