Green Curry Chicken (Kaeng Khiao Wan Gai)

Name: Green Curry Chicken (Kaeng Khiao Wan Gai)
Total time: 3600 s
Ingredients: Green curry paste; Coconut milk; leaves Fresh Thai basil; leaves Kaffir lime; Red chili peppers (mild, such as spur chilies); Chicken breast; Chicken blood tofu (optional); Winter melon; Salt; Palm sugar; Shrimp paste; Water

p.picky_Z @cook_112996457

ไทย

Delicious served with rice noodles.

p.picky_Z @cook_112996457

ไทย

Delicious served with rice noodles.

Saved

Ingredients

1 hour

Green curry paste
Coconut milk
leavesFresh Thai basil
leavesKaffir lime
Red chili peppers (mild, such as spur chilies)
Chicken breast
Chicken blood tofu (optional)
Winter melon
Salt
Palm sugar
Shrimp paste
Water

Saved

Steps

1 hour

1

Cut the chicken breast into bite-sized pieces and rinse well.
2

Prepare the winter melon by cutting it into pieces as desired.
3

Slice the red chili peppers diagonally and set aside.
4

Pick the kaffir lime leaves and Thai basil leaves off the stems and set aside.
5

Cut the chicken blood tofu into pieces. Bring a pot of water to a boil, add some kaffir lime leaves and the chicken blood tofu, and cook briefly. Remove and set aside.
6

In a pot or deep pan, add the thick part of the coconut milk and bring to a boil. Add the green curry paste and cook until fragrant and the oil separates.
7

Add the chicken breast and stir-fry with the curry paste and coconut milk until just cooked. Then add the remaining coconut milk.
8

Add the winter melon and some of the kaffir lime leaves, and continue to cook.
9

When the winter melon starts to soften, add the chicken blood tofu.
10

Season with salt, palm sugar, and shrimp paste.
11

Add the Thai basil leaves, remaining kaffir lime leaves, and sliced chili peppers. Bring to a boil again, then serve.