Thai Green Curry with Chicken (Gaeng Kiew Waan Gai)

Adapted from a recipe from Sammy's Organic Thai Cooking School in Chiang Mai,
Thailand
[https://choosingfigs.com/chiang-mai-cooking-class-sammys-organic-thai/].

Servings: 1

Author:

Course:

Main Dish

Cuisine:

Thai Food

Keywords:

food recipes Thai Food Thailand

Instructions

1 Make the green curry paste: Put all of the seeds in a mortar and grind with
pestle into powder. Add the rest of the ingredients (except the shrimp paste)
and pound together until everything is combined and smooth. Add shrimp paste and
continue to pound to mix well. Put in jar and chill until needed (up to one
month).
2 Heat and reduce the coconut cream over medium heat. When it is boiling, add
green curry paste and stir for a minute until fragrant.
3 Add sliced chicken breast. Cook until almost cooked through. Add coconut milk,
fish sauce, and palm sugar and bring to a boil.
4 Add the eggplants, onion, and seasoning. Simmer on medium heat until the
eggplants are cooked.
5 Stir in sweet basil leaves and kaffir lime leaves and remove from heat.
6 Serve garnished with red chillies with steamed jasmine rice.

Thai Green Curry with Chicken (Gaeng Kiew Waan Gai)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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