Thai Green Chicken Curry
Thai green curry, also known as "Gaeng Keow Wan," comes from central Thailand and is famous for its brilliant colour and aromatic tastes. The meal originated in the early twentieth century and evolved from traditional Thai culinary methods that used fresh herbs and spices. The unusual green colour is due to the addition of green chillies, coriander, basil, and kaffir lime leaves, all of which contribute to the dish's rich flavour. Traditionally, green curry is cooked with coconut milk, which adds richness and balances off the heat. It often includes meat, such as chicken or beef, as well as veggies like eggplant and bamboo shoots. This curry exemplifies Thailand's expansive culinary heritage and cultural influences, with a distinct balance of sweet, spicy, and savoury flavours.
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Thai Green Chicken Curry Recipe
Serves 4
Cook time: Approximately 12 minutes
Ingredients
- 400g skinless chicken thigh fillets, cut into small pieces (or chicken breast)
- 250ml chicken stock
- 1 can of coconut milk
- 200g zucchini, halved lengthways & sliced into 3cm pieces
- 1 bunch of broccolini
- 100g sugar snap peas
- 1 bunch of thai basil
- 1 lime
- Fried shallots (for garnish) – from the Asian section of your supermarket
- Rice for serving
- 1tbs vegetable oil
- 1 red chilli, finely sliced
Paste:
- 2 stalks of lemongrass, outer layers discarded & roughly chopped.
- 4 kaffir lime leaves
- 1 long green chilli
- 1tsp of palm sugar or brown sugar
- Juice of one lime
- 4 cloves of garlic
- 3tsp of fish sauce
- 2 shallots, roughly chopped
- 1tsp of ground coriander
- 1 bunch of fresh coriander, thoroughly rinsed & roughly chopped
Tools and Utensils
Method
1. Place all your paste ingredients into the Baccarat The Precise Chopper Food Processor and blend until smooth. Add a little vegetable oil mid-way through to help form a paste.
2. Prepare the rice using the Baccarat The Perfect Grain 1.8L Rice Cooker.
3. Heat the vegetable oil in your Baccarat Green Stone® 28cm Frypan and add the chicken, browning until pale golden. Around 4-6 minutes.
4. Add the paste and cook until it becomes aromatic. Stir in the coconut milk and the stock using the Baccarat Bamboo Wok Spatula and bring to a simmer/low boil.
5. Add your veggies & cook until fork tender, around 5-6 minutes.
6. Scatter the curry with the fried shallots, sliced chilli and thai basil.
7. Serve with steamed rice and lime halves.
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