Thai Recipe
Thai Green Curry with Chicken
(Gaeng Kiaw Waan Gai)
Style : Home Cooking Cooking Level : 3/5
Enjoy this aromatic and creamy green curry that’s perfect for sharing!
Ingredients
- 500 ml coconut cream
- 500 ml water
- 100 g green curry paste
- 1 tbsp shrimp paste (packed and leveled)
- 500 g chicken thighs (cut into bite-sized pieces)
- 300 g chicken feet
- 1 block chicken blood (300 g, cut into pieces)
- 300 g Thai eggplants (quartered)
- 70 g pea eggplants
- 5 kaffir lime leaves (torn)
- 30 g sweet basil leaves
- 2 red chili peppers (sliced diagonally)
- 2 tbsp fish sauce
- 2 tbsp palm sugar
Instructions
1. Prepare Ingredients
- Wash and measure all ingredients. For the Thai eggplants, soak the cut pieces in 1 liter of water mixed with 1 tsp salt to prevent discoloration.
2. Boil Chicken Blood and Feet
- Boil water in a pot. Add the chicken blood and cook for 5 minutes. Remove and set aside.
- Boil the chicken feet for 30–40 minutes until tender. Set aside.
3. Cook the Curry Paste
4. Cook the Chicken
5. Add Eggplants and Simmer
6. Season the Curry
- Heat the coconut cream in a pot over medium heat, stirring until it "splits" (oil separates on the surface).
- Reduce heat to low and stir in the green curry paste and shrimp paste. Cook until fragrant.
- Add the chicken pieces to the pot and stir until cooked through.
- Pour in the remaining coconut cream and water. Increase heat to high and bring to a boil.
- Once boiling, add the Thai eggplants and let them cook for a few minutes.
- Taste the curry and season with fish sauce and palm sugar to balance the flavors. Adjust to your liking.
7. Add Cooked Chicken Feet and Blood
9. Serve
- Stir in the boiled chicken feet and blood. Let it simmer gently.
- Add the pea eggplants and torn kaffir lime leaves. Simmer for a few more minutes.
- Toss in the basil leaves and sliced red chilies. Stir to combine.
- Final adjust the seasoning gradually, tasting to ensure the perfect balance of salty, sweet and spicy.
- Turn off the heat and serve hot with steamed rice or Thai rice noodles (khanom jeen).
Tips
- Soak quartered Thai eggplants in salted water (1 tsp salt + 1 liter water) to prevent them from turning brown.
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Cr. Recipe : แม่ซี น้องมดดี้ Channel