Best Gaeng Keow Wan Gai Thai Green Curry Chicken Recipes

Ultimate Green Curry (Gaeng Khiaw Wan Gai) image

Provided by Hong Thaimee

Yield Serves 2 to 4

Number Of Ingredients 11

2 tablespoons vegetable oil or coconut cream
1 cup green curry paste (homemade or storebought)
1 pound boneless chicken thighs, sliced 1 inch thick
1 (13.5-ounce) can coconut milk
1 cup cubed eggplant (½-inch cubes)
½ cup whole Thai basil leaves
¼ cup thinly sliced fresh long red Thai chiles
4 makrut lime leaves, torn 3 or 4 times to release their oils
3 tablespoons palm sugar, or to taste
3 tablespoons fish sauce, or to taste
Steamed jasmine rice, rice noodles, or roti

Steps:

In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.

Green Chicken Curry (Gaeng Kiew Wan Gai) image

Provided by TastyRecipes

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can coconut milk
3 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
2 tablespoons green curry paste (we use the Maesri brand)
4 tablespoons fish sauce
2 teaspoons palm sugar, grated
1 chicken breast, cut into thin strips
1 cup chicken stock
4 kaffir lime leaves, finely chopped
5 Thai eggplants, quartered
25 -30 Thai basil
2 bird chiles, finely chopped

Steps:

Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
Add the fish sauce and the palm sugar.
Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
Add the stock and cook on a low flame for about 4 minutes.
Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
Serve with jasmine rice.