Green Curry Chicken (Gaeng Keow Wan)

Ingredients

• 300 g Chicken breast or thigh, boneless
• 2 tbsp Thai green curry paste
• 400 ml Coconut milk (full-fat)
• 1 tbsp Fish sauce
• 1 tsp Brown sugar(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Lime juice
• 1/4 cup Thai basil or regular basil (leaves)(optional)
• 1 tsp Vegetable oil(optional)
• 1 pinch Salt (to taste)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Mince garlic and grate ginger; juice the lime. If using basil, rinse and set aside.

2. 2

   Cook (20 minutes): Heat oil in a pan over medium heat. Add green curry paste and stir for 30–60 seconds until fragrant.

3. 3

   Add garlic and ginger and stir for 30 seconds. Add chicken and cook, stirring, for 5–7 minutes until mostly opaque.

4. 4

   Pour in coconut milk and bring to a gentle simmer. Simmer for 10–12 minutes, stirring occasionally, until chicken is tender and the sauce is creamy.

5. 5

   Stir in fish sauce and (if using) brown sugar. Turn off heat and add lime juice. Taste and adjust with a pinch of salt if needed. Fold in basil if using, then serve.