Thai Green Curry Chicken (Gaeng Keow Waan)

Ingredients

• 1 kg chicken thighs, boneless, skinless, cut into 1-inch pieces (for tofu, see note)
• 4 oz bamboo shoots, canned (sliced or strips)
• 500 g Thai green eggplant (quartered) (Optional)
• 240 ml coconut milk, divided
• 30 g green curry paste
• 450 ml vegetable stock (2 C)
• 15 g palm sugar (1 tbs)
• 15 ml fish sauce (1 tbs)
• 3-4 kaffir lime leaves, roughly torn
• 1 C Thai basil

Directions

1. Reduce Coconut Milk: Simmer 120 ml coconut milk until thick and oil separates (if it doesn't separate, proceed).
2. Fry Paste: Add curry paste and sauté over medium, stirring constantly, about 2 minutes until fragrant. Add a little coconut milk if it sticks.
3. Add Chicken: Stir in chicken thighs (and eggplant, if using) to coat with paste.
4. Simmer Curry: Add kaffir lime leaves, vegetable stock (reserve some), remaining coconut milk, sugar, and fish sauce. Simmer 10-15 minutes until chicken is tender. (If using eggplant, simmer 20-25 minutes.)
5. Finish: Add bamboo shoots and bring to a boil. Add peppers now if you want them softer. Remove from heat.
6. Adjust & Serve: Taste and adjust fish sauce/sugar. Stir in Thai basil and spur chilies or bell peppers. Serve with jasmine rice.

Chef's Notes

• About 30 g of green curry paste delivers a medium heat (3 stars in a Thai restaurant). Adjust to taste.
• Blend Thai basil leaves and water with an immersion beldner and add to the curry for a brighter green color.
• Use soy sauce or coconut aminos in place of fish sauce for a vegetarian version.
• Cane sugar can be used instead of palm sugar without issue.
• To make this dish vegetarian with tofu, use firm or extra‑firm tofu. Drain well and shallow-fry until crisp before adding to the curry.

The Gumbo Page