Green chicken curry is one of the many varieties of curry in Thai cuisine. Its name was derived from the color of the dish. The main ingredient can be chicken, pork, beef or fish ball. The most popular and our family’s favorite is the chicken green curry.
Chicken green curry consists of strips of chicken cooked in green sauce and a mixture of herbs and vegetables. The green sauce consists of green curry paste, coconut milk, fish sauce and sugar. The green curry paste is first sautéed with the thick part of the coconut milk then chicken, vegetables and rest of the coconut milk are added along with fish sauce and sugar. Basil leaves are added just at the end of cooking for fragrance.
Green Chicken Curry (Gaeng Kiaw Wan Gai)
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- 1 lb boneless chicken thigh, cut into small strips
- 1 can (400ml) coconut milk
- 1 can (227ml) sliced bamboo shoots
- 1 Chinese eggplant, sliced into cubes
- 2 tablespoons green curry paste
- 2 tablespoons olive oil
- 4 fresh or dried kaffir lime leaves
- 2 teaspoons sugar
- 2 tablespoons fish sauce
- 1 cup fresh Thai basil leaves
- 1 small green bell pepper, sliced
- 2 fresh hot chili peppers (optional)
Instructions
- Sauté curry paste in oil on low heat until curry becomes aromatic.
- Spoon the thick and creamy part of the coconut milk from the can and add to the curry. Increase heat. Stir and mix well; cook until the coconut milk blends well with the curry (about 3 minutes).
- Add chicken and then increase heat to high. Stir and cook for 2 minutes.
- Add eggplants, bamboo shoots, kaffir leaves and the rest of the coconut milk.
- Bring the mixture to a boil, stir and cook for another 5 minutes or until the eggplants are fork tender.
- Add fish sauce and sugar, to taste. Add green bell pepper, basil leaves and chili peppers, if using. Bring to a boil.
- Remove from heat. Serve with steamed rice.
- Enjoy!
Notes
Adapted from the cookbook “Thai Cooking in a Sufi’s Kitchen”
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