Tuesday, April 9, 2013

【泰式绿咖喱】Thai Green Curry Chicken (Gaeng Khiao Wan Gai)


The Kaffir Lime Tree That I planted two years back has been thriving, though it was kept indoor during the winter, it still grows like crazy....

There is no better use of Kaffir Lime leaves than In green curry....

450-500 克鸡肉 (Thigh 或 鸡胸肉都可以)(切块)
1 1/2 杯 椰浆(冷冻的比罐头的好)
2-3 片 疯柑叶 (去中间的杆,切丝)
6-7 只 泰式小茄子 切块
1 杯 笋片 (可以用超市里处理好的笋片)
1 杯 菇类  可无
1 杯 豇豆
1 杯 西葫芦 (可用自己喜欢的任何蔬菜代替)
1 杯 九层塔

1 小勺 芫荽粉 (Coriander Powder)
1小勺 孜然粉 (Cumin Powder)
1/2 小勺 黑/白胡椒粉 (Black/White pepper powder)
1 大勺 或适量 鱼露 (不喜欢鱼露的可以用盐代替)
2 大勺 柠檬/青柠汁
1 小勺 红糖/椰糖  可无

2 根香茅 (去老皮,用尾端白色3-4寸的部分)
1 寸 左右的 兰姜 (Galangal)或 老姜代替
1/2 杯 大约 一把的 九层塔 
4-5 片 疯柑叶 (去中间的杆)
6-7 个 香菜根 (没有的话,用香菜杆代替也可)
4-5 只小红葱
7-8 瓣 蒜瓣
6-7 根 朝天椒 (红绿混合最好,不嗜辣可减半)
1 小勺 虾酱 (Belachan)
1/4 杯 水
2 大勺 食油

450-500 gm of chicken Thigh or breast (Cut into bite size)
1 1/2 cup of frozen coconut milk (or canned)
2-3 Kaffir lime leaves (Remove stem, and slice thin)
6-7 Thai green brinjal ( I used Indian brinjal)

1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Black/White pepper powder
1 tbsp Fish Sauce or to taste ( Can be substitute with salt)
2 tbsp Lime/Lemon Juice
1 tsp Palm sugar/brown sugar  Optional

Green Curry Paste:(For two times cooking)
2 Lemon grass (Remove outer layer use only 3-4 inches of the whitish part)
1 inch of Galangal or ginger root
1/2 cup of Thai basil
4-5 Kaffir lime leaves (Remove stem)
6-7 Coriander roots (Or use coriander stem plus leaves as subtitute)
4-5 Shallots
7-8 Cloves of garlic
6-7 Thai Chili (reduce to half for lesser heat)
1 tsp Belachan or shrimp paste
1/4 Cup of water
2 tbsp Oil


1. Grind all ingredients listed under Green Curry paste using a food processor to a fine paste. If mortar and pestle is being used to make the paste, do not add the water and oil while pounding, you can add the oil during the cooking process.

2. 把疯柑叶中间的杆取出,叶子切丝备用,鸡肉切块可以用一点盐和胡椒粉腌10分钟。

3. 在锅里加入2-3大勺食油。把芫荽粉,孜然粉和胡椒粉加入煸炒20秒后加入4-5大勺的绿咖喱酱,煸炒至香味出来之后,把鸡肉块加入,翻炒至鸡肉块变色。

4. 加入1杯的椰酱,煮滚后加入自己喜欢的蔬菜翻匀,加盖焖煮3-5分钟至蔬菜熟了吼加入疯柑叶丝,柠檬汁和鱼露调味,熄火前把另外1杯的椰浆倒入拌匀即可。


有空请到 盈盈小筑 坐坐

2. Remove stem from kaffir lime leaves and thinly sliced the leaves and keep aside.

3. Marinate the chicken with some black pepper powder and salt for 10 minutes.

4. Heat 2 tbsp of oil in a cooking pan, add coriander powder, cumin powder and black pepper powder, stir slightly and add 4-5 tbsp of the ground green curry paste, cook for about 2-3 minutes or until fragrant, add the chicken pieces.

5. Add 1 cup of coconut milk and bring to boil, add the vegetables of your choice and cover with lid, continue cooking on medium heat for 5 minutes or until all the vegetables are cooked.

6. Add the sliced kaffir lime leaves into the curry, season with lemon/lime juice and fish sauce/salt, add the remaining 1/2 cup of coconut milk before turning the stove off.

This curry taste better if you let it sits for 10 minutes before serving. Serve warm with steamed Jasmine rice.



  1. This looks sooooo good!! Must try! btw, your little chindian looks super cute! My little chindian girl is super cute as well. :)


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