Thai Green Curry with Chicken - Kaeng Kieow Wan Gai
Course: Main Course, Soup
Cuisine: Thai
Keyword: gaeng kieow wan, green curry, kaeng kieow wan, thai coconut milk curry, thai green curry, thai green curry with chicken, thai green curry with coconut, thai green curry with noodles
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 4people
Calories: 525kcal
Author: Phasinee Doddeo
Cost: $12
Authentic Thai Green curry made with chicken. Deliciously aromatic and creamy curry with a little spiciness offset by the creaminess of wonderful coconut milk.
Roast cumin and coriander seed and pound them well then add green curry paste and mix well into a paste and set aside
Preparing the Ingredients
Prepare the chicken thighs by removing the bones and optionally the skin. Set the chicken bones aside for stock.Cut the deboned chicken thighs or breast (whichever you are using) into bite-sized pieces.
Wash the chili spur and remove as many seeds as you wish to reduce the spice level as desired. Then cut into moderately thin diagonal slices.
Wash the eggplant and whichever type you are using, remove the stems and cut into bite-sized pieces. I do not recommend using the aubergine colored eggplant for this recipe but rather replace with mushrooms if you cannot obtain green eggplant. The aubergine eggplant will go too mushy.
Separate the holy basil leaves from their stems and set aside in a bowl.
Remove the leaves from the kaffir stem (if any) and then remove the spine from the leaves. Quarter the leaves and set aside - remember to bruise the leaves by crushing in your hand before adding later.
Method For Thai Green Curry
Heat coconut milk to a simmer and cook for about 1 minute. Then add the enhanced green curry paste mix and continue stir fry the paste until the oil separated from the paste which will take about 2 minutes.
And add more coconut milk to thin the paste further and cook for another 2 minutes on medium heat until it simmers.
Add in the eggplant, chicken, finger root (optionally) and bruised kaffir lime leaf into the sauce and cook with the lid on at a high simmer for about 8 minutes
Check the chicken and eggplant are nearly cooked and cook a little longer if necessary. Then add in the sliced spur chili and stir for a further two minutes.
Just before serving increase the heat further until not quite boiling then turn off the heat before adding in the basil leaves, stir until wilted no longer than a minute.
Serve with rice noodles or freshly steamed Jasmine Rice
Video
Thai Green Curry Recipe with Chicken Served with Rice Noodles - Gaeng Keow Wan Gai
Notes
You should be able to buy green eggplants either long or the Thai round style ones from a good local Asian market.If you cannot find green eggplants, do not be tempted to use the large purple type as it will go too mushy.Mushrooms are a very common ingredient and you can use instead of or as well as eggplant if you wish.You can make this recipe vegetarian by replacing the chicken and chicken stock with a vegetarian proteing such as tofu and vegetable stock or water. You should also use vegetarian fish sauce substitute.