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 chilies. 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: Serves 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, skinless chicken, and cut into small chunks
- 4 cups (960 ml) coconut milk
- 2 Tbsp (30 ml) fish sauce
- 3 Tbsp (45 ml) laos (galangal) powder
- 3 Tbsp (45 ml) green curry paste
- 1?2 cup (120 ml) fresh sweet thai basil leaves
- 8 kaffir lime leaves
- 1?2 cup (75 g) green peas
- 7 serrano chilies
Directions
- Combine chicken, half (2 cups/480 ml) of the 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.
- Use a slotted spoon to remove chicken and set aside. Leave all other ingredients in the wok/pan and continue boiling.
- Allow the milk to continue boiling until it is very thick and has an oily appearance.
- Add curry paste to the wok and cook for an additional 3–4 minutes, until everything is smooth and even.
- Return the chicken to the wok and pour in the rest of the coconut milk. Return the entire mixture to a boil.
- Reduce the heat to medium to medium-low and allow the mixture to cook for approximately 10 minutes.
- Add the basil and lime leaves, peas, and serrano peppers. Bring to a boil once again and cook at a boil for 5 minutes.
- Remove from heat and serve immediately with jasmine rice.
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