Gaeng Keo Wan Gai-Thai Green Chicken Curry
Description
This authentic Gaeng Keo Wan Gai delivers a perfect balance of spicy, salty, and creamy flavors. The base is built on fragrant green curry paste and rich coconut milk, creating a luscious sauce that coats tender pieces of boneless chicken. Julienned carrots and sweet peas add texture and color, while fresh basil and kaffir lime leaves infuse the dish with distinct aromatics. It is a comforting yet vibrant meal that comes together quickly, making it ideal for weeknight dinners. Serve over steamed jasmine rice to soak up every drop of the flavorful sauce. This dish captures the essence of Thai home cooking, offering a satisfying experience that is both spicy and soothing.Ingredients
Directions
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Cut the boneless chicken into bite-sized pieces.
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Heat oil in a large wok or deep pan over medium-low heat.
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Add the green curry paste and fry for 1 minute until fragrant.
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Add the thick cream from the top of the coconut milk cans and stir to combine with the paste.
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Add the chicken pieces and increase heat to medium-high.
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Cook the chicken for about 5 minutes, stirring occasionally, until it is cooked through.
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Add the julienned carrots and cook for 2-3 minutes until slightly tender.
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Add the thawed peas, fish sauce, sugar, and the remaining thin coconut milk.
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Stir well to combine all ingredients.
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Cover the pan and lower the heat to medium-low.
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Simmer gently for 5-7 minutes until the carrots are tender and a thin layer of oil appears on the surface.
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Turn off the heat.
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Add the kaffir lime leaves, sliced red chilies, and fresh basil leaves.
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Stir gently once or twice to wilt the basil and infuse the flavors.
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Replace the cover and let sit for 5 minutes before serving.
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Serve hot over steamed jasmine rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 356.1kcal
- % Daily Value *
- Total Fat 37.8g59%
- Saturated Fat 32.4g162%
- Cholesterol 0.0mg0%
- Sodium 25.5mg2%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.3g2%
- Sugars 5.6g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Authentic Thai green curry often features Thai eggplant or bamboo shoots rather than peas and carrots. However, peas and carrots are common substitutions in Western adaptations due to availability and provide a nice sweetness and crunch.
Use the thick cream from the top of the coconut milk cans first for frying the paste, as this helps to bloom the spices and prevent burning. The thinner liquid below is added later to form the sauce.
Kaffir lime leaves are essential for the authentic aroma. If unavailable, you can substitute with a teaspoon of lime zest, though the flavor will be different.
Adjust the sugar and fish sauce to taste. Thai curries balance spicy, salty, and sweet flavors. Start with the given amounts and adjust after simmering.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk if the sauce has thickened too much.
