Kaeng Khiao Wan (Thai Green Curry with Chicken)
Local name: แกงเขียวหวานไก่
In short: Chicken and Thai eggplant simmered in coconut milk with a fresh homemade green chili paste, finished with basil and a little palm sugar. It takes about 55 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 445 kcal
Kaeng khiao wan means sweet green curry, though the sweetness is gentle and the heat is not. The green comes from fresh chilies, herbs and lime zest pounded into a paste, which is fried in coconut cream until the oil separates. Central Thai cooks serve it with plain jasmine rice and a few other dishes. Small Thai eggplants add a slight bitterness that keeps the rich sauce in check.
Instructions
- Make the paste: grind the toasted coriander, cumin and peppercorns to a powder. Pound everything for the paste in a mortar, or blend with 1 to 2 tablespoons of water, until completely smooth. Use 4 tablespoons now and freeze the rest.
- Open the coconut milk without shaking it. Spoon the thick cream from the top, about 100 ml (scant 1/2 cup), into a wok or wide pot over medium heat.
- Cook the cream for 3 to 4 minutes, stirring, until it bubbles and the oil begins to separate. Add the curry paste and fry for 2 minutes until it smells fragrant.
- Add the chicken and stir for 2 minutes until coated and no longer pink on the outside.
- Pour in the remaining coconut milk and the stock. Add the eggplants and lime leaves and simmer gently for 10 to 12 minutes, until the eggplant is tender and the chicken reaches 74°C (165°F).
- Season with the fish sauce and palm sugar, then taste. The curry should be salty first, slightly sweet and clearly hot.
- Stir in the basil and sliced chili, turn off the heat after 30 seconds and serve with jasmine rice.
Tips
- In a hurry, use 3 to 4 tablespoons of ready-made green curry paste and fry it the same way. Taste before salting, since store-bought pastes are often very salty.
- Use peeled shrimp, firm tofu or sliced beef instead of chicken. Add shrimp for only the last 3 minutes so they stay tender.
Questions and answers
Why is my green curry not green?
Browned garlic and shallots or too much simmering dull the color. Fry the paste briefly, keep the simmer gentle, and stir the basil in at the very end.
Can I freeze Thai green curry?
Yes, without the basil, for up to 3 months. Thaw overnight and reheat gently, then add fresh basil. The coconut milk may look split but will come back together when stirred.
How spicy is green curry?
It is one of the hotter Thai curries. Use 4 chilies in the paste instead of 8 for a mild version, and serve extra rice to cool it down.
How long does it take to make Kaeng Khiao Wan (Thai Green Curry with Chicken)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Kaeng Khiao Wan (Thai Green Curry with Chicken)?
About 445 kcal per serving, with 27 g of protein, 12 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 445 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 12 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
