Imagine sitting around the dining table, surrounded by loved ones, sharing stories and laughter as the fragrant aroma of a home-cooked meal fills the air. Our Green Curry (Kaeng Khiao Wan) is not just a dish; it’s an experience. This authentic Thai recipe, rich in creamy coconut milk and vibrant spices, is perfect for family gatherings or even a quiet dinner that transports you to a serene tropical paradise. Its unique combination of fresh green chilies, aromatic herbs, and tender chunks of chicken creates a symphony of flavors that are worth exploring and sharing. Let’s dive into this delightful culinary journey together!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 2 cups coconut milk
- 2 tbsp green curry paste
- 500g chicken breast, cut into bite-sized pieces
- 1 cup Thai eggplants, quartered
- 5-6 fresh green chilies
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1/2 cup chicken broth
- 1/2 cup fresh Thai basil leaves
- 1 red chili, sliced (for garnish)
- Jasmine rice, to serve
Instructions
- In a large pan, heat the coconut milk over medium heat until it begins to simmer.
- Add the green curry paste and stir constantly until fragrant and well combined, about 2-3 minutes.
- Add the chicken pieces to the pan, stirring to coat them in the curry paste. Cook for about 5-7 minutes, or until the chicken is no longer pink.
- Add the Thai eggplants and fresh green chilies to the pan. Stir in the fish sauce, palm sugar, and chicken broth.
- Reduce the heat and let the curry simmer for about 15 minutes, or until the vegetables are tender and the flavors have melded together.
- Just before serving, stir in the fresh Thai basil leaves.
- Garnish with sliced red chili and serve hot with a side of jasmine rice.
Helpful Tips
- If you prefer a spicier curry, you can add more green chilies or a dash of chili powder.
- Vegetarians can easily substitute the chicken with tofu or a variety of mixed vegetables.
- For a richer flavor, use fresh coconut milk, which has a thicker and creamier consistency.
- You can prepare the curry paste in advance and store it in the refrigerator for up to a week.
Storage Instructions
Leftover Green Curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk if the sauce has thickened too much.
Pairings
Complement this Green Curry with a refreshing Thai Mango Salad or Spring Rolls for a complete meal. A chilled glass of Thai iced tea makes an excellent choice for a drink pairing.
At Zynahz, we believe that every meal shared creates lasting memories. Try this Green Curry (Kaeng Khiao Wan) recipe and let your kitchen be filled with joy, creativity, and the warm aroma of home-cooked magic. We’d love to see your creations, so do share your results with us on social media. Remember to share this recipe with friends and family, inspiring them to enjoy a culinary adventure with Zynahz. For more delightful recipes, don’t forget to explore our website, follow us on social media, and sign up for our newsletter. Let’s make every meal special, together!
