Chicken Green Curry or “gaeng keow waan” (according to Pailin from Hot Thai Kitchen) is a Thai style curry cooked with green curry paste. This variant of curry is slightly more pungent and sweeter than ordinary curry made from red chillies, but not as sweet as the Japanese curry.
In this recipe, I will show you how to make green curry paste from scratch. I have simplified this recipe so you can follow along easily. Good luck!
How to make Easy Chicken Green Curry
for 3 to 4 servings
- 2 chicken thighs, 2 chicken drumsticks
- 200 g eggplant
- 100 g long beans
- 400 ml water
- 400 ml coconut milk
- 2 tbsp brown sugar
- Salt to taste
- Some Thai sweet basil
Green Curry Paste
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 150 g green chillies
- 6 cloves garlic
- 1 whole red onion
- 4 stalks lemongrass
- 8 kaffir lime leaves
- 40 g ginger
- 20 g coriander
- Fresh coriander
- Toast together coriander and cumin seeds for 30 seconds on medium-heat.
- Blend together toasted coriander and cumin seeds, green chillies, garlic, onion, lemongrass, kaffir lime leaves, ginger and coriander into a fine paste.
- Boil water and green curry paste.
- Add chicken. Cook for 10-15 minutes or until chicken is tender.
- Add coconut milk. Simmer for 2-3 minutes.
- Add brown sugar and salt to taste.
- Add eggplant and green beans. Cook for 5-7 minutes or until vegetables are cooked.
- Add basil. Simmer for 1 minute. Off the heat.
- Good to go with fragrance jasmine rice. Garnish with some coriander. Enjoy!