Thai Green Curry wtih Chicken
Thai green curry known as "Kaeng Kiew Wan" literally means "sweet green curry". The green curry paste ingredients are exactly the same with red curry paste but uses only green chilies instead.
Green curry recipe consists of green curry paste, Thai eggplants, cherry eggplants, Thai basil, kaffir lime leaves and coconut cream and milk. Sometime Thai eggplants and cherry eggplants can be hard to find in western countries. You can alternatively use coconut palm heart in brine which available in most of Asian stores for an exotic touch or use a combination of greens such as green beans, broccoli and cauliflower for a healthy western style.
The green curry is served with steamed jasmine rice. Generally Thai people love to have green curry served with Thai noodles called "kanom jeen" and variety of fresh local vegetables. Click to see Green Curry Noodle Recipe
In southern region's cooking, where I come from, we use fresh turmeric in green curry paste, and a greater proportion of curry paste ingredient. This is why southern food is rather hotter than other regions in Thailand.
Green curry can be made with chicken, pork, beef or prawns. Additional spices used in this curry recipe are coriander seeds and cumin seeds. These additional spices bring a beautiful aroma and strong fragrance that distributes a distinctive flavor to the dish.
I recommend Thai Omelette with Tomato and Onion to enjoy with this to die for curry dish!
Green Curry with Chicken
kaeng kiew wan gai
Preparation: 15 minutes
Cook Time: 30 minutes
Spicy Level: mild
Chicken thigh boneless or tenderloin bite-sized cubed 300 g
Thai Eggplant quartered 2 wholes
Cherry Eggplant wash 1 handful (optional)
Coconut cream 1 cup
Coconut milk 2 ½ cup
Green curry paste 1 tbsp
Vegetable oil 2 tbsp
Kaffir Lime Leaves torn half 3-4 leaves
Green chili pepper sliced diagonally 1 whole
Thai Basil 1 handful
Fish sauce 1 tbsp
Brown sugar 2 tbsp
Let's get started!
How to make:
Step 1 – Preparation
- Fry the green curry paste with vegetable oil in a non-stick pot over low heat until fragrant about a few minutes.
- Add coconut cream and simmer. You should see green oil and coconut cream getting thicker after simmering for a few minutes.
- Add torn kaffir lime leaves and coconut milk.
- Continue cooking on a low to medium heat. Add chicken until nearly cooked through or about 7-10 minutes.
- Then add Thai eggplants which take a few minutes to cook.
- Add cherry eggplants and season with fish sauce and brown sugar.
- Sprinkle Thai basil and green chili pepper in the pot.
- Remove from the heat and serve with steamed jasmine rice.
- Prawns and beef can be used instead of chicken.
- Thai eggplant and cherry eggplant are one of the essential ingredients for authentic Thai green curry. You can alternatively use baby purple eggplant or coconut palm heart in brine or green beans, broccoli and cauliflower.
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