Green Curry Chicken or “Gaeng Kiew Waan Gai” is the most famous Thai curry and a very traditional food in Thailand.
Gaeng = Curry, Kiew = Green, Waan = Sweet, Gai=Chicken.
This curry is not only well known and memorable in Thailand, but also throughout all of South East Asia. The color of this green curry is spectacular and while the heat is a major aspect from the fresh chili we use to make curries, it also brings a depth of flavor from the other components used in both the green curry paste and the finished dish itself. Plus the ingredients are suitable for those following a Paleo diet, bringing you an exciting and new way to liven up your meals.
This green curry can be made in many different varieties such as chicken, beef, fish, and even vegetarian, all depending on your preference. For those who are interested in making green curry chicken, let’s start from the beginning and see what components we will need.
- - 1 Pound Chicken Thigh with bone, chopped into bite sized (can use beef, pork, or fish)
- - ¼ Cup Green Curry Paste (Nam Prick Gaeng Kiew Waan)
- - 1¼ Cup Coconut Milk
- - ¼ Cup Sweet Basil leaves, washed
- - ½ Cup Chicken Broth
- - 3 Small Round Eggplants
- - 3 tablespoons Fish Sauce
- - 2 tablespoons Palm Sugar (can substitute regular sugar)
- - 1 tablespoon Vegetable Oil
- - 2 Red Cayenne Peppers (Prick Chee Far), sliced lengthwise with seeds removed for garnish
- - 4-5 Kaffir Lime Leaves
- - A pinch of Salt
- Wash eggplants, take the stem off, and then cut into quarters and soak in water. Add a little bit of salt in the water and set it aside – salt water will allow the eggplants to stay green once they are cooked.
- Add vegetable oil into a medium pot and place over medium heat. Once the oil is hot, add green curry paste, and then stir for 15-20 seconds. Follow with ½ cup of coconut milk (leave the rest of coconut milk for the next step); stir well until it boils for 3-5 minutes. Add chicken thigh and gently stir for few minutes.
- Season with fish sauce and palm sugar (or regular sugar). Stir and wait until it boils for 1 minute.
- Add eggplants, the remaining coconut milk, and chicken broth. Stir and wait until it boils and then boil until the eggplants and chicken are cooked through, about 5 minutes.
- Add sweet basil and kaffir lime Leaves. Gently stir. And remove from the heat.
- Scoop into the serving bowl. Garnish with sliced red cayenne pepper and serve hot with rice or Thai vermicelli noodles (Ka-nom Jeen).
This is meant to be served over rice to soak up the spicy and creamy sauce made with the curry and coconut milk. As Golf mentions in the recipe though, vermicelli noodles are also a very nice accompaniment to the curry sauce. Either way, you and your family will be in for a real treat when you make this for dinner. While the recipe says this serves 2-4 people, it can actually stretch to serve 6 or more if you eat Thai style, which is to serve 3-4 different dishes, plus plenty of rice. That way everyone gets to have a small taste of many different things, which is really a great way to eat. One of my favorite things is when we go out to dinner with Golf’s friends. There can be as many as 12 different dishes ordered, so everyone gets to try so many different things!