Gaeng Khiao Wan, commonly known as Green Curry with Chicken, is a beloved Thai dish renowned for its tantalizing blend of flavors and vibrant colors. This aromatic curry features tender chicken simmered in a rich coconut milk base, infused with a striking combination of fresh herbs and spices, including green curry paste, Thai basil, and kaffir lime leaves. The dish is celebrated not only for its creamy texture and moderate heat but also for its ability to balance sweet, salty, and spicy flavors harmoniously. As one of Thailand’s most iconic curries, Gaeng Khiao Wan has captivated food enthusiasts worldwide, making it a staple in Thai restaurants and homes alike. “Its uniqueness lies in the freshness of ingredients and the depth of flavor, showcasing the culinary expertise of Thai cooking.” Whether you’re a fan of spicy dishes or simply seeking a comforting meal, this exquisite curry is sure to delight your taste buds.

Gaeng Khiao Wan (Green Curry with Chicken)

Gaeng Khiao Wan, also known as Thai Green Curry, is a beloved dish in Thai cuisine characterized by its vibrant green color and rich, aromatic flavor profile. This dish combines the heat of green chilies, the creaminess of coconut milk, and the tenderness of chicken, creating a harmonious balance that is both satisfying and delightful. Originating in central Thailand, green curry is often considered one of the most popular Thai curries, frequently enjoyed with steamed rice or rice noodles.

History

The history of Gaeng Khiao Wan dates back to the early 20th century when it became customary to prepare dishes with the abundant fresh herbs and spices found in Thailand. The green curry is distinct from its red and yellow counterparts due to the use of fresh green chilies and herbs, which contribute to its unique flavor and color. Traditionally, it was served during festive occasions and continues to be a staple in homes and restaurants across the nation.

Preparation

This section outlines the ingredients and steps to prepare a delicious Gaeng Khiao Wan.

Ingredients

Ingredient Quantity
Chicken (boneless, sliced) 500g
Coconut milk 400ml
Green curry paste 3-4 tablespoons
Eggplant (Thai or regular, diced) 200g
Bell peppers (sliced) 1 cup
Basil leaves (Thai basil preferred) 1 cup
Fish sauce 2 tablespoons
Sugar (palm sugar if available) 1 tablespoon
Lime leaves (kaffir, torn) 3-4 leaves
Vegetable oil 1-2 tablespoons

Steps

  1. Prepare Ingredients:

    • Slice the chicken into bite-sized pieces.
    • Dice the eggplant and slice the bell peppers.
    • Tear the lime leaves into smaller pieces for better release of flavor.
  2. Cook Curry Paste:

    • In a large pot or wok, heat the vegetable oil over medium heat.
    • Add the green curry paste and cook for 2-3 minutes, stirring continuously until fragrant.
  3. Add Chicken:

    • Add the sliced chicken to the pot and stir well to coat with the curry paste.
    • Cook for about 5 minutes, or until the chicken is no longer pink.
  4. Incorporate Coconut Milk:

    • Pour in the coconut milk and bring to a gentle simmer.
  5. Add Vegetables:

    • Add the diced eggplant and sliced bell peppers to the pot.
    • Simmer for about 10 minutes, or until the vegetables are tender.
  6. Season the Curry:

    • Stir in the fish sauce, sugar, and torn lime leaves.
    • Allow the curry to simmer for an additional 2-3 minutes.
  7. Add Basil:

    • Remove the pot from heat and stir in the basil leaves just before serving.
  8. Serve:

    • Serve the Gaeng Khiao Wan hot with steamed jasmine rice or rice noodles.

Enjoy your homemade Gaeng Khiao Wan bursting with flavors and the essence of Thai cuisine!

Frequently Asked Questions

What is Gaeng Khiao Wan?

Gaeng Khiao Wan is a traditional Thai dish known as Green Curry with Chicken, made with green curry paste, coconut milk, and chicken cooked with vegetables.

What are the main ingredients in Gaeng Khiao Wan?

The main ingredients include chicken, coconut milk, green curry paste, eggplant, bamboo shoots, basil, and sometimes peppers.

Is Gaeng Khiao Wan spicy?

Yes, Gaeng Khiao Wan can be spicy due to the green curry paste, but the level of heat can be adjusted by using less paste.

How is Gaeng Khiao Wan usually served?

It is typically served with steamed jasmine rice or rice noodles, garnished with fresh basil or lime leaves.

Can I make Gaeng Khiao Wan vegetarian?

Yes, substitute chicken with tofu or vegetables and use a vegetarian-friendly green curry paste.

How long does it take to prepare Gaeng Khiao Wan?

Preparation and cooking time for Gaeng Khiao Wan is around 30 to 45 minutes, depending on experience and ingredients.

What can I substitute for coconut milk in Gaeng Khiao Wan?

You can use almond milk or another non-dairy milk, but it will alter the flavor and creaminess of the dish.

Where can I find green curry paste?

Green curry paste is available in most Asian grocery stores and supermarkets, or you can make it at home with fresh herbs.

Is Gaeng Khiao Wan gluten-free?

Yes, if you use gluten-free soy sauce or ensure all ingredients are gluten-free, Gaeng Khiao Wan can be gluten-free.

Can I use frozen chicken for Gaeng Khiao Wan?

Yes, you can use frozen chicken; just ensure it is fully thawed and cooked through before adding it to the curry.

What type of eggplant is used in Gaeng Khiao Wan?

Thai baby eggplant is commonly used, but you can also substitute with regular or Italian eggplant if unavailable.

Is Gaeng Khiao Wan suitable for meal prep?

Yes, Gaeng Khiao Wan stores well and can be refrigerated for a few days, making it great for meal prep.

Can I freeze Gaeng Khiao Wan?

Yes, Gaeng Khiao Wan can be frozen, but it’s best to do so without the rice and to reheat gently when ready to serve.

What should I serve with Gaeng Khiao Wan?

Gaeng Khiao Wan pairs well with steamed jasmine rice, spring rolls, or a side of sautéed vegetables.

Rate this Recipe