Authentic Thai Recipe for Green Curry with Chicken | แกงเขียวหวาน | How to Make Kaeng Kiew Waan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor at a lower cost.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: store-bought red curry paste

Homemade can be healthier, while red paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, canned mushrooms are often cheaper.

Cut the meat away from the bone of the chicken thighs, then cut into 1 - 2 inch cubes. Using a meat cleaver or heavy knife, chop the bones in half. Remove any small, sharp pieces of bone.

Half the coconut milk into two bowls, each containing about 1 cup. Add 1 cup of coconut milk to a warm wok. Add the green curry paste. Mix them together well and let the curry fry in the coconut fat for 2 - 3 minutes.

Add the chicken pieces and stir until they are well coated with the curry and coconut mixture. Put a lid on the pan and fry slowly for about 2- 3 minutes on each side, or until the chicken is a little browned.

Add the coconut sugar, and stir it around until it is completely melted. Continue frying for about 1 minute more.

Add the second cup of coconut milk to the pan and stir well. Next add the green peppercorn bunches, kaffir lime leaf halves, Thai Eggplants and Pea Eggplants. Cook for 5 minutes.

Remove from the heat. Add basil and stir in carefully. Serve hot with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens