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Recipe Types: Beef , Bread , Chicken , Chocolate , Indian , Lamb , Preserves and pickles , Turkey

Thai Green Chicken Curry

2023-11-12
  • Yield: 4
  • Servings: 4
  • Prep Time: 60m
  • Cook Time: 30m
  • Ready In: 1:30 h

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A thick traditional version of Thai Green Curry using modern techniques and western ingredients

The Allure of Emerald Delight: Unveiling the Essence of Kaeng Khiao Wan

In the culinary realm of Thailand, where flavors dance and aromas entice, there lies a gem of emerald hue, a symphony of taste known as Kaeng Khiao Wan, or sweet green curry. Its name, a harmonious blend of color and taste, is as captivating as the dish itself.

The vibrant green that paints Kaeng Khiao Wan’s canvas is a gift from the delicate green chilies, their fiery essence tempered by the rich embrace of coconut milk. Yet, the ‘sweet’ in the Thai name, ‘wan,’ alludes not to the curry’s taste but to the unique shade of green itself, a color that embodies both subtlety and vibrancy.

As a Thai curry, Kaeng Khiao Wan embraces the essence of its homeland, where fresh ingredients and culinary traditions intertwine. The creamy coconut milk, a staple of Thai cuisine, lends its smooth richness, while the verdant green chilies impart a gentle heat that awakens the palate without overwhelming it.

And so, Kaeng Khiao Wan emerges, a culinary masterpiece that defies expectations. Its name, a delightful paradox, speaks to the unexpected harmony of flavors, where fiery chilies meet the soothing embrace of coconut milk. In each spoonful, a symphony of tastes unfolds, a testament to Thai culinary artistry.

Ingredients

  • 2 Large Shallots
  • 1 Lime (Kaffir if possible) zest only
  • 1 Handful of Coriander stalks (or roots if possible)
  • 6 Large Green Chillies (seeded)
  • 2 Lemon Grass Stalks (bottom halves)
  • 2 teaspoons Garlic chopped
  • 2 teaspoons Galangal chopped (Ginger is a substitute)
  • 1 Tin Coconut Milk
  • 1 teaspoon (scant) Palm Sugar
  • 3 tops of Thai Basil (or good quality Basil)
  • 1 to 2 teaspoon Shrimp Paste (or 1.5 teaspoon quality Fish Sauce)
  • 1 teaspoon White Peppercorns
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • Salt & MSG to taste
  • 1 Sweet Red Pepper sliced
  • 4 chicken Thighs (boned and skinned or not boned or skinned)
  • Chicken stock or Stock Jelly/Cube

Method

Step 1

Peel the shallots and coarse chop them. Remove any horrid parts from the Lemon Grass and cut them in half across the way (not long-ways), finely chopping the bottom halves. Smash the top halves once with a cleaver or rolling pin. Zest the lime. Pick out the 3 best of your Basil stems and take the top 4 large leaves (and wee ones up top) from each. Shrimp Paste is pungent so use a little until you appreciate the flavour. Same with Fish Sauce if you substitute this.

Step 2

Using a hand blender and supplied blending cup, blitz all the ingredients except the dry spices and the sweet red pepper. The resulting paste should be smooth and thick.. and smell good. This is Thai Green Curry Paste.

Step 3

Put the dry spices in an electric coffee grinder and blitz until fine powder. Slice the red pepper long-ways.

Step 4

In a thick frying pan, simmer the Coconut Milk and the two smashed lemon Grass Stalks and cook until until the milk thickens. You need to watch the milk now as it will separate suddenly and at this point remove it from the heat. Remove the smashed lemon grass stalks. Make a well in the middle of the milk solids so the oil can separate into it. (coconut round the outside with a space in the middle. When there is some oil in the middle put the pan back on the heat and add the green curry paste.

Step 5

Cook the paste for 2 minutes stirring constantly but only the middle part of the pan (the paste), then add the dry spices to the middle also. Cook for 1 minute.

Step 6

Now combine the coconut milk and the curry paste. You can now do one of two things.

Step 7

VERSION 1 BONE IN Place your chicken thighs into the curry along with 350ml of Chicken Stock. Simmer gently for 30 minutes or until the chicken has cooked. Add the sliced Sweet Red Pepper and serve with Thai Jasmin Rice. Garnish with fresh coriander leaves.

Step 8

VERSION 2 BONE OUT Bone out the thighs and place the bones in the curry to simmer for 30 minutes. Caot the thighs with salt and pepper on the skin side and a little soy sauce, fish sauce, smoked paprika, a sprinkle of cumin and coriander. Meanwhile in clean pan with a lid, heat some oil and fry the thighs. Turn the "Gai Yang" regularly. Cover the pan and go slower if the meat starts to burn. When fully cooked, remove the thighs to rest. Add the Sweet Red Peppers to the frying juices and fry for 1 minute. Add these to the green curry. Now cut each thigh into 3 with a sharp knife. Add this to the Curry. Serve with Thai Jasmin Rice. Garnish with fresh coriander leaves.

NOTES:

You can also just grill the chicken and add it; after all, “Gai Yang” just means grilled hen.

Typical family version would pound the wet aromatics in a large mortar and pestle or “khrok sak”… not blitz them in modern machines.

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