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Thai Green Curry Chicken

Recipe | Original Thai Green Curry

The Asian cuisine is fascinating and very tasty. The Thai cuisine is one of the most diverse culinary and one of the best cuisines in the world. Especially the Thai curries are famous for their sharp spicy-creamy taste. The most famous and the hottest of the Thai curries is the Thai Green Curry.

In Thai: Gaeng Kiao Wan Gai | แกงเขียวหวานไก่

Find out more about Green Thai Curry

Thai green curry is a dish of classic Thai cuisine. Gaeng Kiau Wan means sweet green soup. The green color comes from the predominantly green ingredients.

Thai Green Curry is in contrast to Indian curry. Thai Curry is prepared from a curry paste and cooked in coconut milk. In India they uses ground spices and then frying them in fat.

Home made Green Curry Paste

The green curry paste is prepared in a mortar. Here the Green Curry Paste Recipe. All the ingredients are placed in a mortar and crushed to a homogeneous mass. The Green curry paste is the sharpest of the Thai pastes.
Throughout the Thai markets you can buy homemade Thai Green Curry Paste. In Europe you get the paste from the asian food store.

Original Thai Green Curry

The key to good green curry is in not only using the right ingredients, also knowing when to add them. Here I show you step-by-step how to cock an original Thai Green Curry from Thailand.

Ingredients

Yield: Serves to 2 persons

Preperation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients Thai Green Curry

2 Tbsp. green curry paste (Prik Gaeng Kiau Wan | พริกแกงเขียวหวาน
(curry paste from the asian food store or homemade)
300g chicken breast (Nua Gai) | เนื้อไก่
1 can (200g) coconut milk (Gati) | กะทิ
1 Tbsp. vegetable oil (Nam Man Puet) | น้ำมันพืช
1 stem fresh Thai basil (Bai Horapa) | โหระพา
3 small Thai eggplant (Ma Keua Praw) | มะเขือเปราะ
½ liter chicken stock (Nam Sup Gai) | น้ำซุปไก่
½ Tbsp. palm sugar (Nam Tan Pip) | น้ำตาลปี๊บ
1 Tbsp. fish sauce (Nam Pla) | น้ำปลา
2 rote Prik Chifa (Prik Chifa Daeng) | พริกชี้ฟ้าแดง
(or instead use red paprika)
4 kaffir lime leaves (Bai Makrut) | ใบมะกรูด
can be purchased frozen at most Asian food stores

Necessary cooking utensils:

Cooking Pot
Mortar (if the curry paste is even prepared)

Preperation "Gaeng Kiao Wan"

1. Wash the chicken breast thoroughly and cut into chunks.

2. Wash all vegetables thoroughly. Cut the Thai eggplant in eight pieces. The red paprika cut lengthwise into long thin strips. The Kaffir lime leaves and Bai Horapa basil leaves tear into small pieces.

Curry Vegetable

3. Warm a cooking pot over medium-high heat. Pour in the vegetable oil and swirl around. Add the green curry paste and stir fry briefly until it smells wonderful. Then little by little add the coconut milk. Continue stirring.

4. Add the chicken, stirring to incorporate. Season the sauce with palm sugar and fish sauce. Then add the chicken stock and cook for about 5 minutes. Then add the eggplant. All cook together until the chicken is cooked through.

cooking green curry

5. Add the tattered lime leaves and half of the basil leaves. Wait until it boils again and then turn the heat back.

Do a taste-test:
If not salty enough, then add fish sauce.
If too salty, then add a squeeze of lime.
If not sweet enough, then add palm sugar.
If too spicy, then add more coconut milk.
The thai green curry should be a balance of sweet, sour, salty and spicy.

The result is a original Thai green curry that is very aromatic and beautiful to serve.

taste test green curry

6. The green curry can now be served in beautiful bowls and garnish with the remaining basil leaves and red paprika.

served green curry

Enjoy.

As a side dish I recommend "Sen Khanom Chin" which are freshly made rice noodles or "Kao Hom Mali" Thai jasmine rice.

Thai Green Curry by Jom , Thai Chef