Thai Green Curry Chicken (Gaeng Keow Wan Gai)
Thai Green Curry Chicken (Gaeng Keow Wan Gai) is one of Thailand’s most famous and beloved dishes. This aromatic curry combines homemade green curry paste with creamy coconut milk, tender chicken, fresh vegetables, and fragrant Thai basil. Mildly spicy, rich, and full of authentic Thai flavors, it is traditionally served with steamed jasmine rice or noodles.
Ingredients for Thai Green Curry Paste
- 2 tsp toasted coriander seeds
- 2 tsp toasted cumin seeds
- 10 green chilies
- 1 tsp salt
- 15 Thai basil leaves
- 3 tbsp lemongrass, finely chopped
- 1 tbsp galangal
- 2 tsp finely chopped cilantro roots
- 3 tbsp finely chopped shallots
- 2 tbsp finely chopped garlic
- 1 tsp fermented shrimp paste
- 5–6 kaffir lime leaves
- A small piece of fresh turmeric
Instructions for Green Curry Paste
- Using a heavy-duty mortar and pestle or a spice grinder, grind all the ingredients into a smooth green curry paste.
Ingredients for Thai Green Curry Chicken
- 1½ cups coconut milk
- 3 tbsp green curry paste
- 1 cup chicken stock
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast)
- 2 tbsp palm sugar (or granulated sugar)
- 1–2 tbsp fish sauce
- 3–4 kaffir lime leaves, roughly torn
- 1½ cups bamboo shoots (fresh or canned)
- 1 cup Thai basil leaves
- 1 spur red chili
- 2–3 Thai eggplants
- 1 bunch pea eggplants
- 1 long bean, cut into 1-inch pieces
Instructions
- Sauté the green curry paste in a little vegetable oil until fragrant.
- Add the chicken pieces and sauté briefly.
- Add the kaffir lime leaves, chicken stock, coconut milk, palm sugar, and fish sauce. Bring to a boil, then simmer for 10–15 minutes until the chicken becomes tender.
- Add the bamboo shoots, eggplants, pea eggplants, and long beans. Continue cooking for about 5 minutes.
- Taste and adjust the seasoning with additional fish sauce or sugar if required.
- Stir in the Thai basil leaves and sliced spur red chili.
- Serve hot with steamed jasmine rice.
