Sweet Green Curry with Chicken Recipe

Sweet Green Curry with Chicken

This Thai sweet green curry soup is a bowl full of thick, beautiful greenish-brown coconut stew, packed with chunky chicken pieces, green eggplant, green peppercorns, mild red chili, and a whole lot of amazing flavors. Kaeng Kiew Waan Gai (แกงเขียวหวานไก่) is one of the most popular and well-known Thai dishes, and it can be ordered at virtually every Thai restaurant in the world.

However, I can almost guarantee that you have never had it made this way. I use chicken thighs with the bone left in, cracking the bone to let all that extra flavor out. The extra chicken fat from the meat and skin makes this wonderful dish even better. Try it, you'll love it!

Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 20 Minutes
Ready in: 30 Minutes

Ingredients:

  • 1/2 pound Chicken Meat
    (chicken thigh meat)
  • 16 oz Coconut Milk
    (halved into 2 portions)
  • 1 Thai Long Chili
    (sliced diagonally)
  • 2 Tablespoons Thai Green Curry Paste
  • 5 - 6 Thai Eggplants
    (cleaned, sliced into quarters)
  • 1/2 cup Pea Eggplants
    (stems removed)
  • 1 1/2 cups Thai Sweet Basil
    (basil leaves)
  • 6 Kaffir Lime leaves
    (leaves, center stems removed)
  • 2 - 3 bunches Fresh Green Peppercorns
  • 1 Tablespoon Fish Sauce
    (high quality Thai fish sauce)
  • 1 Tablespoon Coconut Sugar


Basic Directions:

1) Cut the meat away from the bone of the chicken thighs, then cut into 1 - 2 inch cubes. Using a meat cleaver or heavy knife, chop the bones in half. Remove any small, sharp pieces of bone.

2) Half the coconut milk into two bowls, each containing about 1 cup. Add 1 cup of coconut milk to a warm wok. Add the green curry paste. Mix them together well and let the curry fry in the coconut fat for 2 - 3 minutes.

3) Add the chicken pieces and stir until they are well coated with the curry and coconut mixture. Put a lid on the pan and fry slowly for about 2- 3 minutes on each side, or until the chicken is a little browned.

4) Add the coconut sugar, and stir it around until it is completely melted. Continue frying for about 1 minute more.

5) Add the second cup of coconut milk to the pan and stir well. Next add the green peppercorn bunches, kaffir lime leaf halves, Thai Eggplants and Pea Eggplants. Cook for 5 minutes.

6) Remove from the heat. Add basil and stir in carefully. Serve hot with seamed rice.

For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=24