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Kaeng Khiao Wan Kai Green Chicken Curry
- Servings
2 - Prep
15 m - Cook
30 m
Recipe By: Dylan Vickers-Fukakusa
The vibrant green colour of this curry comes from the coriander roots/stalks, kaffir lime leaves and zest.
Ingredients
- 4 tbsp Kaeng Khiao Wan
- 250 g chicken thigh
- 400 ml coconut milk
- 400 ml water
- 2 pcs Thai eggplant, quartered
- 150 g Japanese pumpkin, into 2x2cm cubes
- 50 g shiitake or king oyster mushrooms, sliced
- 4 pcs kaffir lime leaves
- 1 stalk Thai basil
- 2 tsp fish sauce
- 2 tbsp palm sugar syrup
- 1 tbsp coconut oil
Directions
-
1
Heat 1 tbsp coconut oil in a large saute pan over medium-low heat.
-
2Add the curry paste and cook for 30 seconds until the curry is fragrant.
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3Add in the coconut milk and water and eggplants.
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4Add the rest of the vegetables in an order determined by how long it takes to cook each vegetable.
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5Add the chicken and duck towards the last 4 minutes of cooking.
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6Season with 1 tbsp fish sauce, and 1 tbsp cane sugar syrup.
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7Serve with steamed jasmine rice.
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Printed From otaokitchen.com.au 05/09/2025