Khanom Jeen Gaeng Keaw Wan Gai

Chicken Green Curry with Noodles


Enjoyed throughout the day in Thailand, be it for breakfast, lunch, dinner or a snack between meals, this noodle dish is a firm favourite among students and office workers looking for a quick and affordable meal. It is simple and quick to put together, especially if you already have the green curry paste on hand.


  • 6 tablespoons cooking oil
  • cups (375 ml) coconut cream
  • 4 chicken thigh fillets, cut into small pieces
  • 4 kaffir lime leaves, torn
  • 1 tablespoon fish sauce (nam pla)
  • 2 teaspoons chopped palm sugar
  • 55 g coriander leaves
  • 55 g basil leaves
  • a pinch of salt
  • 250 g rice noodles

Green Curry Paste

  • 2 green chillies, deseeded
  • 1 small onion, peeled and sliced
  • 2 cloves garlic, peeled and chopped
  • 1 kaffir lime leaf, sliced
  • 1 sprig coriander leaves with root, rinsed
  • 1-cm knob galangal, peeled and sliced
  • 1 stalk lemongrass, tough outer layers removed and chopped
  • ½ teaspoon black peppercorns
  • teaspoons dried prawn paste (gapi), roasted and crumbled


  1. Prepare the green curry paste. Using a mortar and pestle or blender, grind the ingredients into a fine paste. Heat the oil in a wok over medium heat. Add the green curry paste and stir-fry for about 10 minutes or until the oil starts to separate. Remove from heat and set aside to cool. Store the green curry paste in an airtight jar in the refrigerator. Use as needed.
  2. Place ½ cup (125 ml) coconut cream in a wok over medium heat. Cook for 5 minutes until a film of oil appears on the surface.
  3. Add 2 tablespoons green curry paste and cook, stirring for 2 minutes or until fragrant.
  4. Mix the remaining coconut cream with ½ cup (125 ml) water and add to the wok.
  5. Add the chicken, lime leaves and fish sauce. Bring to a boil over high heat. Lower the heat to medium and simmer, stirring occasionally, for 10 minutes or until the chicken is cooked through.
  6. Add the palm sugar and stir constantly for 1 minute or until the sugar is dissolved. Remove from heat. Stir in the coriander and basil leaves. Season with salt.
  7. Boil a pot of water and lightly blanch the rice noodles. Divide the noodles among 4 bowls.
  8. Ladle the curry over the noodles. Garnish as desired and serve immediately.