Thai Green Curry Chicken \ Gaeng Keow Waan

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and often cheaper.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: canned mushrooms

Water chestnuts provide a similar crunch, while canned mushrooms are often less expensive.

Cut Thai eggplant into quarters and soak in water with a little bit of salt for about 5 minutes to prevent them from turning black. Remove from water and set aside.

Cut bamboo strips and chili into strips. Set aside peas, Thai basil, and Thai kaffir lime leaf after removing the middle stem.

Measure out 400 ml of coconut milk and 50 g (or 2 tablespoons) of green curry paste. Cut chicken into slices.

Marinate chicken with half teaspoon salt, half teaspoon sugar, half teaspoon baking soda, 1 teaspoon of corn starch, and 1 teaspoon of water. Mix well and add 1 tablespoon of oil. Set aside for 10 minutes.

In a hot pan over medium-high heat, add 100 ml of coconut milk and reduce until thickened.

Add green curry paste to the thickened coconut milk and stir until it becomes aromatic and the coconut milk separates into oil.

Add the marinated chicken to the pan and stir until it's 50% cooked.

Add the remaining coconut milk, mixing well, then add 2 tablespoons of fish sauce, 1 tablespoon of sugar, lime leaf, bamboo shoot, and Thai eggplant. Cook for about 1 to 2 minutes.

Add peas and chili, then Thai basil. Bring to a boil and then it's done.

Cooking Techniques

Spice Level:

Allergens