Thai Curry

Gaeng Keow Wan Gai (Thai Green Curry with Chicken)

A fragrant Thai green curry built from a freshly pounded green curry paste, simmered with chicken and Thai eggplant in rich coconut milk. It is the warming, herbaceous curry most associated with central Thailand.

Prep

25 min

Cook

25 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •60 g (¼ cup) green curry paste, see paste recipe below; homemade strongly preferred
• •400 ml (1¾ cups) full-fat coconut milk, two 400 ml cans; do not shake before opening
• •600 g (1¼ lb) boneless chicken thighs, skinless, cut into 3 cm / 1¼ in bite-size pieces
• •200 g (7 oz) Thai eggplant, quartered; substitute with baby Asian eggplant, not globe eggplant
• •100 g (3½ oz) green beans, trimmed and cut into 4 cm / 1½ in lengths
• •120 ml (½ cup) water or unsalted chicken stock
• •15 g (1 tbsp packed) palm sugar, finely chopped; substitute with light brown sugar
• •30 ml (2 tbsp) fish sauce, Thai brand such as Tiparos or Three Crabs
• •30 g (¼ cup loosely packed) fresh Thai basil leaves, must be Thai (horapha) basil, not sweet Italian
• •30 g (¼ cup loosely packed) fresh Thai 'ma keut' or coriander leaves, for garnish; optional but traditional
• •2 g (1 to 2) dried Thai long chilies, for the paste; Thai bird's eye chilies are not a substitute
• •10 g (1 tbsp chopped) fresh cilantro/coriander roots, for the paste; use roots, not stems
• •10 g (1 tbsp chopped) fresh galangal, for the paste; substitute with 2 tsp powdered if unavailable
• •6 g (2 tsp chopped) fresh lemongrass, for the paste; tender inner bulb only, finely sliced
• •20 g (1 tbsp chopped) fresh green bird's eye chilies, for the paste; adjust up or down to taste
• •10 g (4 to 5 cloves) garlic, for the paste
• •20 g (1 tbsp chopped) eschallot (Thai shallot), for the paste; substitute with ½ small red onion
• •5 g (1 tsp) coriander seed, for the paste, dry-toasted and ground
• •3 g (½ tsp) cumin seed, for the paste, dry-toasted and ground
• •3 g (½ tsp) white peppercorn, for the paste, dry-toasted
• •5 g (1 tsp) shrimp paste (kapi), for the paste; toasted in a dry pan until aromatic
• •5 g (1 tsp) kaffir lime zest, for the paste; substitute with a strip of regular lime peel
• •15 ml (1 tbsp) vegetable oil, for toasting paste; any neutral oil

Steps

1. 1 Make the paste: in a dry pan over medium heat, toast 1 tsp coriander seed, ½ tsp cumin seed, and ½ tsp white peppercorn until fragrant, about 45 seconds. Crush to a coarse powder.
2. 2 In the same pan, toast 1 tsp shrimp paste (kapi) on a small piece of foil or directly in the pan, turning, until dry and aromatic, about 1 minute. Set aside.
3. 3 Combine the toasted spices and shrimp paste with 2 Thai long chilies (snapped), 1 tbsp chopped cilantro root, 1 tbsp chopped galangal, 2 tsp sliced lemongrass, 1 tbsp chopped green bird's eye chilies, 4 garlic cloves, 1 tbsp chopped eschallot, and 1 tsp kaffir lime zest.
4. 4 Pound in a granite mortar (preferred) or pulse in a small food processor, adding 1 tbsp water as needed, until you have a coarse, wet paste, about 5 to 8 minutes by hand. Use 60 g of this paste for the curry; reserve any remainder refrigerated for up to 2 weeks.
5. 5 Open the coconut milk cans without shaking. Scoop the thick cream that has risen to the top into a heavy wok or deep skillet (about 200 ml / ¾ cup). Reserve the thinner watery milk.
6. 6 Cook the cream over medium-high heat, stirring, until the oil begins to separate and the surface looks glossy, 3 to 5 minutes. Do not brown.
7. 7 Add the 60 g of green curry paste to the coconut cream and fry, stirring constantly, until the paste is fragrant and darkened slightly, 2 to 3 minutes. If it sticks, lower the heat.
8. 8 Add the chicken pieces and stir to coat in the paste, cooking 2 minutes until the outside turns opaque.
9. 9 Pour in the reserved thin coconut milk plus 120 ml / ½ cup water or stock. Add 200 g quartered Thai eggplant and 100 g trimmed green beans.
10. 10 Bring to a gentle simmer and cook, uncovered, for 12 to 15 minutes, until the chicken is cooked through and the eggplant is tender. Internal temperature of the chicken must reach 74°C / 165°F on an instant-read thermometer.
11. 11 Season with 1 tbsp palm sugar and 2 tbsp fish sauce, stirring until the sugar dissolves. Taste; Thai curries balance salty, sweet, and spicy, so adjust one parameter at a time until the curry tastes lively and slightly sweet rather than flat.
12. 12 Remove from the heat. Stir in ¼ cup Thai basil leaves; the residual heat will wilt them without blackening the leaves.
13. 13 Serve immediately in shallow bowls, garnished with the optional coriander leaves. Eat with jasmine rice.