Kaeng Khiao Wan (Thai Green Curry)

Name: Kaeng Khiao Wan (Thai Green Curry)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g boneless chicken thigh (cut into bite-size pieces); 8 pcs green Thai chillies (for the paste); 4 cloves garlic (for the paste); 2 tbsp shallots (sliced, for the paste); 2 stalks lemongrass (sliced thin, for the paste); 1 tbsp galangal (chopped, for the paste — not ginger); 3 leaves kaffir lime leaves (chopped, for the paste); 1 tsp shrimp paste (kapi) (for the paste); 1 tsp coriander seeds (toasted, for the paste); 1 tsp cumin seeds (toasted, for the paste); white pepper (a pinch, for the paste); 800 ml coconut milk; 100 g pea eggplants or Thai eggplant (quartered if large); 2 tbsp fish sauce; 1 tbsp palm sugar; 3 leaves kaffir lime leaves (torn, for the curry); Thai basil leaves (a large handful); 2 pcs red chillies (sliced, for garnish)

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A Cooksy cook

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Chicken simmered in coconut milk with a fresh green curry paste of green chillies, galangal, lemongrass and shrimp paste, sweetened with palm sugar and rounded out with Thai basil and pea eggplants. Central Thailand's everyday curry, hotter than it looks.

Servings4 SERVINGS

Ingredients

0 of 18 gathered · scaled for 4

boneless chicken thigh · cut into bite-size pieces500ggreen Thai chillies · for the paste8garlic · for the paste4shallots · sliced, for the paste2tbsplemongrass · sliced thin, for the paste2galangal · chopped, for the paste — not ginger1tbspkaffir lime leaves · chopped, for the paste3shrimp paste (kapi) · for the paste1tspcoriander seeds · toasted, for the paste1tspcumin seeds · toasted, for the paste1tspwhite pepper · a pinch, for the pastetotastecoconut milk800mlpea eggplants or Thai eggplant · quartered if large100gfish sauce2tbsppalm sugar1tbspkaffir lime leaves · torn, for the curry3Thai basil leaves · a large handfultotastered chillies · sliced, for garnish2

Method

Pound the curry paste

Pound the green chillies, garlic, shallots, lemongrass, galangal, kaffir lime leaves, shrimp paste, toasted coriander and cumin seeds and white pepper together in a mortar until smooth, or blitz in a small blender with a splash of water.

A mortar and pestle bruises the fibres and releases more oil than a blender — worth the extra ten minutes if you have one.

Fry the paste

Spoon a third of the coconut milk into a pot with the curry paste and fry over medium heat for five minutes, stirring often, until fragrant and the oil starts to separate.

For a vegetarian curry, replace shrimp paste with an extra teaspoon of soy sauce and use only vegetables.

5 min

Add the chicken

Add the chicken pieces to the paste and stir-fry for four minutes until the outside is no longer pink.

4 min

Simmer with coconut milk

Pour in the rest of the coconut milk, add the pea eggplants and simmer gently for twelve minutes until the chicken is cooked through and the eggplants are tender.

12 min

Season the curry

Stir in the fish sauce, palm sugar and torn kaffir lime leaves, and simmer for two more minutes to let the flavours meld.

2 min

Finish and serve

Turn off the heat, stir through the Thai basil leaves until just wilted, then scatter with sliced red chilli and serve with steamed jasmine rice.

gluten-freespicycurrychicken

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Kaeng Khiao Wan (Thai Green Curry)

6 steps · 4 timers · 4 servings