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This is a classic and famous Thai curry, known for its spicy, creamy, and aromatic flavor. Made with chicken and bamboo shoots, it's beautifully fragrant with kaffir lime leaves and Thai basil, traditionally served over jasmine rice for a comforting and authentic meal.
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Reduce 3/4 cup of coconut milk until the oil separates, then sauté the green curry paste until fragrant. → Add chicken and stir to coat, then pour in the remaining coconut milk and chicken stock. → Season with palm sugar, fish sauce, and kaffir lime leaves, then simmer for 10-15 minutes until the chicken is tender. → Add bamboo shoots, bring to a boil, then turn off the heat and stir in spur chilies and Thai basil. → Serve immediately with hot jasmine rice.
Reduce 3/4 cup of coconut milk until the oil separates, then sauté the green curry paste until fragrant. → Add chicken and stir to coat, then pour in the remaining coconut milk and chicken stock. → Season with palm sugar, fish sauce, and kaffir lime leaves, then simmer for 10-15 minutes until the chicken is tender. → Add bamboo shoots, bring to a boil, then turn off the heat and stir in spur chilies and Thai basil. → Serve immediately with hot jasmine rice.
This is a classic and famous Thai curry, known for its spicy, creamy, and aromatic flavor. Made with chicken and bamboo shoots, it's beautifully fragrant with kaffir lime leaves and Thai basil, traditionally served over jasmine rice for a comforting and authentic meal.
In a pot over medium heat, add 3/4 cup of coconut milk. Bring to a boil and let it reduce, stirring occasionally, until it has thickened and the coconut oil starts to separate from the milk. This process concentrates the flavor.
Add the green curry paste to the reduced coconut milk. Sauté for a minute or two until it becomes very fragrant, breaking up the paste with your spatula.
Add the chicken thighs to the pot and stir to coat them completely with the curry paste.
Pour in the remaining 1 cup of coconut milk and 1 cup of chicken stock. Stir everything together.
Season the curry with palm sugar and 1 tablespoon of fish sauce. Tear the kaffir lime leaves to release their aroma and add them to the pot. Stir to combine.
The name 'Gaeng Keow Waan' translates to 'Sweet Green Curry', but the dish is not overly sweet.
Using chicken thighs is recommended as they become more tender and flavorful after simmering compared to chicken breast.
If your coconut milk doesn't separate its oil during the reduction process (due to stabilizers in some canned products), don't worry. Just reduce it until it's thick and proceed with the recipe.
For a less spicy curry, use less green curry paste. To maintain a vibrant green color, you can blend a few Thai basil leaves with a little coconut milk and add it to the curry, as shown at 05:37.
When seasoning, the curry should taste quite strong and slightly saltier than you'd prefer on its own. This is because it's meant to be eaten with plain jasmine rice, which will balance the flavors.
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