Thai Green Curry with Chicken (Gaeng Kiew Wan Kai)
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).
- 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)
- 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
Rate this Recipe:
Preparation Time: 35 minutes