Thai - Chicken in green curry

Thai Chicken in Green Curry

Gaeng Khio

The curry is often called Gaeng Khio Wan-sweet, and the colour of this curry is dependent on the green chillies and other greens used to prepare it. A green curry paste is the basis of the curry. Like every good recipe, preparing it at home is the best. Thai pastes are generally hand ground for authentic results, but that, is not for all of us. Using a mortar and pestle and a strong arm, one can get a beautiful paste. While there is nothing a good machine cannot process, there is a stark difference between the two.

Serves 6

The Green curry paste is made up of

4 Roots of the coriander leaf - bottom part of the stalk
4 garlic cloves

2 hearts of lemon grass - the white part at the root of the stalk

ginger 1 tsp

Galangal 1 thumb size grated

zest of a lime

4 green chillies

2 to 6 birds eye Thai chillies green or red - the spice level is intense

2 cup of good chicken stock

400 ml coconut milk or cream 

Add this to your taste if you prefer it more pungent, sweeter or sour. 

1 tsp Tamarind

2 tsp palm sugar

1 tsp shrimp paste

4 small crushed shallots 

2 tbsp fish sauce

Optionally a Japanese soya that is flavourful and not as salty 1 tbsp Tamari soya sauce

1 1/2 kg chicken pieces

To flavour you will need

Kaffir lime leaves

3 sliced green onions

handful of Thai basil leaves

cupful of bamboo shoots

8 Thai baby eggplant, slit or halved 

For the curry

In a pan, heat a touch of oil and sizzle the paste, adding chicken stock as needed.

 

Add 2 tsp of corn flour to thicken, allowing the mixture to boil and bubble.

Add the onions and cook for 2 minutes.

Once it is free of lumps, add the rest of the chicken stock, coconut milk, and flavour the curry with the tamarind palm sugar, fish sauce, and tamari.

 

Add the pieces of chicken and vegetables. Cook for 10 minutes after it comes to a boil, or until just done.  

Serve with jasmine or basmati boiled rice and a mango salad.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.