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
8. Add Final Ingredients
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