Thai Green Curry with Chicken (Curry in hurry)

Almost everyone in Thailand know how to make Thai Green Curry, but we call it Gaeng Kiaw Wan Gai, which bascially means Green Sweet Curry. I like to cook it for my husband because the ingredients are very easy to find here in London. Most Asian supermarkets will sell all of the ingredients and even you can sometimes find it in the big supermarkets.

I have been told that Thai Green Curry is one of UK’s most popular Thai dish. So that is why it is going to be my very first recipe here on Amyland.uk. It is an easy dish to make especially when we use green curry paste. Most people in Thailand do not make the paste by them self so using curry paste is very common back home. Maybe in another recipe further down the line I will show you how to make the Thai Green Curry from scratch. But as a first time recipe, let’s start with something a bit more easy.

Method for Thai Green Curry

1. Add coconut milk into the pan (don’t let it bubbles) middle heat.
2. Put curry paste mixed well with coconut milk.
3. Add chicken and let it cook for 10 minutes (or till chicken is completely cooked).
4. Throw in the aubergines and eggplants in, following with fish sauce and lime leaves, let it cook for 5 more minutes or till the egg plants starting to be soft then turn off the heat.
5. Decorate with red chilli and sweet basils.

*** Serve with cooked Jasmine rice is simply delicious.

You can serve with Basmati Rice if you prefer, but I love to use Thai Jasmine rice.

I hope you like this recipe for Thai Green Curry, please let me know in the comments below if you tried to make it and if you like to eat it. If you have any request for Thai food recipe please let me know.