Thai Green Curry with Chicken Recipe (Gaeng Kiaw Wan Gai)
This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. Serve this dish accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot), stir-fry or steamed vegetables and of course steamed jasmine rice.
- 2-3 Tblsp. ready-made green curry paste or homemade green curry paste
- 1/2 cup (120 grams) boneless chicken breast, diagonally sliced, 1/2" thick
- 1 1/2 cup coconut cream
- 1 cup coconut milk
- 1/2 cup (80 grams) Thai eggplant (apple eggplant)
- 2 kaffir lime leaves, shredded
- 1 fresh green chillis, diagonally sliced
- 1/4 cup fresh sweet basil leaves
Seasoning Sauce Ingredients
- 3 Tablespoons fish sauce
- 1 Tablespoon palm sugar
- In a wok, heat coconut cream over a medium heat until boiling. Add green curry paste and stir well over a low heat for about 10-15 minutes or until just glossy.
- Add chicken and boil for another 5 minutes.
- Add seasoning sauce and coconut milk and bring to a boil. Add baby eggplants and continuing cooking for another few minutes until cooked through.
- Add kaffir lime leaves, sweet basil leaves, and fresh green chilies. Remove from the heat. Spoon into a serving bowl. Garnish with sweet basil and fresh green chilies.
Notes: To make baby eggplants green, add to the curry and press the eggplants into the curry with a ladle. Do the same with the kaffir lime leaves and sweet basil leaves.
Main image © iStockphoto.com/Surakit Harntongkul; Recipe & other images © Temple of Thai 2010
- Our Green Curry Paste Recipe
- Read more about Thai Curry and the different varieties in Thailand.
- Another Green Curry Recipe with Beef.
Nittaya is a quick & simple alternative to homemade curry paste. It's the best prepared curry paste we've tried and we're sure you'll agree.
"intensely delicious curries without the effort." ~ epicurious.com