Ruth_
Tasty Apprentice
Hey, foodies! Let's dive into the vibrant flavors of Thai cuisine with Gaeng Keow Wan Gai, a delicious green curry chicken that's loved for its aromatic herbs, creamy coconut milk, and subtle spice. This iconic dish brings together tender chicken, vibrant vegetables, and a flavorful green curry paste, creating a culinary experience that's both comforting and exciting. Let's explore this delightful recipe together!
Ingredients:
For the Green Curry Paste:
- 2-3 green Thai bird's eye chilies, chopped (adjust to taste)
- 2-3 cloves garlic, chopped
- 1 shallot, chopped
- 1 stalk lemongrass, thinly sliced
- 1 thumb-sized piece of galangal, chopped
- 1 thumb-sized piece of ginger, chopped
- 1 tablespoon coriander seeds, toasted and ground
- 1 tablespoon cumin seeds, toasted and ground
- 1 teaspoon shrimp paste
- Zest of 1 lime
- 1/2 cup fresh cilantro leaves and stems
- 1/4 cup fresh Thai basil leaves
- 2 tablespoons vegetable oil
For the Curry:
- 400ml coconut milk
- 1 cup chicken broth
- 500g chicken breast or thighs, cut into bite-sized pieces
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 1 eggplant, diced
- 1 tablespoon fish sauce (adjust to taste)
- 1 tablespoon palm sugar or brown sugar (adjust to taste)
- Fresh Thai basil leaves, for garnish
- Sliced red chili, for garnish (optional)
Instructions:
- Prepare the Green Curry Paste:
- In a blender or food processor, combine green Thai bird's eye chilies, garlic, shallot, lemongrass, galangal, ginger, ground coriander seeds, ground cumin seeds, shrimp paste, lime zest, cilantro leaves and stems, Thai basil leaves, and vegetable oil. Blend until you get a smooth paste.
- Cook the Curry:
- In a large pot or deep pan, heat a bit of vegetable oil over medium heat. Add 2-3 tablespoons of the green curry paste (save the rest for future use) and stir-fry until fragrant.
- Add Chicken and Vegetables:
- Add chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-7 minutes.
- Stir in bamboo shoots, red bell pepper, and diced eggplant. Cook for another 2-3 minutes.
- Simmer:
- Pour in coconut milk and chicken broth. Stir to combine.
- Season with fish sauce and palm sugar (or brown sugar). Adjust the seasoning according to your taste preferences.
- Simmer and Serve:
- Bring the curry to a gentle simmer. Cook for 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Remove from heat and garnish with fresh Thai basil leaves and sliced red chili (if using).
Serving Suggestion:
- Serve Gaeng Keow Wan Gai hot with steamed jasmine rice. The creamy coconut curry, infused with the fragrant green curry paste and tender chicken, offers a delightful balance of flavors that will transport you to the heart of Thailand!
Can't wait to whip up this flavorful Thai green curry with chicken. Thanks for sharing the recipe!
