Monday, July 23, 2018

Kaeng Khieo Wan Kai (Chicken Green Curry)

Okay, I have to apologize before we get started here. I only got one photo of this dish during our Thai Dinner Party. (See HERE for all the dishes we made with links to the recipes!) 
Hopefully the above pic is good enough to give you an idea of this recipe. 
It's really quite easy to whip up and when served with rice makes for a filling meal on it's own or as part of a Thai dinner. Maybe not the prettiest thing but certainly one of the tastiest!
I loved it served over a bowl of jasmine rice. 

Kaeng Khieo Wan Kai
(Chicken Green Curry)

1 can (400 ml) coconut milk
1/3 cup chicken stock
1/4 cup basil leaves, chopped
3 Tbsp fish sauce
4 Tbsp green curry paste
2 Tbsp brown sugar
1 1/2 cups vegetables (ie: red bell pepper, zucchini, carrots, eggplant, peas)
3/4 lb boneless, skinless chicken breasts (cut into bite sized pieces)

Serve with: 
jasmine rice

Mix coconut milk, chicken stock, basil, fish sauce, curry paste, and brown sugar in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer for 15 minutes. 
Stir in the vegetables and chicken, simmer 10 minutes longer - until chicken is cooked through. 
Serve over jasmine rice. 

How easy is that?
I apologize again for only having one photo to share. For some reason I went crazy with the other dishes but missed this one. 
Next time I make it I will be sure to take more photos! 
Be sure to check out our other Thai recipes that we made for our dinner - HERE. 

Be sure to stop by Carole's Chatter for tons of great links!


  1. I love Thai flavours but can't eat garlic anymore - without garlic it just doesn't taste right. Cheers

    1. It definitely needs the garlic! I would have a tough time if I couldn't have garlic anymore - I am so used to putting it in everything. My niece can't have it anymore and I have to make a huge effort to not use it when cooking for her!