Green Curry Chicken แกงเ%ยวหวาน (gaeng keow waan)

Author: Pailin Chongchitnant Yield: 4 servings

Description
Authentic recipe for Thai green curry with chicken and bamboo shoots which is a classic combination. This recipe uses traditional curry making
technique with no added cooking oil. You can use store bought curry paste, or make your own.

Ingredients

1¾ cups (420 ml) coconut milk, divided

3 ½ Tablespoons (50 g) green curry paste, store bought or homemade (recipe below, see note 1).
1 cup (240 ml) chicken stock, unsalted
1 lb (450 g) chicken thigh, boneless, skinless, 1-inch pieces (see note 2)
2 Tablespoons (24 g) finely chopped palm sugar or light brown sugar
1 ½ - 2 Tablespoons (22.5-30 ml) fish sauce
4 makrut lime leaves (aka ka#ir lime leaves)
1 550ml-can bamboo shoots strips, drained and rinsed (see note 3)
1 cup (22 g) Thai basil leaves
¼ red bell pepper, or another mild red pepper, julienned
Jasmine rice for serving

Homemade Green Curry Paste (watch the video here)

(You can use the whole batch for the curry, but if you're afraid it may be too spicy, hold back a bit and you can add more at the end. Any extra paste
can be frozen.)

1 teaspoon (5 ml) cumin seeds

2 teaspoons (10 ml) coriander seeds
½ teaspoon (2.5 ml) white peppercorns
15 green Thai chilies (see note 4)
1 teaspoon (5 ml) coarse salt
15 Thai basil leaves, finely julienned
3 Tablespoons (45 ml) thinly sliced lemongrass, from bottom half only
1 Tablespoon (15 ml) finely chopped galangal
2 teaspoons (10 ml) makrut lime zest, finely chopped (or sub lime zest)
2 cilantro roots or 4 big cilantro stems, finely chopped
3 Tablespoons (45 ml) finely chopped shallots
2 Tablespoons (30 ml) finely chopped garlic
1 teaspoon (5 ml) fermented shrimp paste (gapi)

Ingredients and Kitchen Tools I Use

Instructions
1 Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate a%er it has reduced
until very thick, it's okay, just proceed with the recipe).
2 Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you
 can deglaze with a little bit of the remaining coconut milk.
3 Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
4 Add the chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tablespoon of the fish sauce. Grab the makrut lime leaves and
twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and
let simmer gently for 10-15 minutes or until the chicken is fork tender.
5 Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage.
Once boiling, remove from heat.
6 Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, saute the additional curry
paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer
for a few minutes, then stir it back into the curry.
7 Stir in Thai basil and spur chilies or bell peppers.
8 Serve with jasmine rice

If using chicken breast:

1 A%er sautéing the curry paste, add ka"ir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a simmer and
let simmer for about 5 minutes.
2 Bring the curry sauce to a boil, then add the marinated chicken breast and cook until chicken is about 70% done, 1-2 minutes. Add the bamboo
shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
3 Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, saute the additional curry
paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer
for a few minutes, then stir it back into the curry.
4 Stir in Thai basil and spur chilies or bell peppers.
5 Serve with jasmine rice.

For the Curry Paste

1 Toast cumin seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly
darkened, about 4 minutes. Cool on a plate. Repeat with the coriander seeds.

2 Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar
and set aside.

3 Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape o# and discard the seeds and pith, then finely chop along
with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all
of the green chilies if you wish to tone it down even more
4 Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of
the ground spices to absorb the liquid.
5 Add basil leaves; pound into a fine paste.
6 Add lemongrass, galangal, ka"ir lime zest, and cilantro roots; pound into a fine paste.
7 Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
8 Add shrimp paste and pound to mix.
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Notes

Adding more curry paste will give you a more flavourful curry, but it will also be spicier. As your first batch, start with 50 g of store bought paste to
1 be safe and you can add more next time if desired. As for brands, I recommend Maeploy, Aroy-D and Maesri. Do not use “Thai Kitchen” brand.
See also: My Green Curry Paste Review video. More details in the ingredient section in the blog post.

If using chicken breasts, cut into 1/2-inch thick, bite-sized slices, and marinate in 2 teaspoons of fish sauce while you prep other ingredients.
2 Follow instructions specific to chicken breasts.

Instead of bamboo shoots, you can substitute Thai eggplant cut into thin wedges (3 min cooking time), or winter melon, cut into 1-inch chunks
3 (10 min cooking time).
 Ideally use Thai green chilies that are about 2 inches long, not the tiny ones.
4

Find it online: https://hot-thai-kitchen.com/green-curry-new-2/