Green Curry Chicken (Kaeng Keaw Waan Kai)

Green Curry Chicken

♨Green curry  is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries. 

Green Curry Paste

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice or with round rice noodles known as khanom chin.


Ingredients

• 1/3 cup Green Curry paste
• 1 can of coconut milk
• 2 chicken breasts
• Half a green bell pepper
• Half a red bell pepper
• 1 carrot
• Half an onion
• 1/2 cup of eggplant
• 1/2 cup of bamboo shoots
• 2 cups of water
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1/2 cup of fresh basil

Preparation

• Cut chicken into ¼ inch slices
• Chop the peppers into small pieces
• Chop the carrot into small pieces
• Dice the onion
• Slice eggplant into ¼ inch pieces
• Chop bamboo shoots into 1 inch strip

Cooking

• Pour half a can of coconut milk into the pot and turn on the stove to medium heat.
• When the coconut milk starts to boil add the green curry paste, stir it together about 2 minutes.
• Add 2 cups of water and increase the burner to high heat.
• When it boils add the chicken, let it simmer until the chicken is cooked through.
• When the chicken is cooked, add all the vegetables, bring to a boil.
• Add the rest of the coconut milk, sugar and salt, let it simmer for another 2 minutes.
• Add fresh basil and it's done.

• **Serve with rice or 

round rice noodles and garnish with fresh basil.

Rice

Round rice noodles