No Thai dinner party is complete without a creamy and aromatic curry. Gaeng Keow Wan Gai or Thai Green Chicken Curry, is a luxurious green curry dish, boasting a harmonious blend of coconut milk, green curry paste, tender chicken pieces, and a variety of vegetables. The rich and vibrant flavors make it a highlight of the Thai dinner party and are best enjoyed with steamed jasmine rice.
Homemade Green Curry Paste
Making your own green curry paste enhances the depth of flavour, giving your dish an authentic Thai taste.
Ingredients:
3 long green chillies, quartered
4-6 Thai green chillies (4 for mild, 6 for medium heat)
3 shallots, peeled
3 spring onion stalks
3 lemongrass stalks (outer layer removed, tender inner part chopped)
8 garlic cloves, peeled
20g ginger (1-inch piece)
1 cup Thai basil leaves
15 cilantro stems with leaves
6 lime leaves, stems removed
Zest of 1 lime
Juice of 1 lime
1 tsp miso paste
½ tsp salt
1 tbsp ground coriander
1 tsp cumin seeds
1 tsp white pepper
Instructions:
1. Add all ingredients to a food processor.
2. Blend until a smooth paste forms, scraping down the sides as needed.
3. Add a splash of water if necessary to achieve the desired consistency.
Thai Green Chicken Curry Recipe
This creamy and vibrant curry is infused with the fresh, herbaceous flavours of homemade green curry paste, tender chicken, and fragrant coconut milk.
Ingredients:
Half of the prepared green curry paste
1 tbsp oil
4 boneless chicken thighs, cut into 1-inch pieces
2 cups salt-reduced chicken stock
1/3 cup coconut milk
1 tsp finely chopped palm sugar
1 tbsp fish sauce
1 red bell pepper, cut into small pieces
½ cup bamboo shoots
10-15 Thai basil leaves
To Serve (Optional):
Jasmine rice
Sliced green and red chilies
Fresh coriander leaves
Method:
1. Heat 1 tbsp oil in a pan and sauté the green curry paste for 2 minutes until fragrant.
2. Add the chicken and stir to coat evenly.
3. Stir in the chicken stock, coconut milk, palm sugar, and fish sauce. Mix well, then simmer for 10 minutes until the chicken is cooked and the sauce thickens slightly.
4. Add the red bell pepper and bamboo shoots, cooking for another 2 minutes.
5. Turn off the heat and stir in the Thai basil leaves.
Serving Suggestions
Serve the Thai green chicken curry with steaming jasmine rice, garnished with fresh coriander and sliced chillies for an extra kick.
This homemade Thai green curry offers an explosion of flavours that surpasses any takeaway version. The fresh green curry paste elevates the dish, making it a true comfort meal packed with aroma and depth.