Inexperienced Curry - scrumptious and easy thai green curry with hen in wealthy coconut curry sauce. Homemade and real, this recipes takes 20 minutes and lots better than restaurants.

Inexperienced Curry (Gang Kiew Wan) is considered one of my favourite thai recipes. It’s spicy, aromatic, sweet and savory at the equal time. Thai inexperienced curry is so delicious, specially when it’s served with steaming white rice.


In case you love thai food, i'm certain you realize thai curries, named after the coloration of the curry paste used to make the curry: red curry, yellow curry and inexperienced curry.

Candy, sour, salty and spicy are the four pillars of thai delicacies; when you master an appropriate stability, you can make pretty much any thai meals at domestic!



  • 1 1/2 tablespoons oil
  • 2 tbsp green curry paste Maesri brand preferred
  • 8 oz chicken breast cut into bite-sized pieces
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffir lime leaves lightly bruised
  • 2 red chilies cut into thick strips
  • 1 tbsp fish sauce
  • 1 tbsp sugar or palm sugar (preferred)
  • 1/4 cup Thai basil leaves


  1. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
  2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
  3. Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.
Based on the recipe from

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