Green-Chicken-Curry-Gaeng-Kiow-Wahn-Gai

This authentic Green Chicken Curry, or Gaeng Kiow Wahn Gai, is a vibrant and aromatic Thai classic that balances heat, creaminess, and savory depth. The dish features tender pieces of chicken breast and thigh simmered in a fragrant green curry paste infused into rich coconut milk. Bitter melon or regular eggplant adds texture, while fresh basil and coriander provide a burst of herbal freshness at the end. It is a comforting yet exciting meal perfect for weeknight dinners or dinner parties. Serve over steamed jasmine rice to soak up the luscious, slightly spicy sauce. With simple ingredients and straightforward steps, this curry delivers restaurant-quality flavor right in your home kitchen.

Cooking Method: Stewing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 980.0

Dietary: Gluten-free

Description

This authentic Green Chicken Curry, or Gaeng Kiow Wahn Gai, is a vibrant and aromatic Thai classic that balances heat, creaminess, and savory depth. The dish features tender pieces of chicken breast and thigh simmered in a fragrant green curry paste infused into rich coconut milk. Bitter melon or regular eggplant adds texture, while fresh basil and coriander provide a burst of herbal freshness at the end. It is a comforting yet exciting meal perfect for weeknight dinners or dinner parties. Serve over steamed jasmine rice to soak up the luscious, slightly spicy sauce. With simple ingredients and straightforward steps, this curry delivers restaurant-quality flavor right in your home kitchen.

Ingredients

1 Chicken Breast
2 Chicken Thighs
1/2 cup Coconut Cream
1/4 cup Green Curry Paste
3 cup Coconut Milk
1 1/2 cup Diced Eggplant
2 tablespoon Fish Sauce
1 tablespoon Palm or Brown Sugar
1/2 teaspoon Coriander leaves
1/2 cup Basil leaves
3 Red Chilis

Directions

1
Bone and skin the chicken breast and thighs, yielding about 1 lb of meat.
2
Cut the chicken into large, bite-sized pieces and set aside.
3
In a medium, heavy-bottomed saucepan, warm the coconut cream over medium heat until it boils gently.
4
Adjust heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally, until tiny pools of oil glisten on the surface.
5
Add the green curry paste and stir to dissolve it into the coconut cream.
6
Continue cooking for 1 to 2 minutes until the curry paste becomes fragrant.
7
Add the chicken pieces and stir-fry for 1 to 2 minutes to coat them evenly with the paste.
8
Add the coconut milk, diced eggplant, fish sauce, sugar, and salt, then stir well.
9
Stir in the coriander leaves, adjust heat to maintain a gentle active boil, and cook for 8 to 10 minutes, stirring occasionally, until chicken is done and eggplant is tender.
10
Taste and adjust seasoning with additional fish sauce, sugar, or curry paste if needed.
11
Remove from heat and transfer to a serving bowl.
12
Scatter fresh basil leaves, chopped red chilis, and remaining coriander on top.
13
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 980.0kcal

% Daily Value *
Total Fat 54.9g85%
Saturated Fat 42.3g212%
Cholesterol 77.0mg26%
Sodium 499.3mg21%
Total Carbohydrate 95.2g32%
Dietary Fiber 5.8g24%
Sugars 89.5g
Protein 33.9g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green curry, thai curry, chicken curry, coconut milk, gaeng kiow, thai food, asian cuisine, eggplant curry, basil, fish sauce, curry paste, spicy, comfort food, dinner, meal prep, chicken thighs, chicken breast, coriander, chili, gluten free

Read it online: https://www.chefs-mate.com/recipe/green-chicken-curry-gaeng-kiow-wahn-gai/