Green Curry Chicken (Gaeng Keow Wan Gai) Recipe by Winita Plongthong
This recipe is translated from Cookpad Thailand. See original: แกงเขียวหวานไก่ Cooking Instructions 30 minutes 1 Toast the coriander and cumin seeds. Chop the curry paste ingredients, cut the chicken, and prepare the vegetables. 2 Pound the curry paste: Start with the toasted coriander and cumin seeds, then add galangal, lemongrass, and kaffir lime peel. Pound until fine, then add garlic and chilies, and finally the shrimp paste. 3 Sauté the chopped chicken until cooked, add torn kaffir lime leaves, then set aside. 4 Pour about 1 cup (240 ml) coconut milk into a pan. Add the curry paste and cook over low heat until fragrant, then add the cooked chicken. 5 Add more coconut milk. If the curry is too thick, add some thin coconut milk or water. (You can transfer everything to a pot at this stage.) Simmer until boiling, then season to taste (adjust seasonings as needed—taste as you go). 6 Add the eggplants and cook until tender. Add the red chilies and Thai basil leaves, then turn off the heat. 1 Toast the coriander and cumin seeds. Chop the curry paste ingredients, cut the chicken, and prepare the vegetables. 1 Toast the coriander and cumin seeds. Chop the curry paste ingredients, cut the chicken, and prepare the vegetables. 2 Pound the curry paste: Start with the toasted coriander and cumin seeds, then add galangal, lemongrass, and kaffir lime peel. Pound until fine, then add garlic and chilies, and finally the shrimp paste. 2 Pound the curry paste: Start with the toasted coriander and cumin seeds, then add galangal, lemongrass, and kaffir lime peel. Pound until fine, then add garlic and chilies, and finally the shrimp paste. 3 Sauté the chopped chicken until cooked, add torn kaffir lime leaves, then set aside. 3 Sauté the chopped chicken until cooked, add torn kaffir lime leaves, then set aside. 4 Pour about 1 cup (240 ml) coconut milk into a pan. Add the curry paste and cook over low heat until fragrant, then add the cooked chicken. 4 Pour about 1 cup (240 ml) coconut milk into a pan. Add the curry paste and cook over low heat until fragrant, then add the cooked chicken. 5 Add more coconut milk. If the curry is too thick, add some thin coconut milk or water. (You can transfer everything to a pot at this stage.) Simmer until boiling, then season to taste (adjust seasonings as needed—taste as you go). 5 Add more coconut milk. If the curry is too thick, add some thin coconut milk or water. (You can transfer everything to a pot at this stage.) Simmer until boiling, then season to taste (adjust seasonings as needed—taste as you go). 6 Add the eggplants and cook until tender. Add the red chilies and Thai basil leaves, then turn off the heat. 6 Add the eggplants and cook until tender. Add the red chilies and Thai basil leaves, then turn off the heat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Teriyaki with Crispy Skin Summer Shrimp Pasta Salad Vietnamese Pandan Coconut Waffles (bánh kẹp lá dứa) Crockpot Cowboy Beans Strawberry & Lemon Cake! 🍓🍋 Chicken Teriyaki with Crispy Skin Summer Shrimp Pasta Salad Vietnamese Pandan Coconut Waffles (bánh kẹp lá dứa) Crockpot Cowboy Beans Strawberry & Lemon Cake! 🍓🍋 Mango Lassi Mango Stuffed Kulfi Jackfruit seeds gravy LEFTOVER MAC & CHEESE PIZZA Aamras Poori Prawns 65 Arvi (vegetable) gravy Mango Custard Alphonso Mango Stuffed Ice cream Jackfruit seed masala curry Mango Lassi Mango Stuffed Kulfi Jackfruit seeds gravy LEFTOVER MAC & CHEESE PIZZA Aamras Poori Prawns 65 Arvi (vegetable) gravy Mango Custard Alphonso Mango Stuffed Ice cream Jackfruit seed masala curry