Thai Green Chicken Curry (Gaeng Khiao Wan Gai) Recipe
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Ingredients
Serves Two
300g Chicken breast (thinly sliced)
1 can Coconut Milk
1-2 tablespoons Green Curry paste
2 Cloves of Garlic, diced (or sliced)
1 Red Thai chilli
1-2 big Courgettes (Zucchini), diced
5-6 button (normal) Mushrooms, sliced
1 small can sliced Bamboo Shoots
2 Tbsp Fish Sauce
3-4 Kaffir Lime leaves
5-8 Holy Basil leaves
Jasmine rice
How to make Thai Green Chicken Curry (Gaeng Khiao Wan Gai)
This has to be my all-time favourite Thai dish.
*Can also be made without meat.*
Prep all the ingredients (slice & dice) and put the rice on to boil*.
Spoon the THICK coconut milk into a wok (from top of can), add the Green Curry
paste and fry for 2-3 mins on high heat.
Add the sliced chicken and cook until done (approx 4 mins).
Add the rest
of the coconut milk and bring to the boil.
Then add the garlic, courgettes & mushrooms and
simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of
jasmin rice!
Tastes great with a cold glass of Singha beer.
*for great rice, generally measure 2 cups of water to 1 cup of rice & don't lift the lid until rice is ready (10-15 mins depending on type)!
This sounds delicious. Where do you get green curry paste?