gaeng keow waan (แกงเขียวหวาน) | thai green chicken curry

I love red curries. I love green curries too.

When I visit a Thai restaurant, I simply MUST order both the red and green curries. I simply cannot pick which I prefer. They are both curries but the flavors are so different!

When my favorite Thai restaurant in Singapore closed down, I was really sad because I really enjoyed the green curries they cooked. 

At the end of the day, I figured that If I learnt to cook the curry myself, then I will never have to worry about not being able to find a good place that serves what I want to eat! 

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At this rate, I may as well open a restaurant myself, LOL!

In all seriousness, I have tried quite a few Thai Green Curry recipes and this is the one (from Hot Thai Kitchen) that I like the most. It tastes so authentic, it makes me feel that I am in Thailand again. 

Here are the step-by-step photos on how to cook this dish.

Pour 3/4 cup (180ml) of the coconut milk into a saucepan (I prefer a non-stick pan for this), and stir this over low heat until the coconut milk is reduced until very thick. If the oil separates from the coconut milk, great. If not, it doesn’t matter – just proceed to the next step).

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Add the green curry paste and stir to mix.

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Add the chicken thigh.

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Pour in the remaining coconut milk, and add the torn lime leaves as well as 1 tablespoon of fish sauce. 

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Add the chicken stock. Bring this to a simmer.

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Add palm sugar and stir until mixed.

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Add the baby eggplant and continue to simmer this until the chicken and eggplant are cooked and tender.

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Check the seasoning – you may need to add more fish sauce.

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Top with Thai basil or coriander and chili. Serve hot with rice!

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Gaeng Keow Waan (แกงเขียวหวาน) | Thai Green Chicken Curry
Serves 4
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Ingredients
  1. 1 ¾ cup (420ml) coconut milk, divided
  2. 50g green curry paste (about 3 tablespoons) - I used 150g curry paste to make it more spicy
  3. 1 cup (240ml) low-sodium chicken stock
  4. 1 lb (500g) chicken thigh, boneless, skinless, cut into 1-inch pieces
  5. 2 tablespoons palm sugar, finely chopped
  6. 1.5-2 tablespoons fish sauce
  7. 3-4 kaffir lime leaves, roughly torn
  8. 12-15 baby eggplants, cut into bite-sized pieces
  9. 1 cup Thai basil
  10. 1 large chili or ¼ red bell pepper, julienned
Instructions
  1. Pour 3/4 cup (180ml) of the coconut milk into a saucepan (I prefer a non-stick pan for this), and stir this over low heat until the coconut milk is reduced until very thick. If the oil separates from the coconut milk, great. If not, it doesn’t matter – just proceed to the next step).
  2. Add the green curry paste and stir to mix.
  3. Add the chicken thigh.
  4. Pour in the remaining coconut milk, and add the torn lime leaves as well as 1 tablespoon of fish sauce.
  5. Add the chicken stock. Bring this to a simmer.
  6. Add palm sugar and stir until mixed.
  7. Add the baby eggplant and continue to simmer this until the chicken and eggplant are cooked and tender.
  8. Check the seasoning – you may need to add more fish sauce.
  9. Top with Thai basil or coriander and chili. Serve hot with rice!
Notes
  1. If using chicken breast: After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 tablespoon fish sauce; bring to a boil over high heat. Add chicken and cook until chicken is 70% done, about a minute. Add baby eggplants and bring to a boil; remove from heat. Taste and add more fish sauce as needed. Stir in chilies. Serve with jasmine rice.
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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