Khaeng Kiao Wan - the green curry of Thailand!
Ingredients for 3–4 portions of green curry with chicken
The preparation of the green Thai curry takes about 30 minutes.
Just follow our cooking instructions.
| Chicken breast | 400 g |
| Coconut milk | 400 ml |
| Water | 200 ml |
| Green curry paste | 2 tsp |
| Fish sauce | 3 tbsp |
| Kaffir lime leaves | 3 pieces |
| Coconut sugar (alt. brown sugar) | 1 tbsp |
| Red Thai chili | 1 piece |
| Thai eggplants (Makua Pro) | 5 pieces |
| Pea eggplants | 100 g |
| Thai basil | 10 leaves |
| Krachai (fingerroot) if available | 1/2 piece |
Preparation of the green curry:
1. Cut chicken breast or tofu into bite-sized pieces and set aside. Cut vegetables into uniform pieces, slice the krachai into strips; the pea eggplants can be left as they are.
2. Add half of the coconut milk to a pan and heat it until the coconut milk releases its oil. This is best seen when the milk becomes creamy and an oil film forms on the bottom of the pan.
3. Now add the green curry paste and cook it together with the coconut milk for another 1–2 minutes until it smells aromatic.
4. Add the chicken pieces or tofu to the pot and mix well with the curry paste. Cook while stirring until the meat or tofu is lightly browned.
5. Add the remaining coconut milk (another 200 ml) and the chopped vegetables to the pot. Stir everything well and bring to a boil.
6. If necessary, add water to have a bit more liquid in the curry.
7. Season with fish sauce, coconut sugar, or brown sugar to taste. Add more or less depending on your preference to achieve the desired balance of salty and sweet.
8. Let the curry simmer over low to medium heat until the vegetables are cooked but still crisp and the meat or tofu is cooked through.
9. Garnish the curry with fresh Thai basil leaves, shredded kaffir lime leaves, and chili.
Serving suggestion: Serve with steaming jasmine rice and enjoy.
