Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)

Name: Green Curry Chicken แกงเขียวหวาน (gaeng keow waan)
Cuisine: Thai
Ingredients: 1¾ cups coconut milk (divided); 3 ½ Tablespoons green curry paste (store bought or homemade (recipe below, see note 1).); 1 cup chicken stock (unsalted); 1 lb chicken thigh (boneless, skinless, 1-inch pieces (see note 2)); 2 Tablespoons finely chopped palm sugar (or light brown sugar); 1 ½ - 2 Tablespoons fish sauce; 4 makrut lime leaves ((aka kaffir lime leaves)); 1 550-ml can bamboo shoots strips (drained and rinsed (see note 3)); 1 cup Thai basil leaves; ¼ red bell pepper (or another mild red pepper, julienned); Jasmine rice for serving; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; ½ teaspoon white peppercorns; 15 green Thai chilies (see note 4); 1 teaspoon coarse salt; 15 Thai basil leaves (finely julienned); 3 Tablespoons thinly sliced lemongrass (from bottom half only); 1 Tablespoon finely chopped galangal; 2 teaspoons makrut lime zest (finely chopped (or sub lime zest)); 2 cilantro roots or 4 big cilantro stems (finely chopped); 3 Tablespoons finely chopped shallots; 2 Tablespoons finely chopped garlic; 1 teaspoon fermented shrimp paste (gapi)

Instructions

Authentic recipe for Thai green curry with chicken and bamboo shoots which is a classic combination. This recipe uses traditional curry making technique with no added cooking oil. You can use store bought curry paste, or make your own.

Updated at: Wed, 12 Mar 2025 04:16:38 GMT