Chicken Green Curry

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

Green Curry Chicken, called "Gaeng Keow Wan Gai" (แกงเขียวหวานไก่) in Thai, has its roots in central Thailand. "Gaeng" means curry, "Keow" means green, and "Wan" means sweet — referring not to the sugar content but to the slightly sweet taste of fresh green chilies compared to dried red ones.

Prep Time:

25 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients :

• 1 Each. Chicken Breast, slice cut 

• 1 Cup. Coconut Cream 

• 3 Tbsp. Green Curry Paste 

• ¼ Cup. Water or Coconut milk. Use only when the soup is thick. 

• 1 Each. Eggplant. Cut into 6-8 Pieces. 

• ¼ Cup. Pea Eggplants.  

• 2 Piece. Kaffir Lime Leaves 

• 1 Each. Slice cut into 5-8 Piece 

• 2 Tbsp. Vegetable oil 

• Salt, Sugar. To Taste 

Directions:

1. Heat oil 

Heat 2 tablespoons of vegetable oil in a pan over medium heat. 

2. Fry the curry paste 

Add 3 tablespoons of green curry paste and stir for about 1 minute, until fragrant. 

3. Add coconut cream 

Pour in 1 cup of coconut cream. Stir and let it simmer for 2–3 minutes. 

4. Add chicken 

Add the sliced chicken breast. Cook until the chicken turns white, about 3–5 minutes. 

5. Add vegetables 

Stir in the eggplant, pea eggplant, and sliced chili. 

6. Add kaffir lime leaves 

Tear 2 kaffir lime leaves and add them to the pan. 

7. Adjust thickness 

If the curry is too thick, add ¼ cup of water or more coconut milk to reach desired consistency. 

8. Season 

Add salt and sugar to taste. Start with a pinch of each, then adjust as needed. 

9. Simmer 

Let it simmer for 5–7 minutes, or until the vegetables are soft and the chicken is cooked through. 

10. Finish and Serve 

Serve hot with steamed rice. 

Recipe Author:

Isara Luangsangroong