Green Chicken Curry (or kang khiaw waan kai)

Kang Khiaw Waan Kai curries of Thailand are some of the world's most sophisticated.  Chicken is usually the meat of choice for green curries, but Thais like it with beef as well.

Thai Green Chicken Curry
Thai: Kang Khiaw Waan Kai


Tom Khai Kai

     Prep Time: 15 minutes

     Cook Time: 12 minutes

     Servings:     2

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 tbsp Thai green curry paste (see recipe here)
  • 1 cup coconut milk, approximately
  • 500 g chicken thigh or breast fillets, cut into bite-sized pieces
  • 100 g green beans or zucchini, cut into pieces
  • 2 Kaffir lime leaves
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tsp brown sugar
  • ½-1 cup fresh coriander leaves, roughly chopped
Preparation

  1. Heat oil in a wok or large saucepan.

  2. Add onion and curry paste and cook for 1-2 minutes, stirring constantly.

  3. Add coconut milk and bring to the boil.

  4. Add chicken pieces, beans and lime leaves, and stir to combine. If chicken is not covered by liquid, add a little water.

  5. Simmer, uncovered, for 15-20 minutes or until chicken is tender.

  6. Add fish sauce, lime juice and brown sugar, stir to combine.

  7. Sprinkle with fresh coriander leaves just before serving.  Serve with steamed rice

 


 

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