Thai Green Curry with Chicken (Gaeng Kiew Wan Kai)


Thai Green Curry  with Chicken (Gaeng Kiew Wan Kai)
Your rating: None Average: 3.9 (10 votes)
Author: tum
Date: 6-4-10
Servings: 4-6
Prep Time: 35 minutes
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Thai Green Curry with Chicken (Gaeng Kiew Wan Kai) can be eaten with rice or with Thai flat rice noodles known as khanom jeen (ขนมจีน).

Recipe Ingredients:

  • 2 tablespoons oil
  • 1 pound chicken breasts, sliced into strips
  • 1 large red bell pepper, cut into strips
  • 1 can of bamboo shoots, thinly sliced
  • 1 onion, diced
  • 2 tablespoon green curry paste
  • 1 can of coconut milk (14-ounce unsweetened)
  • 4 kaffir lime leaves, thinly sliced
  • 1 teaspoon lime rind, finely grated
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon soft brown sugar
  • 1/4 cup chopped fresh basil plus sprigs for garnish
  • 2 Thai chili peppers, sliced for garnish (optional)

Recipe Steps:

  • Heat a large wok with oil.
  • Stir fry chicken in wok until cooked through (do not overcook). Remove chicken from wok and set aside.
  • In the wok, stir fry the onion and red bell pepper for two minutes. Add bamboo shoots. Stir to make sure everything is mixed together.
  • Add the curry paste. Fry until the you can smell the released fragrance. About 3-5 minutes. Pour in coconut milk, lime leaves and lime rind, stirring occasionally.
  • When the curry mixture comes to a boil, reduce heat and add chicken, lime juice, brown sugar and fish sauce. Simmer chicken in curry for 2 minutes or until chicken is heated through.
  • When you are ready to serve, stir in chopped basil and Thai chili peppers (peppers are optional)
  • Serve immediately with steamed white rice on the side or rice noodles.
  • Notes: Thai green curry paste is available in the Asian foods section of many supermarkets and at Asian markets or try making your own green curry.

Serving Size: 4-6
Preparation Time: 35 minutes

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Your rating: None Average: 3.9 (10 votes)
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