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Thai green curry with chicken
Gaeng keow wan gai: coconut curry with green chilli paste, Thai aubergine and holy-basil fragrance
Chicken thigh and Thai aubergines simmered in coconut milk with green curry paste, seasoned with fish sauce and palm sugar and finished with Thai basil. The paste is fried in coconut cream until the oil separates, which cooks out its raw edge and gives the curry its depth and green-flecked sheen.
- 能量
- 430 kcal每份
- 准备
- 15 分钟
- 烹饪
- 25 分钟
- 蛋白质
- 28 g
味道怎么样？
厨具
- Wok or wide, heavy saucepan (at least 26 cm)
- Wooden spoon
- Sharp knife and board
- Instant-read thermometer
开始之前
- Open the can without shaking it and spoon the thick cream from the top into a bowl; keep the thin milk separately.
- Slice the chicken thighs into 1 cm-thick bite-size pieces.
- Quarter the aubergines and keep them in salted water so they do not brown.
- Tear the lime leaves, slice the chillies and pick the basil leaves.
做法
-
Crack the coconut cream
400 毫升 full-fat coconut milk1 大勺 neutral oilPut the thick coconut cream in the wok over medium-high heat and let it bubble for 4–6 minutes, stirring often. If it has not split after 6 minutes, add the oil.
做好的标志 The cream thickens, then breaks: clear oil pools on the surface and small white curds form underneath.
小贴士 This is what makes a Thai curry taste cooked and rich rather than milky. Do not skip it.
-
Fry the paste
60 克 green curry pasteAdd the curry paste and fry it in the split cream over medium heat for 2–3 minutes, stirring constantly and scraping the bottom.
做好的标志 The paste darkens slightly, green-tinted oil rises around it, and your kitchen smells strongly of lemongrass and galangal; it no longer smells raw and sharp.
小贴士 If the paste starts to stick and brown, add a spoon of the thin coconut milk and keep stirring.
-
Coat the chicken
500 克 boneless, skinless chicken thighsAdd the chicken and stir for 2 minutes over medium heat until coated in the paste.
做好的标志 The outside of every piece has turned opaque and is coated green.
-
Add the liquid
400 毫升 full-fat coconut milk200 毫升 unsalted chicken stock6 片 makrut lime leavesPour in the thin coconut milk and the stock, add the lime leaves and bring to a gentle simmer over medium heat.
做好的标志 Small bubbles break around the edge and a thin layer of green oil floats on top.
小贴士 Keep it at a gentle simmer from now on. A hard boil makes the chicken tough.
-
Simmer with the aubergine
200 克 Thai round auberginesDrain the aubergines, add them and simmer over medium-low heat for 8–10 minutes, stirring once or twice.
做好的标志 A knife slides easily into the aubergine and the sauce has thickened slightly.
-
Check the chicken
500 克 boneless, skinless chicken thighsCut open the thickest piece of chicken or check it with the thermometer. Simmer 2 minutes more if it is not done.
做好的标志 The centre is white with clear juices and reads 74 °C.
-
Season
1 ½ 大勺 fish sauce12 克 palm sugarStir in the fish sauce and palm sugar, then taste. Adjust with a little more fish sauce for salt or sugar for roundness.
做好的标志 The curry tastes hot, salty and creamy first, with only a hint of sweetness in the background.
小贴士 Store-bought pastes vary a lot in salt. Add half the fish sauce first if your paste is a salty brand.
-
Finish with basil
2 long red chillies1 把 Thai basil (horapha)Take the wok off the heat, stir in the chillies and Thai basil and let it stand for 30 seconds.
做好的标志 The basil has just wilted and turned glossy, and the curry smells of anise and pepper.
小贴士 Basil added over heat turns black and loses its aroma within a minute.
常见失误
The curry tastes thin and milky.
解决办法 The paste went into unsplit coconut milk. Cook the thick cream until the oil separates, then fry the paste in that oil.
It is too salty.
解决办法 The paste was salty and the full amount of fish sauce went in. Season at the end, little by little, and add a splash of stock or coconut milk to correct.
The chicken is tough.
解决办法 The curry boiled hard, or breast was used and overcooked. Use thigh, keep a gentle simmer and stop as soon as it reaches 74 °C.
The basil is black and has no aroma.
解决办法 It cooked too long. Add it off the heat right before serving.
上桌
Serve hot with steamed jasmine rice or soft rice noodles (khanom jeen). Put fish sauce with sliced bird's eye chillies (prik nam pla) on the table for those who want more heat.
保存与复热
Cool and refrigerate within 1 hour. Keeps 2 days in the fridge or 2 months frozen (the aubergine softens). Reheat gently in a pan until simmering and the chicken is 74 °C in the centre; add fresh basil.
提前准备
Homemade paste keeps 1 week in the fridge or 3 months frozen. The curry can be cooked up to step 6 a day ahead; reheat, season and add the basil just before serving.
变化做法
Homemade green curry paste
Pound or blend 10 green bird's eye chillies, 2 stalks of sliced lemongrass, 20 g galangal, 4 shallots, 5 garlic cloves, 1 tablespoon coriander root, zest of 1 makrut lime, 1 teaspoon each toasted coriander and cumin seeds, 10 white peppercorns, 1 teaspoon shrimp paste and a pinch of salt to a smooth paste. Use 60–80 g.
With prawns
Replace the chicken with 500 g of peeled raw prawns. Add them in step 6 and simmer only 2–3 minutes, until pink and opaque.
Vegan
Use a paste without shrimp paste, replace the chicken with 400 g of fried tofu and 200 g of green beans, and season with light soy sauce and a squeeze of lime instead of fish sauce.
