Sweet Green Curry Chicken Recipe (Gaeng Kiew Waan Gai)
1/2 pound chicken thigh (boneless) or breast cut into 1 inch pieces
16 oz coconut milk halved into 2 portions
2 tbls Thai green curry paste
1 1/2 cups Thai sweet basil leaves
1/2 tablespoon Palm/Coconut sugar
1 Thai long chili (sliced diagonally)
6 Kaffir lime leaves (center stems removed)
2 – 3 bunches fresh green peppercorns (optional)
1 tbl Thai fish sauce
Cut chicken into 1 inch cubes.
Pluck the leaves Thai Sweet Basil, enough to make about 1 1/2 cups of loosely packed leaves. Holy Basil or Lemon Basil are not acceptable for use with strong curry dishes.
Tear the center stem away from 3 Kaffir lime leaves.
Stack 3 Kaffir lime leaves on top of each other, fold in half, and then slice the stack into very thin slivers.
Slice one Thai Long Chili or other mild red chili into diagonal slices.
Half the coconut milk into two bowls, each containing about 1 cup. Assemble all the ingredients together next to your stove for quick access.
Heat a wok or deep frying pan, preferably one with a lid. Add 1 cup of coconut milk and let it start to bubble, then add the green curry paste. Mix them together well and let the curry fry in the coconut fat. You will see green oil start to come out of the mixture. Let it cook like this for about 2 – 3 minutes over medium heat. Do not let it brown, just bubble and fry slowly.
Add the chicken pieces to the pan, and stir them around until they are well coated with the curry and coconut mixture. Put a lid on the pan and fry slowly for about 2- 3 minutes on each side, or until the chicken is starting to brown a little.
Add the coconut sugar (add more in 1/2 tablespoons to adjust if you prefer a sweeter version), and stir it around until it is completely melted. Continue frying for about 1 minute more.
Add the second cup of coconut milk to the pan and stir well. Next add the green peppercorn bunches (optional) and kaffir lime leaf halves. Stir them into the curry well. Let the mixture start to boil.
Taste the curry. It should be a little sweet, little spicy, and a little salty. Green curry paste usually has salt added, so avoid adding salt until you taste it.
Let the pan cool for a minute or so.
Add the Thai sweet basil to the curry and stir it in well. Ladle immediately into a serving bowl.
Garnish with the fresh, sliced, mild red chili, and a few Thai sweet basil leaves.
Serve with rice.
Serves 2 – 4