Kaeng Kheow Wan Gai (Green Curry Chicken)

Kaeng Kheow Wan Gai (Green Curry Chicken)

Green Curry Chicken (Kaeng Kheow Wan Gai)

Green curry chicken (Thai: แกงเขียวหวานไก่, literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry.

The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, and thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves, phrik chii faa ("sky-pointing chilies", large mild chilies) and thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added.

Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as khanom jeen (ขนมจีน).