Thai Green Curry (Gaeng Kieow Waan) Recipe

Name: Thai Green Curry (Gaeng Kieow Waan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb chicken breast, or; 12 lb chuck tender roast; 1 (4 ounce) can green curry paste; 1 (19 ounce) can coconut milk; 1 cup bamboo shoot; 1 Chinese eggplant, peeled and cut into bite sized pieces; 1 green bell pepper, sliced or; 1 red bell pepper, sliced; ¼ cup Thai basil; ¼ cup fish sauce; ½ cup sugar; 1 tablespoon vegetable oil

Servings: persons

12 lb chicken breast, or
12 lb chuck tender roast
1 (4 ounce) can green curry paste
1 (19 ounce) can coconut milk
1 cup bamboo shoot
1 Chinese eggplant, peeled and cut into bite sized pieces
1 green bell pepper, sliced or
1 red bell pepper, sliced
¼ cup Thai basil
¼ cup fish sauce
½ cup sugar
1 tablespoon vegetable oil

1
Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed.
2
Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces.
3
Add the chicken or meat of choice, and continue cooking until it's almost done.
4
Add the remaining 1/2 can coconut milk, sugar and fish sauce.
5
Bring to a boil.
6
Add bamboo shoots cook a few minutes more, occasionally stirring.
7
Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat.
8
Serve with jasmine rice or Thai sticky rice.

2416

kcal

Calories

Fat

Carbs

424

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: 12 lb chicken breast, or, 12 lb chuck tender roast, 1 (4 ounce) can green curry paste, 1 (19 ounce) can coconut milk, and more.

Yes, Thai Green Curry (Gaeng Kieow Waan) falls under the Seafood 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.

Thai Green Curry (Gaeng Kieow Waan)

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