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.
Cooking Tips for Perfect Green Chicken Curry
To achieve the best flavor in your green chicken curry, start by using fresh ingredients. Fresh herbs, especially Thai basil, and fresh green chili will make a noticeable difference. Don’t skip the sautéing step with the coconut milk. It helps to release the aromatic oils from the curry paste, enhancing the overall taste. When adding chicken, try to cut it into even strips for consistent cooking. If you like your curry with a bit more texture, consider adding a variety of vegetables like eggplant, bell peppers, or bamboo shoots. Each vegetable adds its unique flavor and crunch. Keep an eye on the cooking time. Overcooking the chicken can make it tough, so aim for a tender, juicy finish. Adjust the seasoning as you go. If you prefer a spicier curry, add more green curry paste or sliced fresh chilies. For a sweeter touch, you can increase the sugar slightly. Remember, balance is key when it comes to the sweet, salty, and spicy elements in this dish.
Serving Suggestions and Pairings
Green chicken curry is rich and flavorful, so it’s best served with a side of jasmine rice. The rice acts as a perfect canvas to soak up the creamy curry sauce. You can also serve it with Thai sticky rice for a different texture. If you want to elevate the meal, consider adding a simple cucumber salad on the side. The coolness of the cucumbers complements the heat of the curry nicely. For a more complete meal, you can pair the curry with Thai spring rolls or a fresh papaya salad. These dishes add crunch and freshness that balance the richness of the curry. When it comes to drinks, a cold Thai iced tea or a light beer can help cool the palate. If you have leftovers, they can be great for meal prep. Just reheat gently on the stovetop, adding a splash of water or coconut milk to bring back the creamy texture. Enjoying green chicken curry over multiple meals makes it even more satisfying.
Frequently Asked Questions
What can I substitute for chicken thigh?
You can use chicken breast if you prefer a leaner meat, but keep in mind that it may dry out more easily. Other good options are pork or firm tofu for a vegetarian version.
How do I store leftovers?
Let the curry cool down to room temperature, then transfer it to an airtight container. It should keep well in the fridge for about 3-4 days.
Can I make this curry ahead of time?
Yes, you can prepare the curry in advance and reheat it when you’re ready to serve. Just make sure to store it properly in the fridge or freezer.
What are some good side dishes to serve with green chicken curry?
Steamed jasmine rice is a classic pairing, but you can also serve it with rice noodles or even a fresh salad to balance the richness of the curry.
What are common mistakes to avoid when making green chicken curry?
One common mistake is not sautéing the curry paste long enough with the coconut milk, which can result in a less flavorful dish. Also, keep an eye on the chicken to avoid overcooking it, which can make it tough.
Green Chicken Curry (Gaeng Kiaw Wan Gai)
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
Nutrition
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