Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

from hot-thai-kitchen.com
4 servings

Authentic recipe for Thai green curry with chicken and bamboo shoots which is a classic combination. This recipe uses traditional curry making technique with no added cooking oil. You can use store bought curry paste, or make your own.

Ingredients

  • 1¾ cups (420 ml) coconut milk, divided
  • 3 ½ Tablespoons (50 g) green curry paste, store bought or homemade (recipe below, see note 1).
  • 1 cup (240 ml) chicken stock, unsalted
  • 1 lb (450 g) chicken thigh, boneless, skinless, 1-inch pieces (see note 2)
  • 2 Tablespoons (24 g) finely chopped palm sugar or light brown sugar
  • 1 ½ - 2 Tablespoons (22.5-30 ml) fish sauce
  • 4 makrut lime leaves (aka kaffir lime leaves)
  • 1 550ml-can bamboo shoots strips, drained and rinsed (see note 3)
  • 1 cup (22 g) Thai basil leaves
  • ¼ red bell pepper, or another mild red pepper, julienned
  • Jasmine rice for serving
  • 1 teaspoon (5 ml) cumin seeds
  • 2 teaspoons (10 ml) coriander seeds
  • ½ teaspoon (2.5 ml) white peppercorns
  • 15 green Thai chilies (see note 4)
  • 1 teaspoon (5 ml) coarse salt
  • 15 Thai basil leaves, finely julienned
  • 3 Tablespoons (45 ml) thinly sliced lemongrass, from bottom half only
  • 1 Tablespoon (15 ml) finely chopped galangal
  • 2 teaspoons (10 ml) makrut lime zest, finely chopped (or sub lime zest)
  • 2 cilantro roots or 4 big cilantro stems, finely chopped
  • 3 Tablespoons (45 ml) finely chopped shallots
  • 2 Tablespoons (30 ml) finely chopped garlic
  • 1 teaspoon (5 ml) fermented shrimp paste (gapi)

Directions

  1. 1

    Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).

  2. 2

    Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk. 

  3. 3

    Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).

  4. 4

    Add the chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tablespoon of the fish sauce. Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.

  5. 5

    Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.

  6. 6

    Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry. 

  7. 7

    Stir in Thai basil and spur chilies or bell peppers.

  8. 8

    Serve with jasmine rice

  9. 9

    After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a simmer and let simmer for about 5 minutes.

  10. 10

    Toast cumin seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the coriander seeds.