Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

Name: Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)
Cuisine: Asian, Thai
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 kaffir 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; 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)

Instructions

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.

Updated at: Wed, 08 Jan 2025 15:12:04 GMT