Gaeng Khiao Wan Gai (thai Green Curry Chicken)
Gaeng Khiao Wan Gai, also known as Thai Green Curry Chicken, is a popular dish in Thai cuisine known for its vibrant green color and aromatic flavors. This curry is made with a rich and spicy green curry paste, tender chicken, and creamy coconut milk, creating a perfect balance of heat and sweetness.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup Thai basil leaves
- 2 kaffir lime leaves, torn
- 2-3 Thai bird's eye chilies, sliced (optional for extra heat)
- Salt to taste
Instructions
- In a large pot or wok, heat the coconut milk over medium heat until it starts to simmer.
- Add the green curry paste and stir until fragrant, about 2 minutes.
- Add the chicken and cook until no longer pink on the outside.
- Pour in the chicken broth and bring to a gentle boil.
- Add the bamboo shoots, bell pepper, fish sauce, and palm sugar. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
- Stir in the Thai basil leaves, kaffir lime leaves, and Thai bird's eye chilies (if using). Season with salt to taste.
- Serve the green curry chicken hot with steamed jasmine rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Fat
- 28g
- Carbohydrates
- 10g
Supplies
Large pot or wok Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed jasmine rice and garnish with additional Thai basil leaves.
Tips & tricks
Tips: Adjust the amount of green curry paste and Thai bird's eye chilies to control the spiciness of the dish.
Cost
$15