Gaeng Keow Wan Gai (Green Curry Chicken)

Name: Gaeng Keow Wan Gai (Green Curry Chicken)
Yield: 4
Cuisine: Thailand
Ingredients: Coconut milk, divided — 400 ml (1 3/4 cups); Green curry paste — 3 tbsp; Chicken thigh, sliced — 500 g (1 lb); Small eggplant or 6 Thai pea eggplants, quartered — 1; Bamboo shoots, sliced — 100 g (3/4 cup); Fish sauce — 2 tbsp; Palm sugar — 1 tbsp; Kaffir lime leaves, torn — 4; Red chilli, sliced — 1; Thai basil leaves — 1/4 cup

The Quirky Foodster Team

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Servings

Ingredients

Coconut milk, divided — 400 ml (1 3/4 cups)
Green curry paste — 3 tbsp
Chicken thigh, sliced — 500 g (1 lb)
Small eggplant or 6 Thai pea eggplants, quartered — 1
Bamboo shoots, sliced — 100 g (3/4 cup)
Fish sauce — 2 tbsp
Palm sugar — 1 tbsp
Kaffir lime leaves, torn — 4
Red chilli, sliced — 1
Thai basil leaves — 1/4 cup

Method

Scoop the thick cream from the top of the coconut milk can and heat it in a wok over medium heat until it starts to separate and turn oily, about 3–4 minutes.
Add the green curry paste and fry, stirring, for 2–3 minutes, until deeply fragrant.
Add the chicken and stir to coat in the paste, cooking for 3–4 minutes.
Pour in the remaining coconut milk and bring to a simmer.
Add the eggplant and bamboo shoots, and simmer for 12–15 minutes, until the chicken is cooked through and the vegetables are tender.
Season with fish sauce and palm sugar, and stir in the kaffir lime leaves and chilli.
Remove from the heat and stir through the Thai basil just before serving with steamed jasmine rice.

Introduction: Gaeng keow wan, or green curry, gets its name and vivid colour from a paste built on fresh green chillies
pounded with lemongrass, galangal and kaffir lime, then simmered with coconut milk and chicken.

Cultural Background: Gaeng keow wan, or green curry, gets its name and vivid colour from a paste built on fresh green chillies
pounded with lemongrass, galangal and kaffir lime, then simmered with coconut milk and chicken. It's one
of the best-known central Thai curries, prized for its rich, fragrant heat.

Tips: Frying the curry paste in the thick coconut cream, rather than oil, is a traditional technique that deepens the flavour considerably. Add the basil at the very end so it retains its fresh aroma and colour.

Variations: Use beef or firm tofu instead of chicken. Add a handful of pea eggplants for extra authentic texture and bite. A vegetarian version can be made using firm tofu and a vegetarian green curry paste (checking that it
contains no shrimp paste) in place of the chicken, with soy sauce instead of fish sauce.

Vegetarian Green Curry: Replace the chicken with 400 g (14 oz) cubed firm tofu, pan-fried until lightly
golden before adding to the curry. Ensure the curry paste used is a vegetarian version (some contain
shrimp paste). Replace the fish sauce with an equal amount of soy sauce. Proceed exactly as directed.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring, without boiling hard.

FAQs:

Q: Can I use store-bought curry paste?

A: Yes, good-quality store-bought green curry paste works well and is what most home cooks in Thailand use day-to-day.

Q: What are Thai pea eggplants?

A: Small, pea-sized green eggplants with a slightly bitter, crunchy bite, traditional in Thai curries; regular eggplant, cubed, is a fine substitute.

Q: Why fry the paste in coconut cream?

A: This traditional technique, called 'breaking' the coconut cream, intensifies and deepens the curry's flavour more than simply frying the paste in oil.