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ThaiAuthentic Cuisine

Green Curry Chicken

Serves 4 to 6 Entree chicken, Poultry

Green Curry Chicken

Green Curry Chicken, or 'Gaeng Keow Wan Gai,' finds its place at the heart of Thai home cooking. This dish, lovingly prepared in family kitchens, is a staple for casual, communal meals. The recipe captures the essence of everyday dining in Thailand, where ingredients are measured by instinct rather than precision, and the curry pot becomes a gathering point for sharing stories and flavors.

Expect a rich, aromatic experience with each bite. The creamy coconut milk tempers the heat of the green curry paste, while the fish sauce and palm sugar balance salty and sweet notes. Thai eggplant adds texture, and the final touch of basil and kaffir lime leaves imparts a fresh, citrusy finish. This dish is a true testament to the vibrant, bold flavors of Thai cuisine.

Ingredients

  • 800 gchicken thigh
  • 3 tbspgreen curry paste
  • 400 mlcoconut milk
  • 2 tbspfish sauce
  • 1 tbsppalm sugar
  • Thai eggplantto add
  • to finishbasil leaves
  • 2kaffir lime leaves
  • to tastefine sea salt

Method

  1. Start by patting the 800 g chicken thigh pieces dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken lightly with fine sea salt. Heat 2 tablespoons of vegetable oil in a large, deep skillet or wok over medium-high heat. Once hot, add the chicken pieces and brown them on all sides until they develop a golden crust, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  2. In the same pan, add 3 tablespoons of green curry paste. Stir the paste continuously for about 1-2 minutes until it becomes fragrant and the oil starts to separate from the paste. This step releases the essential oils and flavors from the curry paste, which forms the base of the dish.
  3. Pour in 400 ml of coconut milk, stirring to combine it with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Return the browned chicken to the pan, ensuring each piece is submerged in the sauce.
  4. Add 2 tablespoons of fish sauce and 1 tablespoon of palm sugar to the pan. Stir to dissolve the sugar completely, which balances the heat and saltiness of the curry. Tear 2 kaffir lime leaves into pieces and add them to the curry for a citrusy aroma.
  5. Introduce the Thai eggplants into the curry, cutting them into quarters if they are large. Simmer the curry gently, stirring occasionally, until the chicken is cooked through and the eggplants are tender but still hold their shape. The chicken should be opaque and firm, and the eggplants should be soft when pierced with a fork.
  6. If the sauce appears too thin, allow it to simmer a bit longer to reduce to your preferred consistency. Taste the curry and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with a hint of sweetness and a savory depth.
  7. Finish the dish by stirring in a handful of fresh basil leaves just before serving. The basil will wilt slightly and release its aroma, adding a fresh note to the curry. Serve the Green Curry Chicken hot, ideally with steamed jasmine rice, and enjoy the rich, aromatic flavors.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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