HOW to make Thai GREEN CURRY with CHICKEN - EASY Chicken Thai Green Curry Recipe Gaeng Keow Wan gai

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

Slice 2 chicken breasts thickly.

Slice basil leaves and set aside.

Prepare lemongrass, kaffir lime peel, coriander root, galangal, garlic, big chilies, small chilies, and shallots.

Soak eggplant in water to prevent browning.

Grind salt and coriander seed with the hard ingredients (lemongrass, kaffir lime peel, coriander root, galangal) to make a paste.

Add garlic, shallots, and chilies to the paste and mash together.

Add basil leaves to the paste to turn it green.

Stir in shrimp paste into the green curry paste.

Heat 200 ml of coconut milk over low to medium heat until it thickens and becomes aromatic.

Add the green curry paste to the coconut milk and cook until oil splits around the edges.

Add chicken and cook until about 80% done, stirring gently.

Add another 200 ml of coconut milk and stir to achieve a creamy consistency.

Add half a tablespoon of fish sauce and 1.5 tablespoons of palm sugar for seasoning.

Add eggplant and cook for about 5 minutes.

Stir in kaffir lime leaves and cover for 5 minutes.

Taste and adjust seasoning with more fish sauce if needed.

Stir in basil leaves and sliced chilies, cooking for another 30 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens