Green Curry Chicken (Gaeng Keow Wan Gai)

Name: Green Curry Chicken (Gaeng Keow Wan Gai)
Total time: 1800 s
Yield: Serves 5-6 servings
Ingredients: 1 tsp coriander seeds (about 2 grams); 1 tsp cumin seeds (about 2 grams); Peel from 1/2 kaffir lime; 1/4 stalk galangal; 2 stalks lemongrass; 30 cloves Thai garlic; 20 Thai red chilies; 1/2 tbsp shrimp paste; 1/2 tsp salt; 1.1 lbs chicken (about 500 grams; use your preferred cut); 2 cups coconut milk (about 500 ml); 3 kaffir lime leaves; 1 handful Thai basil leaves; Red chili peppers, Thai eggplants, other vegetables as desired; Palm sugar; Fish sauce; 1 pinch salt

Winita Plongthong @cook_113299504

Green Curry Chicken, a recipe I learned by watching my grandma make it.

Winita Plongthong @cook_113299504

Green Curry Chicken, a recipe I learned by watching my grandma make it.

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Ingredients

30 minutes

Serves 5-6 servings

Curry paste
1 tspcoriander seeds (about 2 grams)
1 tspcumin seeds (about 2 grams)
Peel from 1/2 kaffir lime
1/4 stalkgalangal
2 stalkslemongrass
30 clovesThai garlic
20Thai red chilies
1/2 tbspshrimp paste
1/2 tspsalt
Other ingredients
1.1 lbschicken (about 500 grams; use your preferred cut)
2 cupscoconut milk (about 500 ml)
3kaffir lime leaves
1 handfulThai basil leaves
Red chili peppers, Thai eggplants, other vegetables as desired
Palm sugar
Fish sauce
1 pinchsalt

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Steps

30 minutes

1

Toast the coriander and cumin seeds. Chop the curry paste ingredients, cut the chicken, and prepare the vegetables.
2

Pound the curry paste: Start with the toasted coriander and cumin seeds, then add galangal, lemongrass, and kaffir lime peel. Pound until fine, then add garlic and chilies, and finally the shrimp paste.
3

Sauté the chopped chicken until cooked, add torn kaffir lime leaves, then set aside.
4

Pour about 1 cup (240 ml) coconut milk into a pan. Add the curry paste and cook over low heat until fragrant, then add the cooked chicken.
5

Add more coconut milk. If the curry is too thick, add some thin coconut milk or water. (You can transfer everything to a pot at this stage.) Simmer until boiling, then season to taste (adjust seasonings as needed—taste as you go).
6

Add the eggplants and cook until tender. Add the red chilies and Thai basil leaves, then turn off the heat.