Thailand Gaeng Keow Wan Gai (Green Curry)
Green curry is one of the spiciest Thai curries, as a result of using green curry paste and serrano chile peppers. It may include almost any type of meat or vegetable, but chicken stewed with small eggplants is a common combination. A variety of herbs and seasonings go into a standard curry paste. Although curry pastes are still made from scratch in Thai homes, it also is common to use prepared curry paste. Like many Thai dishes, the ingredients are combined at various stages in a wok, where they are cooked all together with whatever meat is being used. Gaeng keow wan gai is customarily served over jasmine rice.
Recipe Servings: 3
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs (1.4 kg) boneless chicken breasts, cut into small chunks
- 4 cups (960 ml) coconut milk, divided
- 2 Tbsp (30 ml) fish sauce
- 3 Tbsp (45 ml) Laos (galangal) powder
- 3 Tbsp (45 ml) green curry paste
- ½ cup (120 ml) fresh sweet Thai basil leaves
- 8 kaffir lime leaves
- ½ cup (75 g) green peas
- 7 serrano chilies
- Jasmine rice, as needed for serving (optional)
Directions
- Combine chicken, 2 cups (480 ml) coconut milk, fish sauce, and Laos powder in a wok or large frying pan.
- Bring ingredients to a boil, boiling until chicken is cooked and tender.
- Remove chicken using a slotted spoon and set aside.
- Leave all other ingredients in the wok and continue boiling until the mixture is very thick and has an oily appearance.
- Add curry paste to the wok and cook for 3–4 minutes, until everything is smooth and even.
- Return chicken to the wok and pour in the remaining 2 cups (480 ml) coconut milk.
- Return mixture to a boil, reduce heat, and simmer for approximately 10 minutes.
- Add basil, lime leaves, peas, and serrano peppers.
- Return mixture to a boil and cook at a boil for 5 minutes.
- Remove from heat and serve immediately with jasmine rice, if desired.
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