Thai Green Chicken Curry - Gaeng Kaew Wan Gai (แกงเขียวหวานไก่)
Thai Green Chicken Curry - Gaeng Kaew Wan Gai (แกงเขียวหวานไก่)
This is a favorite menu of everyone. It is delicious when eating with steamed rice and it is very easy to do.
Thai Green Curry Recipe - How to Make Authentic Green Curry
If you haven't got time to make your own, I recommend this green curry paste:
This is my grandparents original recipe. They taught me how to make Thai green curry in their restaurant.
There is a full list of ingredients at I also have lots of other Thai food recipes and videos.
Any questions, let me know xxx
Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
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Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
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How to make Thai Green Curry Chicken - แกงเขียวหวาน - Morgane Recipes
A delicious and successful green curry has a creamy texture, it offers a lot of flavors and beautiful colors. Here are the secrets: to have a good homemade green curry paste and to follow the technique of cooking with the coconut cream and milk.
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Thai Green Curry Chicken (Easy Recipe)
Thai green curry is the most famous Thai dish outside Thailand. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share with you how to prepare this curry dish in this video. Please watch the video and then refer to the step-by-step guide below:
More information at:
Ingredients:
70 g Thai green curry paste (store-bought)
500 g chicken breast meat (or chicken thigh)
375 ml (1.5cups) of coconut milk
8 sprigs Thai basil leaf (use the leaf only)
125ml (half cup) chicken stock
70 g eggplants
70 g king oyster mushroom
4 pieces kaffir lime leaves
30 g palm sugar
2 tbsp fish sauce
1 red spur chilies
Method:
1. Cut the chicken meat into 1cm to 1.5 cm cubes.
2. Cut the eggplant to the same size of the chicken pieces.
3. Shred the king oyster mushroom into small pieces.
4. Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
5. Add the green curry paste. Saute until it turns aromatic.
6. Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
7. Add the chicken and chicken stock and cook for 10 minutes.
8. Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
9. Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.
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Website:
Jet Tila's Thai Green Curry | In the Kitchen with Jet Tila | Food Network
Jet's Thai Green Curry has an explosion of savory flavors with every bite!
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Thai Green Curry with Chicken and Sweet Potato
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 servings
Ingredients
6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving
Directions
In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
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Jet Tila's Thai Green Curry | In the Kitchen with Jet Tila | Food Network