Image: Mai Siam

Thai Chicken Green Curry

Gang Khew Waan Gai


  • 2 tbsp Mai Siam Green Curry Paste (according to taste)
  • 28gm Mai Siam palm sugar
  • 750g skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
  • 800ml/28fl oz coconut milk - 2 tins
  • 1 red pepper (sliced)
  • 2 tsp Mai Siam fish sauce
  • small handful sweet basil


  • Heat the coconut milk?in a wok or large frying pan.
  • Add the green curry paste and stir it into the coconut milk.? Cook for approximately 2 minutes when the oil will start to separate from the paste.
  • Then add?the chicken pieces and the remaining coconut milk.
  • Simmer until the chicken is cooked, which should take about 20 minutes.
  • Add the sliced red pepper
  • Add the fish sauce and palm and adjust seasoning if necessary.
  • ?Finally, add the sweet basil and take the curry off the heat
  • Serve with lots of fragrant Thai jasmine rice.

?Serve 2-3