Gaeng Keow Wan Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1–1.5 inch bite-size pieces. Pat dry and set aside.

Simmer coconut base

In a medium Dutch oven or deep skillet over medium heat, pour in the full-fat coconut milk (1 cup). Stir frequently and bring to a gentle simmer until the oil separates slightly and the milk is fragrant, about 4–6 minutes.

Add curry paste and chicken

Stir in the green curry paste (3 tbs) into the simmering coconut milk, breaking up any lumps. Cook for 1–2 minutes until aromatic. Add the chicken pieces and toss to coat; cook for 3–4 minutes until the exterior of the chicken is mostly cooked.

Finish with light coconut milk

Pour in the light coconut milk (2 cups) and bring to a light simmer. Reduce heat to medium-low and simmer gently for 8–10 minutes, stirring occasionally, until chicken is cooked through (internal temp ~165°F / 74°C) and sauce has slightly thickened.

Prep vegetables

While the curry simmers, cut the red and green bell peppers into 1/2-inch strips. Peel and slice the carrot on the diagonal into 1/4-inch thick slices. Rinse and drain the canned bamboo shoots. Pick the Thai basil leaves from stems and roughly tear larger leaves; reserve whole for garnish if desired.

Add vegetables

About 6 minutes into the final simmer (so vegetables finish tender-crisp when chicken is done), add the carrots and bamboo shoots to the curry and simmer 3 minutes. Then add the bell peppers and simmer another 2–3 minutes until peppers are tender-crisp and carrots are cooked but still slightly firm.

Fold in herbs

Turn off the heat, stir in the Thai basil leaves (1 cup) until wilted and evenly distributed.

Sauté aromatics

Before adding curry paste to the coconut milk (or immediately after the oil separates), heat vegetable oil (1 tbs) in the pan and briefly sauté the minced garlic (3 cloves) for 20–30 seconds until fragrant but not browned. If using kaffir lime leaves, tear them and add now to release aroma.

Season the curry

After the curry has simmered with chicken and vegetables and you have removed it from heat, add fish sauce (2 tbs), palm sugar (1 tsp), lime juice (1 tbs), sliced chilies if using, and salt (1/4 tsp). Stir and taste; adjust seasoning with more fish sauce (salty/umami), sugar (sweet), or lime juice (acid) to balance the curry.

Serve the Gaeng Keow Wan hot over cooked jasmine rice (4 cups cooked). Garnish with additional torn Thai basil leaves and optional cilantro. Offer lime wedges on the side.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat gently on low heat, adding a splash of coconut milk or water if sauce has thickened.