📝 About This Recipe
This vibrant Thai classic is a masterpiece of balance, harmonizing fiery green chilies with cooling coconut milk and the citrusy brightness of lemongrass. Originating from Central Thailand, this naturally gluten-free dish is celebrated for its 'Gaeng Keow Wan' profile, meaning 'sweet green curry,' referring to its stunning color and subtle palm sugar finish. Our version uses authentic techniques to bloom the curry paste, ensuring a deeply fragrant and silky sauce that rivals the best street stalls in Bangkok.
🥗 Ingredients
The Protein and Aromatics
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 4 tablespoons Thai Green Curry Paste (ensure brand is certified gluten-free)
- 1/2 cup Coconut Cream (separated from the top of a can of full-fat coconut milk)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Fresh Ginger (grated)
The Curry Base
- 14 oz Full-fat Coconut Milk (1 can, remaining liquid after taking the cream)
- 1/2 cup Chicken Stock (unsalted and gluten-free)
- 2 tablespoons Fish Sauce (high quality, gluten-free)
- 1.5 tablespoons Palm Sugar (or brown sugar if unavailable)
- 5-6 pieces Makrut Lime Leaves (torn slightly to release oils)
Vegetables and Finishing
- 4-5 pieces Thai Eggplants (quartered, or substitute with Japanese eggplant)
- 1/2 cup Bamboo Shoots (sliced and rinsed)
- 1 piece Red Bell Pepper (sliced into thin strips for color)
- 1 cup Thai Basil (fresh leaves, loosely packed)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare all your ingredients beforehand: chop the chicken, slice the vegetables, and tear the lime leaves. This is a fast-moving recipe once the heat is on.
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2
Open your can of coconut milk without shaking it. Scoop out about 1/2 cup of the thick white cream from the top and place it into a large wok or deep skillet over medium-high heat.
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3
Cook the coconut cream for 2-3 minutes, stirring constantly, until it begins to bubble and the oil starts to separate from the solids (this is called 'cracking' the cream).
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4
Add the green curry paste to the bubbling cream. Use your spatula to break it up and fry the paste in the coconut oil for 3-4 minutes until it becomes intensely fragrant and turns a slightly darker shade of green.
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5
Stir in the minced garlic and grated ginger, cooking for just 1 minute until soft but not browned.
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6
Add the chicken pieces to the wok. Stir-fry for 3-5 minutes, ensuring every piece is thoroughly coated in the curry paste mixture, until the outside of the chicken is opaque.
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7
Pour in the remaining coconut milk from the can and the chicken stock. Stir gently to combine.
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8
Add the fish sauce, palm sugar, and the torn makrut lime leaves. Bring the mixture to a gentle simmer (do not let it reach a rolling boil, or the coconut milk may break).
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9
Drop in the Thai eggplants and bamboo shoots. Simmer uncovered for 8-10 minutes, or until the chicken is cooked through and the eggplants are tender.
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10
Add the red bell pepper strips and simmer for an additional 2 minutes; they should be cooked but still retain a slight crunch and bright color.
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11
Turn off the heat. Stir in the fresh Thai basil leaves and the lime juice. The residual heat will wilt the basil perfectly without losing its anise-like aroma.
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12
Taste the sauce. It should be a perfect balance of salty (fish sauce), sweet (sugar), and spicy (paste). Adjust with an extra splash of fish sauce or lime juice if needed.
💡 Chef's Tips
Don't shake the coconut milk can before opening; that thick cream on top is essential for 'frying' the curry paste to release fat-soluble flavors. Use chicken thighs instead of breasts; they stay juicy and tender during the simmering process. If you can't find Thai basil, use Italian basil mixed with a tiny pinch of ground cloves, though the flavor will be slightly different. Always check your fish sauce label; while naturally GF, some cheaper brands use wheat as a thickener or flavoring agent. For a thinner sauce, add more chicken stock; for a richer sauce, simmer slightly longer without the lid.
🍽️ Serving Suggestions
Serve over a bed of steaming Jasmine rice to soak up the fragrant coconut sauce. Pair with a crisp, cold Singha beer or a dry Riesling to cut through the spice. Provide a side of 'Prik Nam Pla' (fish sauce with chopped bird's eye chilies) for those who want extra heat. A cooling cucumber salad with a light rice vinegar dressing makes a perfect refreshing side. Garnish with extra fresh cilantro or sliced red chilies for a professional restaurant look.