Khaeng Kiao Wan - the green curry of Thailand!
Aug 07, 2023
Ingredients for 3–4 servings of green curry with chicken
The preparation of the green Thai curry takes about 30 minutes.
Just follow our cooking instructions.
| chicken breast | 400g |
| coconut milk | 400 ml |
| Water | 200 ml |
| Green curry paste | 2 tsp |
| fish sauce | 3 tbsp |
| Kaffir lime leaves | 3 pieces |
| Coconut sugar (alternatively brown sugar) | 1 tbsp |
| Red Thai chili | 1 piece |
| Thai eggplant (Makua Bro) | 5 pieces |
| Thai mini eggplants | 100 g |
| Thai basil | 10 sheets |
| Krachai (fingerroot) if available | 1/2 piece |
Preparation of the green curry:
1. Cut the chicken breast or tofu into bite-sized pieces and set aside. Cut the vegetables into even pieces, the krachai into strips, and the mini eggplants can stay as they are.
2. Pour half of the coconut milk into a pan and heat it until the coconut milk releases its oil. This is best seen when the milk becomes creamy and a film of oil forms on the bottom of the pan.
3. Now add the green curry paste and cook it together with the coconut milk for another 1-2 minutes until everything smells aromatic.
4. Add the chicken pieces or tofu to the pot and mix well with the curry paste. Cook, stirring, until the chicken or tofu is lightly browned.
5. Add the remaining coconut milk (another 200 ml) and the chopped vegetables to the pot. Stir well and bring to a boil.
6. If necessary, add water to make the curry a little more liquid
7. Season with fish sauce, coconut sugar, or brown sugar. Add more or less to achieve your desired balance of salt and sweetness.
8. Simmer the curry over low to medium heat until the vegetables are tender but still crunchy and the meat or tofu is cooked through.
9. Garnish the curry with fresh Thai basil leaves, crushed kaffir lime leaves, and chili.
Serving suggestion: Serve with steaming jasmine rice and enjoy.
