45min 4 ppl
Gaeng Keow Wan Gai (Green Chicken Curry)
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 9 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 34g
Carbs 52g
Fats 31g
About this dish
Tender chicken simmered in a coconut-rich green curry, balanced with fish sauce, palm sugar and torn lime leaves, finished with fresh Thai basil.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Makrut lime leavesstems removed, torn4 leaves
- Thai basilleaves picked15 g
- Thai auberginesquartered150 g
- Bird's Eye Chilliessliced, for garnish2
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces500 g
Tins & Jars
- Thai green curry paste4 tbsp
- Coconut creamfor frying the paste200 ml
- Coconut Milkone 400 ml tin400 ml
Dried Goods
- Palm sugar15 g
- Jasmine ricerinsed, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Wok
- Saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Slice the bird's eye chillies, tear the lime leaves, pick the Thai basil leaves and quarter the Thai aubergines.
Approx. 8 minutes
2
Cut the chicken thighs into bite-sized pieces.
Approx. 5 minutes
3
Rinse the jasmine rice, combine with water in a saucepan, bring to the boil, then cover and simmer for 12 minutes until tender.
Approx. 12 minutes
4
Heat the coconut cream in a wok over medium-high heat for 4 minutes until the oil separates and the cream thickens.
Approx. 4 minutes
5
Add the Thai green curry paste to the cracked coconut cream and fry, stirring constantly, for 5 minutes until fragrant and the oil turns red.
Approx. 5 minutes
6
Add the chicken and stir to coat in the paste, cooking for 5 minutes until sealed on all sides.
Approx. 5 minutes
7
Pour in the remaining coconut milk, fish sauce and palm sugar, then add the Thai aubergines. Bring to a gentle simmer.
Approx. 3 minutes
8
Simmer for 12 minutes until the chicken reaches 74°C on a meat thermometer and the aubergines are tender.
Approx. 12 minutes
9
Stir in the lime leaves and Thai basil leaves off the heat until wilted, then scatter with the sliced bird's eye chillies and serve with the jasmine rice.
Approx. 2 minutes
