By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A vibrant and aromatic curry that balances heat with the richness of coconut milk. It is a classic Thai staple that brings the soul of Bangkok to your kitchen.
According to eatmundo's ingredient comparison, the closest dish to Gaeng Keow Wan Gai from another cuisine is Ayam Bumbu Rujak (Indonesia): the two share 35% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a wok over medium heat, pour in 100ml of the coconut milk.
- 2
Add the curry paste and stir-fry for 3 minutes until the oil separates.
- 3
Slice the chicken into thin strips and toss them into the wok.
- 4
Cook the chicken for 4 minutes until it turns opaque.
- 5
Pour in the remaining 300ml of coconut milk with 100g of quartered Thai eggplant and 4 torn kaffir lime leaves, and simmer gently for 5 minutes until the eggplant is tender.
- 6
Add palm sugar and fish sauce to balance the flavors perfectly.
- 7
Toss in 20g of Thai basil leaves and 1 sliced red chili at the very last moment.
- 8
Remove from heat immediately to keep the basil bright green.
Frequently Asked Questions
What is Gaeng Keow Wan Gai?
Gaeng Keow Wan Gai is a Thai green curry made with chicken, coconut milk, Thai eggplant, and green curry paste seasoned with fish sauce and palm sugar. It is typically served as a main course accompanied by steamed jasmine rice.
Can I use store-bought paste?
Yes, but look for one without preservatives for a more authentic profile.
How spicy is this?
It is moderately spicy; adjust by adding less paste if you are sensitive to heat.
What to serve with it?
Steamed jasmine rice is the traditional accompaniment to soak up the sauce.
Can I substitute chicken?
Yes, shrimp or firm tofu work beautifully as protein alternatives.