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Gaeng Keow Waan Thai Green Curry    HT  MC  Thai  40mins


Serves 4     Hot  Poultry  Vegetables  Main Course  Dairy free  Thailand  Asia  Asian



3 tbsp Vegetable Oil 

2 tbsp Green Curry Paste 

2 tins Coconut Milk (about 720ml/24fl.oz.)

450g/1lb Boneless Chicken Meat, cut into large cubes 

240ml/8fl.oz. Chicken Stock 

200g/7oz Baby Sweetcorn 

75g/3oz Straw Mushrooms (or other type of mushroom ) 

200g/7oz Bamboo Shoots 

5 Kaffir Lime Leaves 

Fish sauce to taste

10 fresh Basil Leaves 





1. Heat the oil in a large saucepan, add the curry paste plus  the cream off the top of the coconut milk and fry until the oil separates. 


2. Add the chicken  and sauté for about 1 minute over medium high heat. 


3. Add the remaining ingredients, except basil leaves, bring to simmering point then reduce heat and simmer for 30 minutes stirring from time to time. 


4. Just before serving, stir in basil leaves. Serve hot.




More Chicken Recipes  |  General Preparation & Cooking Times   |  More Thai Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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