Thai Gaeng Kiew Wan Gai
Gaeng Kiew Wan Gai is a classic Thai green curry featuring tender chicken simmered in a fragrant, creamy coconut milk broth. The vibrant green color comes from a paste of fresh green chilies, lemongrass, galangal, and other herbs, often mixed with vegetables like Thai eggplant and bamboo shoots. It originates from central Thailand and is a staple of Thai cuisine worldwide.
🍽️ Nutrition at a glance
This dish is moderately high in fat due to the coconut milk, with a balanced amount of protein from the chicken and carbs from the accompanying jasmine rice. It provides key nutrients like iron, potassium, and vitamins A and C from the herbs and vegetables, with a typical serving containing around 400-600 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 25 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Potassium | 450 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 15 mg |
| Iron | 3.5 mg |
| Calcium | 80 mg |
| Magnesium | 60 mg |
| Phosphorus | 250 mg |
| Zinc | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The green curry paste is traditionally made fresh and can vary in heat and flavor between regions, showcasing Thailand's emphasis on balancing sweet, salty, spicy, and sour notes. Nutritionally, the coconut milk contains medium-chain triglycerides (MCTs), which are metabolized differently from other fats and may offer quick energy.
