Thai Chicken Green Curry (Gaeng Keow Waan Gai)

Thai Chicken Green Curry, known as “Gaeng Keow Waan Gai” in Thai, is a delectable and aromatic dish that represents the essence of Thai cuisine. This creamy and flavorful curry is a perfect harmony of tender chicken, Thai eggplants, and aromatic basil leaves, all combined with the rich and fragrant green curry paste. With its vibrant colors and bold flavors, this dish is a true delight for the senses and a popular favorite among Thai food enthusiasts. In just a few easy steps, you can recreate this traditional Thai curry in your own kitchen and savor the taste of Thailand.

INGREDIENTS

• 1 large chicken breast
• 1 tablespoon green curry paste (check out the recipe or buy readymade)
• 500 ml coconut milk (100% I use Aroy-D)
• 1/2 cup sweet basil leaves
• 5 Thai eggplants (golf ball size-see photo) (alternatively, you could use potatoes or pumpkin)
• 2 large kaffir Lime Leaves
• 2 Thai Chilies
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (alternatively brown sugar)
• 1 tsp chicken stock powder (1/2 cube)
• 1/2 cup of water

PREPARATION

• Wash the chicken and slice it thinly.
• Slice Thai chilies on a bias to use for garnish.
• Cut the eggplants into 4 to 8 pieces depending on the size. Cut all pieces to the same size.
• Wash the sweet basil leaves and tear off half a cup.

COOKING INSTRUCTIONS

1. Put a pan or wok on high heat and add 250ml of the coconut milk. Bring it to a boil and stir occasionally until the oil in the coconut milk breaks away, after about 10 minutes. You will see a layer of oil on top of the milk. Use this to sauté the curry paste. If you don’t use 100% coconut milk, sauté the curry paste first in vegetable oil and then add the coconut milk.
2. Add the green curry paste, stir, and break up any lumps until you can smell the aromatics, about 1 minute.
3. Add the sliced chicken and stir until it is half cooked. Then add fish sauce, sugar, and chicken stock powder. Stir until mixed.
4. Pour in the rest of the coconut milk, bring it back to a boil, and simmer for 2-3 minutes. Add the 1/2 cup of water and bring it back to a boil.
5. Add the eggplants and simmer until al dente (soft), about 2 minutes. Make sure the chicken is cooked before turning off the heat and taste. Add more fish sauce or sugar if you like.
6. Add the Thai basil while it is hot, stir a few times around until wilted.
7. Plate the Thai Chicken Green Curry and garnish with Thai chilies (optional).
8. Serve with Jasmine rice.

TIPS

• Adjust the spiciness of the curry by adding more or fewer Thai chilies to your liking.
• For a vegetarian version, substitute the chicken with tofu or your favorite vegetables.

Thai Chicken Green Curry, with its aromatic blend of flavors and creamy coconut milk, is a delightful representation of authentic Thai cuisine. This dish captures the essence of Thailand’s culinary heritage, combining fresh ingredients with bold spices to create a harmonious and satisfying meal. With its vibrant colors and rich flavors, Thai Green Curry is sure to impress your taste buds and transport you to the bustling streets of Thailand.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guarantees a delicious result. By incorporating the unique combination of green curry paste, coconut milk, and aromatic herbs, you can enjoy an authentic Thai culinary experience in the comfort of your home.

In conclusion, Thai Chicken Green Curry is a testament to the artful use of flavors and spices in Thai cuisine. With its distinctive taste and inviting aroma, it is a dish that will leave a lasting impression on anyone who tries it. So why not embark on a culinary adventure and treat yourself and your loved ones to this delectable Thai delicacy?