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Gaeng Kiew Wan Gai (แกงเขียวหวานไก่) – Green Curry with Chicken
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Gaeng Kiew Wan Gai (แกงเขียวหวานไก่) – Green Curry with Chicken
Laura Chen
4
15 Minuten
30 Minuten
450
Thai
Main course
Gaeng Kiew Wan Gai is a classic Thai dish known for its rich flavors and bright green color. This curry combines tender chicken pieces with an aromatic green curry paste and creamy coconut milk.
Ingredients
- 400 g chicken breast, cut into strips
- 2 tbsp vegetable oil
- 70 g green curry paste
- 400 ml coconut milk
- 1 red bell pepper, cut into strips
- 100 g baby spinach
- 100 g bamboo shoots, drained
- 2 makrut lime leaves, torn
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- basil leaves, to garnish
- cooked jasmine rice, to serve
Instructions
- Heat the oil in a large pot over medium heat.
- Add the green curry paste and fry for about 1 minute, until fragrant.
- Add the chicken strips and cook until white on all sides.
- Pour in the coconut milk and bring to a simmer.
- Add the red bell pepper, bamboo shoots and lime leaves and let the curry simmer for about 10 minutes.
- Stir in the baby spinach, fish sauce and palm sugar and keep cooking until the chicken is cooked through and the spinach has wilted.
- Taste the curry and adjust the seasoning as needed.
- Serve the green curry hot, garnished with fresh basil leaves, with cooked jasmine rice.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes