Green Chicken Curry (Gaeng Kiew Wan Gai) Recipe

Name: Green Chicken Curry (Gaeng Kiew Wan Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
2
Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
3
Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
4
Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
5
Add the fish sauce and the palm sugar.
6
Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
7
Add the stock and cook on a low flame for about 4 minutes.
8
Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
9
Serve with jasmine rice.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Green Chicken Curry (Gaeng Kiew Wan Gai) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chicken Curry (Gaeng Kiew Wan Gai)

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