Chicken Green Curry - Gang Kiew Wan Gai แกงเขียวหวานไก่
Chicken Green Curry - Gang Kiew Wan Gai แกงเขียวหวานไก่
Try this quick and easy Thai curry recipe by Bell Pimtip from Home Cooked: Thailand.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 5 servings
Ingredients
  • For green curry paste:
  • 5 large fresh Spur green chillies
  • 5 Thai Green chillies
  • 2 Shallots, sliced
  • 4 cloves Garlic
  • 1 teaspoon fresh Galangal, finely sliced
  • 1 tablespoon fresh Lemongrass, sliced
  • ½ teaspoon Kaffir lime Rind, finely sliced
  • 1 teaspoon Coriander root, chopped (or substitute with coriander stems if unavailable)
  • 5 White Peppercorns
  • 1 teaspoon roasted Coriander seeds
  • 1 teaspoon roasted Cumin seeds
  • 1 teaspoon Sea salt
  • 1 teaspoon Shrimp paste
  • 400 grams Chicken thigh
  • 2½ cups Coconut milk
  • 2 tablespoons Fish sauce
  • 1 tablespoon Palm sugar
  • 2 Kaffir lime leaves
  • ¼ cups of Sweet Basil leaves
  • 2-3 Red spur chillies, sliced to thin strips
  • 2 Thai Eggplants
Method
  1. Put the green curry mixture into blender and blend it into a paste
  2. Cut Thai eggplant and chicken thigh to bite sizes
  3. Heat the oil in no-stick pan over medium heat. When it's hot, add green curry paste and stir fry until fragrant
  4. Add 1/2 cup of coconut milk and stir for 10 minutes, until you see oil on the surface
  5. Add chicken. Stir until it's cooked and add the remaining coconut milk as well as the eggplant.
  6. Season with fish sauce and palm sugar
  7. Bring it to a boil again and add kaffir lime leaves, sweet basil and spur chilli. Mix it well and serve

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