Experience the vibrant flavors of Thailand with our authentic Green Thai Chicken Curry, or Kaeng Khiao Wan Gai—a beloved street food staple that's as nutritious as it is delicious. As seasoned Thai cuisine enthusiasts, we've perfected this recipe drawing from traditional methods used in bustling Asian markets.
Ingredients for Green Thai Chicken Curry:
– 50 g green curry paste
– 1 teaspoon turmeric powder
– 120 g chicken breast (sliced)
– 300 ml fresh coconut milk
– 70 g (Thai) aubergine (quartered)
– 5 g Thai basil leaves
– 10 g fish sauce
– 20 g palm or coconut blossom sugar
– 1 teaspoon coconut oil
– 100 g strong chicken stock
– 10 g long red peppers for decoration
Also read: The top 10 Thai dishes
Preparation Steps
Heat a wok or deep pan over medium heat and add the coconut oil, green curry paste, and turmeric powder. Stir in the coconut milk, half the chicken stock, and sliced chicken breast. Bring to a gentle boil. Add the quartered Thai aubergines and half the sugar, then simmer on medium heat, stirring occasionally. Finish by incorporating the fish sauce, remaining sugar, and stock for a balanced sweet-savory profile. Garnish with sliced long red peppers and Thai basil leaves. Serve hot with jasmine rice for an authentic touch.
