🇹🇭 Thailand · Food
Gaeng Keow Wan Gai
By eatmundo · July 12, 2026
A vibrant and aromatic curry that balances heat with the richness of coconut cream. It is a classic Thai staple that brings the soul of Bangkok to your kitchen.
Ingredients
check them off as you prepareHow 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 and bring to a gentle simmer.
- 6
Add palm sugar and fish sauce to balance the flavors perfectly.
- 7
Toss in the Thai basil leaves at the very last moment.
- 8
Remove from heat immediately to keep the basil bright green.
Frequently Asked Questions
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.
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