Chicken Green Curry {Kaeng Kiao Waan Gai}
February 5, 2014
Colorado has been getting hit with lots of snow and cold weather recently, which has been making me crave hearty food. This classic Thai dish is hearty but healthy! Perfect for cold snowy days in Colorado or warm sunny days in Thailand. If you are feeling adventurous you can make your own green curry paste from my previous post here, if not you can purchase green curry paste from most stores. This recipe is the classic style for Thai Green Curry, but you can switch it up with whatever veggies or meat you desire.
Chicken Green Curry {Kaeng Kiao Waan Gai}
Servings: 2
Ingredients
- 1 C eggplants sliced (or other veggies like cauliflower, broccoli or potatoes)
- 1/4 C Makheau Phuang baby eggplants, pea-like
- 1/3 C onion sliced
- 1 chicken breast thinly sliced (or other meat of choice)
- 1 t sugar
- 1 T fish sauce or soy sauce
- 3 kaffir lime leaves
- 2 stems sweet basil
- 1 C coconut milk
- 1 C cup water
- 2 T green curry paste
Instructions
- Pour coconut milk into medium pot over medium heat.
- Stir until oil appears on surface.
- Add green curry paste and chicken and stir until chicken is almost cooked through.
- Add vegetables, water, sugar, fish sauce and salt. Turn heat to high.
- Once everything is cooked, add the sweet basil and lime leaves.
- Serve with rice.
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