Quick Weeknights · Thai
Gaeng Keow Wan Gai (Thai Green Curry Chicken)
Green curry paste simmered with coconut milk, chicken, and vegetables to achieve a balanced, creamy finish.
Why This Works
The complex aromatics of the green curry paste, mellowed by rich coconut milk, create a deeply flavorful and comforting dish.
The Upgrade
Add a few kaffir lime leaves along with the coconut milk for an extra layer of citrusy fragrance.
Chef's Secret
Michelin TechniqueDon't rush blooming the curry paste in the coconut milk. This crucial step releases the essential oils and intensifies the curry's aroma and flavor.
Ingredients
Total time including resting: 30 min
Directions
Heat a saucepan or wok over medium heat. Add about 1/4 cup of the thickest part of the coconut milk from the top of the can.
Add the green curry paste to the coconut milk. Stir and cook for 2-3 minutes until fragrant and the oil starts to separate. This step 'blooms' the paste for maximum flavor.
3 minAdd the sliced chicken breast and stir-fry until lightly browned on all sides, about 2-3 minutes.
3 minPour in the remaining coconut milk. Bring to a simmer, stirring occasionally.
Add the Thai eggplant (or zucchini) and bamboo shoots. Simmer gently for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
7 minStir in the fish sauce and sugar. Taste and adjust the balance of salty, sweet, and spicy.
Just before serving, stir in the Thai basil leaves until they just begin to wilt.
Serve hot over jasmine rice, garnished with sliced red chili.
Wine Pairing
Viognier
White Wine
The BottleYves Cuilleron Viognier
The lush, oily texture and tropical fruit notes of Viognier are a perfect match for the coconut milk base. The wine's floral aroma elevates the fresh herbs found in the green curry paste.
Nutrition per Serving
550
calories
35g
protein
30g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Jasmine Rice
The fragrant, floral notes of jasmine rice are necessary to balance the creamy, spicy coconut base of the green curry.
Ingredients
Directions
Combine rinsed jasmine rice, water, and salt in a medium saucepan. Add butter or oil if using.
Bring to a boil over medium-high heat.
Reduce heat to low, cover tightly, and simmer for 15 minutes, or until water is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the rice gently with a fork before serving.
Side Dish
Thai Cucumber Salad
Cucumber slices with a splash of rice vinegar and chili flakes provide a cold, acidic relief from the rich curry sauce.
Ingredients
Directions
Whisk the rice vinegar, sugar, and salt in a mixing bowl until the sugar is completely dissolved.
Place the cucumber slices and red onion in a separate glass bowl.
Pour the dressing over the cucumbers and toss gently to coat.
Fold in the red chili flakes and fresh cilantro.
Allow the salad to macerate for 10 minutes at room temperature before serving.
Serve chilled to provide an acidic contrast to the rich green curry.
Member Reviews
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This Gaeng Keow Wan Gai (Thai Green Curry Chicken) came out incredible. The chef's secret tip is worth the price of admission.
Genuinely can't believe how easy this was for how good it tasted.