Gaeng Kheo Wan Gai
Green Curry with Chicken
Instructor: Richard Feroze
416.710.8126
[email protected]

Green Curry Paste ingredients list

  • 4 tbsp. rough chopped lemongrass
  • 1 tbsp. fresh galangal
  • 2 tbsp. chopped garlic
  • 1 onion, chopped
  • 2 whole coriander plants (cilantro), chopped
  • 4 tbsp. lemon juice
  • 1 tbsp. fish sauce
  • 1 tbsp. roast chili paste
  • 16 fresh prawns, peeled & deveined
  • 2 tsp. shrimp paste
  • 1 tsp. salt
  • 3 cloves
  • 3 bay leaves
  • 2 tsp. vegetable oil
Step 1
Blend or process all ingredients together, using extra oil if needed to achieve a smooth paste.
Step 2
Store half in freezer for future use.  Keep other half on hand in fridge when ready.

Green Curry Paste

Chicken Green Curry Ingredients List

  • 2 cups coconut milk
  • 1/2 tbsp. vegetable oil
  • 1/4 cup green curry paste (recipe above)
  • 12 oz boneless, skinless chicken breast, thinly sliced
  • 1/2 cup chopped eggplant
  • 1/4 cup pea eggplants (optional)
  • 2 kaffir lime leaves. stemmed
  • 1/2 cup Thai basil leaves
  • 2 tbsp. fish sauce
  • 1 fresh long green chili, thick slice
  • 1 fresh long red chili, thick slice
Step 1
In a large wok or pan, add green curry paste and fry until colour changes to pale green (3-5 minutes).
Step 2
In a bowl, let coconut milk stand allowing to separate into thin and thick milk.  Spoon thick milk into a separate bowl.
Step 3
In the wok with the green curry paste, add thick coconut milk and stir over med heat (3-5 minutes) until milk separates.
Step 4
Add chicken and cook until meats is opaque (2-3 mins).  Add eggplant and simmer until soft, tear kaffir leaves and basil into pieces.  Stir in fish sauce, lime leaves and half of basil leaves.
Step 5
Transfer Curry to serving bowl, and garnish with green and red chilis and remaining basil leaves.  Serve hot.
Gaeng Kheo Wan Gai

Perfect accompaniments include
steamed rice and pickled chilies.