Thai Green Curry with Chicken (Gaeng Kiaw Wan Gai)

No dish brings sweet, salty, and spicy together quite like a Thai Green Curry.  I first fell in love with this dish while traveling Thailand last year.  I tried my hand at it not long there after, and it’s surprisingly easy to make!

Keep in mind: the perfect thai green curry is only perfect because YOU like it.  Adjust salt, sugar, and lime variations to your preference (a little bit goes a long way).

Thai Green Curry with Chicken (Gaeng Kiaw Wan Gai)

Ingredients

1. cooked, sliced chicken
2. 1 tbs canola oil
3. 1 tbs sesame oil
4. 1 cup chicken stock  **in case curry becomes too thick, or if a soup is preferred
5. 2 tablespoons green curry paste
6. 1 tbs brown sugar
7. 2 cloves garlic, minced
8. 1 tsp fresh ginger, minced
9. 1 can coconut milk
10. 1 Tbls fish sauce
11. 1 Tbls soy sauce
12. 2 Tbls sugar
13. cilantro, garnish
14. 1 small red chilli, thinly sliced
15. fresh cilantro/coriandro
16. Pinch of salt
17. Steamed rice
18. Fresh lime

Instructions

1. In a large skillet heat canola oil over medium high heat. Add the sliced chicken, and saute until browned (about 5 minutes). Remove chicken.
2. Reduce the heat to medium. Stir in the curry paste. Cook for about 1 minute, until fragrant. Add sesame oil, chilli, garlic, and ginger, cook until softened and fragrant. **At this point you can add which ever vegetables appeal to you; I used snow peas and carrots, but baby corn, peas, peppers (capsicum), sweet potato… nearly anything works.
3. Return the chicken to the pan, and stir until the chicken is coated with the curry mixture. Mix the coconut milk, fish sauce, 1 tbls soy sauce, 1 tbls lime juice, and sugar in with the chicken. Simmer over medium heat for 20 minutes. If sauce is too thick or soup is desired, add chicken stock.
4. Serve over rice, garnish with cilantro and a slice of lime

Wine Pairing:  I would pair this dish with a New Zealand Sauvignon Blanc.  Many suggest a dry Riesling, but I feel the wine tends to overwhelm some of the gentler, more subtle flavours of the dish.  New Zealand Sauvignon Blancs are fresh, and their hints of fresh fruits like lime and grapefruit make it a natural pairing.

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