Brief Thai Green Curry Recipe Information
Origin Country: Thailand
Number of Servings: 4 servings
Number of Calories: Approximately 400 calories per serving
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Keywords: Thai Green Curry, Kaeng Khiao Wan, chicken green curry, Thai cuisine, coconut curry
Thai Green Curry Recipe Ingredients
For the Curry Paste:
- 5-6 green Thai chilies (adjust for heat preference)
- 2 shallots, chopped
- 3 cloves garlic
- 1 tablespoon lemongrass, finely chopped
- 1-inch piece of galangal or ginger, peeled and chopped
- 1 tablespoon cilantro roots or stems, chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- Zest of 1 lime
- 1 tablespoon shrimp paste (optional for authentic flavor)
- 1 teaspoon fish sauce
For the Curry:
- 1 tablespoon vegetable oil
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup Thai eggplants, quartered (or 1 cup zucchini or green beans as a substitute)
- 1 can (400 ml) coconut milk
- 1 cup chicken broth
- 1-2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/2 cup Thai basil leaves
- Fresh red chili slices for garnish (optional)
- Cooked jasmine rice (for serving)
How to Cook Thai Green Curry Recipe
- Make the Green Curry Paste: In a dry skillet, lightly toast the coriander seeds and cumin seeds over medium heat until fragrant. Let cool slightly. In a mortar and pestle or food processor, combine the toasted seeds, green chilies, shallots, garlic, lemongrass, galangal, cilantro roots, lime zest, shrimp paste, and fish sauce. Grind or blend until a smooth paste forms, adding a little water if needed. Set aside.
- Prepare the Curry: In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook, stirring constantly, for 2-3 minutes or until fragrant. Be careful not to burn the paste.
- Cook the Chicken: Add the chicken pieces to the skillet and stir to coat them in the curry paste. Sauté the chicken for 2-3 minutes until it begins to brown slightly.
- Add the Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for about 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Add the Vegetables and Seasoning: Add the quartered Thai eggplants (or zucchini or green beans) to the curry. Season with fish sauce and palm sugar, adjusting to taste. Simmer for another 5-7 minutes or until the vegetables are tender.
- Finish the Curry: Stir in the Thai basil leaves and let them wilt in the hot curry. Remove the skillet from the heat and garnish with fresh red chili slices if desired.
- Serve: Serve the Green Curry hot with steamed jasmine rice on the side, allowing the rice to soak up the flavorful curry.
Additional Tips
- Adjusting Spice Level: For a milder curry, use fewer green chilies or substitute with milder varieties. For a spicier curry, add more chilies or include a dash of green chili paste.
- Protein Variations: Instead of chicken, try this curry with shrimp, beef, tofu, or a mix of vegetables for a vegetarian option.
- Herbs and Aromatics: Fresh Thai basil adds a signature flavor, but if you don’t have Thai basil, regular basil can work as a substitute.
- Coconut Milk Consistency: If you prefer a thicker curry, use only coconut cream or reduce the amount of chicken broth added to the curry.
- Serve with: Kaeng Khiao Wan is typically served with jasmine rice but can also be enjoyed with roti or flatbread for a change.
FAQs About Thai Green Curry Recipe
Can I use store-bought green curry paste instead of making my own?
Yes, store-bought green curry paste is convenient and works well. However, making it fresh adds a more authentic and vibrant flavor to the dish.
What can I substitute for Thai eggplants in this recipe?
If Thai eggplants are unavailable, you can use zucchini, green beans, or baby eggplants as a substitute, though the flavor and texture will vary slightly.
Is green curry very spicy?
Green curry is usually quite spicy due to green chilies, but you can adjust the heat level by using fewer chilies or milder pepper varieties.
Can I make this curry ahead of time?
Yes, green curry can be made ahead and stored in the refrigerator for up to 2 days. The flavors will develop further, making it even tastier. Reheat gently before serving.
How can I make this dish vegetarian or vegan?
Substitute the chicken with tofu or mixed vegetables, use vegetable broth instead of chicken broth, and omit the fish sauce or replace it with soy sauce or a dash of miso paste.
What side dishes pair well with Green Curry?
Thai Green Curry pairs well with jasmine rice, steamed vegetables, or a simple Thai salad, such as papaya salad, to complement the rich flavors of the curry.
Can I freeze leftover Green Curry?
Yes, you can freeze the curry for up to 3 months. Allow it to cool completely, store in an airtight container, and reheat on the stovetop when ready to eat.
What’s the best way to thicken or thin out the curry sauce?
To thicken the curry, let it simmer uncovered for a bit longer. To thin it out, add extra chicken broth or a bit more coconut milk.
Kaeng Khiao Wan, or Chicken Green Curry, is a beautiful representation of Thai cuisine, with its balance of heat, sweetness, and rich coconut milk. Perfect for cozy dinners or special occasions, this dish will bring the vibrant flavors of Thailand right into your kitchen.