Thai Green Curry with Chicken (Gaeng Kiew Wan Gai)

  1. Curry paste ingredients 
  2. Salt ½ teaspoon 
  3. Peppercorns ½ teaspoon 
  4. Coriander seeds ½ teaspoon 
  5. Cumin seeds ¼ teaspoon 
  6. Kaffir lime skin ½ teaspoon 
  7. Galangal 1 teaspoon 
  8. Lemongrass 2 tablespoons 
  9. Coriander root and leaves 2 tablespoons 
  10. Green hot chillies 10 
  11. Green big chillies 1 
  12. Garlic 3 tablespoons 
  13. Shallots 2 tablespoons 
  14. Shrimp paste 1 teaspoon 

Other ingredients 

  1. Coconut cream 1 cup 
  2. Chicken 150 grams 
  3. Coconut milk 1½ cups 
  4. Baby eggplants ½ cup 
  5. Thai eggplants 2 
  6. Sweet basil leaves ¼ cup 
  7. Kaffir lime leaves 2 leaves 
  8. Green spur chillies 1 

Seasoning mixture ingredients: 

  1. Fish sauce 2 tablespoons 
  2. Palm sugar 1 Tablespoon 
  1. Pound all curry paste ingredients until smooth. 
  2. Heat coconut cream with curry paste until oily. 
  3. Add chicken, seasoning mixture and coconut milk. 
  4. When boiling, add Thai eggplant , baby eggplant , spur chillies , kaffir lime leaves and sweet basil leaves. Once boiling again, Spoon onto a serving plate.
Tips :
The coriander leaves is not only produce green color but also nice aroma. The coconut cream shall not get too oily. 
Health :
  • Protein (grams) : 38.5 
  • Fat (grams) : 72.2 
  • Carbohydrate (grams) : 44.7 
  • Calories : 981 

Thai green curry (Gaeng Kiew Wan)

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Green curry is a variety of curry in Thai cuisine. The name “green” curry derives from the color of the dish. Green curries tend to be as hot as red curries or hotter. The green color comes from fresh thai basil and green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. The curry is not necessarily sweeter than other Thai curries. Continue reading