Kaeng Khiao Wan (Green Thai Curry)

It’s a classic Thai curry, with a very fresh and aromatic taste. Here it is made with chicken and served with rice. I adapted it a little to my own style of cooking. It may look a little complicated, but it’s definitely worth the effort.

Preparation time: 50 min + Cooking time: 20 min = Total time: 1h 10min

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List of Units

Simple Steps to Succeed

1. Cut all the vegetables and the chicken breast into bit-sized pieces. Use the picture above to help find the right size. For the Thai eggplant, after cutting put it into a bath of water with a little lemon juice, so it won’t get brown.
2. Chop the chili, ginger, galangal and the peppercorns into small pieces.
3. In a big pan, slightly brown the shallot, then add the lemongrass. Let it fry for a minute.
4. Add the bell pepper, let it fry for another minute, then add the cowpeas, carrots and the baby corn.
5. After everything is slightly brown, add the rest of the spices (garlic, peppercorns, lime leaves, ginger and galangal) and the eggplant.
6. Deglaze it with the coconut milk.
7. Add the curry paste and season with salt.
8. Let everything cook until vegetables nearly soft-boiled. (it takes about 20 minutes depending on the size of the vegetables)
9. Season with lemon juice. (not too much, it should not be too sour)
10. Add the cherry-tomatoes and serve it right away (don’t let it cook anymore, just let the tomatoes adjust to the temperature)
11. Garnish with chopped coriander leaves and fresh chili (if desired, I recommend it though)

This dish works great with (basmati) rice.

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