Thai Green chicken curry for beginners

Thai Green chicken curry for beginners

Thai green chicken curry (or “gaeng kheow wan gai”) is one of the most popular and common curries you will see on a Thai restaurant menu and one which we delighted in sampling a great deal when we visited Thailand in early 2012.

This is for beginners because we bought the green curry paste from the supermarket instead of making it from scratch.  For a good recipe for making the Thai Green curry paste from scratch, we recommend this BBC recipe.

Curries in Thailand mainly differ from Indian curries because of their use of fresh herbs and aromatic leaves over a mix of spices.

The greenness of this curry is due to the fresh basil and coriander leaves used, but also due to the green curry paste used (comprising of green chillies and coriander seeds amongst a variety of other ingredients of course).

Thai Green chicken curry ingredients:

  • 450g of boneless and skinless chicken thighs
  • 2 fresh lemongrass stalks
  • vegetable oil for frying (around x1.5 tablespoon)
  • 2-3 tablespoons of Thai green curry paste
  • 3 shallots finely sliced
  • 3 garlic cloves, peeled and chopped
  • 1 tablespoon of galangal or ginger
  • 4 kaffir lime leaves (or x2 teaspoons of lime zest)
  • 1 tablespoon of fish sauce (this is an amber-coloured liquid extracted from the fermentation of fish with salt)
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 225g of aubergines
  • 1 can of 400ml coconut milk
  • bunch of fresh coriander leaves, chopped
  • handful of fresh basil leaves, chopped

How to cook Thai Green chicken curry:

1. Cut the chicken into bite sized chunks.

2. Peel off the tough outer layers of the lemon grass stalks leaving the whitish centre then slice it finely.

3. Pre heat oil in a pan or wok and add the green curry paste and cook for around 2 minutes.

4. Add the chicken and mix until coated with the paste.

5. Add the lemon grass, shallots, garlic, galangal (or ginger), kaffir lime leaves (or zest), fish sauce, sugar, salt and stir fry for another minute.

6. Add the aubergines and pour in the coconut milk and also add x3 tablespoons of water, turn heat to a low simmer and cook for 15 minutes, or until the chicken is cooked through.

7. Stir in the chopped coriander and basil leaves, switch the heat off and serve at once.

Thai Green chicken curry is best served with rice.

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Travel recipe for Thai green curry

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