Name: Green Curry Chicken (Gaeng Kaew Wan)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 8 cm (20g) galangal; 4 cm (10g) turmeric; 8 green bird’s-eye chillies (cili padi); 150g green jalapeno or green peppers; 10 shallots; 5 cloves garlic; 4 lemongrass; Zest of 1 kaffir limes; 1 tsp sea salt; 1 bunch (20g) of coriander leaves together with the roots; 250 ml cooking oil; 200g green curry paste (from the above); 400ml thick coconut milk; 200g chicken meat; 150g Thai round eggplants (cut to desired size); 50g long beans (cut to desired length); 10 kaffir lime leaves (sliced); 20g fingerroot (sliced); 2 red chillies (sliced); 20g sweet basil leaves; 1 cup water; 2 tbsp fish sauce; Salt to taste; 2 tbsp palm sugar; ½ cube chicken stock; 2 kaffir lime leaves; 2 red chillies (sliced); Some sweet basil leaf

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I just came back from Bangkok and I was inspired to cook Thai food. I bought the “Rama V Thai Cookbook” sometime ago and haven’t tried any of the recipes yet. I decided to try the Green Curry Chicken from the cookbook and the result is delicious!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Cook Green Curry Chicken (Gaeng Kaew Wan)

Yields: 4 serving

INGREDIENTS:

Green Curry Paste:

8 cm (20g) galangal

4 cm (10g) turmeric

8 green bird’s-eye chillies (cili padi)

150g green jalapeno or green peppers

10 shallots

5 cloves garlic

4 lemongrass

Zest of 1 kaffir limes

1 tsp sea salt

1 bunch (20g) of coriander leaves together with the roots

250 ml cooking oil

200g green curry paste (refer to the above)

400ml thick coconut milk

200g chicken meat

150g Thai round eggplants (cut to desired size)

50g long beans (cut to desired length)

10 kaffir lime leaves (sliced)

20g fingerroot (sliced)

2 red chillies (sliced)

20g sweet basil leaves

1 cup water

Seasoning:

2 tbsp fish sauce

Salt to taste

2 tbsp palm sugar

½ cube chicken stock

Garnishing:

2 kaffir lime leaves

2 red chillies (sliced)

Some sweet basil leaf

METHOD:

To prepare the green curry paste:

Using a blender, blend all the ingredients for the curry paste together (except cooking oil) until well-mixed. If the blender doesn’t move, add some water.
Heat up the cooking oil in a pan, and stir-fry the blended ingredients until cooked and fragrant. Set aside.

To prepare the green curry dish:

Add the green curry paste into a pot and stir-fry until oily and thick. Then add the coconut milk and continue to boil until fragrant.
Add the chicken, kaffir lime leaves, fingerroot and all the seasoning ingredients and continue to boil until chicken is cooked.
Then, add the eggplant and long beans and boil until the vegetables are cooked.
Add the red chillies and sweet basil leaves and leave on low heat for another 2 minutes.
Garnish with sliced kaffir lime leaves, chillies and slices of sweet basil leaf.

Notes:

The original recipe uses green chillies but I found these beautiful Jalapenos and I couldn’t resit using them. They worked just as well for the recipe with a mild spiciness.