Green Curry Recipe
Green Curry Recipe (Gaeng Khiao Wan Kai) is a spicy, creamy, and fragrant Thai dish with chunks of chicken and Asian green eggplants. This vibrant curry is so versatile that you can tweak it with your choice of protein, veggies and even spiciness. Well-known for its earthy, sweet, and sour flavors in Thai cuisine, you would not want to give it amiss, especially when it is homemade!
Equipment
- Wok
Ingredients
For the curry:
- 1 tbsp coconut oil virgin, unrefined
- 1 clove garlic
- ¼ lb shiitake mushroom fresh, sliced
- 2½ lb chicken breast boneless, cubed
- 6 makrut lime leaves dried, frozen
- ½ tsp lime zest
- 1¾ tsp salt
- ½ lb Thai pea eggplant discs or quartered
- ¼ cup Thai basil leaves chopped
- 2 cup coconut milk fresh
- 1 tbsp lime juice
For the curry paste:
- ¼ cup coconut milk
- 2 tbsp Asian shallot chopped
- 1 tbsp dried shrimp soaked
- 1 tbsp galangal chopped
- 2 tsp coconut palm sugar
- 1 tbsp Thai green chili deseeded, chopped
- 1¼ tbsp garlic chopped
- 1 cup cilantro leaves root, stalks, chopped
- 1 tbsp lemongrass white part
- ¼ tsp nutmeg grated
- 2 petal mace
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorn
Instructions
How to make the curry paste:
- Prepare the ingredients.
- Roast the cumin, coriander seeds and black peppercorns for a minute. Cool and grind in a food processor or grinder. Add the remaining ingredients for the curry paste and grind together to form a smooth paste. Keep aside.
How to make the curry:
- Prepare the ingredients for the curry.
- Heat a wok, add a teaspoon of coconut oil and the garlic and sauté the sliced mushrooms for 2-3 minutes. Remove the mushrooms and keep aside.
- To the same wok, add the coconut oil and the curry paste and sauté for 3-4 minutes on medium heat or until fragrant. Add salt and the lime zest.
- Add the chicken pieces and cook for 10 minutes.
- Add the kaffir lime leaves, eggplant and half the coconut milk and cook for 10 minutes with a lid on.
- Toss in the basil leaves and the remaining coconut milk and the mushrooms. Turn off the heat when it boils. Add the lime juice and stir well.
- Serve hot garnished with basil leaf on a bed of steamed jasmine rice.
Video
Notes
- If the curry is too salty, balance it with a squeeze of fresh lime juice.
- Fish sauce is optional, the curry tastes great without it.
- Try adding a little more coconut milk if your curry is too spicy.
Nutrition
Calories: 375kcalCarbohydrates: 6gProtein: 34gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 112mgSodium: 669mgPotassium: 810mgFiber: 1gSugar: 1gVitamin A: 187IUVitamin C: 4mgCalcium: 44mgIron: 4mg
