Gaeng Keow Wan Gai (Green Curry with Chicken)

Name: Gaeng Keow Wan Gai (Green Curry with Chicken)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 13 Green Thai Bird's Eye Chilis, stems removed; 2 Green Spur Chilis, sliced; 2 stalks of Lemongrass, tender inner part only, thinly sliced; 20g Galangal, sliced; 3 Coriander Roots; 1 tsp Makrut (Kaffir) Lime Zest; 6 cloves of Garlic Clove; 3 Small Shallots; 1 tsp White Peppercorns; 1 tsp Coriander Seeds, lightly toasted; 1/2 tsp Cumin Seeds, lightly toasted; 1 tsp Shrimp Paste (Kapi); 1/2 tsp Coarse Salt; 800ml Coconut Milk, use the thick cream on top to fry the paste; 600g Boneless Skinless Chicken Thigh, cut into bite-size pieces; 250g Small Thai Eggplant, quartered; 1/2 cups Pea Eggplant; 150g Bamboo Shoots, julienned, drained and rinsed; 6 leaves of Makrut (Kaffir) Lime Leaves, torn; 3 tbsp Fish Sauce; 1 1/2 tbsp Palm Sugar, shaved or grated; 250ml Water; 1 cup Thai Sweet Basil (Horapha), loosely packed; 2 Red Spur Chilies, thinly sliced, for garnish; 300g Jasmine Rice, uncooked, for steaming

Gaeng Keow Wan Gai is a fragrant, mildly spicy Thai green curry that balances creamy coconut, bright herbs, and tender chicken in a glossy, aromatic sauce. Fresh green chilies, lemongrass and galangal are pounded into a vibrant curry paste, then simmered with eggplants, bamboo shoots and basil for a comforting, restaurant-quality dish. Serve hot over steaming jasmine rice for a soulful, flavorful meal.

Gaeng Keow Wan Gai is a fragrant, mildly spicy Thai green curry that balances creamy coconut, bright herbs, and tender chicken in ... Show more

Traditional Thai Recipe

Health Grade

B · Healthy

Rating

4.6

Time

1 hr

Price

2,18 €

Calories

819 kcal

meal prep

one pot

high protein

low sugar

Method

Prep curry paste

Trim the stems from the Green Thai Bird's Eye Chilies and Green Spur Chilies, then peel away the tough outer layers of the Lemongrass and thinly slice only the tender inner part. Slice the Galangal, scrub and chop the Coriander Roots, finely grate the Makrut (Kaffir) Lime Zest, peel the Garlic Cloves and Small Shallots, then toast the Coriander Seeds and Cumin Seeds in a dry skillet over medium heat for about 1 minute, just until fragrant.

Pound the paste

In a mortar and pestle, pound the prepared chiles, lemongrass, galangal, coriander roots, lime zest, garlic, shallots, toasted coriander and cumin seeds, White Peppercorns, Shrimp Paste (Kapi), and Coarse Salt into a smooth, fragrant paste, scraping the sides down as you go.

Prep the curry

Cut the Boneless Skinless Chicken Thighs into bite-size pieces if needed. Quarter the Small Thai Eggplants, rinse and drain the Pea Eggplant, and make sure the Bamboo Shoots are well drained and rinsed. Tear the Makrut (Kaffir) Lime Leaves into pieces and thinly slice the Red Spur Chilies for garnish; keep everything in separate bowls so it is ready to add at the right moment.

Steam the rice

Rinse the Jasmine Rice until the water runs mostly clear, then steam it in your usual setup, covered, for about 20 minutes until fluffy and tender. Keep it covered after steaming so it stays hot and light while you finish the curry.

Cook the curry

Set a large wok or heavy pot over medium heat and spoon in the thick cream from the top of the Coconut Milk. Fry the curry paste in that cream for about 3 minutes, stirring often, until it smells deeply fragrant and the coconut oil starts to separate. Add the chicken and stir until it is coated and just turning opaque, then pour in the remaining coconut milk and Water. Add the torn lime leaves, small Thai eggplants, and bamboo shoots, bring everything to a gentle simmer, and cook for 10 minutes until the chicken is cooked through and the eggplant is tender but still holds its shape.

Season and finish

Stir in the Fish Sauce, Palm Sugar, and the pea eggplant, then cook for 2 minutes more so the pea eggplant stays bright and the sauce tastes rounded. Turn off the heat and fold in the Thai Sweet Basil (Horapha) so it wilts from the residual heat. Ladle the curry over the hot rice and finish with the sliced red spur chilies on top. Serve immediately.