Kaeng khiao wan kai (Thai green curry with chicken)

The spiciest and most fragrant of the Thai curries: a paste made from fresh green chillies, coconut milk, chicken and vegetables. A central Thai classic, eaten with jasmine rice.

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Method

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1. Spoon 200 ml of the thick, top layer of the coconut milk into a wok or wide pot, add the oil, and cook over medium heat for 3-4 minutes until the coconut fat separates out and starts to bubble. ⏱ Timer: 3 min
2. Stir in the curry paste and fry, stirring constantly, for 2 minutes until strongly fragrant. ⏱ Timer: 2 min
3. Add the chicken and toss in the paste for 2-3 minutes until white on the outside. ⏱ Timer: 2 min
4. Pour in the remaining coconut milk, add the aubergine and the torn lime leaves, and cook over low heat for 10 minutes. ⏱ Timer: 10 min
5. Add the green beans and cook for a further 5 minutes until the vegetables are tender but not falling apart. ⏱ Timer: 5 min
6. Season with fish sauce and palm sugar: it should taste salty-sweet and mildly spicy.
7. Remove from the heat, stir in most of the basil leaves, and serve with jasmine rice, sprinkled with the chilli and remaining basil.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Store-bought pastes vary a lot in heat: start with less, taste, and add more.
• Don't shake the coconut milk can — frying the paste in the thick layer on top makes it much more fragrant.
• Also made with shrimp or tofu instead of chicken; add these only in the last 3 minutes.

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More southeast asian ideas

• Pad thai (fried rice noodles with shrimp, egg and peanuts)
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• Pad woon sen (stir-fried glass noodles with vegetables and egg)
• Kaeng phet (Thai red curry with pork)
• Kaeng massaman (massaman curry with beef and potatoes)
• Gai yang (grilled lemongrass chicken)

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