Green Curry, Gang Kiew-wan, with Chicken or Catfish

Green Curry Paste, Nam-prik Gang Kiew Wan


This serving size is enough for about 1 pound of meat.
10 Bird-eye chillies, green ones only, seeded
12 medium Prik Chi-fah, or Serrano, seeded
3 medium stalks of lemongrass
50 g shallots, sliced
100 g garlic, sliced
1 scant tsp kaffir lime zest
30 g galangal, peeled, chopped
1 tsp shrimp paste
1/2 tsp white pepper
1 tsp coriander
1/2 tsp cumin
2 tsp salt
1/2 tsp cilantro roots, finely chopped
pinch of mace
pinch of nutmeg

If the paste is to be used for fish or seafood, also add 30 g wild ginger (the bottom part only).

Pound or ground all the ingredients together to a fine puree.

The paste will need to be used right away if there’s any water added during the processing. Otherwise it will keep in the fridge a few days. It does not, however, freeze well.

Green Curry with Chicken, Gang Kiew Wan Gai

1 p. chicken breast
500 g coconut milk
200 g. apple eggplants
you could use the same amount grape eggplants, or japanese eggplants (sliced crosswise to 1 inch pieces, the into halves
Fish sauce
1 tsp palm sugar

* add some bell pepper if you’d like. It’s not traditionally in Gang Kiew-wan, but most restaurants in the US add some. I happened to like bell peppers so I won’t object.

Now you cook:
Heat up half a large wok or sauteed pan with 2 tbsp oil, add the green curry paste and cook for a few minutes, stirring vigorously.
Skim only the cream part from the coconute milk, add to the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream.
Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture.
Add the rest of the coconut milk and let it bubbles away for another few minutes until the oil begins to separate again.
Add the chicken, and about 1 tbsp fish sauce and 1 tsp of palm sugar (white sugar will do as well)
Let the chicken simmer until tender. Do not let it boil too vigorously.
Add the grape eggplants (and/or bell peppers) a few minutes before the chicken is done.
Check the seasonings before turning of the heat, garnish with a handful of lemon basil or thai basil just before serving.

Green Curry with Catfish, Gang Kiew Wan Pla-dook

1 pound (500 g) of catfish fillet
500 g coconut milk
200 g wild ginger, julienned
100 g fresh green pepper (if you could find them)
200 g grape eggplants
palm sugar, fish sauce to taste
and handful of lemon basil, or julienned lime leaves and thai basil

Follow pretty much the same process as for Green Curry with Chicken.
Add the wild ginger, green pepper, grape eggplants a few minutes before the fish is done.
Garnish with a handful of lemon basil or some julienned lime leaves and thai basil.

P.S. Feel free to leave a comment should you have any question about this recipe or the ingredients. I’ll be happy to help if I can.

If you find this recipe useful, please consider giving a few dollars to help my charity drive for Doctors without Borders by clicking on the picture below.

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21 Responses to “Green Curry, Gang Kiew-wan, with Chicken or Catfish

  • Madhu said:
    February 28th, 2004 at 11:09am

    Why do you mix the two different kinds of chilies in this paste?

  • pim said:
    March 10th, 2004 at 1:05pm

    Hi Madhu,
    Sorry it took me a while to answer. I use two types of chilies because if the paste would be too spicy if you only use birdeye chilies alone.

  • mary-anne said:
    October 3rd, 2004 at 5:11pm

    If you ever need fresh Kaffir leaves or fruit, just let me know. I have six trees and I am just in Alamo and do ge into the city frequently!
    BTW I have been to Thailand over 30X and adore the culture and cuisine.
    I am enjoying all your comments re: your Dec 2003 trip home. We were there again at that time. Sorry we missed the festival, but there was a faabulous ood festival in Chiang Mai. It is also every December and simply wonderful!

  • Pim said:
    October 5th, 2004 at 7:36pm

    What a lovely offer? Thank you so much. I might just take you up on that some day.
    I’m glad you enjoy Chez Pim. 🙂

  • Jane said:
    October 30th, 2005 at 6:08pm

    Hi Pim,
    I love your website! I have never been to Vietnam, but I am crazy about Vietnamese food (and french wine). Thank-you too for the recipes.. they are great!
    Pim, I have a question for you. What is Nam-prik pao? Do you have a recipe for that?
    Very best regards,

  • Maya Writings said:
    January 28th, 2006 at 1:02pm

    Not Hungry Enough?

    This in-depth analysis of what’s basically flawed with both middle tier and at least one upper tier search engine’s business model is enough to give you the creeps if you happen to be invested in any of the prime contenders.

  • Stephanie Gilbert said:
    August 18th, 2007 at 8:13am

    Love your blog and your recipes look delicious. I am a hobby chef and love Thai cuisine. I am curious about why your green curry is red in color. whenever I order it in restaurants, it is a very pale green color.

  • Beef Recipes said:
    March 20th, 2008 at 11:27pm

    I will try this looking delicious recipe, interesting to cook, its kinda making me drool right now. ulk!..

  • Tim said:
    April 1st, 2008 at 5:28am

    I was reading your green curry article with much interest. I live in Switzerland and there is a well-stocked Thai store locally. Can you tell me the name of the wild ginger in Thai?
    Also, if it is not too much trouble, do you have a recipe for the fish dumplings that accompany the green curry, as narrated in pictures? Many thanks.

  • Tim said:
    April 1st, 2008 at 5:29am

    I was reading your green curry article with much interest. I live in Switzerland and there is a well-stocked Thai store locally. Can you tell me the name of the wild ginger in Thai?
    Also, if it is not too much trouble, do you have a recipe for the fish dumplings that accompany the green curry, as narrated in pictures? Many thanks.

  • Clemens Ferien said:
    September 19th, 2008 at 3:33am

    Sounds great your recipe and I will try it as my next meal. Please keep on posting these inspirations. Best regards, Clemens

  • 3 said:
    October 1st, 2008 at 2:43am

    ey! i tried this green curry with chicken in this asian resto but it had mint, laurel leaves, and guava in it. it tasted really great! i wonder if you have a recipe for that or do i just add those ingredients to your recipe? if you do try making it, would it taste the same with yellow curry paste? whats the difference between yellow, green, and red curry anyway? thanks 🙂

  • P. said:
    March 9th, 2009 at 1:22am

    Made it yesterday, and it was excellent. It had all the beautiful, complex taste of the green curry you get at a nice Thai restaurant. I made it with both chicken and some Thai eggplant. Great recipe.

  • P. said:
    March 9th, 2009 at 1:23am

    By the way, what’s up with the picture for this recipe? That’s definitely not a green curry…

  • Term Papers said:
    January 28th, 2010 at 2:51am

    Yummy, Green Curry, Gang Kiew-wan, with Chicken or Catfish, pretty short and nice INGREDIENTS, Great taste You make it pretty easy, and yummy.

  • I Need Money Desperately said:
    May 18th, 2010 at 4:50am

    wonder what’s the taste of this one. Is it spicy? I’m loving the picture. ;P

  • B said:
    July 13th, 2010 at 5:01pm

    I made this yesterday and had a question about the amount of garlic. I did use the amount recommended and the curry turned out good but I think Icould spy a raw garlicky taste in the curry. Any comments on that would help

  • anthony said:
    August 17th, 2010 at 2:46pm

    This looks great. Thanks for the recipe. I am going to give it a try with the basil and chilies I have been growing on my balcony. I have been searching all over for something like this. My family thanks you.

  • personal injury attorney seattle said:
    August 22nd, 2010 at 9:41pm

    This looks like a very exciting dish!
    Larry F.

  • kanit said:
    December 16th, 2010 at 10:31pm

    1. Thai Kang was never supposed to be mild. Kang Jued (with bone stock) is originally Chinese cooking technique and should have been called Tom Jued all along.
    RE: Kang Khieo Wan Kai (Th) [Vocal = Kang K’hiew Wan Kai / Gaeng K’hiew Wan Gai] Green Chicken Curry แกงเขียวหวานไก่
    • So many speakers of English may ask: “Why not ‘Gang’ or ‘Gaeng’ instead of Kang ?”
    • I agree that ‘Gaeng’ is frequently seen in many menus and even cookbooks but according to the RIPRTS and RIRTGST, ‘ก’ as the first consonant should be romanized as ‘k’ and that is how we get the ‘k’ in Kang (แกง). [RI = Royal Institute, Thailand]
    • Next question: “Why not add “e’ to make it Kaeng ?
    • May I reply with a question: “If an ‘e’ is added, Kang becomes Kaeng whose sounds may mean “เก้ง” meaning ‘elk’ .
    • “Why not Khew instead of Khieo ?
    • Because of the English verbal forms – the past tense form of ‘know’ is ‘knew’ and it would not sound right.
    • The explanation for using ‘o’ as a romanization for final consonant ‘ว’ in the Thai word ‘เขียว’ is done as recommended by “Charoenporn T, Chotimongkol A, Sornlertlamvanich V. Automatic Romanization for Thai. Software and Language Engineering Laboratory, NECTEC (National Electronics and Computer Technology Center, Thailand”, 2010 AD.

    • Sasithorn said:
      May 6th, 2013 at 11:10am

      Seriously? Please get your own blog/website to write however you please. As someone who can’t read Thai, Gaeng “looks” how it’s pronounced. To me “Kang” means hard in Thai.

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