Khanom Jeen Gaeng Keaw Wan Gai

Chicken Green Curry with Noodles

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

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


  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.