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Gaeng Kiew Wan Gai (Thai Green Curry with Chicken)

Curry paste ingredients
Salt ½ Teaspoon
Peppercorns ½ Teaspoon
Coriander seeds ½Teaspoon
Cumin seeds ¼ Teaspoon
Kaffir lime skin ½Teaspoon
Galangal 1 Teaspoon
Lemongrass 2 Tablespoons
Coriander root and leaves 2
Tablespoons Green hot chillies 10
Green big chillies 1
Garlic 3 Tablespoons
Shallots 2 Tablespoons
Shrimp paste 1 Teaspoon

Other ingredients
Coconut cream 1 Cup
Chicken 150 Grams
Coconut milk 1½ Cups
Baby Eggplants ½ Cup
Thai Eggplants 2
Sweet basil leaves ¼ Cup
Kaffir lime leaves 2 eaves
Green Spur chillies 1

Seasoning mixture ingredients
fish sauce 2 Tablespoons
palm sugar 1 Tablespoon


Set coconut milk 200g, use medium heat. simmer it to break Add green curry paste and stir until cooked. Gradually add the remaining 200g of coconut milk, little by little, stir until cracked.

Add the chicken and stir-fry. Add torn kaffir lime leaves Stir-fry until the chicken is well cooked. Add coconut milk in the middle of the rest. season with fish sauce brown sugar

add eggplant and eggplant while the soup is boiling, stir to combine.

Cover the pot with a lid to prevent the eggplant from turning black. Boil until the eggplant is well cooked. taste again

Add red chili peppers, basil leaves, turn off the heat, and you're done for a delicious green curry with chicken.